Grupo 7

Food and beverage

Fruit and vegetable washing.

Wash water can recirculate and accumulate organic matter through a shift. Ozone can be assessed as part of water-quality and line-hygiene control.

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Food and beverage

Wash water changes while produce moves through

Assess crop, soil load, makeup rate, flow, pH, contact and water quality. Upstream filtration can matter as much as generator capacity; treatment must respect sensory quality and food-safety requirements.

Application point

Filtration and ozone serve different stages

Organic load consumes ozone and may rise throughout the day. Sampling at the start and end of a shift says more than one reading with clean water.

Ozonated water is integrated into a defined washing, rinsing or sanitation stage. Its path, contact and residual are checked before production resumes or finished product is contacted.

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On-site verification

Verify water and produce during the shift

Measure process and water microbiology, turbidity, dissolved ozone and product quality during operation.

Sampling points and comparison conditions are defined before claiming a reduction or saving. This helps separate treatment effects from normal process variation.

In this category

More food and beverage applications.

Ozonated-water CIP systems

Food and beverage CIP cycles may use ozonated water in compatible sanitation stages for pipes, valves and tanks. The procedure must be validated for each product and line.

Review wash sequence, soil load, temperature, materials, dead legs and available time. Ozone does not automatically replace alkaline or acid cleaning: define where it adds value and how any residual is cleared before production.

How to verify: Validate microbiology, concentration at the critical point, cycle duration, water use and product compatibility.

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Beverage bottling lines

For beer, juice, soft drinks or wine, ozone can support bottle rinsing and line hygiene without dosing a finished beverage that is sensitive to oxidation.

Define treated surfaces, ozonated-water distribution and what happens before filling. Residual oxidant reaching the beverage may affect flavor or stability; application point and final rinse need control.

How to verify: Verify bottle and line hygiene, residual before filling and product sensory checks.

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Meat processing

Wash-water and selected surface treatment can be integrated into a meat-plant hygiene program, with validation specific to the process and food.

Distinguish food contact, process water, surfaces and effluent. Design considers organic load, temperature, corrosion, worker safety and existing procedures; no microbial reduction is claimed without site-specific validation.

How to verify: Use the plant microbiological sampling plan and compare water, surfaces and product as applicable.

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Next step

Assess your fruit and vegetable washing project.

Share inlet data and the outcome you need. We will propose the next technical step.

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