Dow Microbial Control has begun offering Advanced Oxidation System Certified technology for whole-room sanitization to control surface and airborne pathogens.
Dow Microbial, a unit of Dow Chemical Co., is marketing the technology to food and beverage producers. The system targets listeria, E. coli and salmonella.
AOS Certified uses ambient air to generate ozone and water to produce non-condensing humidity, emitting a sanitizing vapor that penetrates hidden areas in equipment, drains, air conditioning vents and fabrics, according to a news release.
The vapor leaves no condensation or residue, allowing use in dry environments such as bakeries. The technology does not involve shipping, storing or handling of chemicals.
“Dow Microbial Control is drawing on its core expertise in developing advanced, sustainable microbial control to provide a reliable sanitization solution for today’s food-processing companies,” Bryan Kitchen, global business manager for AOS, said in the release.
The system leverages ozone’s microbial control to help maintain a pathogen-free environment that can be monitored, controlled, recorded and certified, he said.
Ozone has higher oxidizing potential than other reagents such as hydrogen peroxide, permanganate, chlorine dioxide, hypochlorous acid and chlorine gas. It’s been used as a decontaminant for drinking water, wastewater treatment and other purposes.
Dow’s technology is incorporated into an automated system customized for clients’ food production areas.
More information is available online or at Dow’s booth 821 at the 2013 International Association for Food Protection annual meeting ending July 31 in Charlotte, N.C.