E.coli and Listeria Inactivation
Numerous ozone applications have been installed throughout the food industry in the United States during the past two years. The benefits to public food safety are major, especially related to the food hazards identified in the President's Food Safety Initiative. These include newer pathogens such as E. coli 0157:H7, Listeria, and resistant cyst formers such as Cryptosporidium and Giardia, all of which are inactivated effectively by ozonation.
Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which foods are stored.