Meat Handling

Transmission of micro-organisms and their increased loads are issues which sully both the air and handling surfaces.

Ozone is useful for eliminating bacteria, viruses, fungi, yeast, mould, spores and protozoa. This occurs both via gaseous and ozonised liquid applications.

Benefits derived include: reduced spoilage, better shelf life, reduced usage of chemicals (chlorine) . Less chlorine use also means less production of trihalomethanes, sources of colon and rectal cancer.