Meat processor opts for ozone

OCT. 7–MURRAY HILL, N.J.–Fresh Mark of Ohio has selected BOC’s ozone technology as a centerpiece for the pathogen reduction program at its Canton, Ohio meat processing plant.

To reduce bacteria and control listeria and other pathogens, Fresh Mark, a family-owned business known for its Superiors Brand and Sugardale meats, installed two BOC ozone systems.

The systems include an on-site generator that produces ozone from ambient air, dissolves it in the plant’s process water and disperses it through a spray system directly onto unpeeled hotdogs and some food processing equipment such as slicing logs.

Ed Ater, a Canton, Ohio-based food processing expert and consultant to BOC, says,

“The benefits of ozone – improved pathogen control and extended product shelf life — are well-established,” says Ed Ater, a food processing expert and consultant to BOC. “It’s no longer a question of if a food processor should adopt ozone in its pathogen reduction program, but when – and which system.”

Mark DiMaggio, BOC’s business manager for food safety products, says the ozone wash system was desinged to integrates seamlessly with food processing operations, allowing plants to incorporate a validated antimicrobial process into their HACCP plan.


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