CALIFORNIA: New ozone test kit introduced for new meat processing industry - (Cattle Network)
February 20, 2008 – 5:03 pmGLENDALE, CALIFORNIA–Ozone is fast becoming a preferred disinfectant in the food processing industry. Injecting ozone into water which is then sprayed on floors, ceilings, walls and machinery during the clean up operation has been proven to be a more effective kill step than hot water and detergent alone for pathogens such as E. coli O157:H7 and L. monocytogenes. Adding the extra step can significantly reduce the chances of a costly recall.
Uncontrolled exposure to high levels of ozone can be a health hazard, however, doing permanent damage to an employees respiratory system. OSHAs permissible exposure level for workers exposed to ozone is 0.10 ppm, time-weighted average over an 8 hour day, 5 days/week.
To protect employee health, ozone levels are usually measured by either fixed monitoring stations or hand-held sensors. A fixed station is limited to its immediate area and most hand helds are expensive and cumbersome. Constant monitoring of ozone levels, […]
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