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The focus of Food Safety Solutions is supplying a non-chemical treatment for controlling bacteria in a
food processing environment.
This process utilizes the oxidizing power of Ozone. Ozone will NOT just neutralize bacteria but will
destroy them to the point where they cannot replicate. In addition, any left-over ozone not used in the
oxidation process…will return to Oxygen, from that is was created.
Find more information under the Food Processing
Sanitation Tab.
The focus of Food Safety Solutions is supplying a non-chemical treatment for controlling bacteria in a food processing environment. This treatment is Ozone. By utilizing the power of ozone oxidation, traditional use of hazardous chemicals can be eliminated, or drastically reduced.
Ozone-enriched water kills microbes as effectively as chlorine, and since it is generated on-site its use eliminates the need for personnel to handle, mix and dispose of harsh chemicals for sanitation. Further, since ozone readily reverts to oxygen, an end-product that leaves no residue on contact surfaces. Ozone-enriched water can be sprayed directly on floors, drains, walls, any wettable equipment, tanks (externally and internally), and clean rooms via mobile or centralized systems with hand-held or drop-down, low-pressure sprayers. Over time, the use of ozonated water for sanitation in food plants removes and/or prevents biofilm. In addition, resulting runoff water is extremely clean and, over time, will improve overall plant sanitation, particularly in the drains by reducing overall microbial load.
Ozone, a gas that is a triatomic form of oxygen, has been used for years in applications such as the treatment of municipal water and bottled water. In fact, it has been used as a disinfectant in drinking water since 1893, as a food preservative for the cold storage of meats since 1909 and was found to prevent the growth of yeast and mold during the storage of fruits in 1939.
Ozone has enjoyed a long history of use and is known as a broad-spectrum biocide against viruses, bacteria, biofilms, fungi and protozoa— none of which can build up a resistive tolerance to ozone, because ozone disinfects by oxidation processes. Ozone does not act as a systemic poison to microorganisms, but rather, destroys them by oxidation. Consequently, it is impossible for a microorganism to build up any resistance to oxidation. Today, ozone technology is beginning to be used effectively as an additional point of intervention in the food and beverage industry.
Ozone gas is created on-site by a generator via an electrical charge of 90% pure oxygen. The gas is added into COLDwater, and this ozonated water is used as a rinse, mist, spray or bath. The ozone survives for only a matter of minutes before decomposing into ordinary oxygen.
Food Safety Solutions has installed many ozone systems in the slaughtering industry, the deli processing segment as well as vegetable/fruit processing areas. (References Available).
Combining the use of ozone, along with foaming Food Safety Solutions alkaline cleaners, your facility can be assured of controlling Listeria, Salmonella and all other bacteria, both on processing equipment and your product as well.
Contact M B Enterprises for more information and/or a no obligation survey.
The focus of Food Safety Solutions is supplying a non-chemical treatment for controlling bacteria in a food processing environment. This treatment is Ozone. By utilizing the power of ozone oxidation, traditional use of hazardous chemicals can be eliminated, or drastically reduced.
Ozone-enriched water kills microbes as effectively as chlorine, and since it is generated on-site its use eliminates the need for personnel to handle, mix and dispose of harsh chemicals for sanitation. Further, since ozone readily reverts to oxygen, an end-product that leaves no residue on contact surfaces. Ozone-enriched water can be sprayed directly on floors, drains, walls, any wettable equipment, tanks (externally and internally), and clean rooms via mobile or centralized systems with hand-held or drop-down, low-pressure sprayers. Over time, the use of ozonated water for sanitation in food plants removes and/or prevents biofilm. In addition, resulting runoff water is extremely clean and, over time, will improve overall plant sanitation, particularly in the drains by reducing overall microbial load.
Ozone, a gas that is a triatomic form of oxygen, has been used for years in applications such as the treatment of municipal water and bottled water. In fact, it has been used as a disinfectant in drinking water since 1893, as a food preservative for the cold storage of meats since 1909 and was found to prevent the growth of yeast and mold during the storage of fruits in 1939.
Ozone has enjoyed a long history of use and is known as a broad-spectrum biocide against viruses, bacteria, biofilms, fungi and protozoa— none of which can build up a resistive tolerance to ozone, because ozone disinfects by oxidation processes. Ozone does not act as a systemic poison to microorganisms, but rather, destroys them by oxidation. Consequently, it is impossible for a microorganism to build up any resistance to oxidation. Today, ozone technology is beginning to be used effectively as an additional point of intervention in the food and beverage industry.
Ozone gas is created on-site by a generator via an electrical charge of 90% pure oxygen. The gas is added into COLDwater, and this ozonated water is used as a rinse, mist, spray or bath. The ozone survives for only a matter of minutes before decomposing into ordinary oxygen.
Food Safety Solutions has installed many ozone systems in the slaughtering industry, the deli processing segment as well as vegetable/fruit processing areas. (References Available).
Combining the use of ozone, along with foaming Food Safety Solutions alkaline cleaners, your facility can be assured of controlling Listeria, Salmonella and all other bacteria, both on processing equipment and your product as well.
Contact M B Enterprises for more information and/or a no obligation survey.
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