ozone steril.cv

http://indomonster.com/ozone_steril

Ozonation has been used for years to disinfect
water for drinking purposes in Europe. A number
of other commercial uses have been found for
ozone including disinfection of bottled water,
swimming pools, prevention of fouling of cooling
towers, and wastewater treatment ( Rice, 1997;
Silva; Gibbs and Kirby, 1998; Tech Brief, 1999;
Duguet, 2004; Guzel-Seydim et al., 2004) .
Since the 1920â € ™ s scientists have tried to take
advantage of long-range disinfection
characteristics from ozone, as to slow down the
decomposition, as it improve the security of
fishing products. The recent advances in
electronics and technology of ozone have allowed
the development of new line of compact ozone
generators ( Rice; Farquhar and Bollyky, 1982;
Brooks and Pierce, 1990; Wu et al., 2007) .

Ozone is one the most powerful antimicrobial
substance ( natural sanitizing and disinfecting
agents) in the world destroying up to 99.9% of
pesticides and microorganisms commonly found
on food due to its potential oxidizing capacity.
Any pathogen or contaminant that can be
disinfected, altered or removed via an oxidation
process will be affected by ozone. It is the
strongest of all molecules available for
disinfection in water treatment, and is second only
to elemental fluorine in oxidizing power ( Rice;
Farquhar and Bollyky, 1982; Glaze; Kang and
Chapin, 1987; Silva; Gibbs and Kirby, 1998; King,
2001; Duguet, 2004) .
Ozone use may have many advantages in the food
industry. There are suggested applications of
ozone in the food industry such as food surface
hygiene, sanitation of food plant equipment, reuse
of waste water, lowering biological oxygen

demand ( BOD) and chemical oxygen demand
( COD) of food plant waste ( Ravesi; Licciardello
and Racicot, 1988; Brooks and Pierce, 1990; Rice,
1997; Tech Brief, 1999; King, 2001; Ibanoglu,
2002; Wu et al., 2007) .
In the United States, ozone has received in 1997
GRAS ( Generally Recognized as Safe)
classification, and in 2001 the FDA officially
approved media containing ozone for use in the
food industry, also for direct contact with food
products, including fish, meat and poultry
( Mielcke and Ried, 2004; Vaz-Velho et al., 2006;
Zentox, 2007) .
Multifunctionality of ozone application makes
ozone a promising agent. Ozone already has been
used in the fishing industry, although of
predominantly experimental way and little
documented. There are some articles that
occasionally have been presented in conferences,
and surely are also internal information of the
institutes of fishing technology on the subject.
Nevertheless, until now, there is little known about
that ( Seafish, 1997; Ravesi; Licciardello and
Racicot, 1988; King, 2001) .
This review intends to offer a basic introduction
on ozone, mainly its chemical properties,
generation, antimicrobial properties, application
on food surfaces, application on food plant
equipment as an alternative sanitizer, and some of
the potential uses that have been investigated until
now, as well as the possible risks to the health and
the security.

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