Ozone is a great oxidant. When it’s used in the food and beverage industry, it can kill harmful bacteria and viruses. It can also extend the shelf life of certain foods. However, ozone must be used with caution because it can also be harmful to humans. In this blog post, we’ll take a look at the regulations governing the use of ozone in the beverage industry.
Ozone sanitation in Clean-In-Place (CIP) systems has several benefits for the beverage and food industries. Ozone is an environmentally friendly disinfectant that leaves no residual or by-products after it has been used. Ozone is also a non-toxic sanitizer that does not require chemical storage, handling, or associated safety concerns. Ozone usage could do away with the demand for some hot water cycles, thereby reducing both water consumption and the energy costs connected to hot water. These cost savings, in combination with chemical reductions, have made ozone a cost-effective measure in certain applications.
The FDA approved the use of ozone for disinfection in November 1992, and since then it has become a widely used method in the beverage industry. Ozone is effective as a surface sanitizer and can be used directly on food products, such as meat and poultry. In 2001, FSIS Directive 7120.1 gave ozone GRAS approval for direct contact with all meat and poultry products.
Benefits of Ozone Use in CIP Processes
- Ozone has no residuals or by-products that could alter flavors of a beverage or other product
- Ozone sanitation may replace hot water cycles, lowering energy costs
- Chemicals like chlorine or other sanitizers can be eliminated, saving cost and labor in handling / transporting chemicals
- CIP rinse / cleaning cycles can be combined using ozone, saving water and time – this may allow for more processing time, due to a shorter CIP cycle time
Ozone Use in the Beverage Industry
The beverage industry’s use of ozone is more due to process and downtime improvements than cost savings. Ozone is very popular in the wine and beer sectors because the ultimate goods are extremely delicate. Because there is no residual left behind by the sanitation procedure to alter the flavor of the wine or beer, ozone is very appealing.
Potential Cost Savings of Ozone Use in CIP Processes
- Water savings due to fewer cycles during CIP processes
- Chemical amounts may be reduced, saving chemical costs
- Water savings will translate to less wastewater and potentially cleaner wastewater, eliminating chemical by-products
- Fewer CIP cycles, shortens overall downtime for the CIP process
- Energy costs may be lowered due to less hot water consumption
Ozone as a Sanitizer
Ozone is a highly efficient sanitizer. Chlorine has long been the most frequent sanitizer utilized in CIP systems. While chlorine is an excellent disinfectant, it has the ability to produce by-products that might be hazardous. Other chemicals, caustics, and acids are likewise used in the CIP process. In addition to the difficulties that come with storing, handling and transporting these items due to stricter regulation, increased costs have also contributed to the wider use of ozone in many different applications.
Ozone has a number of benefits for the beverage industry. It helps to purify water, remove unwanted tastes and odors, and kill bacteria. As a result, it is often used in the bottling process. In addition, ozone can help to extend the shelf life of beverages by slowing down the growth of mold and other microorganisms. As a result, ozone is an important tool for ensuring the safety and quality of beverages.
While ozone has been shown to be an effective sanitizer for beverages, it is important to comply with all regulations in order to avoid any negative consequences. By understanding the applicable regulations and following best practices, beverage producers can use ozone safely and effectively.
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