apples

IAFP: FULL CONTACT SPORT

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The Kentucky Derby is not supposed to be a contact sport.

Fighting pathogens, molds and yeasts, however, is a very serious contact sport.  A game plan consisting of the right contact time, coverage and concentration can stop bacteria in their tracks. Our application engineers help design and oversee installations to optimize all three.

TriStrata’s ozone generators and support are designed to keep you in the game and on the job without interruption. Let’s meet at IAFP to discuss in more detail based on your facility and processes. Stop by booth #366 or schedule an appointment by contacting Dustin Cheatham at dcheatham@tristratagroup.com.

A powerful food safety intervention

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POWERFUL, SAFE AND SUSTAINABLE

Ozone is an effective antimicrobial agent, excellent on a broad spectrum of Germicidal activity. Ozone penetrates the cell surface and causes progressive oxidation of vital cellular components leading to cell lysis of microorganisms on food, surfaces and in the air. Bacteria cannot build up a resistance to ozone, making it an extremely effective long-term solution.

The graph above illustrates the superior oxidation potential of ozone compared to other food safety treatments.

Ozone has 2 times the oxidative strength and 200 times the sanitizing strength of chlorine, providing improved sanitation benefits at a fraction of the concentration.

Ozone is the triatomic oxygen molecule and quickly reverts back into oxygen leaving no harmful byproducts or residuals.

Ozone can be used on organic foods and for surface sanitation to maintain “Organic” or “Made with Organic Ingredients” labeling requirements.

For more information comparing ozone to other food sanitizers contact one of our application specialists by <clicking here>

FOOD RECALLs: Largest costs & recoveries

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Thirty-six members of the Association of Food, Beverage and Consumer Products Companies participated in a survey to assess the impact of product recalls in the food, beverage and consumer product sectors. The surveys & interviews were augmented by independent research, discussions with industry professionals, and subject matter resources from Ernst & Young and Covington & Burlington.

Key Survey Results included:

81% of respondents deem the financial risk from recalls as significant to catastrophic

58% have been affected by a product recall event in the last five years

77% experienced recalls that had a financial impact of less than $30 million

78% manage the risk by procuring insurance

The largest recall costs came from business interruption & product disposal

The highest recoveries came from insurance proceeds

The full report can be viewed by clicking <here>

TriStrata Group engineers, builds and implements ozone generators and application delivery systems designed to improve safety and quality performance for food processors, distributors and storage facilities. Connect with a specialist to add additional hurdles to your food safety program. <Click Here>

TriStrata names new Chief Operations Officer

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TriStrata Group has named Mohammad Shakeri its new Chief Operations Officer.

“Mohammad has been essential to leading new hardware and software innovations for our next generation of ozone systems and application improvements. In his newly expanded role he will have responsibility for all the operating aspects at TriStrata, including service, projects, installation and IT.” said Dr. Bromley Beadle, CEO of TriStrata Group.

Prior to joining TriStrata Group, Mohammad had a 20-year career at Microsoft, contributing in many roles including Director of Design for User Experience, Director of Continuous Improvement and Director of User Research. 

As a program manager and software engineer at Fluke, he provided leadership in UI and UX for many of their industrial electronic testing and measurement products.

Mohammad has an Electrical Engineering degree with a Minor in Computer Science from Central Washington University and has completed MBA courses at the University of Washington.

TriStrata is part of the Wheatsheaf Group, a UK based company that operates, invests in and helps to develop businesses in the food and agriculture sectors to provide resource efficiency for the future well-being of the planet and its people. 

TOP BENEFITS OF OZONE FOR FOOD SAFETY & QUALITY

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A BETTER WAY TO PROCESS AND STORE FOOD TO KEEP IT SAFER, OUR WORLD CLEANER AND EVERYONE HEALTHIER.

NATURALLY PROTECTS CONSUMER WELL-BEING

Ozone is one of nature’s most powerful oxidizers making it an effective multifunctional food safety intervention.

CONTROLS MICROBIOLOGICAL COUNTS

Ozone penetrates cell surface and causes progressive oxidation of vital cellular components leading to cell lysis of microorganisms on food, surfaces and in the air.

NO RESISTANCE

Bacteria cannot build up a resistance to ozone, making it an extremely effective long-term solution.

ENVIRONMENTALLY FRIENDLY

Ozone is the triatomic oxygen molecule and quickly reverts back into oxygen leaving no harmful byproducts or residuals.

APPROVED AS SAFE AND EFFECTIVE

Approved by the FDA, USDA, FSIS, EPA as well as others. It also meets OSHA guidelines for commercial use which means it’s safe for you and your employees.

MEETS ORGANIC LABEL REQUIREMENTS

Ozone can be used on organic foods and for surface sanitation to maintain “Organic” or “Made with Organic Ingredients” labeling requirements.

CONTINUOUS CLEANING

Ozone is an effective intervention tool for cleaning and sanitizing during processing; allowing you to run longer production shifts without sacrificing food quality or safety.

ROOM DISINFECTION

Ozone controls pathogens, molds, and yeasts as well as prevents cross contamination in RA and CA rooms that cannot be sprayed down regularly such as packing rooms, drying rooms, coolers, freezers etc.

INCREASES SHELF LIFE

Ozone reduces / eliminates food spoilage organisms and thus improves the shelf life of fresh food.

INTEGRATES WITH EXISTING IN-LINE PROCESSES

Aqueous and gaseous ozone systems can be incorporated into most existing in-line processes.

REDUCES CONVENTIONAL CHEMICAL COSTS

Approved for direct product contact, and for plant sanitation, Ozone does the same or better job compared to costly, potentially hazardous conventional chemicals.

NO STORAGE REQUIRED

Ozone is produced on demand so there are no dangerous substances to be stored or handled on the premises.

REDUCTION IN PLANT ODOR

Ozone controls plant odors to increase the quality of working conditions within your facility.

SAFE FOR WASTEWATER SYSTEMS

Ozonated water is safe for wastewater systems, helping with wastewater disinfection and odor control. It has the potential to reduce the need of alkalinity needed with PAA.

Ozone: USDA approved organic

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Ozone can be used as an ingredient in or on organic foods meeting the National Organic Program requirements per §205.605. It is also approved as a surface sanitizer on contact surfaces for organic foods.

This approval allows food processors, distributors and storage facilities to maintain “Organic” or “Made with Organic Ingredients” labeling requirements using ozone as a food safety and quality treatment. (Please note this does not apply to products with “100% Organic” labeling requirements.)

TriStrata ozone generators utilize oxygen molecules from the air (O2) and pass them through a corona field, splitting them into single atoms of oxygen (O1). These atoms combine with an O2 molecule to form a molecule of O3, ozone. It quickly turns back into oxygen, leaving no harmful byproducts or residuals. Making it environmentally friendly and safe for wastewater systems.

Refer to CFR 205.605 for details <Click here>

If you’d like to learn more about using ozone to improve food safety and quality on your organic products please e-mail us at sales@tristratagroup.com or <click here>

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.