Ozone use is emerging as the ultimate anti-microbial technology since ozone, which is made up of three oxygen atoms, is an excellent chemical oxidant and sanitizer. Ozone is a preferred disinfectant because it is organic, is environmentally friendly, and does not leave any chemical residues upon use.
Ozone gas dissolves in water to form aqueous ozone that companies rely on to safely disinfect and effectively clean floors, walls, drains, cutting tables, equipment, conveyors, rooms, tanks, piping and automated processing units using mobile or centralized systems. Ozone sanitation systems can consist of handheld, low-pressure or dropdown sprayers positioned at different points throughout the food processing plant or carriage.
Aqueous ozone or ozonated ice is well suited to the multiple food preservation interventions of the 21st century. This is because ozone is a potent biocide that, unlike chemical disinfectants that work as systemic poisons for which microbes can build resistive tolerance, disinfects by oxidation processes. It denatures metabolic enzymes and destroys microbial membranes. Because of this unique disinfection mechanism, ozone kills a full spectrum of microbes, none which can develop resistive tolerance to it. These include:
- Viruses
- Bacteria
- Biofilms
- Fungi such as yeast and mold, and;
- Protozoa such as cysts
Other than killing microbes, aqueous ozone is also effective in removing dirt alongside biofilms from various surfaces, making it a major contributor towards a cleaner food processing environment.