#poultry

Poultry guidelines for ozone applications

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

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

  2. Approval to apply gaseous ozone to surfaces of poultry carcasses during air-dry chilling (up to 10 ppm) and on surfaces 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 chicken drumsticks.

To discuss adding strategic interventions as part of your multi-hurdle food protection approach contact Dustin Cheatham at 206.549.1205 or dcheatham@tristratagroup.com

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>