Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: Produced on-site by an ozone generator for air treatment. Added to water for direct consumption.
Added to water to provide it with antimicrobial effect. Processing aid (Japan). Limitation 0.4 mg/l
residual of bottled water. Concentrations of 0.015 ppm of ozone in air produce barely detectable odour.
1ppm produces disagreeable, sulfur-like odour. Highly reactive oxidising agent
ANTAGONISTS: Incompatible with rubber and dinitrogen tetraoxide
FOOD SAFETY ISSUES: Human poison by inhalation. May have in large dosages, neoplastigen, tumorigenic, teratogenic and
reprotoxicity effects (experimental). Human systemic effects by inhalation: visual field changes, eye
lacrimation, headache, decreased pulse rate with fall in blood pressure, blood pressure decrease, skin
dermatitis, cough, dyspnoea, respiratory stimulation and other pulmonary changes.
Human mutagenic data. Skin, eye, upper respiratory system and mucous membrane irritant.
Severe explosion hazard in liquid form when shocked and exposed to heat or flame or in
concentrated form by chemical reaction with powerful reducing agent
LEGISLATION: USA: CANADA: AUSTRALIA/PACIFIC RIM:
FDA – 21CFR 184.1563 Approved for use, according Japan: approved for use as
Limitation of 0.4 mg/l in bottled to GMP, as chemosterilant in a natural processing aid
water, affirmed as GRAS water represented as mineral
for use as an antimicrobial or spring water. Also approved
as maturing agent in cider and
wine, according to GMP
REFERENCES: Lewis, R. J., Sr. (1989) Food Additives Handbook. Van Nostrand Reinhold, New York.
Smoley, G. K. (1993) Everything added to Food in the United States. U.S. Food and Drug
Administration.
Budavari, S. (1996) The Merck Index, 12th Edition.
Anonymous (1995) 1995 Encyclopedia of Food Ingredients. Food in Canada.
ANY OTHER RELEVANT INFORMATION: At 1 ppm, the sulfur-like odour may cause headache and irritation of eyes and upper respiratory tract;
symptoms disappear on cessation of exposure
Ozone 567