Beverage Manufacturers

In beverage production facilities, hygiene gaps in bottle rinsing, process water, and line CIP processes directly affect product recall risk and shelf life losses. Chlorine-based disinfection generates trihalomethanes, causing taste/odour deterioration and potential health risks. Brands targeting ‘natural’ and ‘organic’ positioning are therefore compelled to move away from chlorine-dependent production.

Ozone delivers multi-dimensional gains at this point: 0.5–2 ppm ozone in bottle rinsing water achieves 99.99% inactivation of Listeria and Salmonella without negatively affecting taste or colour. In line biofilms, 0.9–3.2 mg/L aqueous ozone reduces biofilm survival rate to below 1.0% (PMC 2019, E. coli biofilm study). Ozone integrated into CIP processes can reduce chemical consumption by 40–60%. Since ozone reverts to oxygen after use, no chemical trace remains in the product — backed by regulatory approvals worldwide.