Food Processing - April 2008 - (Page 44)

SANITATION Oxidation typically hydrolyzes inorganic molecules, causing them to become insoluble, and facilitating removal by filtration. Organic molecules most often disintegrate as a result of oxidation. “Ozone can replace chlorine, hot water and steam in many applications, thereby reducing the consumption of [materials and energy],” says Bob Smith-McCollum, vice president of marketing at Pacific Ozone (www.pacificozone.com), Benicia, Calif. That reduction in water use is may become huge in coming years, as water shortage are just becoming an issue of concern to many communities. “Ozone greatly reduces the environmental burden and risks associated with traditional oxidants, such as chlorine. Ozone resolves to elemental oxygen (O2) and produces few hazardous or undesirable byproducts. Further, ozone is produced on demand at the site of the application and used immediately, thus eliminating the danger of accidental releases of traditional FoodProc.pdf 2/12/08 8:15:40 PM oxidants in transportation and storage.” Ozone can replace chlorine, hot water and steam in sanitation programs and it’s safely generated on site. ‘Organic’ pest control Many of the tenets of the National Organic Program are familiar. Fewer people know paragraph 205.271, which spells out how to perform pest management in an organic facility. First and foremost, non-chemical measures are to be taken before using any pest control chemicals. Only if non-chemical measures are ineffective should the facility move to chemicals on an approved national list. “If non-chemical measures and the use of products consistent with the national list are not effective, then a material not found on the list may be used, provided measures are taken to prevent contact between the organic product and the material applied,” says Jay Bruesch of Plunkett’s Pest Control, a Fridley, Minn.-based partner of Copesan Services Inc. (www.copesan. com), Menomonee Falls, Wis. “Thanks to new technologies, food processors can now implement more environmentally friendly pest management methods to eliminate pest problems effectively without compromising the organic nature of their products,” said Patrick Copps, technical service manager for Orkin Commercial Services. Some “green” 44 • FOOD PROCESSING APRIl 2008 PHOTO: PACIFIC OZONE WWW.FOODPROCESSING.COM http://www.pacificozone.com http://www.copesan.com http://www.copesan.com http://www.remcoproducts.com http://www.remcoproducts.com http://WWW.FOODPROCESSING.COM

Table of Contents Feed for the Digital Edition of Food Processing - April 2008

Food Processing - April 2008 Contents Editor's Plate NewsBites The Trends Rollout Food Biz Kids Consumer Taste Test - Indulgent, Superpremium Chocolate...at 3 Calories a Pop Cover Story - Annual Capital Spending Report - To Build or Not to Build? Ingredients - Trendy Fruits, Nuts and Vegetables Plant Operations - iPlant: Assessing the State of Automation Plant Operations - Your Sanitation Can Be Greener Packaging - For Which Oven? MRO Q&A New Supplier Products Toops Scoops

Food Processing - April 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.