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Ozone is a powerful oxidizer that sanitizes water and air. Most commonly used for sanitizing water, ozone is more powerful than chlorine. Ozone works by penetrating the cells and damaging the DNA of the bacteria or virus. {2}

Chlorine has been used in the US since 1908 to treat drinking water supplies. {1} While chlorine can be effective at killing most disease-causing pathogens, such as bacteria, viruses and protozoans it is ineffective at killing Cryptosporidium and Giardia. According to the CDC, the Cryptosporidium (Crypto) parasite is one of the most frequent causes of waterborne disease among humans in the United States and is most commonly spread through driinking water & recreational water (pools, water parks, etc.) Ozone is more effective than chlorine, chloramines, and chlorine dioxide for inactivation of viruses, Cryptosporidium, and Giardia.

In some cases the chlorine used to treat our drinking water can react with naturally occuring organic compounds producing health-hazardous disinfection byproducts (DBPs.) {3} Although ozone is ineffective against DBPs, such as Trihalomethanes, they can be removed with an activated carbon filter.

Unlike chlorine, ozone leaves no harmful byproducts because the byproduct is oxygen!

Ozone is created naturally in the environment during thunderstorms. The electric charge created by lightning converts the oxygen in the air into ozone. We, at Aqua Sun Ozone, create ozone using the same principle - we utilize a very high electric charge to convert oxygen into ozone.

Lightning creates ozone

This ozone is then bubbled, or injected, into water and can be used to sanitize your fruits, vegetables, meats, poultry, seafood, counter tops, cutting boards, utensils - the uses are endless.The USDA {4} and FDA {5} have approved ozone for direct contact with food during processing and storing.


{1} Leal, John L. (1909). "The Sterilization Plant of the Jersey CityWater Supply Company at Boonton, N.J." Proceedings American Water Works Association. pp. 100-9.
{2) Korich et al. 1990 Korich, D.G., Mead, J.R., Madore, M.S., Sinclair, N.A., and Sterling, C.R. "Effects of ozone, chlorine dioxide, chlorine, and monochlorine on Cryptosporidium parvum oocyst viability. " Appl Envion Microbiol, 1990 May; 56 (5): 1423-8.
{3} EPA website: water: Basic Information about Regulated Drinking Water Contaniminants
{4} USDA/National Organic Program (NOP) § 205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labled as "organic" or "made with organic (specified ingredients or food groups(s))."
{5} [Federal Register: June 26, 2001 (Volume 66, Number 123)] [Rules and Regulations] [Page 33829-33830] From the Federal Register