healthcanada

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 >