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In an article written for The Desert Sun by Sarah Skidmore, an AP Food Industry Writer, it was estimated that a family of four throws away $1,500.00 to $4,000.00 annually due to food spoilage.

Save food from spoiling with ozone

What causes food to spoil? The answer: bacteria. By eliminating, or reducing, the bacteria on your foods you can increase the shelf-life allowing you to store your food longer. In the long run using ozone to rinse your vegetables and fruits before storing them in your pantry or refrigerator saves you money because you're not throwing away rotten food that you purchased only days ago!

Food scientists at the California Polytechnic University confirmed that low-levels of ozone can significantly reduce the risk of illness caused by bacteria when applied to food surfaces. They found that E. Coli and Salmonella were significantly reduced by more than 99.99% on surfaces of lettuce, meat & poultry. When compared to rinsing the same foods in standard chlorinated tap water they found little pathogen reduction.

In another study, scientists from the North Carolina State University found that spoilage bacteria was greatly reduced when the raw fish and processing equipment was treated with ozone. It was also stated that the shelf-life of the seafood seemed to improve.


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