Although ozone is necessary for life, too much of it can be harmful to both people and nature. That’s why countries have regulations to limit how much ozone is allowed to use in the food processing. It is important to make sure you are familiar with food processing regulations on ozone. Here we will provide an overview of these regulations and how they may impact your business.
Food processing can be a dirty and dangerous business. Pathogenic bacteria can contaminate food at every stage of production, from harvest to packaging. Traditionally, food processors have relied on chemical sanitizers, such as chlorine, to kill bacteria and prevent contamination. However, ozone has emerged as a safe and effective alternative to chemical sanitizers. Ozone is a powerful oxidizing agent that can quickly kill bacteria on contact. In addition, ozone is approved by the FDA for use in food processing, so you can be confident that your food is safe. Moreover, ozone is environmentally friendly and breaks down into oxygen, so it won’t leave any harmful residues behind. If you’re looking for a safe and effective way to clean your food, look no further than ozone!
Some benefits of ozone in food processing include:
- Ozone is an effective sterilant and sanitizer. It can be used to kill bacteria, viruses, and other pathogens in food processing facilities.
- Ozone is also a powerful antioxidant. It can help to preserve the quality of food products and extend their shelf life.
- Ozone is safe to use and does not produce any harmful by-products. It is a more environmentally-friendly option than traditional chemical sanitizers.
- Ozone treatment can improve the taste and smell of food products. It can also reduce discoloration and off-flavors.
- Ozone is a versatile tool that can be used for a variety of applications in food processing facilities. It is an effective way to disinfect equipment and surfaces, kill pests, and reduce contamination risks.
NSANZ Regulations About Ozone in Food
The use of ozone in food processing is regarded as a processing aid under New Zealand’s Food Standard Code. There are currently no restrictions on its usage provided Good Manufacturing Processes (GMP) are followed and it can be applied when necessary to prevent damage or spoilage during manufacturing processes. (NSANZ 1.3.3-4, Schedule 18)
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