Food Safety Interventions Information
Click on the links below to access information on interventions available at each stage of the meat production process
| Contents Page | Introduction to Interventions | On Farm | Processing - hide on | Processing - hide off | Chilling | Packaging or Retail |
Ozone
Ozone is a water-soluble, naturally occurring gas which is a powerful oxidising agent. It destroys microorganisms by attacking and oxidising the cellular walls and membranes. Ozone is very unstable, and on exposure to air and water it rapidly decomposes to form oxygen. Hence, it must be generated at the point of use
Download more information on Ozone 
| INTERVENTION SUMMARY | |
|---|---|
Location |
Post slaughter |
Intervention Type |
Surface treatment of carcass, primals or offals |
Treatment Time |
15-60 seconds |
Regulations |
Approved in Australia and US |
Effectiveness |
1-2 logs reduction |
Likely Cost |
High capital outlay. The Ozone Safe Food website has a cost ($US) savings calculator to input data to compare with your current process but it does not include the capital cost of the equipment |
Value for Money |
Worth consideration |
Plant or Process Changes |
A reasonable space needs to be available to install the application equipment, though the generation unit may be installed externally to the point of use |
Environmental Impact |
No residual chemicals are generated and ozone readily decomposes to oxygen |
Occupational Health and Safety |
Ozone gas is toxic and measures need to be put in place when in use. For example, no personnel access to area being fumigated |
Advantages |
Ozone dissipates quickly No residues on product |
Disadvantages or Limitations |
Possible discolouration of lean at high concentrations Possible oxidation of fat An appropriate method to keep the concentration of ozone in solution at an effective level is very important |
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