Ozone is not a new word to majority of the people.it is the gas which is responsible for protection of earth from ultraviolet rays of the sun which would be catastrophic in case they reach the surface. It is a tri-atomic form of oxygen. Ozone Food Safety has found various uses in the food industry to ensure safety of commodities because of its antiseptic and oxidation characteristics. Benefits attached to its use are many.
One may question its credibility in performing its task. The assurance is that it is an invulnerable method to prevent action of pathogens in consumed products and their processing equipment. Its action is robust. These unwanted organisms cannot become resistant to it as could be the case when other elements are used for the treatment. Various means in which it is made use of are outlined as follows.
Fruits and vegetables are needed fresh. Soon after picking them, they may acquire germs during storage. This may result to decay and lowering the yield profits. Treatment with this agent is therefore a means to prevent rotting. They prevent action of ethylene and slows down ripening. Freshness is also enhanced and therefore they can be stored for longer periods. The taste is not distorted as it would be when chemicals were used and after infiltration, its possible to reuse the water.
Fish need cold environment in order to remain useful for a longer time. They are thus refrigerated. This gas is introduced so as to prevent growth of microorganism that would destroy fish. They are therefore sustained in a good state and without giving off odor that is unpleasant. Freshness is maintained for this highly perishable produce.
When indulging in a glass of wine, there has to be assurance that its production was of high standards. The production equipment of this beverage are prone to pathogens, especially the barrels. They should be cleaned to ensure sterility for better output. This sanitizing agent is used in cleaning the tanks, bottle line and barrels to ensure quality is met.
In grain processing, tempering is carried out. This is to ensure adequate hardening before milling commences. Treatment with this agent has been found to decrease mold and yeast that may be present the surfaces. Consequently, this has also increased the storage capacity of the flour products. The taste and other properties remain unaltered.
Water treatment has changed and adopted the use of oxidizing agent rather than using chlorine. With the use of the later, taste and smell are associated with water after considerable amount of time. Bottled water is being produced using the former substance. The outcome has been found better because the cleanser is produced when wanted. There is no residue formed and thus the taste is unaffected.
In conclusion, the various processes should be administered by professionals. Systems responsible for the production of this oxidizing agent should be put in place. No harmful by products are produce.
One may question its credibility in performing its task. The assurance is that it is an invulnerable method to prevent action of pathogens in consumed products and their processing equipment. Its action is robust. These unwanted organisms cannot become resistant to it as could be the case when other elements are used for the treatment. Various means in which it is made use of are outlined as follows.
Fruits and vegetables are needed fresh. Soon after picking them, they may acquire germs during storage. This may result to decay and lowering the yield profits. Treatment with this agent is therefore a means to prevent rotting. They prevent action of ethylene and slows down ripening. Freshness is also enhanced and therefore they can be stored for longer periods. The taste is not distorted as it would be when chemicals were used and after infiltration, its possible to reuse the water.
Fish need cold environment in order to remain useful for a longer time. They are thus refrigerated. This gas is introduced so as to prevent growth of microorganism that would destroy fish. They are therefore sustained in a good state and without giving off odor that is unpleasant. Freshness is maintained for this highly perishable produce.
When indulging in a glass of wine, there has to be assurance that its production was of high standards. The production equipment of this beverage are prone to pathogens, especially the barrels. They should be cleaned to ensure sterility for better output. This sanitizing agent is used in cleaning the tanks, bottle line and barrels to ensure quality is met.
In grain processing, tempering is carried out. This is to ensure adequate hardening before milling commences. Treatment with this agent has been found to decrease mold and yeast that may be present the surfaces. Consequently, this has also increased the storage capacity of the flour products. The taste and other properties remain unaltered.
Water treatment has changed and adopted the use of oxidizing agent rather than using chlorine. With the use of the later, taste and smell are associated with water after considerable amount of time. Bottled water is being produced using the former substance. The outcome has been found better because the cleanser is produced when wanted. There is no residue formed and thus the taste is unaffected.
In conclusion, the various processes should be administered by professionals. Systems responsible for the production of this oxidizing agent should be put in place. No harmful by products are produce.
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