Protein

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>


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.

Lower Your Environmental Listeria Positives

Effective control of environmental Listeria is achievable. 

The combination of low levels of ozone during production, coupled with elevated levels at nightly, weekly and/or monthly intervals is a very effective way to augment your current sanitation practices.  A study using a high concentration of ozone gas-based treatments for 30 minutes for decontamination of surfaces and rooms achieved a 3 log reduction of Listeria.

Efficacy Reports:

Atmospheric ozone for Listeria control on surfaces

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Full study can be viewed <here>

Environmental Room Disinfection:

Ozone room disinfection controls cross-contamination and defends against Listeria in high-risk rooms that cannot be cleaned & sanitized regularly. Atmospheric ozone is dispersed throughout rooms by fans or through ventilation systems.

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If you’d like more information on room disinfection you can click <here> or email us at sales@tristratagroup.com to discuss how we can help your operation effectiveness.

FORMER USDA UNDER SECRETARY for FOOD SAFETY JOINS TRISTRATA GROUP BOARD

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Elisabeth Hagen, M.D., the former food safety chief at the U.S. Department of Agriculture has become a member of the Board of Directors at TriStrata Group.

During her tenure at the USDA’s Food Safety and Inspection Service, Dr. Hagen’s focus on preventing foodborne illness was the agency’s top priority.  Prior to her role as undersecretary she was the USDA ‘s Chief Medical Officer and Senior Executive in the Office of Public Health Science, where she played a vital role in developing and executing the agency’s scientific and public health agendas.

“As a physician and mother of two children, I know how important it is for families to feel confident that the food they put on their tables every night is safe and healthy” said Dr. Hagen, “I appreciate the potential of ozone to do just that in a way that reduces the environmental impact of the industry and the health risks to employees.”  

TriStrata is a wholly owned subsidiary of The Wheatsheaf Group.  For more information on Wheatsheaf <click here>

How much does a Food recall cost?

In 2018, US companies experienced 213 pathogen related recalls. What did that cost?

We recently attended a food sanitation conference and someone in the audience asked the panel, “How much does a recall costs…or a range I might expect?” Surprising no one had an answer.

We thought this was an important question because it helps us all better understand the cost of waiting to long to address food safety concerns or not having enough effective interventions to successfully eliminate the risks.

So we did a bit of research and here is what we found…

Over half of all recalls cost more than $11 million.

The best source we discovered was published by GMA (The Association of Food, Beverage and Consumer Products Companies) and Ernst & Young. The full report can be viewed by clicking <here>

Graph: ESTIMATED FINANCIAL IMPACT AS A RESULT OF A RECALL Including sales loss, direct recall costs, etc

Adjusted for 2018 US dollars.

48% of recalls cost less than $10 million

47% of recalls cost between $11 million to $110 million

5% of recalls cost more than $112 million

The implementation of additional food safety interventions could have helped these companies reduce their risk and financial impact.

FACT or FICTION: All ozone providers are the same.

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All ozone providers are not the same.

The services and support provided vary greatly and the disparity can mean the difference between outcome success and failure.

Several things you should ask any ozone provider you are considering:

1. Do you have service techs in my area to maintain and service the ozone generating system?

TriStrata has the largest nationwide field service team to keep your ozone equipment maintained properly and repairs made quickly.

2. Does your company focus solely on the food Industry?

Successful implementation of ozone requires an in-depth knowledge of food safety, processing procedures, HACCP, and ozone’s capabilities. TriStrata focuses solely on the food industry.

3. Do you have a monitoring and data logging system? Does your customer service team monitor it for irregularities?

TriStrata provides remote monitoring & access, data logging, AND dedicated system analysts that actively work to rectify alarms remotely.

To learn more about TriStrata service and support click <here>

TriStrata Group would appreciate the opportunity to meet with you to discuss your food safety concerns, our capabilities and tailor a solution to fit your needs. 

FACT or FICTION: White papers prove ozone works in YOUR facilitY.

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White papers provide support that ozone is a scientifically valid food safety intervention for poultry.  But for ozone to meet your performance standards you need a few more things: 

1.      Application Experience. 

TriStrata’s poultry team and Research & Development Center in Springdale Arkansas is staffed with professionals from the poultry industry.  Their experience with in-plant operations, production processes and safety controls help develop a complete solution to optimize your performance. Learn more about our team: <click here>

2.     Localized Service.

We’ve expanded our local service team to expedite maintenance and repair.  Our Pro level service plan offers active ongoing monitoring with 24/7 critical fault response and onsite parts storage.

3.       In-plant Validation.

Of course, you’ll need to provide support documentation as part of your HACCP plan. Our team can work with you on documentation.

We welcome the opportunity to discuss your food safety concerns, recent TriStrata Group in-plant efficacy data and to tailor a solution to fit your needs.  To connect with us: <click here>

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

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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