Company develops ozone disinfectant process for produce

By Ahmed ElAmin

- Last updated on GMT

Related tags: Food safety

Produce Safety & Security International (PSSI) plans to produce
prototype units for its ozone gas disinfectant process.`

The ozone process can be used with grain, fruits and vegetables, giving processors another method of getting rid of harmful pathogens.

The ozone process is much safer, as it leaves no residue, the company claimes. It removes the possibility of sickness caused by the chemicals currently used by the fumigation industry, like methyl bromide, which is being discontinued as an approved fumigant.

The US company is a sanitation disinfectant process supplier to the food and medical industries. The company says tests have shown the process gets rid of harmful bugs and extends the shelf life of grain and produce. PSSI plans to use the prototype units for a more extensive research and expand the potential applications for the process.

PSSI plans to implement its ozone process to begin as the equipment becomes available from a manufacturer.

"The ozone process is a safe alternative to many of the traditional methods used in the fumigation of grains, fruits and vegetables,"​ stated Clarence Karney, CEO of PSSI. "We think ozone gas process will be used by many of the USA's largest trading partners, as well, including Chile, Mexico, Peru, South Africa, Europe, New Zealand and Australia."

PSSI's EPA-registered products sanitize and disinfect against food-borne illness pathogens and disease-causing bacteria. The company's process also provides a complete audit trail, an essential component for complying with government regulations.

The company says its ozone process has been shown to extend the shelf-life and remove food borne illness bacteria.

Related topics: Food Safety & Quality

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