Commercial Kitchen
Ozone sanitation systems have been widely accepted in the agri-food industry. According to the USFDA and USDA, ozone was deemed GRAS, “generally regarded as safe”, as a disinfectant for food, including packaging fresh fruit and vegetables, to processing meat, poultry, and seafood products.
How Ozone Works
With oxidizing power 3,000 times more effective than chlorine, ozone is the most powerful oxidizer and disinfectant commercially available that can be safely used in water treatment. Due to the instability of the ozone molecule, it is generated at the point of use and is easily converted back to oxygen. When ozone gas is introduced to an environment with bacteria, mold or any other organic material, it readily donates one of the oxygen atoms in its structure to oxidize or destroy that material.