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FREQUENTLY ASKED QUESTIONS 1- What is Ozone? WHAT IS OZONE? Ozone is a naturally occurring gas found in nature that is created from oxygen atoms. Oxygen molecules are broken into individual atoms by the corona discharge in the ozone generator. Single oxygen atoms cannot exist alone, therefore the oxygen atoms recombine into loosely bonded tri-atomic oxygen. (three oxygen atoms) This new molecule is called Ozone. Due to the loose bond in this oxygen molecule, ozone is a very strong oxidant and a powerful disinfectant. Ozone has an oxidation potential that is 3000 times as germicidal as chlorine. It retains this capability in an aqueous solution for superior sterilization. Ozone breaks through the cell membrane and destroys the bacteria. Ozone destroys dangerous pathogens like salmonella, listeria. e.coli, and shigella resulting in food that is safer to consume. Ozone also reduces bacteria that causes food spoilage, therefore increasing shelf life and saving money.
The current accepted practice for cutting products is to put the item onto cutting boards, do the exterior trimming, and then cut up the product. When you do the exterior trimming you spread bacteria that arrived on the item, then you cut up the product on the surface that was just contaminated with bacteria. Then you package this cut product that has been exposed to the bacteria that arrived on the exterior of the product. This bacteria causes food spoilage, COSTING YOU MONEY. Most establishments only rinse their cutting boards throughout the day with water. NO DISINFECTION. WATER DOES NOT ELIMANATE BACTRERIA! Even if normal antibacterial chemicals are used, they must then be rinsed, and they cannot come into contact with the food product. Now you can use Ozone! It's so easy. Water is pumped through the Ozone wash-down system and mixed with Ozone. Ozonated water can then be sprayed directly onto the cleaning surface and the exterior of the product to disinfectant AS YOU WORK. After the exterior cutting is finished, disinfect the cutting boards by spraying with the Ozonated water. There is no time consuming rinsing of Ozone because when the Ozone has finished disinfecting it reverts back to oxygen. NO CHEMICAL RESIDUE. It can even safely come into contact with food products. After disinfecting the cutting surface, continue to cut the product on a sterilized cutting surface and package a bacteria free product. Because you can disinfect as you work, you destroy dangerous pathogens and the bacteria that causes spoilage, giving you more shelf life, saving you money and giving you peace of mind, that you are reducing the spread of bacteria.
As a comparison based on 99.99% of bacterial concentration being killed and time taken: Ozone is 25 times of that of HOCl (Hypochlorous Acid) 2,500 times of that of OCl (Hypochlorite) 5,000 times of that of NH2Cl (Chloramine). Further more, ozone is at least 10 times stronger than chlorine as a disinfectant. Chlorine reacts with meat forming highly toxic and carcinogen compounds called THMs or tri-halomethanes - rendering meats lesser quality products. THMs was also implicated as carcinogens in developing kidney, bladder, and colon cancers. Chlorine also results in the production of chloroform, carbon tetrachloride, chloromethane besides THMs. On the other hand, ozone does not even leave any trace of residual product upon its oxidative reaction.
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