The reduction and control of pathogens are essential on fresh food products like meats, fish, fruits and vegetables from farm to table. Bacteria, molds, viruses and other single-cell creatures cause spoilage of fresh foods and decrease shelf?life.
Organic or bacterial "slime" grows on produce and refrigeration cooling coils, drain pans and in the condensate lines which plug or restrict the air or water flow. As the air flows though the coil, it causes cross contamination to the other goods in storage and the eventual after effects of sickness to those who consume the food products. Ozone has the capability of destroying bacterial slime in a matter of a few days.
There are thousands of chemicals added to the foods consumed
by the public. Over 700 chemicals found in city drinking water,
along with others added to the soil by growers. Chemicals cause
adverse health effects to farm workers and your local produce
person. Chemicals cause severe personality changes, skin rashes,
chronic cellular toxicity, cell damage, aging, cancer and other
health related illnesses.
It's estimated that 30 million people a year get sick on the foods
they consume and some even die as a result. "Food Contamination
Kills" If ozone were utilized by everyone from farm-to-table,
the "War On Pathogens" could end.
Ozone enhances the taste of some food by oxidizing chemicals, pesticides and by neutralizing ammonia and ethylene off gases produced by ripening or decay. Ozone changes the chemical's complex molecular structure back to its safe and original basic elements. The use of ozone does not leave any toxic byproducts or residues, does not affect healthy cells or alter the food's chemistry, and is non?carcinogenic. Ozone always reverts back to its original form of oxygen.
All chemicals used in food and water treatment has a negative impact on human risk factors, as well as the environment. Ozone is the most effective natural bactericide and viricide of all the disinfecting agents without dispute through the scientific community. Ozone is considered by most to be the best available technology and a much better alternative than using chemicals.
The "LOG JAM" created by the FDA is finally over for the approved use of ozone on foods. The FDA allows independent affirmation of 'GRAS' status of substances by a qualified panel of experts. EPRI (Electric Power Research Institute) requested an independent contractor to review the history and health aspects of ozone for possible use in processing foods and for GRAS (Generally Recognized as Safe) status. EPRI's Food Technology Center assembled an expert panel to evaluate published literature concerning the use and safety of ozone in food applications. After a year, the panel declared ozone to be GRAS, when applied under Good Manufacturing Practices. This eliminated the GRAS petitioning process and allows anyone to make hi/her own declaration of GRAS (Federal Register, April 17, 1997). Related published articles are in Food Technology 51(6):72?75, 1997 and Ozone News Vol. 25/No. l Jan./Feb. 1997, and Vol. 25/No.2 March/April 1997, by the International Ozone Association.