Ozone water purification is the most effective FDA approved method for removing toxins found in water. Ozone inactivates pesticides, fungi, organic materials, contaminates, and viruses safer and more potently than chlorine. No chemicals are added to the water. Ozone water purification also aids in removing taste and odor problems more efficiently than chlorine, and ozone itself doesn’t produce any lasting odor or taste. In addition to purifying the water, ozone also halts the accumulation of deposits in your pipes and water system which greatly improves the quality of your water. Ozone Clean Technologies patented purification units meet WHO/EPA guidelines for clean drinking water and have been successfully tested in emergency situations, including the aftermath of hurricane Maria in Puerto Rico.
Ozone decomposes spontaneously in water and is a very reactive oxidizing agent with a short half-life. It is used to disinfect water and to oxidize color and taste contaminants in water. It is also increasingly used for disinfection purposes of food and food contact surfaces and is permitted by the National Organic Standards for use in organic processing (including post-harvest handling) with no restrictions. Ozonized water kills over 200 pathogens including E. coli and other life-threatening bacteria that can enter a restaurant from food, your employees, and from sources you can't predict.
Ozone Clean Technologies designs an ozone system that integrates with a customer's existing cold water supply. The "hands off system" automatically maintains a preset dissolved ozone level and requires very little human oversight. In the event that ozone exceeds a safe level, an incorporated ozone sensor will terminate ozone production.
After installation, the ozonated produce has a longer shelf life and less spoilage occurs during transit and on the customer's shelf. In fact, many companies can achieve a 20-50% reduction in spoilage, which results in a very rapid payback, higher profits, and a significant reduction in the possibility of a headline-grabbing public health issue.
E.Coli And Listeria Inactivation
Numerous ozone applications have been installed throughout the food industry in the United States during the past two years. The benefits to public food safety are major, especially related to the food hazards identified in the President's Food Safety Initiative. These include newer pathogens such as E. coli 0157:H7, Listeria, and resistant cyst formers such as Cryptosporidium and Giardia, all of which are inactivated effectively by ozonation.
Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which foods are stored.