Ozone Pharmaceuticals | Ozone Food Safety

Further Information

A Brief History – Ozone Experience

Over 31 years professional experience
Ozone system development, ozone applications development, and project management
Food Safety, Wineries, Aquatics, Pharmaceutical and Industrial
Experienced with regulatory compliance responsibilities for the use of ozone
Developed parameters for ozone efficacy and worker/environmental safety protocol for surface sanitation; water and product sanitation with species-specific pathogens, with accredited third-party testing agencies
Authored regulatory code for numerous ozone applications

Ozone Milestones – Sanitation

University studies regarding the efficacy of gaseous and aqueous ozone for sanitation applications (1997 to present)
NSF International to develop J-00047649; testing and validating the efficacy of low-dose aqueous ozone for a 3 log (99.9%) reduction of Cryptosporidium parvum (2007)
NSF Toxicology Group to test the efficacy and safety of aqueous ozone against US EPA DIS/TSS AOAC methodologies in conjunction with OSHA standards (2000)
MAFMA (USDA) grant as an industry collaborator for the use of ozone in Clean-In-Place technology for Food Safety (2009)

Aqueous Ozone Used as a Sanitizer

Ozone Properties

Food contact and non-food contact surfaces and CIP/SIP
Direct Food Contact
Pharmaceutical processes (CIP/SIP/surfaces/product water
Industrial sanitation processes

Ozone is a gas produced at the point of use in a device called an ozone generator utilizing oxygen-enriched feed gas and electricity
Oxygen molecules (O₂) split with the addition of energy, resulting in two individual oxygen atoms (O₁)
Oxygen atoms (O₁) unite with other oxygen molecules (O₂) to produce Ozone (O₃)
(O₁) + (O₂) = (O₃) as represented in the diagram

Ozone Properties

The weak bond holding ozone’s third oxygen atom causes the molecule to be unstable and consequently a strong oxidizer, disinfectant and sanitizer
Ozone has a short half-life (seconds to minutes depending on temperature and pH if aqueous; minutes to hours in air), and reverts to oxygen
Ozone is not a chemical that can be stored; it must be generated and applied on-site
Ozone can be utilized as a gas (in a confined and controlled-access space) or it can be dissolved in water for targeted application
When ozone is utilized for surface sanitation, direct food contact and CIP/SIP it is dissolved in water
Gaseous Ozone dissolved in water is referred to as Aqueous Ozone (which does not off-gas when applied appropriately)
When ozone comes into contact with a bacterium, the most active but most weakly bonded oxygen atom separates and oxidizes the cell membrane, ultimately causing cell bursting and destruction
The weak bond splits, leaving oxygen as a by-product

Ozone Benefits

Ozone is an efficacious antimicrobial oxidizing agent, disinfectant, and sanitizer
The disinfecting capability of 1 PPM Aqueous Ozone is equivalent to many times (10 to 4,000 times) the concentration of free available chlorine (Morris, 1975 – Disinfection: Water & Wastewater), depending on pH, temperature, and on the specific microorganism(s) to be destroyed
Some microorganisms (oocysts such as Cryptosporidium parvum) are tolerant to chlorine but are destroyed by ozone
Bacteria (and viruses) cannot develop a tolerance to ozone because disinfection occurs by the high oxidation power of ozone attacking cell walls/membranes (bacteria) or the DNA chains (viruses)
Aqueous ozone is documented to effectively break down and remove biofilms of varying types
Ozone (sometimes alone, sometimes combined with UV radiation or hydrogen peroxide) is documented to destroy pharmaceutical pollutants such as endocrine disruptors

Ozone Byproducts & Safety

Common Applications of Aqueous Ozone

The usual ozone by-products of organics (aldehydes, ketones, organic acids) are beneficial to the environment and (in the low levels formed during disinfection/sanitizing) are not toxic to people
Ozone leaves no residual on surfaces because of its short half-life
Ozone monitoring and system controls are always installed as part of an ozone generating and application unit
Ozone is a sustainable product with an over one-hundred year history of safe and practical commercial uses

Drinking water, bottled water, wastewater
Marine aquaria, aquaculture, laundries, pharmaceutical, ultrapure waterpreparation (electronics), water reuse
Pulp & paper bleaching, kaolin bleaching
Agriculture irrigation water, ground water remediation
Food processing and food service

Ozone Applications

CIP/SIP, surface sanitation, biofilm removal, process/product water, direct food contact
All of these commercial applications for ozone involve sanitation, and are conducted safely
Levels of ambient gaseous ozone in plant air are always continually monitored and controlled to below OSHA Permissible Exposure Levels (PEL)
Aqueous ozone systems typically are controlled by means of a dissolved ozone monitor/controller which provides automatic dose control proportionally to the water flow regulating the ozone levels in the water to between 1.5 and 3.0 PPM
Gaseous ozone can be applied in controlled environments for microorganism control, spoilage reduction which results in increased shelf-life

Ozone as a Sanitizer

Ozone typically is applied as an aqueous product
It can be hard-plumbed into existing sanitation lines as a centralized system
It can be utilized with hand-held or fixed sprayers
It can also be used as a flood or cascade
Aqueous ozone is sprayed at low pressure (20 psi or less) in cold water (<70°F)
Low pressure use is designed to gently flood surfaces without causing pressurized over -spray that can inadvertently spread microorganisms to other areas of a facility and/or result in some off-gassing of ozone to plant air

Ozone Sanitizing Uses

History Ozone Use in Food Facilities

Ozone-enriched cold water (aqueous ozone) can sanitize both food contact and non-food contact surfaces, as well as any other wettable area with sanitation needs
Floors, walls, conveyor belts, drains, tables, cutting boards, all flat or vertical surfaces
Flumes, tanks, carts, bins, basins
Ozone use will reduce levels of fat, oil & grease on surfaces, and it will break down microorganism and biofilm build -up on all surfaces
Its continuous use will sanitize floor drains with no adverse effect on wastewater treatment systems
Over time, ozone helps to rid drains and plumbing of biofilm and other microorganisms that can migrate back into the processi ng area (esp. Listeria monocytogenes)
Ozone is beneficial to sewage treatment systems because it adds dissolved oxygen to the wastewater to be treated
Regular use of aqueous ozone throughout the plant will help to eliminate greasy film on facility floors
Ozone can be safely used on wettable ceilings and walls to reduce and remove biofilms and molds (especially in areas of high sugar products)
Ozone sanitation sprays keep conveyor belts clean and free of build-up. “Build-up” may consist of food debris, sugar, fat, grease, etc., while harboring biofilm that may consist of any number of human pathogens, as well as fungi
Ozone is used to reduce bacterial buildup in RO modules

Early 1900s – German food plants; later German brewery cellars (mold control)
Aqueous ozone gained popularity as a surface sanitizer in the USA directly after it was affirmed to be GRAS for direct food contact in 1997 (EPRI Expert Food Panel)
Food Additive Petition submitted to FDA by EPRI, Aug. 2000; FDA approved ozone as an Antimicrobial Agent for direct contact with all foods (June 26, 2001)
First adopters for surface sanitation were US wineries
An estimated 4,000 – 5,000 US wineries utilize ozone today for surface sanitation in lieu of chlorine, and many utilize it for CIP of the filler lines and transfer lines
Not only are levels of microorganisms, biofilms, molds, etc., diminished, but at least one chlorinated byproducts (tricloroanisole) that imparts off-tastes to wines no longer is produced
Multiple food processing plants utilize aqueous ozone for surface sanitation, direct food contact and CIP; others utilize gaseous ozone in controlled environments for spoilage reduction and to increase shelf-life

Ozone Sanitizing in Food Plants

Other facilities utilizing ozone for surface sanitation include:

Cheese processing plants; Eggs and Diary
Raw and RTE meat and poultry processing plants
Produce packers, produce processors
Seafood processors
Certified organic facilities
Ozone sanitizing is part of many food processors’ HACCP and HARPC programs

Ozone Sanitizing in Industrial Applications

Other facilities utilizing ozone for various sanitation processes include:

Pharmaceutical processing facilities
High purity water for biotech processors
High purity water for semiconductor producers
Cosmetic processors
Process Water Recycling
Anywhere wettable surfaces need to be sanitized

Ozone Safety & Control

Ozone Material Compatibility

Ozone SDS

Ozone (Gaseous)

OSHA PEL: 0.1 PPM 8 hour
OSHA STEL: 0.3 PPM 15 min

Ozone (Aqueous)

OSHA PEL: none established
OSHA STEL: none established
Eye Contact:: may cause mild irritation; not expected
Ingestion Hazard: not ingested during application
Inhalation Hazard: not likely; exposure to aerosolized aqueous ozone could become irritating
Skin Contact: not hazardous

Aqueous ozone systems operated according to GMP, are safe for workers; these systems utilize monitor/control devices to continuously adjust operational parameters to ensure proper efficacy and safety

If catastrophic leaks happen, air monitor set point is exceeded; monitors instantly cut off electricity flow to ozone generators stopping production of ozone

The following list of materials commonly found in food processing plants have been life-tested or observed under actual use (15 years) in food processing plants to be unaffected by Aqueous Ozone Systems (2.0 – 3.0 PPM dissolved aqueous ozone)

Material List

Stainless Steel (304, 316 and foil)
Aluminum (all grades)
Concrete, Painted Surfaces, Wood
Painted Concrete
Plastics: ECTFE, PTFE, PVC, PVDF, HDPE (Polyethylene)
Gaskets: FPM (Viton), EPDM
Rubber Modified Vinyl
Galvanized Steel
Glass
Mild steel may experience surface rusting similar to exposure to plain water
Natural latex rubber is not suitable for use with aqueous ozone

Regulatory Agencies

FDA – regulates and allows ozone contact with foods (F&V, Seafood, Shell Eggs, Bottled Water)

USDA/FSIS – regulates and allows ozone contact with meats, poultry and egg products

USDA National Organic Program (NOP) – allows ozone for organic food contact

EPA – regulates ozone generators under FIFRA (Surface Sanitation and Potable Water)

OSHA – regulates ozone in workplace air

Regulatory Summary – FDA

21 § CFR 129.80 (3/15/1977; amended 4/4/2012)

Bottled water plant sanitizing of contact surfaces and any other critical area

0.1 PPM ozone-enriched water solution for at least five minutes (Ct value of 0.5 mg-min)

21 CFR §173.368 (6/26/2001)

FDA Secondary Direct Food Additives Permitted in Food for Human Consumption

Ozone may be safely used in the treatment, storage, and processing of foods, including meat and poultry

Ozone is used as an antimicrobial agent in accordance with current industry standards of good manufacturing practice

21 § CFR 178.1010 (b) (1, 3, 9, 30, 38) (3/16/1977) “Category Three Certification”: <15 cfu per cm for Yeast, Mold, Bacteria; No rinse

§178.1010 (b): “The solutions consist of one of the following, to which may be added components generally recognized as safe (GRAS) and components which are permitted by prior sanction or approval.”

(1) 200 PPM chlorine
(3) 25 PPM iodine (iodophore)
(9) 200 PPM quaternary ammonia compound
(30) 400-600 PPM peroxide
(38) 128-156 PPM peroxyacetic acid

Ozone is (GRAS) and listed under prior sanction (USEPA/FIFRA) Standard Dose 1 -3 PPM Ozone

Regulatory Summary – USDA

Regulatory – USDA – 2

November 27, 2001, the American Meat Institute filed a letter with USDA/FSIS requesting interpretation of the scope of the FDA rule allowing the use of ozone as an antimicrobial agent

USDA/FSIS determined that, “The use of ozone on raw and ready-to-eat meat and poultry products just prior to packaging is acceptable,” and that there are “no labeling issues in regard to treated product”

USDA/FSIS Directive 7120.1 (12/17/02) (Revised 3/3/16)

“The attachment below identifies the substances that have been accepted since January 2000 by FSIS as safe and suitable for use in the production of meat and poultry products”

(Attachment 1) Antimicrobial – Ozone

All Meat and Poultry Products
In accordance with current industry standards of good manufacturing practice
Reference 21 CFR § 173.368

USDA National Organic Program (NOP) Allowed

Ozone is listed in the NOP Final Rule (§ 205.605 (b) (20) pg. 437 – Nonagricultural (non organic) substances allowed as ingredients

in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s))”

◦ (b) Synthetics allowed: (20) ozone

Prior to 1998, the USDA “White Book” listed authorized non-food surface contact compounds (including those for which sanitation claims were made) for meat or poultry

1998: NSF took responsibility for USDA “White Book”, updated listing, and

NSF encourages 3rd party testing to add candidates to the list and for approval by EPA OPP Disinfectant Tech Service Science Section (DIS/TSS) for no-rinse surface sanitation compliance

(Although recommended, this is not mandatory)

Regulatory Summary – EPA

EPA regulates ozone as a pesticide- producing device

Ozone generators must be registered by the EPA under the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA)

Each Ozone Generator Manufacturer has a unique EPA registered establishment number as a pesticide-producing device

Regulatory – EPA – 2

For no-rinse surface sanitation compliance the USEPA/FIFRA Office of Pesticide Programs (OPP) Disinfectant Technical Science Section (DIS/TSS) requires:

1.Antimicrobial efficacy data determined by AOAC International methods

2.Toxicological profiles

3.Environmental impact information

4.Specific label information and directions for use

Ozone Generators are recognized by the EPA as antimicrobial producing devices per EPA documentation published in 1976, with an EPA Establishment Number necessary for compliance.

A viable ozone system is compliant with items 1-4

Some Ozone Systems are listed in the “NSF White Book”

Regulatory Summary – OSHA

3rd Party Aqueous Ozone Testing

OSHA has two ozone standards to protect plant workers from exposure to harmful levels of ozone in facility air:

Permissible Exposure Level (PEL):

◦ 0.1 PPM ozone (by volume). Time-weighted average over an 8-hour work day, 5-days per week

Short Term Exposure Level (STEL):

◦ 0.3 PPM ozone (by volume) for no longer than 15-minutes, not to be exceeded more than four times per day.

These OSHA standards have been adopted worldwide wherever ozone is used commercially

Adherence to these allowable ozone exposures ensures that workers will never be exposed to toxic levels of gaseous ozone during working hours.

Ozone systems with an aqueous ozone output of 1.5-2.0 PPM dissolved ozone were 3rd Party tested by NSF Toxicology Group for antimicrobial efficacy and worker safety

Antimicrobial Efficacy Protocols

DIS/TSS-1 (AOAC Official Method 961.02, Germicidal Spray Products as Disinfectants, for both broad-spectrum and hospital/medical environment efficacy claims) was chosen by the Microbiology and Toxicology Groups at NSF as the best testing protocol efficacy testing of aqueous ozone sanitizing on hard surfaces

NSF also chose DIS/TSS-4 (AOAC Method 960.09 Germicidal and Detergent Sanitizing Action of Disinfectants) for additional efficacy testing

NSF conducted studies according to EPA-established AOAC Official Methods 961.02 & 960.09, Germicidal Spray Products as Disinfectants, and Germicidal & Detergent Sanitizing Action of Disinfectants test procedures

3rd Party Aqueous Ozone Testing Antimicrobial Efficacy Results

AOAC 961.02 Results

Salmonella choleraesuis

Staphylococcus aureus

Pseudomonas aeruginosa

Trichophyton mentagrophytes

6 log reduction (99.9999%)

180 seconds

600 seconds

300 seconds

30 seconds

Additional evaluations as per AOAC 961.02 Results

Campylobacter jejuni

Aspergillusflavus

Brettanomycesbruxellenis

Listeria monocytogenes

4 log reduction (99.99%)

180 seconds

300 seconds

180 seconds

AOAC Method 960.09 Results

Escherichia coli

5 log reduction (99.999%)

30 seconds

3rd Party Aqueous Ozone Testing

Ozone Safety

Protocol

NSF performed safety testing based on Hazard Communications Standard as promulgated through the Occupational Safety and Health Act (OSHA) of 1970 and documented in the Code of Federal Regulations, Title 29.

Results

“It is the professional opinion of the Toxicology Group, LLC that DEL Ozone devices deliver a consistent applied ozone dose which meets both the critical level required to ensure the antimicrobial efficacy claims while still maintaining exposures below the OSHA Permissible Exposure Limit (PEL). Their product literature has provided sufficient information characterizing the physical and chemical hazards associated with use of their devices thereby allowing the employer adequate guidance to put in place a hazard communication program around the use of this device as required by the Hazard Communication Standard.”

Antimicrobial Studies

Antimicrobial Validation for Cryptosporidium parvum Reduction by NSF International – Low Dose Ozone

Pass compliance requires a 3 log (99.9%) reduction of Cryptosporidium parvum

Actual Microbial Reductions in 30 Seconds

Cryptosporidiumparvum

3.0 log (>99.9%)

Antimicrobial Studies

Bacillus subtilis

“It is evident that ozone is superior to hydrogen peroxide in killing bacterial spores. Hydrogen peroxide at ~10,000-fold higher concentration was less effective than ozone against Bacillus spores. The comparatively low concentration needed to eliminate large populations of spores at ambient temperature in short time periods makes ozone best suited for industrial settings.”
M.A. Khadre, A.E. Yousef, International Journal of Food Microbiology 71 (2001) 131–138

Antimicrobial Studies

B. cereus

0.12 mg/l @ 5 minutes (CT 0.6) @ 28°C = > 2 log
M.A. Khadre, A.E. Yousef, International Journal of Food Microbiology 66 (2001) 1247

B. cereus

11.0 mg/l @ 1 minutes (CT 11.0) @ 22°C = > 6 log
M.A. Khadre, A.E. Yousef, International Journal of Food Microbiology 71 (2001) 131

“Both studies provide statistical comparison only; therefore the ozone was not optimized, it is very likely more efficient and should be re-evaluated for optimum CT value and efficacy for Bacillus“

-Per Dr. Ahmed Yousef, February 2009

Antimicrobial Studies

**Efficacy of Ozone Against Escherichia coli O157:H7 on Apples**

Apples were inoculated with Escherichia coli O157:H7 and treated with aqueous ozone

The corresponding decreases in counts of E. coli O157:H7 during 3-min treatments were 3.7 and 2.6 log 10 CFU on apple surface, respectively, compared to , 1 log CFU decrease in the stem-calyx region in both delivery methods.

-M. ACHEN AND A.E. YOUSEF JOURNAL OF FOOD SCIENCE—Vol. 66, No. 9, 2001

Skid-Mounted Recirculating Aqueous Ozone Sanitation Systems

Pre-plumbed and Skid-mounted
Integrated Onboard Oxygen System
Automatic Variable Flow Rate
Automated Proportionally Controlled Ozone Dose
Fully Automated Control System
HMI Touch Screen Control Panel (on larger models)
Self-diagnostic Switching
Oxygen Gas Flow Meter
Consistent Strength & Efficacy
Integrated Ozone Management System
Water Pump
Dissolved Ozone Monitor/Controller
Ozone Degas System and Thermal/Catalytic Ozone Destruct
Direct Food Contact, Surface Sanitation, CIP/SIP and Product Water
Kills all known pathogens including Listeria, Salmonella and E. Coli
Sanitizes Surfaces on Contact
Destroys Pesticide Residuals
Breaks Down and Destroys Biofilm
Eliminates Chemical Use, Handling, & Storage
Greater Microbial Reduction than Chlorine, Chlorine Dioxide and PAA
Complete Online Monitoring & Control
Precise Process Control
FDA & USDA Approved for Food Contact
EPA Approved Surface Sanitizer
100% Organic Certified

Over 31 years professional experience

Ozone system development, ozone applications development, and project management

Food Safety, Wineries, Aquatics, Pharmaceutical and Industrial

Experienced with regulatory compliance responsibilities for the use of ozone

Developed parameters for ozone efficacy and worker/environmental safety protocol for surface sanitation; water and product sanitation with species-specific pathogens, with accredited third-party testing agencies

Authored regulatory code for numerous ozone applications

University studies regarding the efficacy of gaseous and aqueous ozone for sanitation applications (1997 to present)

NSF International to develop J-00047649; testing and validating the efficacy of low-dose aqueous ozone for a 3 log (99.9%) reduction of Cryptosporidium parvum (2007)

NSF Toxicology Group to test the efficacy and safety of aqueous ozone against US EPA DIS/TSS AOAC methodologies in conjunction with OSHA standards (2000)

MAFMA (USDA) grant as an industry collaborator for the use of ozone in Clean-In-Place technology for Food Safety (2009)

Food contact and non-food contact surfaces and CIP/SIP

Direct Food Contact

Pharmaceutical processes (CIP/SIP/surfaces/product water

Industrial sanitation processes

Ozone is a gas produced at the point of use in a device called an ozone generator utilizing oxygen-enriched feed gas and electricity

Oxygen molecules (O2) split with the addition of energy, resulting in two individual oxygen atoms (O1)

Oxygen atoms (O1) unite with other oxygen molecules (O2) to produce Ozone (O3)

(O1) + (O2) = (O3) as represented in the diagram

The weak bond holding ozone’s third oxygen atom causes the molecule to be unstable and consequently a strong oxidizer, disinfectant and sanitizer

Ozone has a short half-life (seconds to minutes depending on temperature and pH if aqueous; minutes to hours in air), and reverts to oxygen

Ozone is not a chemical that can be stored; it must be generated and applied on-site

Ozone can be utilized as a gas (in a confined and controlled-access space) or it can be dissolved in water for targeted application

When ozone is utilized for surface sanitation, direct food contact and CIP/SIP it is dissolved in water

Gaseous Ozone dissolved in water is referred to as Aqueous Ozone (which does not off-gas when applied appropriately)

When ozone comes into contact with a bacterium, the most active but most weakly bonded oxygen atom separates and oxidizes the cell membrane, ultimately causing cell bursting and destruction

The weak bond splits, leaving oxygen as a by-product

Ozone is an efficacious antimicrobial oxidizing agent, disinfectant, and sanitizer

The disinfecting capability of 1 PPM Aqueous Ozone is equivalent to many times (10 to 4,000 times) the concentration of free available chlorine (Morris, 1975 – Disinfection: Water & Wastewater), depending on pH, temperature, and on the specific microorganism(s) to be destroyed

Some microorganisms (oocysts such as Cryptosporidium parvum) are tolerant to chlorine but are destroyed by ozone

Bacteria (and viruses) cannot develop a tolerance to ozone because disinfection occurs by the high oxidation power of ozone attacking cell walls/membranes (bacteria) or the DNA chains (viruses)

Aqueous ozone is documented to effectively break down and remove biofilms of varying types

Ozone (sometimes alone, sometimes combined with UV radiation or hydrogen peroxide) is documented to destroy pharmaceutical pollutants such as endocrine disruptors

The usual ozone by-products of organics (aldehydes, ketones, organic acids) are beneficial to the environment and (in the low levels formed during disinfection/sanitizing) are not toxic to people

Ozone leaves no residual on surfaces because of its short half-life

Ozone monitoring and system controls are always installed as part of an ozone generating and application unit

Ozone is a sustainable product with an over one-hundred year history of safe and practical commercial uses

Drinking water, bottled water, wastewater

Marine aquaria, aquaculture, laundries, pharmaceutical, ultrapure waterpreparation (electronics), water reuse

Pulp & paper bleaching, kaolin bleaching

Agriculture irrigation water, ground water remediation

Food processing and food service

CIP/SIP, surface sanitation, biofilm removal, process/product water, direct food contact

All of these commercial applications for ozone involve sanitation, and are conducted safely

Levels of ambient gaseous ozone in plant air are always continually monitored and controlled to below OSHA Permissible Exposure Levels (PEL)

Aqueous ozone systems typically are controlled by means of a dissolved ozone monitor/controller which provides automatic dose control proportionally to the water flow regulating the ozone levels in the water to between 1.5 and 3.0 PPM

Gaseous ozone can be applied in controlled environments for microorganism control, spoilage reduction which results in increased shelf-life

Ozone typically is applied as an aqueous product

It can be hard-plumbed into existing sanitation lines as a centralized system

It can be utilized with hand-held or fixed sprayers

It can also be used as a flood or cascade

Aqueous ozone is sprayed at low pressure (20 psi or less) in cold water (<70°F)

Low pressure use is designed to gently flood surfaces without causing pressurized over -spray that can inadvertently spread microorganisms to other areas of a facility and/or result in some off-gassing of ozone to plant air

Ozone-enriched cold water (aqueous ozone) can sanitize both food contact and non-food contact surfaces, as well as any other wettable area with sanitation needs

Floors, walls, conveyor belts, drains, tables, cutting boards, all flat or vertical surfaces

Flumes, tanks, carts, bins, basins

Ozone use will reduce levels of fat, oil & grease on surfaces, and it will break down microorganism and biofilm build -up on all surfaces

Its continuous use will sanitize floor drains with no adverse effect on wastewater treatment systems

Over time, ozone helps to rid drains and plumbing of biofilm and other microorganisms that can migrate back into the processi ng area (esp. Listeria monocytogenes)

Ozone is beneficial to sewage treatment systems because it adds dissolved oxygen to the wastewater to be treated

Regular use of aqueous ozone throughout the plant will help to eliminate greasy film on facility floors

Ozone can be safely used on wettable ceilings and walls to reduce and remove biofilms and molds (especially in areas of high sugar products)

Ozone sanitation sprays keep conveyor belts clean and free of build-up. “Build-up” may consist of food debris, sugar, fat, grease, etc., while harboring biofilm that may consist of any number of human pathogens, as well as fungi

Ozone is used to reduce bacterial buildup in RO modules

Early 1900s – German food plants; later German brewery cellars (mold control)

Aqueous ozone gained popularity as a surface sanitizer in the USA directly after it was affirmed to be GRAS for direct food contact in 1997 (EPRI Expert Food Panel)

Food Additive Petition submitted to FDA by EPRI, Aug. 2000; FDA approved ozone as an Antimicrobial Agent for direct contact with all foods (June 26, 2001)

First adopters for surface sanitation were US wineries

An estimated 4,000 – 5,000 US wineries utilize ozone today for surface sanitation in lieu of chlorine, and many utilize it for CIP of the filler lines and transfer lines

Not only are levels of microorganisms, biofilms, molds, etc., diminished, but at least one chlorinated byproducts (tricloroanisole) that imparts off-tastes to wines no longer is produced

Multiple food processing plants utilize aqueous ozone for surface sanitation, direct food contact and CIP; others utilize gaseous ozone in controlled environments for spoilage reduction and to increase shelf-life

Other facilities utilizing ozone for surface sanitation include:

Cheese processing plants; Eggs and Diary

Raw and RTE meat and poultry processing plants

Produce packers, produce processors

Seafood processors

Certified organic facilities

Ozone sanitizing is part of many food processors’ HACCP and HARPC programs

Other facilities utilizing ozone for various sanitation processes include:

Pharmaceutical processing facilities

High purity water for biotech processors

Oxygen molecules (O₂) split with the addition of energy, resulting in two individual oxygen atoms (O₁)

Oxygen atoms (O₁) unite with other oxygen molecules (O₂) to produce Ozone (O₃)

(O₁) + (O₂) = (O₃) as represented in the diagram