Milk and dairy product processing facilities face critical food safety challenges from pathogens including Listeria monocytogenes, E. coli O157:H7, and Salmonella. CIP (Clean-in-Place) processes, biofilm formation, and milk-derived organic load management are among the sector's distinctive challenges. Chlorine-based disinfectants carry the risk of chloramine formation and taste deterioration in milk products, making ozone a superior alternative from a food safety perspective.
Ozone technology delivers multi-dimensional gains in the dairy sector: 2 ppm aqueous ozone achieves 99.999% (5-log) reduction of E. coli and Salmonella without leaving chemical residue in the milk. In biofilm removal on stainless steel tanks, pipes, and filling line surfaces, 3.2 mg/L aqueous ozone at 20 minutes contact reduces biofilm survival rate to 0.00002% (PMC 2019). Integrating ozone into CIP processes reduces chemical disinfectant consumption by 40–60% while providing the same or higher level of microbiological assurance.
In ripening rooms and storage environments, continuous low-dose ozone suppresses mould spores, preventing unwanted mould development in cheese and fermented product stores. The US FDA has approved ozone for direct food-contact use under GRAS status since 2001.