For a long time now, in synergy with Padua University’s Molecular Medicine Department, Hygiene section, Arneg has been experimenting with using ozone to boost hygiene and safety in food conservation in commercial refrigeration systems.
The complex, detailed research is yielding excellent results in terms of efficient food quality conservation, hygiene and safety in pathogen germ control, and energy and cost saving.
Ozone is a natural gas which forms in the atmosphere.
Its molecule consists of three atoms of oxygen. It is extremely reactive and a powerful oxidising agent, a particular quality which gives strong bactericidal, fungicidal and inactivating viral action.It tends to decompose rapidly in both air and water, turning into oxygen, therefore cannot be stored and must be continuously produced by electrical charges or ionising radiation.Ozone offers numerous benefits:
- Control of air quality and transmission of infections in indoor environments, eliminating insects, mites, mould and oxidising ethylene to reduce unpleasant odours.
- Sanitization of surfaces and equipment, even in hard to reach places.
- Hygienic control and conservation of foods like meat, fish, cured meats, cheese, vegetables, eggs and cereals. Produce is decontaminated on the surface, so mould, bacteria and mites and cross contamination do not appear. Fish stays fresh for 40-50% longer in storage, meat remains fresh retaining its original colour, and vegetables do not perish, by naturally slowing down the maturing process. Ozone can also be used for killing off mites in cured meats.
- Products are safe for health because of the non-cumulative, non-carcinogenic effect, leaving no type of residue, unlike common chemical disinfectants like chlorine, alcohol and so forth.
- Minimisation of waste linked to food perishability with a subsequent noticeable increase in average and commercial life of products.
- Reduction of environmental impact by not employing/releasing chemical products which need to be disposed of, while producing oxygen-charged air with benefits for the purification systems.
- Increased added value of service, improving relationship with local health authorities and health inspectors and reducing the risks of responsibility of managers and structure owners
- Reduction of chemical product purchase costs and staff costs which must be limited to cleaning only, while sanitisation will be automatic and continuous. Ozone production furthermore requires no raw materials and only a small amount of electricity is needed for its generation.
- Meeting the growing demand from the organic market for safe, healthy products guaranteeing safe, efficient pathogen control and not requiring chemical detergents for cleaning.
For further information on the subject and to see the results of the study in detail: www.arneg.it