Food sanitation processes receives USDA approval.(Panorama)(US Department of Agriculture)

Food Engineering, May, 1999 by Berne, Steve

Reducing bacterial loads in production environments and on food products minimizes foodborne illness risks and improves shelf life. GMPs (Good Manufacturing Practices), HACCP (Hazard Analysis Critical Control Points), employee training and plant sanitation practices have been the most effective ways to minimize bacterial risk...until now.

Last December, RGF Environmental received USDA approval for two of its three-part food sanitation processes based on Advanced Oxidation Processes (AOP). AOP increases the reactivity of ozone in water or air for sanitizing purposes. Forcing ozone to react with UV light in a water or air environment, or with a hydrogen peroxide/water environment, creates Hydroxyl Radicals, which in turn react with bacteria, oxidizing them into...

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