DIDYOUKNOW22

Our purpose at BerryBreeze™is to promote healthy, sustainable lifestyles that may increase the life and longevity of people everywhere. BerryBreeze™oxygenates, cleans and rejuvenates the fruits, vegetables and food that you store at home in your refrigerator, extending both their life and their freshness 2-3 times longer while preserving their nutritional benefits. It does this by naturally neutralizing undesirable microorganisms, germs, mold, yeast, fungus, bacteria, and viruses.


Did you know that Activated Oxygen (O3) keeps food healthier for enhanced well-bieng?

Ata Baroudi, vice president of QA and food safety for restaurant chain The Cheesecake Factory, told FoodProductionDaily the fight against foodborne illness is a war members of the food industry wage every day.

We’ve been fighting two wars overseas, in Iraq and Afghanistan, and we’ve lost only about 5,000 soldiers in 10 years of fighting,” he said. “Right here at home, foodborne illness is killing 5000 of us every year.”

Baroudi added consumer confidence in the country’s food supply has been “significantly eroded” by a surge in high-profile recalls and deadly pathogen outbreaks. Polls place food safety as the highest-rated, non-economic issue in the minds of US citizens for the past two years. Winning the fight, he said, requires food professionals along the supply chain to be braver in trying novel pathogen-fighting technologies. Ozone, for example, can be used to destroy bacteria and viruses. Ozone has its disadvantages, Baroudi pointed out. For one, the gas has a relatively short shelf life—after 20 to 30 minutes, ozone deteriorates and goes back to regular oxygen.

However, use of oxygen in fighting pathogens in ready-to-eat foods has a number of advantages, Baroudi told FPD. It can eliminate offensive odors associated with decay, kills E. coli and other undesirables more quickly than chlorine and other substances, effectively combats Norovirus and other viruses, reduces the amount of floor space dedicated to storage of chemicals, and it is considered safe to humans and animals.

Additionally, ozone has been proven to extend the shelf life of various organic food products, Baroudi said. Seafood treated with ozone can be safely consumed for an additional four-day period, tomatoes get an extra 10 days of consumption, and lettuce treated with ozone can last an extra 25 days, he said. Baroudi pointed out that ozone, high-pressure processing, and other emerging food technologies are facing a certain degree of resistance. However, he said, scepticism is a common reaction to emerging ideas.

At the beginning of the 20th century, milk pasteurization was facing the same resistance,” he told FPD. “Now, almost no one in the US would consider buying and drinking non-pasteurized milk.”

Spinner, Jenni (4/10/14) Food Safety Summit 2014: Food Technologies Wage War Against Pathogens, FoodProductionDaily.com   http://mobile.foodproductiondaily.com/Safety-Regulation/Food-technologies-wage-war-against-pathogens#.U0a56a1dUsx


The shelf-life of an ozone-treated food product varies with the food and its prior processing. Under proper ozone treatment conditions, usually shelf-life can be increased 15–35%.

Rice, Rip G. (2011), Ozone: Fact Sheet for Agri-Food Processors, The World of Food Science,

http://worldfoodscience.com/cms/index.html@pid=1006025.html

Ozone is a potent antimicrobial agent. It can effectively kill viruses, bacteria, fungi, and parasites, including those causing food spoilage or human diseases.

Balasubramaniam, V. M., Ramaswamy, Raghupathy, Rodriguez-Romo, Luis, Vurma, Mustafa, & Yousef, Ahmed E., (May, 2007) Ozone Technology: Fact Sheet For Food Processors, Ohio State University Extension Fact Sheet,

http://ohioline.osu.edu/fse-fact/0005.html

Conceivable benefits of adding ozone to air in packinghouses and storage rooms include control of postharvest diseases on fruit, retarding the production of spores from decaying fruit, sanitation of surfaces, and ethylene removal.

Smilanick, Joseph L. (December 2003), Use of Ozone in Storage and Packing Facilities, Washington Tree Fruit Postharvest Conference,

http://postharvest.tfrec.wsu.edu/PC2003H.pdf