During food processing operations,
surface disinfection of the raw or partially processed commodities
is very important. Many of the commonly used disinfectants, especially
chlorine, have undesirable environmental and health side-effects.
Storage of fruits and
vegetables in an atmosphere of ozone reduces spoilage by 40%.
Cut flowers stay fresh
50% longer using ozone.
In a university test,
eggs were stored in an O3 atmosphere without refrigeration for
up to six months without any detectable change of taste.
Ozonated water used to
wash foods during processing is a very effective germicide and
leaves no chemical residue.
commodities
is very important. Many of the commonly used disinfectants, especially
chlorine, have undesirable environmental and health side-effects.