THE SCIENCE OF OZONE

Introduction to Ozone

  • O3 Molecule

    A powerful oxidizer (2nd only to elemental fluorine), ozone has been used as a powerful organic sanitizer for years. Nearly all bottled water is treated with ozone, and many municipal water systems utilize ozone to treat drinking water.

  • USDA

    The USDA accepted ozone suitable for use in the production of meat and poultry products in 2000, and the FDA approved ozone as an antimicrobial agent for food in 2001 eCFR. At the time, however, ozone was considered to be only a sanitizing agent, and food processing facilities were still forced to rely upon conventional methods such as hot water rinses and degreasers for cleaning. As a result, ozone enjoyed limited commercial success.

  • Cleaner

    Ozone's true potential was realized when we discovered how to not only sanitize but also clean with ozone. By utilizing a high-pressure water stream alongside the traditional low-pressure ozone-infused water stream, our Ozone Water Systems eliminate not only conventional sanitizers such as chlorine but also conventional cleaning methods such as hot water rinses and chemical degreasers.

 

Organisms Killed by Ozone.

 
 

  • Achromobacter butyri NCI-9404

    Aeromonas harveyi NC-2

    Aeromonas salmonicida NC-1102

    Bacillus anthracis

    Bacillus cereus

    B. coagulans

    Bacillus globigii

    Bacillus licheniformis

    Bacillus megatherium sp.

    Bacillus paratyphosus

    B. prodigiosus

    Bacillus subtilis

    B. stearothermophilus

    Clostridium botulinum

    C. sporogenes

    Clostridium tetoni

    Cryptosporidium

    Coliphage

    Corynebacterium diphthriae

    Eberthella typhosa

    Endamoeba histolica

    Escherichia coli

    Escherichia coli

    Flavorbacterium SP A-3

    Leptospira canicola

    Listeria

    Micrococcus candidus

    Micrococcus caseolyticus KM-15

    Micrococcus spharaeroides

    Mycobacterium leprae

    Mycobacterium tuberculosis

    Neisseria catarrhalis

    Phytomonas tumefaciens

    Proteus vulgaris

    Pseudomonas aeruginosa

    Pseudomonas

    fluorscens (bioflims)

    Pseudomonas putida

    Salmonella choleraesuis

    Salmonella enteritidis

    Salmonella typhimurium

    Salmonella typhosa

    Salmonella paratyphi

    Sarcina lutea

    Seratia marcescens

    Shigella dysenteriae

    Shigella flexnaria

    Shigella paradysenteriae

    Spirllum rubrum

    Staphylococcus albus

    Staphylococcus aureus

    Streptococcus 'C'

    Streptococcus faecalis

    Streptococcus hemolyticus

    Streptococcus lactis

    Streptococcus salivarius

    Streptococcus viridans

    Torula rubra

    Vibrio alginolyticus & angwillarum

    Vibrio clolarae

    Vibrio comma

    Virrio ichthyodermis NC-407

    V. parahaemolyticus

  • Adenovirus (type 7a)

    Bacteriophage (E.coli)

    Coxackie A9, B3, & B5

    Cryptosporidium

    Echovirus 1, 5, 12, &29

    Encephalomyocarditis

    Hepatitis A

    HIV

    GD V11 Virus

    Onfectious hepatitis

    Influenza

    Legionella pneumophila

    Polio virus (Poliomyelitus) 1, 2 & 3

    Rotavirus

    Tobacco mosaic

    Vesicular Stomatitis

  • Aspergillus candidus

    Aspergillus flavus (yellowish-green)

    Aspergillus glaucus (bluish-green)

    Aspergillus niger (black)

    Aspergillus terreus, saitoi & oryzac

    Botrytis allii

    Colletotrichum lagenarium

    Fusarium oxysporum

    Grotrichum

    Mucor recomosus A & B (white-gray)

    Mucor piriformis

    Oospora lactis (white)

    Penicillium cyclopium

    P. chrysogenum & citrinum

    Penicillium digitatum (olive)

    Penicillium glaucum

    Penicillium expansum (olive)

    Penicillium egyptiacum

    Penicillium roqueforti (green)

    Rhizopus nigricans (black)

    Rhizopus stolonifer

  • Paramecium

    Nematode eggs

    Chlorella vulgaris (Algae)

    All Pathogenic and Non-pathogenic forms of Protozoa

  • Alternaria solani

    Botrytis cinerea

    Fusarium oxysporum

    Monilinia fruiticola

    Monilinia laxa

    Pythium ultimum

    Phytophthora erythroseptica

    Phytophthora parasitica

    Rhizoctonia solani

    Rhizopus stolonifera

    Sclerotium rolfsii

    Sclerotinia sclerotiorum

  • Baker's yeast

    Candida albicans-all forms

    Common yeast cake

    saccharomyces cerevisiae

    saccharomyces ellipsoideus

    saccharomyces sp.

  • Cryptosporidium parvum

    Giardia lamblia

    Giardia muris

  • Chlorella vulgaris

    Thamnidium

    Trichoderma viride

    Verticillium albo-atrum

    Verticillium dahliae

 
 

Ozone is a gas.

"Ozone can be visualized as a regular O2 molecule with a very nervous, active, reactive, excitable, energetic, and lively O1 atom as a side kick. This monatomic O1 atom does not like to be alone, and near the earth's surface, it refuses to stay with the stable O2 double bond. It is active and reactive, with energy needing to be channeled in some useful direction. It will combine with virtually anything on contact, or at least will try. This active O1 will not stabilize until it can break away from the O2 and form a stable molecule with something else, virtually any other molecule that is available. If no other molecule is available, it will eventually unite with another O1 atom in the same situation, and restabilize as O2."

How Ozone Works.

Ozone achieves instantaneous decomposition of fat and grease through its high volatility, which translates into an incredibly high oxidation reduction potential (ORP). Ozone oxidizes organic material at a rate 3,100 times that of chlorine, allowing it to instantly break down fat and grease.

Ozone Water Systems utilize ozone's capabilities in three different ways:

  • Permanently-mounted Ozone Water Spray Bars continuously apply low-pressure ozone-infused cold water to food product during production. The low-pressure ozone-infused water kills bacteria and other organisms on the food product and thereby insures that product quality is maximized.

  • Permanently-mounted Ozone Water Spray Bars continuously apply low-pressure ozone-infused cold water to conveyor belts and other moving equipment during production. The low-pressure ozone-infused water breaks the molecular bond between fat and hard surfaces and thereby insures that clean surfaces are maintained throughout the day.

    Handheld Ozone Water Spray Stations are used during mid-shift or off-hours sanitation to simultaneously apply, in two parallel streams, low-pressure ozone-infused cold water and high-pressure cold water to dirty surfaces. The low-pressure ozone-infused water rapidly breaks the molecular bond between fat and hard surfaces while the high-pressure water drives the fat and biofilm from the hard surfaces, thereby cleaning and sanitizing dirty surfaces.

OZONE VS. THE COMPETITION

Chlorine has historically been the sanitizer of choice in the food processing industry. But experts share a growing concern about dangerous by-products (such as trihalomethanes or dioxins) that are produced when chlorine reacts with the organic matter found in water. These by-products are known carcinogens and when found in drinking water, their levels are strictly regulated by the U.S. Environmental Protection Agency (EPA).

The opposite is true of ozone. When ozone reacts with organic matter, it does NOT form any toxic by-products. In fact, the water in which ozone is delivered can be filtered and even reused — good news for reducing the amount of water a plant uses.

And because ozone is so highly reactive, it is effective in controlling and removing biofilms that form on food processing equipment. Ozone is an effective way of reducing biological oxygen demand (BOD), chemical oxygen demand (COD) and turbidity or other residues left in water.

Chlorinated wash systems require transport and storage of potentially hazardous, toxic chemicals. Ozone, on the other hand, is generated on site using only air and a small amount of electricity. And, ozone can be produced on demand with no storage requirements whatsoever. When an ozone generator is turned off, there are no dangerous substances left on the premises.

Employee working conditions are a major concern for environmental agencies and worker safety organizations. Using ozone eliminates the need to handle, mix and dispose of harsh chemicals. Overexposure to chemicals has been linked to various diseases and conditions, especially in association with the lungs and throat. In 70 years of use, no one has ever died as a result of exposure to ozone. OSHA has a maximum acceptable concentration limit for ozone, but the risks of over-exposure to ozone are limited to irritated skin and membranes. As a result, companies are able to lower their operating costs with regards to medical and liability insurance.

The Science of Ozone