Researchers Find New Use for Ozone

This is an older article, but worth the read.  To read the full article go HERE

Contact:
Ann Green 919/515-9070
posted Tuesday March 26, 2002

Scientists at the North Carolina State University Seafood Laboratory have found a new use for
ozone — enhancing the freshness of seafood.
In a study supported by the North Carolina Fishery Resource Grant Program (FRG), scientists 
found that ozone reduces the population of common spoilage bacteria in seafood processing 
facilities. FRG is funded by the North Carolina General Assembly and administered by North 
Carolina Sea Grant. The researchers worked with Peter Mairs of Hanover Sea Products in 
Wilmington.
“We found that treating raw fish as well as processing equipment with ozone greatly reduced the
number of bacteria that can potentially spoil seafood,” says Barry Nash, North Carolina Sea Grant
seafood technology and marketing specialist.
Researchers demonstrated the potential effectiveness of ozone as a broad-use, sanitizing agent
in a seafood production facility, says Nash. “This is important because bacteria are everywhere in
the environment,” he adds. “However, the use of ozone could greatly reduce the number of
spoilage bacteria in a seafood plant and help maintain the low levels of spoilage bacteria over
time in air, water and on processing equipment.”

To read the full article go HERE

The original article/video can be found at Ozone for bacterial reduction