Ozone is effective against common food borne pathogens such as E. coli, Listeria and mold. Food borne pathogens destroy about one-third of the world’s food from grower to grocer.
Library & Resources
Whitepaper
"Making Sense of Atmosphere Control in Refrigerated Marine Containers" by Devon Zagory, Ph.D.
Articles
Ozone Gains Ground in Food Processing
Ozone in Food Processing Applications
Properties of Ozone
Destruction of Microorganisms by Ozone During Food Processing Operations
Use of Ozone in Storage and Packaging Facilities
University of California Davis Reports "Ozone Applications for Postharvest Disinfection of Edible Horticulture Crops" "Basics of Ozone Applications for Postharvest Treatment of Fresh Produce"
Ozone - Another Layer of Food Safety Food Product Design, February 2002
Ozone Applications in Apple Processing
Central Valley Post Harvest Newsletter
Use of ozone for winery and environmental sanitation
Ozone for control of post-harvest decay of table grapes caused by Rhizopus stolonifer
Use of ozone in storage and packing facilities
