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  • Ozone In Bottling Plants

    Contamination of product is always of major concern for food or drink producers, bottling plant operators and consumer products and pharmaceutical manufacturers. The devastating costs of contamination dictate that operators are always on the look out for effective sanitisation processes. Contamination can occur from: The added ingredient Process water Packaging Air. Disinfection techniques: Ozone. Chlorine […]

  • Ozone Applications in a Ready-To-Eat Meat Processing Plant

    Ozone can be effectively used to lower the levels of microorganisms on processing equipment and plant surfaces, and on the surfaces of processed food products (fresh and smoked pork sausage, bacon, skinless and natural casing wieners, lunch meat, and hams). A common solution uses an organic acid (sodium lactate) for sanitation. Ozone is an effective […]