Fruits and vegetables washing.


In recent years there has been a growing interest in food security and in particular on the methods used to reduce and eliminate pathogens from fresh products.

The conventional disinfection methods revolve around the use of chemicals such as chlorine, specifically in the rinsing and washing.
Chlorine is widely used in these processes, but has a limited role to eliminate bacteria on the surfaces of fruits and vegetables effect. There is also great concern about the products of chlorine and its effects on health and the environment.

Ozone is becoming an alternative to provide some additional benefits solution. Ozone kills viruses and bacteria such as Escherichia coli and Listeria much faster than chlorine or other chemicals, and is free from chemical residues to decompose into oxygen.
A variety of applications in the food industry for ozone. Ask our sales department.

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Ozone is a universal disinfectant that can oxidize organic matter and inorganic compounds, destroy viruses and bacteria and other pathogens. For over a century it has been used for water treatment processes and has only recently taken major role in the food and agriculture industry.

Ozone acts breaking the walls of pathogenic cells and is a much more effective method than chlorine, because with only 0.4 ppm for four minutes is able to eliminate bacteria, viruses, molds and fungi. Ozone is a very unstable compound, with a very short half-life, that once its work disinfecting form of oxygen is decomposed.
The increase in consumer requirements and current regulations has resulted in a thorough analysis of the selection of disinfectants used in the process of washing fruits and vegetables.
Ozone plays an important role in these processes, because unlike other systems, leaves no chemicals residual on the product or in the wash water.

With the use of ozone in food wash and the subsequent ozonation of water used, greatly reduces the consumption of it, with the reduction of costs that it implies (especially in industries of high water consumption as processing plants of fruits and vegetables).


Fruits and vegetables after harvest can get contaminated on its surface by traces of pesticides and herbicides. These chemicals have the property of being bio-accumulated in our body and after a period of several years can cause serious problems to our health.

Ozone is very effective against microorganisms in fruit and vegetables, especially against E. coli and against molds and yeasts. It acts effectively against Ralstonia Solanacearum that can produce large losses in the sector of potato, tomato and snuff.
In a special way, this bacterium, Ralstonia Solanacearum, should be eliminated in the potato processing industry, not only for the significant losses that may occur in the product, but because the water used in washing is heavily loaded in the bacteria and should be treated effectively before discharge.


To eliminate contamination, not only chemical, but also microbiological this products may be washed with water, by immersion or soaking.
Washing with water, is usually not enough to prevent this contamination, which can cause significant loss of product in the storage process as a result of putrefaction. Is worth mentioning that these washes accumulate microorganisms and chemicals in the water which is a very high consumption because it cannot be reused
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