Young people will compete with food safety ozone idea

(Sentinel photo by Joanne Glamm) These students use a skit to present their food safety research on pork. Portraying “pigs” concerned about their health are (from left) Chance Irwin, Claudia Probst, and Renae Zynda who listen as “reporter” Kara Albrecht interviews Morgan Boehme acting as Iowa State University researcher Dr. H. Scott Hurd.

“No more salmonella!” “No more salmonella!” chant three local young people dressed as pigs in skit with a type of Occupy Wall Street protest about food safety.

E.coli o157:H7 reduction with ozone

• Implementation of Ozone
• Resolution Concerning the User of Ozone in Food Processing
• Papers About E.coli and Ozone

Bacteria is not the most common topic for discussion around workplace water coolers. However, in recent years, a specific strain of bacteria has garnered a fair amount of press and discussion. The bacterium strain E.coli O157:H7 has become so popular in the media that most people have a healthy fear of this bacteria.

We recently updated our OSW-3 Ozone Injection System.  This is a small ozone injection system using an ozone generator with integrated air dryer.  This is a small and compact ozone injection system for use with water flows up to 10 GPM.  Following are the highlights of updates:

• Improved contact tank allows for water pressures up to 50 PSI
• New CM5 Grundfos Pump
• Smaller footprint
• Integrated water trap
• Provisions for all the same optional automation as our popular Waterzone series

Ozone Helps Produce Last Longer by Extending Shelf Life

Common Applications for Ozone use in Food Storage

• Potato Storage Facilities
• Onion Storage Facilities
• Citrus Fruit Storage
• Vegetable Storage
• Aged Ham Storage
• Cool Meat Storage
• Preservation of Fish and Seafood
• General Cold Storage Facilities

Methods of Ozone Application

• Ozone gas can be distributed throughout a cold storage facility at low levels.
• Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness.
• Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life.