A combination of technology and training is needed to raise the level of food plant sanitation standards.
Ozone-enriched water is a case in point. The antimicrobial efficacy of ozonated water is established, and the FDA gave its blessing two years ago to ozone in direct contact with food. Still, there are limits to ozone’s use, and many processors are reluctant to deploy it because of the corrosive effect of this oxidizing agent and because of lingering concerns about worker safety.