A New Alternative to Water Quality Management for Produce Processing
AWPI's FDA-approved (GRAS) water quality management system for produce processing facilities reduces costs (see case study at bottom), prolongs product shelf life, leaves customers healthier, conserves water during a global water shortage, and kills pathogens without producing toxic residues.
A new solution to old problems
Produce wash water processing is a trickier business every day. Water costs, energy costs, waste water treatment costs, and water volume restrictions are on the rise.
The answer? Ozone. This powerful oxidizing agent disinfects water more safely and effectively than chlorine and other chemicals, with a measurably reduced environmental impact. It cuts water costs by allowing you to re-use process water, recycling FDA-approved (GRAS) water for direct food contact.
AWPI's ozone system for produce processing is easily installed, more effective than chlorine systems, safer for employees, and quickly pays for itself many times over.
Ozone kills more pathogens than chlorine
AWPI's water quality management system for produce processing begins by using ozonated water, rather than chlorinated. Ozone is 1.5 times stronger than chlorine and is effective over a much wider spectrum of microorganisms than chlorine and other disinfectants. Ozone kills bacteria such as Salmonella, Escherichia coli, Listeria, and other food pathogens much faster than traditionally used disinfectants, and is free of chemical residues.
Reduce water costs for your produce operation
Thanks to our patented ozone and filtration system, produce wash water can be recaptured and reused. The treated wash water is free of bacteria, color, taste, and suspended solids.
Prevent spoilage and provide a healthier product
While chlorine dramatically reduces produce shelf life, ozone actually retards softening and browning. While chlorine is considered a carcinogen, ozone is not--and it produces no harmful byproducts during the treatment process.
Shield your company from environmental issues and related costs
Traditional sanitizing agents have come under fire due to byproducts like trihalomethanes (THMs), concentrations of biochemical oxygen demand (BODs) and other chemical residues. This public focus may soon encourage regulatory constraints on the use of chlorine as a sanitation agent.
The use of ozone is quite the contrary. In 1997, ozone was self-affirmed as Generally Recognized As Safe (GRAS) as a disinfectant for foods by an independent panel of experts sponsored by EPRI.
Ozone can also destroy chlorine by-products, pesticides, and toxic organic compounds in process water without creating new toxic chemicals.
Ozone is safe
Ozone is produced onsite, alleviating the need to store dangerous chemicals. And ozone is much safer for employees, reducing potential safety related costs.
How it works
Ozone--O3--has an unstable molecular structure; its third oxygen atom wants to break away from the other two (the oxygen we breath--O2--only has two atoms).
Bacteria are built to absorb oxygen molecules, and are also perfectly happy to absorb ozone. When they do, the ozone does what it already wanted to do--it gives off that extra oxygen atom--and produces energy. The molecules break apart a few seconds after deployment, which causes the bacteria to explode. The only byproduct from the reaction is harmless oxygen. The simple mechanics of this reaction also make it unlikely that bacteria will overcome this technology by mutating into a resistant strain.
Call (316) 685-3333 or email sales@awpi.biz to schedule an evaluation of your facility.
