Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities

  title={Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities},
  author={Andr{\'e}s Pascual and Ignacio Llorca and Albert Sole Canut},
  journal={Trends in Food Science and Technology},
Introduction The interest in ozone as an alternative to chlorine and other chemical disinfectants in cleaning and disinfection operations is based on its high biocidal efficacy, wide antimicrobial spectrum, absence of by-products that are detrimental to health and the ability to generate it on demand, ‘in situ’, without needing to store it for later use. It also has the significant advantage of being an environmentally friendly technology that reduces the company’s environmental costs and… Expand

Tables from this paper

Ozone Processing of Fluid Foods
Publisher Summary The interest in ozone as an alternative to chlorine and other chemical disinfectants in cleaning and disinfection operations is based on its high biocidal efficacy, wideExpand
Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact
Disinfection is one of the most important processing steps affecting the quality and safety and the shelf-life of the end product in fresh-cut processing. Chlorine is the most widely usedExpand
Assessment of the use of ozone for cleaning fatty soils in the food industry
Abstract The development of safe, efficient and environmentally compatible detergent formulas is an important issue for the food industry in order to ensure adequate levels of quality and safety,Expand
Reducing costs by integrating ozonated water in the CIP systems.
Cleaning and disinfection (C&D) procedures are a major concern in food and drink industries. Most water employed in food sector is consumed for C&D operations, discharging polluted waste water. ThisExpand
Cleaning effectiveness and environmental criteria.
Food production must be done under high hygienic and sanitation conditions. The most important part of it is fulfi lled by cleaning and disinfection of the equipment in technological lines before andExpand
A Review on Application of Ozone in the Food Processing and Packaging
Accepted: 10/08/2014 Abstract The use of ozone in the processing of foods has rec ently come to the forefront as an anti-microbial agent for food treat ment, storage and processing. Ozone is nowExpand
The use of aqueous ozone for cleaning operations in breweries Ozone clean in place in food industries-ozone as an alternative sanitising agent for cleaning operations in food industry
The production of beer is characterized by the consumption of large volumes of fresh water. Whereas, cleaning operations are the highest water consumption demanding activities in breweries. CommonlyExpand
Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air
Abstract Background hygienic and safe production is a high priority in the food industry. During processing, food may be subjected to bio-contamination. Accordingly, preservation of overall qualityExpand
Application of Ozone for the Postharvest Treatment of Fruits and Vegetables
Standardization in the working conditions and in the units to measure ozone concentration will be useful to better understand the mode of action and the effects of ozone on food products and improve its potential as a sanitizer in the food industry. Expand
Ozone sanitisation in the food industry.
Effective cleaning and sanitation programmes are required to achieve a good level of hygiene in food handling or production facilities. Cleaning can be defined as the removal of soil (e.g. foodExpand


Ozone and its current and future application in the food industry.
The food industry is interested considerably in using ozone to enhance the shelf-life and safety of food products and in exploring new applications of the sanitizer, and this application improves the reusability of processing water and allows for environment-friendly processing operations. Expand
Microbiological aspects of Ozone applications in food: A review
Ozone is a powerful antimicrobial agent that is suitable for application In food in the gaseous and aqueous states. Molecular ozone or its decomposition products (for example, hydroxyl radical)Expand
Bactericidal properties of ozone and its potential application as a terminal disinfectant.
Results of this investigation suggest that if applied after adequate cleaning ozone could be used as an effective disinfectant. Expand
Ozone in dairy chilling water systems: effect on metal materials
The use of pulsed ozone as a disinfecting agent in chilling water systems will be feasible only if components of the systems are not adversely affected. Pulsing ozone into water at room temperatureExpand
Efficacy of ozonated water against various food-related microorganisms
The antimicrobial effects of ozonated water in a recirculating concurrent reactor were evaluated against four gram-positive and four gram-negative bacteria, two yeasts, and spores of AspergillusExpand
A comparison of ozonation and chlorination for the disinfection of stainless steel surfaces.
Ozonated water and chlorinated sanitizer were compared for effectiveness against biofilms of milk spoilage bacteria and ozonation and chlorination reduced bacteria populations by > 99% at initial cell densities in the range of approximately 1.24 x 10(5) to 8.56 cfu/cm2. Expand
Hygiene in food processing
Part 1 Hygiene regulation: The regulation of hygiene in food processing: an introduction Hygiene regulation in the EU Hygiene regulation in the United States. Part 2 Hygienic design: Sources ofExpand
Plasmid-mediated resistance to antimicrobial agents among listeriae.
The results suggest that emergence of this multiple resistance in Listeria spp. Expand
Ozone toxicology and guidelines for safe use in food processing systems
  • Ozone News,
  • 2000
CIP-cleaning and disinfection with ozone water
  • Journal article,
  • 2004