Post Harvest

Dr. Peggy Cook leads TriStrata's Efficacy Research Center

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“Our mission is to validate and improve the efficacy of ozone applications in the food industry” stated Dr. Peggy Cook, Chief Scientific Officer, of the facility in Springdale, Arkansas.

Dr. Cook was Director of Tyson Food’s Food Safety and Research Laboratory, prior to joining Safe Foods Corporation as Executive Vice President, where she ran its research and development divisions, including MCA Laboratory Services, Engineering, and Information Technology Services.

She was a part of Cargill’s Food Safety and Regulatory Department and worked for the Institute of Environmental Health Laboratory and Consulting Group, Inc. She holds a Ph.D. in microbiology and is a Certified Food Scientist, as qualified by the Institute of Food Technologists. 

Dr. Cook is a two-term member of the National Advisory Committee for Microbiological Criteria for Foods (NACMCF) USDA/FSIS in Washington, DC. A committee that provides impartial, scientific advice, and/or peer reviews to federal food safety agencies for use in the development of an integrated national food safety systems approach.

To learn more about the science of ozone <click here>


Apples: Listeria reduction most effective in CA rooms

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New studies suggest the preponderance of Listeria reduction occurs during apple storage and that additional reduction during processing is limited by apple surface microstructures.

Two recent food safety research studies from the School of Food Science at Washington State University and the Washington State Tree Fruit Research Commission indicate that when used properly, ozone can safely disinfect your apples during storage significantly reducing the risk of entrapped Listeria cells in the microstructures of the fruit during processing and packing.

STUDY #1 – Ozone Gas + CA results in 5.0 Log CFU/apple reduction (GRAPH BELOW)

“Continuous application of low doses of gaseous ozone in CA storage facilitated L.innocua reduction and resulted in ≈5.0 Log CFU/apple reduction after 30-week storage. In addition, continuous low-dose ozone gas inhibited apple background flora without negative impact on fruit quality.”

5-Log Listeria Reduction Graph

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Click <here> for full study.
- School of Food Science at Washington State University and the Washington State Tree Fruit Research Commission 

STUDY #2 – Apple surfaces harbor Listeria contracted in the dump tank or flume

“Apple Surface morphology was found to be (an) important factor in attachment of L. innocua. Microstructures serve as harbor sites for bacteria attached by physical entrapment. Settled in hard to reach sites, bacteria are protected from cleaning operations and disinfection.”

Click <here> for full study.
- School of Food Science at Washington State University

If you’re interested in discussing your food safety program in greater detail, please contact Nick Lyon at: nlyon@tristratagroup.com or call 425-327-1378.

Government approvals of Ozone

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FDA — SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION (2004) 1 CFR 173.368

Since 2004, The FDA has deemed Ozone safe to use as an antimicrobial agent in the treatment, storage, and processing of foods, including meat and poultry.

 USDA — FSIS DIRECTIVE 7210.1

Since January 2000, the USDA/FSIS has officially accepted ozone as safe and suitable for use in the production of meat and poultry products. In accordance with current industry standards of good manufacturing practice.

FSIS — RESPONSE TO INTERPRETATION REQUEST (2001)

November 27, 2001, the American Meat Institute filed a letter with FSIS asking for interpretation on the scope of the FDA rule allowing the use of ozone as an antimicrobial agent. FSIS determined that, “the use of ozone on raw and ready-to-eat meat and poultry products just prior to packaging is acceptable”, and that there are “no labelling issues in regard to treated product”.

NOP — NATIONAL ORGANIC PROGRAM

Ozone can be used as an ingredient in or on organic foods and as surface sanitation on food contact surfaces in food processing, distribution, and retail centers and maintain an “Organic” or “Made with Organic Ingredients” label. (Please note this does not apply to products with “100% Organic” labeling requirements.). Refer to CFR 205.605 for details.

 OSHA — REGULATIONS FOR OZONE GAS

Ozone meets OHSA guidelines if ambient levels and exposure times are within limits listed below:

PEL (Permissible Exposure Limit): 8-hour Time Weighted Average 0.1 PPM Vol. 

STEL (Short Term Exposure Limit): 15 minutes 0.3 PPM Vol.

IDLH (Immediately Dangerous to Life and Health): 5 PPM Vol

USDA — APPROVAL AS A HARD SURFACE SANITIZER

The NSF White Book Listing replaces the terminated US Department of Agriculture (USDA) Listing of Proprietary Substances and Nonfood Compounds.

EPA — TRISTRATA GROUP IS REGISTERED AS A PESTICIDE-PRODUCING ESTABLISHMENT

The EPA regulates ozone as a pesticide. Thus, ozone equipment must be registered by the EPA under the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA). The private labeling company’s EPA Establishment No. is 071472-CA-001 for TriStrata Group.

Lower Your Environmental Listeria Positives

Effective control of environmental Listeria is achievable. 

The combination of low levels of ozone during production, coupled with elevated levels at nightly, weekly and/or monthly intervals is a very effective way to augment your current sanitation practices.  A study using a high concentration of ozone gas-based treatments for 30 minutes for decontamination of surfaces and rooms achieved a 3 log reduction of Listeria.

Efficacy Reports:

Atmospheric ozone for Listeria control on surfaces

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Full study can be viewed <here>

Environmental Room Disinfection:

Ozone room disinfection controls cross-contamination and defends against Listeria in high-risk rooms that cannot be cleaned & sanitized regularly. Atmospheric ozone is dispersed throughout rooms by fans or through ventilation systems.

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If you’d like more information on room disinfection you can click <here> or email us at sales@tristratagroup.com to discuss how we can help your operation effectiveness.

FORMER USDA UNDER SECRETARY for FOOD SAFETY JOINS TRISTRATA GROUP BOARD

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Elisabeth Hagen, M.D., the former food safety chief at the U.S. Department of Agriculture has become a member of the Board of Directors at TriStrata Group.

During her tenure at the USDA’s Food Safety and Inspection Service, Dr. Hagen’s focus on preventing foodborne illness was the agency’s top priority.  Prior to her role as undersecretary she was the USDA ‘s Chief Medical Officer and Senior Executive in the Office of Public Health Science, where she played a vital role in developing and executing the agency’s scientific and public health agendas.

“As a physician and mother of two children, I know how important it is for families to feel confident that the food they put on their tables every night is safe and healthy” said Dr. Hagen, “I appreciate the potential of ozone to do just that in a way that reduces the environmental impact of the industry and the health risks to employees.”  

TriStrata is a wholly owned subsidiary of The Wheatsheaf Group.  For more information on Wheatsheaf <click here>

How much does a Food recall cost?

In 2018, US companies experienced 213 pathogen related recalls. What did that cost?

We recently attended a food sanitation conference and someone in the audience asked the panel, “How much does a recall costs…or a range I might expect?” Surprising no one had an answer.

We thought this was an important question because it helps us all better understand the cost of waiting to long to address food safety concerns or not having enough effective interventions to successfully eliminate the risks.

So we did a bit of research and here is what we found…

Over half of all recalls cost more than $11 million.

The best source we discovered was published by GMA (The Association of Food, Beverage and Consumer Products Companies) and Ernst & Young. The full report can be viewed by clicking <here>

Graph: ESTIMATED FINANCIAL IMPACT AS A RESULT OF A RECALL Including sales loss, direct recall costs, etc

Adjusted for 2018 US dollars.

48% of recalls cost less than $10 million

47% of recalls cost between $11 million to $110 million

5% of recalls cost more than $112 million

The implementation of additional food safety interventions could have helped these companies reduce their risk and financial impact.

FACT or FICTION: All ozone providers are the same.

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All ozone providers are not the same.

The services and support provided vary greatly and the disparity can mean the difference between outcome success and failure.

Several things you should ask any ozone provider you are considering:

1. Do you have service techs in my area to maintain and service the ozone generating system?

TriStrata has the largest nationwide field service team to keep your ozone equipment maintained properly and repairs made quickly.

2. Does your company focus solely on the food Industry?

Successful implementation of ozone requires an in-depth knowledge of food safety, processing procedures, HACCP, and ozone’s capabilities. TriStrata focuses solely on the food industry.

3. Do you have a monitoring and data logging system? Does your customer service team monitor it for irregularities?

TriStrata provides remote monitoring & access, data logging, AND dedicated system analysts that actively work to rectify alarms remotely.

To learn more about TriStrata service and support click <here>

TriStrata Group would appreciate the opportunity to meet with you to discuss your food safety concerns, our capabilities and tailor a solution to fit your needs. 

Do your food safety interventions provide FSMA compliance reporting support?

TriStrata’s proprietary remote monitoring system proactively addresses irregularities, sends alerts and supports regulatory and third party compliance reporting.

To connect with an application specialists to determine how we can help address your food safety and compliance reporting needs email us at: sales@tristratagroup.com

Ozone improves the microbiological safety of food products

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HEALTH CANADA — In a response to approve the application of ozone directly onto food products, Health Canada, Bureau of Chemical Safety had no objection to the application of ozone in the following applications:

  1. Approval to apply ozone in aqueous solution on surface of poultry carcasses, parts, trim and organs (up to 10 ppm) and on surface of red meat carcasses, parts, trim and organs (up to 2.5 ppm)

  2. Approval to apply gaseous ozone to surface of poultry carcasses during air-dry chilling (up to 10 ppm) and on surface of poultry meat parts and deboned poultry meat (up to 20 ppm)

  3. Approval to apply ozone in aqueous solution (up to 3 ppm with contact time not to exceed 5 seconds, to surface of hot dogs and chicken drumsticks.

  4. Wash water containing up to 2.5 PPM ozone on fresh fish (whole, headed and/or gutted, minced, fillet), shellfish (crustaceans or molluscs) and fresh or blanched vegetables, for up to 30 sec. contact time.

  5. Wash water containing up to 3.5 PPM ozone on fresh fruits and potatoes for up to 30 sec. contact time.

  6. Wash water containing up to 2.5 PPM ozone on fresh leafy greens for up to 45 sec. contact time.

To discuss ozone food safety applications in Canada please call Alain Vezina at
(418) 929-9977 or connect here >

The Power of Ozone

TriStrata delivers on the power of ozone to keep your food safer, our world cleaner and everyone healthier.

Ozone can provide effective multifunctional food safety and quality interventions without the drawbacks of other alternatives. It leaves no harmful byproducts or residuals, and is safe for wastewater systems. Our ozone generators create O3 on site, reducing the need to store, use and dispose of harsh chemicals. Approved as safe and effective by the FDA, USDA, FSIS, EPA and others. And meets OSHA guidelines for commercial use, which means it's safe for you and your employees.

Connect with our specialists to put the power of Ozone to work for you.

reduce postharvest decay with proper Room and bin sanitation

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Dr. Achour Amiri, Plant Pathologist at WSU recently published an article about the importance of room and bin sanitation to reduce postharvest decay for apples and pears. His research concludes a 60-90% spore kill percentage on wooden bins and empty rooms using ozone gas/fog with a 2-48 hour exposure.

>Click here for the study

Our postharvest specialist, Nick Lyon, can do a free site evaluation to determine how to best address your room and bin sanitation needs. He can be reached at 425-327-1378 or nlyon@tristratagroup.com

2018: 58 recalls a month - 213 pathogen related

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Fighting pathogens is serious business. Shawn Stevens article’ on Meatingplace.com sums up a challenging year when food safety made national news several times.

>Click here to read the full article.

The importance of getting your food safety interventions right is why we design and build our ozone generators and distribution units in the US, employ the largest nationwide OEM trained service team and developed a remote monitoring and data logging system to help our customers meet FSMA compliance requirements.

We are TriStrata.

TriStrata delivers on the power of ozone to keep your food safer, our world cleaner and everyone healthier.

Meeting your food safety goals requires a deep understanding or many variables. Our team has extensive experience in ozone applications for food processing, storage and distribution facilities. We can conduct a site evaluation to determine specific site needs and requirements.