Application08
Ozone water for meat processing
Ozonated wash water reduces contamination on meat surfaces, supports your food-safety programme and helps extend shelf life, with less reliance on chemical sanitisers.
The problem
Meat is especially exposed to bacteria such as Salmonella, Listeria and E. coli, as well as dirt and residues on its surface.
Processors have to meet food-safety rules and hold quality steady, batch after batch, to avoid recalls.
How ozone helps
Ozone in the wash water oxidises bacteria and removes surface impurities such as dirt, chemicals and potential allergens. It also reduces odours.
It can replace or reduce chemical sanitisers, and it reverts to oxygen once its work is done.
Benefits06
What changes with ozone
- 01
Microbial control
Can help reduce bacteria commonly linked with meat, including Salmonella, Listeria and E. coli.
- 02
Fresher appearance
Fewer impurities and less microbial discolouration.
- 03
Fewer chemicals
Ozone can replace or reduce chemical sanitisers in processing.
- 04
Less odour
Reduces offensive odours, improving overall quality.
- 05
Longer shelf life
Holds back the bacteria that cause spoilage.
- 06
Consistent quality
Helps maintain quality standards, reducing recall risk and protecting customer trust.
Recommended products
Products that fit
The right model depends on your flow, contact time and ozone demand. We can test first and size the system to your plant. [Model match: to confirm]
Questions
Meat washing: common questions
Which bacteria does ozone help control?
Ozone can help reduce bacteria frequently linked with meat products, including Salmonella, Listeria and E. coli.
Will ozone help us meet food-safety requirements?
Ozone treatment can support your sanitation and food-safety programme by lowering the risk of contamination. Your plant's own food-safety plan still applies.
Request a quote
Request a quote for meat washing.
Share your application and, if you know it, your flow or volume. We will come back with questions, a test plan or a quote.