Ozone for Food
Ozone offers many benefits as a disinfectant. It acts on contact to eliminates 99.999% of all bacteria, viruses, and molds, thereby removing the chance of biofilm and slime from forming in the first place. Its bacterial disinfection mechanism works by oxidizing the bacteria cell wall and membrane, causing cell lysis and impairing cell functionality. Bacteria and microorganisms cannot build a resistance to ozone. Ozone exhibits a short half-life before reverting back to oxygen, its only by-product, and leaves behind no residue.

Ozone for food

The primary benefit of ozone in food processing is its ability to control microorganisms of all types, including storage microorganisms. Consequently, the shelf life of many food products can be increased, sometimes by simply washing the foods in water containing ozone (fresh cut salad mixtures, apples for candying, strawberries, blueberries, etc). Addition of ozone does not add potentially toxic residues to the food products which it contacts.    Fruits and Vegetables    ...
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