Ozone generators are a great way to rid your food of harmful pathogens. Ozone is a gas that is made up of three oxygen atoms. When it comes into contact with bacteria, viruses, or other contaminants, it will destroy them. This makes ozone a great choice for food production facilities that want to ensure their food is safe for consumption. Ozone generators are also a great choice for restaurants that want to protect their customers from illness.

This blog post focuses on ozone regulations about organic food production. Specifically, we will explore how ozone gas is used to help keep organic food free from contaminants. So, without further ado, let’s get started!

Food products made from organic ingredients are gaining popularity around the globe. An increasing number of health concerns about chemicals, hormones, and other synthetic products is making organic foods more appealing to consumers. The food you eat is more natural and free of synthetic chemicals and pesticides when it is organic. This means the food you eat is grown without pesticides, herbicides, chemicals, or growth hormones.

NOP Recommendations

NOP (National Organic Program) is responsible for administering and enforcing the national organic regulations. NOP was established by USDA to create standards and guidelines for the labeling of organic products. In accordance with USDA guidelines, the NOP covers all aspects of food production, processing, delivery, and sale. Organic products are classified into three levels.

According to NOP:

100% Organic – Products made entirely with certified organic ingredients and methods.

Organic – Products with at least 95% organic ingredients

Made with organic ingredients – Products containing a minimum of 70% organic ingredients

Foods that contain ozone can be organic, but they won’t qualify for a 100 percent organic rating. That would mean that they can only be marked “Organic” or “Made with Organic Ingredients.”

This information can be found in CFR 205.605

USDA Wording from CFR 205.605

(§ 205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s)).”)  

The United States Department of Agriculture has approved the use of ozone in food production. While many people are familiar with ozone as a pollutant, it can also be used safely and effectively to kill bacteria, mold, and other pathogens. Ozone is produced naturally by lightning, and it is also a byproduct of human industrial activity. In the stratosphere, ozone helps to protect us from the sun’s harmful ultraviolet rays. However, at ground level, ozone can be harmful to our health.

Fortunately, the USDA has determined that ozone can be used safely in food production without posing a risk to human health. By using ozone in food processing, we can improve food safety while also reducing the need for chemical pesticides and other potentially harmful substances.

Also Read: USDA And FDA Ozone Regulations In Food Processing

Bottom Line

The USDA has given the approval for the use of ozone generators in food production. This is great news, as there are many benefits to using ozone generators in this setting. Not only does it help to improve the safety and quality of the food being produced, but it can also help to reduce costs and increase efficiency. If you are looking for a way to improve your organic food production process, be sure to consider investing in an ozone generator.