fruit and vegetable food safety

FACT or FICTION: You can reduce antimicrobial usage with ozone.

Screen Shot 2019-01-21 at 5.21.29 PM.png

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.

To learn more about adding ozone as a strategic intervention in please click here>>

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

Screen Shot 2019-01-10 at 2.08.39 PM.png

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

Screen Shot 2018-12-31 at 2.53.28 PM.png

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

Foodsafetyinspector.png

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.