Source: https://www.ozonesanitationsystems.com/government-approvals-.html
Timestamp: 2019-04-25 04:18:39+00:00

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Interest in ozone has expanded in recent years in response to consumer demands for ‘greener’ food additives, regulatory approval and the increasing acceptance that ozone is an environmentally friendly technology. The multi-functionality of ozone makes it a promising food processing agent. Excess ozone auto-decomposes rapidly to produce oxygen and thus leaves no residues in foods from its decomposition. In particular, the US Food and Drug Administration’s (FDA) rulings on ozone usage in food have resulted in increased interest in potential food applications worldwide. Ozone as an oxidant is used in water treatment, sanitizing, washing and disinfection of equipment, odor removal, and fruit, vegetable, meat and seafood processing.
Ozone is approved by the US Food and Drug Administration and the United States Department of Agriculture as an antimicrobial agent for use with food processing. With regulatory approval, ozone has become a great option for cost-effectively disinfecting food.
Ozone is listed on the National Organic Program. Ozone can be used as a gaseous and aqueous phases as an antimicrobial agent on food, including meat, seafood, produce and poultry. Ozone does not need any labeling of the final product.
Organic food products are gaining popularity throughout the world. As concerns from potentially harmful chemicals, hormones, and other synthetic based products grow, the allure of organic foods continues to increase. Organic foods are typically foods that are grown without pesticides, herbicides, chemicals, or growth hormones. This means the food you are eating is more natural and free of synthetic products.
The National Organic Program (NOP) was established by the USDA to create rules and guidelines to ensure that organic labeled foods are truly organic. The NOP is responsible for administrating and enforcing the regulatory framework for the national organic standards. The NOP regulations cover in detail all aspects of food production, processing, delivery, and sale. Ozone can be used as an ingredient in organic foods and maintain it’s organic labeling.
1. The authority citation for 21 CFR part 173 continues to read as follows: Authority: 21 U.S.C. 321, 342, 348.
(c) The additive meets the specifications for ozone in the Food Chemicals Codex, 4th ed. (1996), p. 277, which is incorporated by reference. The Director of the Office of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20055, or may be examined at the Office of Premarket Approval (HFS-200), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 200 C St. SW., Washington, DC, and the Office of the Federal Register, 800 North Capitol St. NW., suite 700, Washington, DC.(d) The additive is used in contact with food, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319 or 9 CFR part 381, subpart P), in the gaseous or aqueous phase in accordance with current industry standards of good manufacturing practice. (e) When used on raw agricultural commodities, the use is consistent with section 201(q)(1)(B)(i) of the Federal Food, Drug, and Cosmetic Act (the act) and not applied for use under section 201(q)(1) (B)(i)(I), (q)(1)(B)(i)(II), or (q)(1)(B)(i)(III) of the act.
(a) Synthetic substances and ingredients, except as provided in §205.601 and § 205.603.
(d) Materials, processes, or techniques prohibited in § 205.301.
The following nonagricultural substances may be used only in accordance with any restrictions specified in this section and § 205.102, § 205.270, and § 205.300 through § 205.310.
9) Chlorine Materials – disinfecting and sanitizing food contact surfaces, Except, That, residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act.

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