When you think of “ozone,” you may think of the layer in the stratosphere that blocks most ultraviolet radiation from the sun. However, the term also refers to a substance that can further your wellness.
As a highly reactive oxidizing agent, ozone is used to deodorize air, purify water and treat industrial wastes. It is remarkably effective in applications such as food processing and cleaning and sanitizing equipment.
According to Produce Safety & Security International Inc., a food safety company, ozone is extremely effective in killing microorganisms because it oxidizes their cell membranes, killing a broader variety of potential pathogens than chlorine. The agent has no negative environmental impact because it easily and quickly degrades into oxygen.
In June 2001, the Food and Drug Administration granted “Generally Recognized As Safe” status to ozone for use in food-contact applications. A few days later, the FDA published a final ruling approving ozone as an additive to kill food-borne pathogens. This authorization opened the floodgates for food processors to begin using ozone in their plants.
Today, ozone technology...
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