Food shortages occur when demand surpasses supply, leading to scarcity and elevated prices. Factors contributing to shortages include natural disasters, conflicts, economic crises, and inefficient food systems. On the other hand, food waste involves discarding edible food fit for consumption at various stages of the supply chain, causing environmental and economic repercussions.
Aqueous Ozone as a Solution
Aqueous ozone technology emerges as a promising solution to combat food waste and enhance food preservation. Studies have shown that aqueous ozone can extend the shelf life of fresh fruits and vegetables by inhibiting the growth of microorganisms responsible for spoilage.
Mechanism of Action
Ozone, a highly reactive molecule, oxidizes organic matter and eradicates microorganisms like bacteria, molds, and yeast. This natural and effective process reduces the need for traditional preservatives, such as chemicals and refrigeration, ensuring the preservation of flavor, color, and nutritional value in fresh produce.
Application of Aqueous Ozone
The application of aqueous ozone involves soaking, rinsing, or spraying fresh produce with a carefully controlled solution of ozone dissolved in water. This method ensures the elimination of microorganisms without compromising the quality of the food.
Considerations and Regulations
While aqueous ozone shows promise in extending the shelf life of food, its efficacy can vary based on factors like food type, storage conditions, and the presence of other substances. Aqueous Ozone is approved by The FDA, CDC, and Health Canada.
Aqueous ozone technology stands as a sustainable and eco-friendly solution to address the challenges of food shortages and waste. By integrating this innovative approach into food preservation practices, we can contribute to global efforts in promoting food security, reducing waste, and building a more sustainable future.
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