Food Safety - 3 Simple Rules for Food Sanitizing

A food sanitizer can provide not just great filtered water and also offers the ability to sanitize foods.

Ozone is a non-chemical disinfectant that also provides pure drinking water, excellent for fighting harmful contaminants such as E. coli, salmonella and MRSA.

Like all tools, IF used properly, an ozone generator can be an effective food sanitizer.

Understanding how to use your food sanitizer demands an understanding of three simple food safety rules.

Other Non-Chemical Uses of Ozonated Water

CPAC Machines

CPAC - wonderful for rinsing the lines - keeps the bacteria away.

"Continuous positive airway pressure therapy (CPAP) uses a machine to help a person who has obstructive sleep apnea (OSA) breathe more easily during sleep. A CPAP machine increases air pressure in your throat so that your airway does not collapse when you breathe in. When you use CPAP, your bed partner may sleep better, too." courtesy of webmd.com

Odor Control

Combats without chemicals difficult kitchen odors such as onions, garlic and seafood. Also great for spraying your oven after smoking meats.

Plants Fighting Fungus

Ozonated water kills bacteria - wonderful non-chemical method to combat fungus on sensitive plants.

Pets - Dermatitis & More!

Animals pure water especially ozonated because it is Mother Nature's very own drinking water and non-chemical disinfectant. From your dog to your cat to your feathered friends, they love drinking this water. For horses, if dermatitis is problematic, simply spray or wipe down the affected area. Ozonated water will not cure anything and does not claim to cure. Similar to the popular chemical called Bactine® ozone water will help deter active bacteria but without any chemicals.

Food Sanitizer for Home Use and Retail Food

Point of use ozone generator with a computer chip and LED lights and carbon filter for pure, filtered drinking water
Point of use ozone generator with a computer chip and LED lights and carbon filter for pure, filtered drinking water | Source

Food Safety Rule #1 - Clean is Not Sanitized

Clean is not sanitized.

Clean is only the first step to sanitizing.

Food Safety Rule #2 Germs Love Warm Water & Warm Air

Germs love warm water. To fight germs and contaminates - ozonated water needs to be cool, water needs to be boiling.

Cool water is sanitizing for your water filtration system. Warm water can breed germs. Likewise, warm water is not efficient for a food sanitizer. Only cool ozonated water kills germs via cell lysing. Regular water on the other hand, needs to be boiling to kill germs.

Food Safety Rule#3 Rinsing is Sanitizing & Soaking is for Cleaning

Rinsing is sanitizing.

Soaking is cleaning.

Soaking is not sanitizing. Remember rule number one – clean is the first step – then we need to rinse with ozonated water.

Like all great tools, it is a tool which IF fully understood and utilized properly will work hard for you and family. Sanitizing leafy greens, sanitizing meats and other fruits and vegetables will extend the shelf life and save you money, sanitizing food may also save you and your customers from harmful bacteria.

Food Sanitizer - Great Kitchen Tool - Added Food Safety

Other popular home uses of your food sanitizer include sanitizing food baths, CPAC machines and other household surfaces. Remember a food sanitizer is a great deodorizer too – add ozonated water to a spray bottle and spray down your oven after cooking fish or smoking meats. Want to quickly rid your hands of onion smell – simply rinse with ozonated water.

Water Filtration System & Food Sanitizer Too!

Food sanitizers/point-of-use water filtration system are now available around the world.

Comments 6 comments

Ladybird33 profile image

Ladybird33 6 years ago from Georgia USA

Great hub! Learned a lot! Thanks!

PS; I have been working and working on this and these tips are helpful.


Peggy W profile image

Peggy W 6 years ago from Houston, Texas

I had not heard about VeriPure. Does it contain bleach?


4FoodSafety profile image

4FoodSafety 6 years ago from Fontana, WI Author

Peggy W,

That is the great thing about VeriPure - no chemicals - not even the most common chemical bleach. The only residual is oxygen. VeriPure kills bacteria without chemicals and it makes the very best drinking water available.

VeriPure smells like a thunderstorm for about 60 seconds because its sanitizing power is from mimicking Mother Nature's ozone process.


4FoodSafety profile image

4FoodSafety 4 years ago from Fontana, WI Author

FilterFastLLC,

Our understanding of sanitizing is changing daily. The knowledge we have today makes the education I had akin to the dark ages.

Bacteria can harm us and we have learned that MRSA can kill and that many disinfectants don't work.


4FoodSafety profile image

4FoodSafety 4 years ago from Fontana, WI Author

I remember the years when we joked about bacteria. We are now smarter and know better NOT to joke about bacteria. Sanitizing is not cleaning and this is new information in today's age.

When we get it right and we are sanitizing, we are healthier. Fighting bacteria starts with understanding what bacteria likes and where it thrives.

I knew bacteria liked warmth, I didn't know ozone was less effective with warmth, and I didn't know bacteria had a preference for alkalinity.

Know what bacteria likes is half the battle in fighting for our health. Washing our hands, sanitizing surfaces, sanitizing fruits and vegetables I hope extends beyond our homes into food production worldwide.


4FoodSafety profile image

4FoodSafety 4 years ago from Fontana, WI Author

Food sanitizing needs to come of age in the food industry.

Ammonia has been "sold" and yet there are other technologies that are better.

I hope our legislators can understand "we the consumer" can make choices and yet we are not being given choices.

The normal route in the past for food safety has been the legal route with attorneys and representatives.

That is an expensive route. The most efficient route would be for the food giants to stand up and produce food that is good for their children.

The world's food supply is owned by an elite few families. The food that is being produced is not what the owners would feed their infants.

If you are concerned with an infant eating it - we should not be eating it.

If ammonia is not disclosed, we should all be shouting. Not to the FDA and USDA but to Walmart and Kraft and so on. The mega globals should take responsibility for food safety and increase the labeling requirements for their food products.

It is not complicated and yet it sadly remains broken.

If we cannot fix food safety, we are all doomed to disease.

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    FTC Disclosure


    Disclaimer

    The FDA has not reviewed the claims of any of the products listed in this article.

    These statements have not been evaluated by the FDA.

    This information is for educational purposes only and is not to be construed as medical advice. Consult the physician of your choice for medical care and advice.

    This material is provided by the author for educational use only and is not a substitute for specific training or experience.

    When preparing food it is your responsibility to have the proper knowledge, experience and equipment.

    This site is for information and entertainment purposes only. It does not seek to render advice, diagnosis or treatment. If you have or think you might have any health problems, consult with your doctor, dentist or periodontist for advice, diagnosis and treatment.


    The FDA has not evaluated any statements about any products or their use on this page.

    The use of a food sanitizer does not replace the need for pre-existing safe and hygienic food handling and storage practices; rather, the use of this device is intended to augment such pre-existing practices. A food sanitizer will not render contaminated food safe to eat or unsanitary surfaces to use.

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    This material may not be reproduced in any form for commercial or Internet publication without express written permission of the author.

    Copyright © 2010, all rights reserved.




    © 2010 Kelly Kline Burnett

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