Winegrowing January/February 2000 Use of ozone for winery and environmental sanitation By Brian Hampson, PhD, Food Science and Nutrition Dept California Polytechnic State University, San Luis Obispo, CA Since the early 1900s, ozone has been widely used for water treatment, including disinfection of municipal water supplies, swimming pools, spas, cooling towers, and sewage treatment plants. Recently, ozone has been used in food processing for sanitizing raw materials and irrigation waters, sanitizing packaging materials and storage facilities, and for sanitizing water for recycling. Prior to 1997, ozone could only be used for sanitation and purification of bottled drinking water in the U.S., and it is widely used around the world for this purpose today. In May 1997, an expert panel assembled by the Electric Power Research Institute (EPRI) declared ozone to be Generally Recognized as Safe (GRAS) for use in food processing in the U.S. Since then, wineries have embraced the use of ozone. Its use has been generally accepted and documented to be effective for barrel cleaning and sanitation, tank cleaning and sanitation, clean-in-place systems, and for general surface sanitation. This same trend of acceptance has been noted in many other industries, such as fresh-cut produce processing; produce storage facilities; food processing, including meat processing facilities; and, as noted above, in the bottled water and beverage industries. In these industries, the ozone systems are generally permanently mounted or fixed in place, which makes management of off-gas and ozone monitoring for safety and efficacy relatively easy. | |
|