Ozone for Fresh Produce Transit

摘要

Today the fastest-growing segment of the food industry is exports. Growing populations and regionalized food production has resulted in longer times to market and increased multi-party handling. Unfortunately, these conditions can lead to increased risk of losses and compromised food safety, especially with the increasing occurrence of food-borne illnesses attributed to fresh produce, which cost the U.S. about $39 billion annually.1 As much as 30 percent of all shipments are in some way adversely affected by microbial contamination before reaching the consumer.ii This statistic does not account for potential loss from over-ripening, as well as the fact that organic food is even more at risk because of the absence of traditional chemicals such as fungicides. Mr. Cope will discuss how the use of ozone technology, coupled with load protection monitoring, can reduce the risk of losses, enhance food safety, and ensure higher-quality arrivals by maintaining post-harvest freshness throughout long distance voyages. Real-world examples and data with be presented.