Water Quality Management for Pre-Cut Produce

AWPI’s FDA-approved (GRAS) water quality management system for pre-cut produce facilities reduces water and discharge costs (see case study at bottom), improves product shelf life, reduces energy cost, and kills pathogens without producing toxic residues.

A new solution to old problems

Ozone is a powerful oxidizing agent that disinfects water more safely and effectively than chlorine and other chemicals, with a measurably reduced environmental impact. It cuts water costs by allowing you to re-use process water, recycling FDA-approved (GRAS) water for direct food contact.

AWPI’s ozone system is easily installed, more effective than chlorine systems, safer for employees, while saving significant dollars annually.

Ozone kills more pathogens than chlorine

AWPI’s water quality management system for pre-cut produce begins by using ozonated water, rather than chlorinated. Ozone is 3000 times stronger than chlorine and is effective over a much wider spectrum of microorganisms than chlorine and other disinfectants. Ozone kills bacteria such as Salmonella, Escherichia coli, Listeria, and other food pathogens much faster than traditionally used disinfectants, and is free of chemical residues.

Reduce water costs for your produce operation

Thanks to our patented ozone and filtration system, produce wash water can be recaptured and reused. The treated wash water is free of bacteria, color, taste, and suspended solids.

Prevent spoilage and provide a healthier product

While chlorine dramatically reduces produce shelf life, ozone actually retards softening and browning. While chlorine is considered a carcinogen, ozone is not–and it produces no harmful byproducts during the treatment process.

Shield your company from environmental issues and related costs

Traditional sanitizing agents have come under fire due to byproducts like trihalomethanes (THMs), concentrations of biological oxygen demand (BODs) and other chemical residues. This public focus may soon encourage regulatory constraints on the use of chlorine as a sanitation agent.

In 1997, ozone was self-affirmed as Generally Recognized As Safe (GRAS) as a disinfectant for foods by an independent panel of experts sponsored by EPRI.

Ozone can also destroy chlorine by-products, pesticides, and toxic organic compounds in process water without creating new toxic chemicals.

Ozone is safe

Ozone is produced onsite, alleviating the need to store dangerous chemicals while reducing potential safety related costs.

How it works

Ozone “O₃ ” is generated by forming into an unstable molecular structure.  Its third oxygen atom wants to break to form O₂.

Bacteria are built to absorb oxygen molecules such as ozone.  When they do, ozone gives off the extra oxygen atom and produces energy, which causes the bacteria to self destruct. The only byproduct from the reaction is harmless oxygen. The simple mechanics of this reaction also make it unlikely that bacteria will overcome this technology by mutating into a resistant strain.