Ozone food safety

Purification without Chemicals? Yes, it’s possible and extremely effective.

  • 2% to 3% of all food-borne disease are suspected to cause secondary long-term illnesses
  • Food-borne disease cost the US economy approximately $37.1 billion yearly in medical costs and lost productivity

The PurPro process utilizes Activated Oxygen to naturally oxidize bacteria and fungi on food surfaces. This Activated Oxygen commonly called Ozone (O3) is a triatomic allotropic form of oxygen, which in a more simple definition means “Pure Air”.

Have you ever noticed that fresh, pure and clean smell in the air after a thunder storm? That is the smell of Ozone in a blue gas form.

The excellent cleaning ability of this natural antimicrobial PurPro process is completed by strong oxidation. Ozone, a very strong oxidizer, is non-selective against the target thereby penetrating its cell wall. Bacteria such as Salmonella, E-coli, Listeria Giardia and Cryptosporidium are killed on contact.

This PurPro process is much more effective and up to 3,000 times faster than chlorine.

Minimizing the occurrence of micro-organisms on fruits, vegetables, meats and other foods is a primary food-safety concern. At the same time, sanitizers – such as the chlorine used both to wash produce as well as disinfect processing equipment – may potentially harm the environment. Some consumers also prefer these by-products not be present as residue on the foods they eat.

One way the food industry can address food safety and the negative perception of some sanitizing agents is through the use of ozone treatment. Application of liquid and vapor phases of water saturated with ozone is gently applied to the product surfaces. Microbial contamination is reduced.

PurePro via Feed Biology