OZONE 

Ozone, being an active triatomic oxygen molecule, has powerful oxidizing and bactericidal properties, and effectively removes contaminants from our air and surfaces. Acting 50 times more effectively and 3000 times faster than chlorine. Ozone treatment is an excellent solution where sterility is necessary or mandatory, as well as for homes or small business environments where there may be a wider variety of exposures to different pathogens or contaminants. The effectiveness of our proprietary services, equipment, and products are confirmed by decades of accredited research used by major North American and European regulatory agencies in addition to our own continued research alongside those on the bleeding edge of the industry.

Ozone properties: Ozone as active triatomic oxygen, thanks to its oxidizing and bactericidal properties, effectively removes excess pollution in our air. Acting 50 times more effectively and 3000 times faster than chlorine. Ozone treatment is an excellent solution for places where sterility and microbiological purity are required, as well as to obtain an environment free from health-threatening chemicals. The effectiveness of our treatments in this matter is confirmed by laboratory tests performed at the client's request before and after ozonation.

Coronavirus Prevention With Ozone

There is an important distinction between treatment and prevention. While ozone treatments will not prevent the spread of coronavirus to air spaces or surfaces; however, it is one of the most effective preventative measures by eliminating any harmful pathogens or contaminants it comes into contact with in homes, vehicles, hospitals, work places, and any other shared spaces. You can consistently and regularly use O3 treatments to make sure you are taking the best measures humanly possibly against this invisible threat.

Remember, when you clean your environment with ozone, you are not establishing a protective virus barrier. Ozone treatment will not linger and kill new introductions of COVID-19. This is after-exposure(acute) treatment, and ozone is preventative only to the degree that you are proactive in applying it to already-infected or potentially affected surfaces. This works to prevent coronavirus transmission exactly the same way that chemical cleaners do, except it is a single organic molecule that naturally oxidizes contaminants instead of using a chemical-fire approach that can leave behind harmful pollutants, allergens, and irritants.
 

Ozone Vs. Viruses

Ozone is not just an effective coronavirus cleaner, it is an effective antiviral agent in general.

 

Ozone kills viruses by attacking virus particles (or virions) just as effectively as chlorine bleach, and it does so by surrounding the virus and breaking down the protective lipid layer the virus uses to stay alive in the natural environment outside its host.

 

Ozone then further breaks down the virus’ inner protein layer, exposing and destroying the genetic material (DNA, RNA) inside. Ozone is destructive to all organic life by this process, which is why care must be taken when using O3 machines.

Ozone Vs. Bacteria

We know ozone kills viruses, but does ozone kill bacteria? Well, bacteria – like viruses – are organic in nature, so yes, it does! Ozone bacteria disinfection happens through a process called protoplasmic oxidation. This process results in the disintegration of the bacterial cell wall, also known as cell lysis.

 

In fact, the enzyme lysozyme is present in your saliva, and it acts in a manner similar to ozone, inducing lysis – or cell destruction – of more common day-to-day bacteria. While coronavirus is not a bacterium, the main takeaway is that ozone gas can be used to destroy viruses and bacteria alike.

 

A common – if unseen – application of ozone in the fight against bacteria occurs daily in the global sports industry. Teams at every level of competition use ozone machines to kill MRSA, which can produce life-threatening infections if it enters the bloodstream.

USDA and FDA Ozone Regulations

Ozone has been given GRAS (Generally Recognized as Safe) approval by the USDA and the FDA for direct contact with food products, including all meat and poultry products. While good manufacturing procedures must be in place, no regulations exist on levels of ozone in food processing applications. The final rule from the FDA providing GRAS approval was given in 2001, the USDA followed with the final rule granting GRAS approval for ozone in 2002. References for all these actions, along with the specific rules are provided below.

A Brief History of Ozone Use in the Food Industry:

1957 - Ozone in the gaseous form was approved for the storage of meat by the USDA.

March 12, 1975 - FDA recognized ozone treatment to be a Good Manufacturing Practice (GMP) for the bottled water industry. The minimum ozone treatment for GMP is "0.1 part per million (0.1 mg/l) of ozone in water solution in an enclosed systems for at least 5 minutes." Code 21 of Federal Regulations, Section 129.80 d.4 Federal Register 11566, 12 March 1975.

June 14, 1997 - A panel of experts from food science, ozone technology and other related fields declared Generally Recognized as Safe (GRAS) status for ozone use in food processing.

This panel of experts was requested by the Energy Power Research Institute (EPRI). It is well worth mentioning that the EPRI was very instrumental in achieving GRAS approval for the use of ozone in food applications. Read below an excerpt from the EPRI Global Handbook from 2004:

In 1999, recognizing that the 1982 ruling created confusion among the food processors, the FDA encouraged EPRI's FTA to pursue the development and submission of a Food Additive Petition (FAP) that would allow the use of ozone as a contact antimicrobial agent in food. Petitioners D.M. Graham of EPRI and R.G. Rice of RICE International Consulting Enterprises completed the FAP and submitted it to the FDA in August 2000. After an expedited and rigorous review by the FDA staff, the FDA recognized ozone as an antimicrobial agent suitable for use in Food Processing and Agricultural Production. Notice of this recognition appeared in the Federal Register, June 26, 2001.

Regulations:

USDA final rule on ozone dated 12/17/2002, FSIS Directive 7120.1 Safe and suitable ingredients used in the production of meat and poultry.

FSIS Directive 7120.1 States: Ozone for use on all meat and poultry products. Ozone can be used in accordance with current industry standards of good manufacturing practice. No other guidelines are given on levels or dosages of ozone. Reference 21 CFR 173.368

USDA CFR 173.368

Ozone (CAS Reg. No. 10028-15-6) may be safely used in the treatment, storage, and processing of foods, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319), in accordance with the following prescribed conditions: (a) The additive is an unstable, colorless gas with a pungent, characteristic odor, which occurs freely in nature. It is produced commercially by passing electrical discharges or ionizing radiation through air or oxygen. (b) The additive is used as an antimicrobial agent as defined in CFR 170.3(o)(2) of this chapter. (c) The additive meets the specifications for ozone in the Food Chemicals Codex, 4th ed. (1996), p. 277, which is incorporated by reference. The Director of the Office of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20055, or may be examined at the Office of Premarket Approval (HFS-200), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 200 C St. SW., Washington, DC, and the Office of the Federal Register, 800 North Capitol St. NW., suite 700, Washington, DC. (d) The additive is used in contact with food, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319 or 9 CFR part 381, subpart P), in the gaseous or aqueous phase in accordance with current industry standards of good manufacturing practice. (e) When used on raw agricultural commodities, the use is consistent with section 201(q)(1)(B)(i) of the Federal Food, Drug, and Cosmetic Act (the act) and not applied for use under section 201(q)(1)(B)(i)(I), (q)(1)(B)(i)(II), or (q)(1)(B)(i)(III) of the act.

USDA Guidance on Ingredients and sources of radiation used to reduce microorganisms on carcasses, ground beef, and beef trimmings:

Ozone is classified a Secondary direct food additive/processing aid allowable for all meat and poultry products.

FDA Federal Register Vol. 66 No.123 June 26, 2001

The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ozone in gaseous and aqueous phases as an antimicrobial agent on food, including meat and poultry. This action is in response to a petition filed by the Electric Power Research Institute, Agriculture and Food Technology Alliance.

This rule is effective June 26, 2001.

April 13, 1998 FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, states that "Ozone treatment of wash and flume waters holds promise as a treatment to control microbial build-up, especially in recycled water." However, with regard to chlorine: "Fruit and vegetable tissue components and other organic matter neutralize chlorine rendering it inactive against microorganisms."

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