The use of ozone as an antimicrobial gas fumigant in cold stores and the controlled atmosphere of facilities has many advantages. Effectively kills all pathogens (including mold and fungi that can quickly destroy food products in cold rooms) and leaves no harmful residue on food products. Ozone will significantly reduce ripening by controlling ethylene levels. Gaseous ozone is easily added to the air circulation system in storage rooms and you can effectively monitor and control ozone doses in each room regardless of the amount of stored products
Reduction / elimination of chemical fumigation used
Ozone is an approved antibacterial additive to food processes (including organic), and therefore can be used simultaneously at any time during processing into the product and equipment. Ozone effectively kills all known food and human pathogens, including E. coli, Listeria, Salmonella, Staphylococcus, Campylobacter, Pseudomonas, Aspergillus, Brettanomyces, Trichophyton, Bacillus, Adenovirus and Norovirus. It also kills all types of mold, including blue and green forms, and all forming spores. Microorganisms cannot build ozone tolerance.
Ozone extends the life of fruits: strawberries, raspberries, apples, grapes, peaches, pears
Ozone also supports the viability of vegetables: potatoes, onions, parsley, carrots, beets, cabbage
Ozone reduces the level of mycotoxins in corn, peas