THE USE OF OZONE IN DAIRIES AND DAIRY PRODUCTS
Ozone can be used in dairies as a gas which sterilises the air, or in
ozonized water as a more effective and healthier alternative to
REVIEW OF EFFICACY:
1) Ozone effectively prevents growth of surface moulds on cheeses in
storage areas during curing.
2) Exposure to low levels of ozone prevents the development of new mould
growths on the sides and ends of unwaxed cheeses.
3) Free mould spores significantly reduced in rooms treated with ozone.
4) The use of ozone does not affect the flavour of any of the cheeses.
5) 0.1mg/M3 of ozone in a cheese ripening room inactivates 80% of the
mould spores without affecting the organoleptic qualities of the cheese.
6) Bacteria levels on the upper surface of milk are reduced
7) Lab tests carried out on the use of ozone on proprietary powdered
milk showed the control sample bacteria levels 1000 times higher than on
the sample treated with ozone.
8) Storage of commodities such as cheese, bacon, butter and vegetables
for long periods in the same transport compartment or area without any
9) There are many different lab reports, which show the effectiveness of
ozone over routine cleaning methods. Swabs taken from food processing
tables, warehouses or area after routine cleaning with a chemical
cleaning solution, compared with swabs from ozonated area. These tests
show ozone has a kill rate of 99.%. Bacterial counts after routine
cleaning methods showed their ineffectiveness in the prevention of
cross- contamination and spoilage.
10) Ozone has been compared with chemical fogging and UV exposure as
different alternatives to air disinfection. Ozone was shown to be both
effective and reproducible in its effects. UV was effective, but
shadowing posed a problem in a factory environment. Fogging was shown to
be the least effective method of air disinfection.
11) Ozonated water has been shown as an effective alternative to
chlorinated water in the disinfection of dairy equipment. Not only does
it destroy surface-attached bacteria, but requires no heat, and
therefore uses less energy than sanitising systems which use steam or
-Using ozone in the production area to control the
growth of yeast and mould
-The ozone generator runs for 3 hours, flooding the
area overnight with the help of 2 fans
-The ozone is allowed to degrade for 2-3 hours before
the staff come in for the morning shift
-Have had great success in keeping down the levels of
mould and bacteria
-Produce and distribute unpasteurized cheese made
from cow, sheep and goat milk
-Using ozone to flood the production area over night
in order to kill staphylococcus aureus
-Manufacturers of yoghurt
-Use an ozone generator to control bacteria spore
levels on equipment in the processing area overnight
-Significant reduction in spore counts
- flood the premises with