Maintaining food safety in meat processing begins at the slaughterhouse and continues through final packaging.
At each stage of the process (halves, quarters, primary cuts, sub-primary cuts, fabricated whole cuts and cooked products) OZONE can be used efficiently and effectively to reduce microorganisms that threaten product quality, shelf life and safety of the product. consumer as well as completely deodorize the premises making it more pleasant for the end consumer. OZONE is an extremely effective antimicrobial that kills all known pathogens including E. coli, Listeria, Salmonella, Campylobacter, Bacillus, and Norovirus. OZONE will not affect the organoleptic qualities of the meat and will facilitate a better conservation of it. It can be used as an additional point of value added to the quality of the meat.