The US Food and Drug Administration’s (USDA’s) approval of the use of ozone as an anti-microbial agent for food treatment, storage and processing offers the basis for the expanded use of ozone in the food processing from produce washing to recycling of the poultry wash water.

Use of chlorine is of concern due to the toxicity issues and disinfectant byproducts.

Ozone has a greater lethality rates than chlorine or other chemical sanitizing agents.

The water cost promotes more use of recycling of product wash and process water.

Ozone uses cold water, thus saving the cost of heating both wash and rinse water.

Zentox Corporation report indicates that the USDA anticipates that 30% of the fresh produce is lost by microbial spoilage and costs related with food borne illness to be in the range of $ 5 to $ 22 billion per year. The ozone technology has shown its ability to effectively treat contamination in the fruits and vegetables, facilitate the reuse of poultry processing water and extend the food product storage life of dairy, beef and fish. The company, through its wide Latin American distribution network will be exploring the major potential of Ozocan’s food processing applications in the response to the growing concern over food safety issues.