Ozone treatment air water kill disease pathogens, fresh perishable food like fruits, vegetables, fish, meat. Spoilage organisms like bacteria, fungus, mold spores, virus reduce product shelf life.
Spoilage organisms thrive, multiply faster, higher temperatures, high humidity, organisms multiply lower temperatures during refrigeration. Cross contamination occurs during cold storage, processing.
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Thousands of chemicals are consumed by the public on what we eat and drink. Over 700 chemicals found in city water treatment along with others added to the soil by growers. These synthetics cause adverse health effects to farm workers and your local retail personal, and cause severe personality changes, skin rashes, chronic cellular toxicity, cell damage, aging, cancer and other related illness. Its estimated that 30 million people get sick yearly on what they consume and some even die as results. Contamination Kills. If ozone (also referred to as activated oxygen, tri-atomic oxygen or O3) was utilized by everyone, the war on food pathogens could end. Chemicals used in what we eat and water treatment have negative impacts on humans, as well as the environment. Ozone treatment is the most effective natural bactericide of all the disinfect or purification agents without dispute through the scientific community. Activated oxygen is considered by most to be the best available technology and better alternative than using chlorine for purification. Used in cold storage or food processing as an anti-microbial agent or food processing aid it will benefit all perishables, all phases of food processing or preparation, it will help prevent disease and enhance the quality of the working environment at the same time. The cleaner breathing environment raises worker productivity with fewer accidents. Ozone is the safest and most natural purification and disinfect agent in use today. It is the strongest and most ideal anti-microbial, bactericide, fungicide, and deodorizer, detoxify agent, germicide, sanitizer, sterilizer and vermicide agent in use today. Ozone is unsurpassed for control of common food pathogens and others such as Cryptosporidium, E coli and Fecal Coliforms as well as deactivation of virus and cysts. Most everyone has read the problems associated with E coli. Many pathogens like E coli and others can KILL. Fruits and vegetables in their growth stage are subjected to ozone. The lack of it causes spoilage organisms and food pathogens to multiply which causes decay and sickness. The chemical reaction and process of plant cells in the presence of light, change formaldehyde into plant sugar. The granules produced, starches (sugar) are called plant quantasomes which are present within the chromosome, and are postulated to be the units of photosynthesis during this reaction. Photosynthesis begins with plant quantasomes and quanta light. The waste by-product of photosynthesis is called free oxygen (O3). This has been the natural process since the beginning of time. It's natures tool for cleaning our environment that we keep insisting on polluting. Organic or bacterial slime grows on refrigerated evaporator coils, drain pans and at times it plugs up the condensate drain lines especially in cooler boxes. As the air travels through the coil to be cooled it picks up the microorganisms and blows it across the room contaminating any unwrapped item. When the coils are neglected and not cleaned on the regular basis, the slime can restrict the flow. Those working are breathing the stale contaminated air and suffer the consequences. Air treatment with ozone has the capability to inhibit and destroy bacterial slime in two days and can turn the old stale air into cleaner air. Low concentrations, it is generally the stronger fungicide than bactericide. In low concentrations it can inhibit or prevent the growth of mold on the surfaces of cooler walls and fruits when the temperature is below 50 degrees. Lower temperatures, the microbe metabolism is reduced and its effect is more beneficial. The microbial effect of existing mold spores is increased with higher concentrations and higher humidity. Good circulation also raises the microbial effect and sterilization of the air. Food processing industry should be taking full advantage of ozone in all air and water applications. There are NO logical excuses for not using it! The full use of ozone for air treatment and water treatment of dry or fresh food, meat, fruits, vegetables, or seafood for disinfections and sanitization is essential. This will benefit not only the consumer but all those in the food chain, those in agriculture who grow the crops, the rancher who raises the livestock, processors and retail markets. Growers and processors should be using ozonated water to wash fruits and vegetables instead of chlorine. Applications of it can be applied safely to hydro-cooler systems, bin, dump and dip tanks, flume, spray wash systems, wastewater, processing and refrigerated cold storage at an affordable cost. Making full use of ozonated water in rinse or wash systems and air treatment in cold storage will increase production and your profit. Ozone Benefits Fresh Fruits VegetablesStored fruits and vegetables absorb off gas from their ripening and decay of others. The odors from ethylene gas, packing materials, mold spores, and other contaminates contribute to rapid ripening that effects the taste. The process of respiration is speeded up along with faster ripening when more off gas are being produced. Activated oxygen will oxidize the metabolic products and neutralize the odor generated during the ripening stage. This helps preserve and almost doubles the shelf life on fresh produce, and it enhances the taste of each by retaining their own original flavor. Florists and nurseries also experience the benefits of added shelf-life and better plants using activated oxygen. The extension of shelf life and less shrinkage adds tremendous savings with higher profits. Activated oxygen enhances the taste of most perishables by oxidizing pesticides and by neutralizing ammonia and ethylene gas produced by ripening or decay. The reduction of ethylene gas increases shelf life and reduces shrinkage. It changes the chemicals complex molecular structure back to its safe and original basic elements. Its use does not leave any toxic by-products or residues, does not harm normal cells or alter its chemistry, and is non-carcinogenic. It always reverts back to oxygen. The extended shelf life will vary on perishables when they are subjected to ozone with various benefits between them. Factors like age, crispness, quality, humidity, temperature, the condition on receiving, and the reduction of pathogens during ozonation will all determine the extended shelf-life of each different type. To much can damage fresh produce and have the opposite effect that was intended for its use. Positive effects will show at low and constant levels between .05 and .1 parts/million and it allows workers to enter the work site. Ozone will be constantly consumed and absorbed during the oxidation process. To achieve the full effectiveness for fruit and vegetable, the humidity levels should be kept between 90 to 95 percent. The effectiveness is influenced (lowered) due to the presents of steam or 100 percent humidity levels. The microorganisms have to be in certain conditions of swelling in order to be attacked. When the humidity level is below 50 percent, the efficiency of it slows as the bacterial medium. Ozone Benefits Meats FishOzone is efficient on fresh meat as low as .04 to retard and control the growth of microorganisms. Higher levels of .1 parts/million have been used for curing or aging beef. The higher level tends to oxidize fats, and actions of the digestive enzymes soften and slacken muscles and connective tissue that makes it more tender. This process takes about 44 hours with ozone and about 20 days without it. Billon conducted his detailed research report on beef, lamb, pork, chicken and rabbit stored in the normal atmosphere and found that significant levels of microbial contamination sets in after 7 days. The same levels were reached on meat when exposed in an ozonated atmosphere only after 14 days under identical conditions. Shelf life can be increased by 30 to 40 percent in and ozonated atmosphere if the meat has low bacterial counts to start with. Water is ozonated and frozen for storage in fishing boats while at sea. Ozonated water is used for washing during processing and air applications when in storage. Fishing boats are able to stay out for about 14 days before returning to port by using it in the storage. It can extend the shelf-life of fish in retail cases from 1 to 3 extra days. Food-Borne Illness Disease EliminatedThe full use of ozone on meat and fresh produce prep rooms in markets and restaurants could drastically cut down illness caused by bacterial food pathogens, parasites, and viruses. According to reports from Center for Disease Control and Prevention there is an estimated 14 million illnesses each year in the USA. Of these, 30 percent are caused by bacteria, 3 percent by parasites, and 67 percent by viruses. Many virus enter through the mouth and nose. Once established they can cause two types of infections. They can adhere to the intestinal track and cause viral gastroenteritis (stomach flu) or to the liver causing viral hepatitis. The main virus associated with gastroenteritis are adenovirus, astrovirus, calicivirus, Norwalk virus, and rotavirus. This rotavirus kills an estimated 600,000 children globally each year and 55,000 children are hospitalized in the USA annually. The virus associated with hepatitis that are food-borne are hepatitis-A and hepatitis E virus. |
Any illness from these can be life threatening especially to the young and elderly. These numbers from Center for Disease Control are only reported cases and under-estimated. Another article estimates that 76 million of these illnesses are reported annually in the USA, which resulted in 325,000 hospitalizations and about 5,000 deaths. The numbers differ but it proves that many foods are unfit for human consumption. Anyone should be able to see from the previous statistics that the methods currently being used are not working. If processors continue using only chlorine, these statistics will keep rising every year.
This most natural element has the ability of saving hundreds of thousands of lives annually and millions from illness relating to contamination. Mistakes do happen in the handling and processing, and will always continue to happen. When mistakes are made, you are placing your business, your customers, and your reputation in great jeopardy.
The main goal for processors should be to have the safest possible products delivered in the freshest condition to the buyer. That means that the air and water supply is the key in every step of the chain. Safe air and water is the key to life. Without it, human life would cease to exist. With the worlds increasing industrialization, pollution is multiplying at an alarming rate. Safe air and water means what it says. Free of algae, contaminates, bacteria, cysts, fluoride, herbicide, mold, pathogens, parasites, pesticides, yeast and virus.
SAFE food and water, and clean air are needed for the health and future of any nation. OZONE is what makes this happen. Compared to other alternatives, it is the only SAFE SOLUTION.
If everyone wants to continue having an abundant supply at an affordable price and to export it all over the world, someone needs to start making some important decisions. We need to start conserving these resources instead of letting most of it go to waste. Taking advantage and using this natural element to its fullest potential will add to our nations supply and the supply of other nations. The threat of overpopulation makes this necessary.
The dollars saved and the benefits received from everyone far exceed the low initial investment. Generators can be installed on any existing system. The operational cost for the production of activated oxygen is minimal compared to your other expenses. Ozone can inhibit those high microbial counts and insure the safety and quality of all.
Cross contamination happens very easily in the processing and retail sales, even when strict Health Code Laws are enforced. It eliminates pathogens and contaminates in the air and water. Workers would enjoy cleaner environments as well as providing safer products to all their customers. Environmental benefits and applications with this technology are almost endless.
Ozone is environmentally safe. There are no unfavorable consequences with its use except to the pollutants that dirty and contaminate the air we breathe, and what we eat. Full use will save on chemicals normally used for pathogen control and microbial control that wind up contaminating our air and water resources. The reduction of the chemicals used will not only enhance the environment but our welfare as well. It would be of greater consequence to our health and welfare by not using it.
We are already seeing the results on the ecosystem with the use of chemicals. When we keep feeding it with toxins, it will reproduce toxins. Most all of the chemicals used in growing crops, in the processing, the drugs we use; the excess from waste treatment plants eventually winds up in the ocean. From the streams to the lakes, from rivers to the ocean, marine life, animals, and birds are dying. If we want to get ourselves back in balance, we have to get nature back in balance. We feed on nature and depend on it for our survival.
OZONE IS APPROVED FOR USE IN THE INDUSTRY
LOG JAM created by FDA is finally over for the approved use in the rinse water for fresh produce (Federal Register, April 17, 1997). The approval for direct contact by the FDA was final on June 26, 2001. This is another long awaited event for the safety and welfare of everyone in the USA
Applied Ozone Systems failed in its petition #5A4449 to FDA for the approval on all perishable foods between Dec. 30, 1993 and Feb. 16, 1996 but did create an interest and their main goal was not in vein. However, they did receive their letter dated Dec. 12, 1994 from USDA stating; There is no objection by FSIS to the use of your system to supply safe levels into the air in federally inspected meat and poultry plants.
Applied Ozone Systems has many affordable and reliable generators for the industry in all applications for dry and perishable foods. This is an old technology with new beginnings.
Breath of Life book is about this natural element and how it relates to perishables from farm-to-home. It gives reasons for protecting your business, consumers and family from contamination, and save you money at the same time. It also informs you of many of the risk factors we face in our daily lives concerning processing and our welfare.
Protect your business from cross-contamination and needless lawsuits. Brief summary of the Printed Version and Contents of the New Revised 2005 Edition is available in The Breath of Life section where you can order by credit card for 20.00. To order the book go the book order in the contents.
