Every step from farm to fork is fraught with the danger of contamination. Although more is known about the risks of contamination in the food chain from production to plating than ever before, food safety practices have struggled to keep up.
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Explore this issueAugust/September 2017
The fact is that chlorine-based chemical sterilization procedures cannot protect food products from all risks, as emerging pathogens demonstrate increasing resistance to customary concentrations of chlorine-based food safety systems.
Ozonated Water to the Rescue
America’s largest farm operations, food animal processors, restaurants, grocery stores, wineries, and breweries are all utilizing ozone technology in their day-to-day food safety protocols, achieving almost complete sterilization of bacterial, fungal, viral, and even prion contaminants. Aqueous ozone achieves between 99.99 percent to 99.9999 percent sterilization of food products contaminated by disease causing pathogens, essentially, on contact.
When swimmers in Malibu became ill because of waterborne pathogens from sceptic tank effluent, ozone helped solve the bacterial contamination problem. When a pharmaceutical facility had to shut down because of tenacious biofilm contamination, ozonated water was the solution. Ozonated water technology has solved many other pathogenic and chemical pesticide contamination issues in various industries. Interestingly, disinfection of food products at every stage of the farm-to- fork process presents greater challenges than the problems presented by contamination in these controlled industrial environments as there are simply more food safety variables at play.
Familiar brand names, such as Whole Foods, The Cheesecake Factory, Kanaloa Seafood, Frank Family Vineyards, Coca-Cola, Sierra Nevada Brewing Co., Halpern’s Meats and Seafood, and Fresh Direct, are successfully utilizing aqueous ozone technology to accomplish high levels of food safety.| | | Next → | Single Page