Reduce chemicals in dump bins and flumes and kill surface pathogens

Clean Solutions for Food and Water

Disinfection

Storage | Disinfection | Sanitization

Cherries | Citrus | Pome Fruit | Potatoes | Tomatoes

Novazone for Disinfection™

Improve quality and enhance food safety practices of fresh produce

Food safety concerns, increasing wastewater disposal costs and a move to reduce chemical usage, have driven increased demand for proven, environmental friendly, ozone-based solutions for the disinfection of fresh produce. Novazone’s disinfection solution provides packers and processors a cost effective solution to enhance food safety and provide documented evidence for regulatory and food safety bodies while reducing or eliminating the use of chemicals.

Science-based Solution

Novazone’s science-based ozone solution efficiently dissolves ozone into process water at precise concentrations for use as a safe but powerful disinfectant in hydrocoolers and spray bars. The solution kills pathogens and controls cross-contamination of a broad spectrum of food- and water-borne microorganisms. Incorporating ozone into the rinse process, growers and processors can control ORP levels, enhance food safety practices and reduce the use of chemicals.

Novazone’s disinfection solution generates ozone from ambient air on-site; ending chemical purchases, storage and disposal issues. After oxidizing its target, ozone conveniently converts into pure oxygen, leaving product taste, texture and smell characteristics in its natural state. The Novazone disinfection solution works with existing equipment and processes and is easy to install, operate and maintain. Ozone is certified organic, allowing processors to run both conventional and organic product on a single line.

Optimum Safety and Efficacy
Novazone’s unique closed-loop concentration control and remote monitoring capabilities provide optimum safety and efficacy. Its measurement sensors and on-board computer maintains ozone concentrations to within +/- 10 ppb of a desired set point. The solution includes fail-safe ambient air sensors, which constantly ensure work areas maintain ozone concentrations well within OSHA standards. Its remote monitoring service constantly tracks system performance and provides detailed reports and automated alerts.

Highlights

Enhance food safety
- Disinfect process water
- Control cross-contamination
- Meet HACCP requirements
Reduce use of chemicals
- Eliminate use of chemical oxidizers
- Reduce water usage and disposal costs
Extend shelf life and improve produce quality
- Reduce risk of spoilage from bacteria, molds and fungi
- Maintain bright green stems
USDA and FDA approved Certified organic

Ozone Advantages
Ozone is the safest and most natural purification and disinfection agent for fresh produce. It is approved by the FDA and USDA as a food contact substance and is certified organic.

Ozone’s method of action is to destroy the cell wall of the organism upon contact. Because it works instantly, ozone does not enable the development of resistant pathogen strains, an increasing problem for the produce industry.

Generated from the oxygen in air, ozone reverts to pure oxygen after doing its job, leaving no residue on produce. Ozone is made on-site; no delivery or storage of toxic chemicals required. At the levels Novazone recommends, ozone is safe for people, product, equipment and the environment.

Ozone Works Over 3,000 Times Faster Than Chlorine

	CHLORINE	OZONE
Bacteria	5	0.002
Cysts	2000	2.0
Virus	50	0.02
Mold	2000	0.05

CT Values = Parts Per Million x Minutes
CT concentrations necessary for 99+% eradication
Source: EPA, USDA

Compare the Value

	CHLORINE	OZONE
Control of Cross- Contamination	Limited due to required long exposure times	Effective control via short exposure times
Resistance Issues	An ongoing problem	None
Residue on Produce	May adhere to surface or be absorbed into cut ends of product. Leaves stems brown	Ozone reverts to pure oxygen leaving no residue. Preserve green stems
Sensory Aspects of Produce	Salts may burn treated product. Absorption may effect taste and appearance	Ozone maintains fruits taste, texture and smell characteristics
Work Environment	Strong/irritating odors can permeate the work space	Proper system design mitigates any odors
Regulatory Overhead	Increased water discharge costs and scrutiny	None
Corrosiveness	Can corrode equipment	No issue with a properly designed solution

Example System