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Use of ozone for food processing
Graham, D
Food Technology [FOOD TECHNOL.]. Vol. 51, no. 6, pp. 72-73. Jun
1997.
Rapidly increasing population density throughout the world has
been accompanied by the evolution of new microbiological strains -
such as Listeria, virulent strains of Escherichia coli, and
assorted viruses - and their involvement in human illnesses. The
increasing need for more sanitizers to control infection and
disease concurrent with the need to reduce the accumulation of
chemical residues to maintain safe air, water, and food supplies
is paradoxical. Heavy metal salts, halogen compounds, reducing
gases, oxidizers, and alcohols have been used as antimicrobial
sanitizers in many specific applications. In Europe, especially
France and Germany, ozone has been the primary sanitizer for
public water systems. Nevertheless, ozone is not permitted for use
in the United States as a disinfectant or sanitizer for use in
food processing. Ozone has certain characteristics that make it
attractive for use as a sanitizer in food processing, and it is
probably safer than other sanitizer systems: It has been shown to
be a more powerful disinfectant than the most commonly used
disinfectant, chlorine, for deactivation of a very large number of
organisms, including the most recalcitrant. It has been used
safely and effectively in water treatment for nine decades, at
scales from a few gallons per minute to millions of gallons per
day. It is approved in the U.S. as generally recognized as safe
(GRAS) for treatment of bottled water and as a sanitizer for
process trains in bottled water plants. It has been applied in the
food industry in Europe for decades, in some cases almost a
century. Numerous recent investigations on disinfection of foods,
including the use of gaseous ozone for increasing storage life and
ozone dissolved in water for sanitizing surfaces of vegetables,
fruits, and other agricultural products, support the position that
ozone is a powerful disinfectant. It does not remain in water for
a very long period of time, thus its use may be considered as a
process rather than a food additive.
 Descriptors: Article Subject Terms Escherichia coli | Food contamination | Listeria | Ozonation | Public health
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