FACT or FICTION: Seafood facilities need both aqueous & gaseous ozone

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Do you need both aqueous and gaseous ozone equipment?

Maybe not… 

For most seafood operations aqueous ozone provides the most value. Conveyors, equipment, cutting boards, and the product itself all benefit from the continuous application of ozonated water. 

In areas it is used, aqueous ozone releases low levels of ozone gas into the air (well below OSHA limits) providing similar benefits as a dedicated gaseous system without spending money unnecessarily. 

Low levels of gaseous ozone help control odors and can provide environmental pathogen control in areas like air handlers, ceilings, and hard to reach areas that may not see consistent sanitation.

So, when does TriStrata recommend using both aqueous and gaseous systems?

High risk facilities or areas, needing multiple food safety interventions to control environmental pathogens are good candidates. 

For example, utilizing two dedicated systems (aqueous and gaseous) makes sense in ready-to-eat smokehouses where aqueous ozone is used on the processing line while a gaseous system is used in dry areas, coolers, drying rooms, freezers, and slicing rooms, for low level continuous product treatment.  

This approach provides control measures in every stage of the process…a powerful tool in your arsenal against environmental listeria.

If you’d like to understand if using gaseous ozone makes sense in your facility our seafood application specialist, Mark Denis, will be attending the Seafood Expo and can help determine if this approach is right for you. Or connect with us <here>