Consider ozone as an additional food safety hurdle in your food safety microbial intervention strategy for several reasons:
1. Reduce antimicrobial usage. Ozone can maintain and often reduce the incidence of microorganisms while decreasing the usage and costs of other microbial interventions.
2. Reduce safety risks. Ozone will reduce the hazards associated with your team handling hazardous chemicals.
3. Reduce complexity & footprint. Ozone is generated on-site. No need for additional orders, storage and waiting on delivery.
4. Reduce your environmental impact. Ozone starts and ends as oxygen. We can help you achieve clean labeling and sustainability goals.
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