OZONE IN COLD STORAGE
By lowering the chance of contamination, ozone in meat washing can help meat processing plants adhere to food safety laws and standards.
Food cold storage facilities can use ozone, a potent disinfectant and oxidizing agent, to preserve the safety and quality of the food goods they keep. In cold storage settings, ozone effectively lowers and regulates microbial populations.
Odors from microbial activity and the deterioration of perishable goods are efficiently neutralized and eliminated by ozone.
Fruits, vegetables, and meats are among the perishable foods whose shelf lives can be prolonged by ozone treatment.
Packaging materials can be disinfected with ozone to prevent pollutants or germs from getting into the stored contents.
Food safety can be improved by using ozone in cold storage to lessen the need for chemical preservatives and sanitizers.
Ozone effectively prevents mold and mildew from growing on the cold storage facility's walls, ceilings, and equipment.
Food items that are preserved benefit from ozone's ability to maintain its color, texture, and flavor. It reduces some of the chemicals in fruits and vegetables from oxidizing.