If you own a store that sells fruits and veggies, and you don't utilize ozone to prevent food spoilage, you are leaving some serious money on the table! If you have a large family, and buy a lot of produce, same thing. You're wasting a lot of food and digesting a lot of pesticide you don't need to digest if you just ozonated your produce.
Anyone who is interested in prolonging the shelf life of their fruits and vegetables should consider using ozone to kill the bacteria and molds that cause food to spoil, naturally, with only activated oxygen. Both the ozone gas (also called activated oxygen) or ozonated water can be used, depending on the produce. It is already being used, especially with organic produce. Even if some pesticides were used in growing of the produce, if you treat your produce with ozone water before packing, you can remove any traces of the pesticide and at the same time kill any fungus or mold that would, if left untreated after packing, cause spoilage. In effect, making the produce organic. (now if we could do something about GMO's! :-(
Strawberries are notorious for going bad quickly, even if you keep them in the fridge. My daughter loves strawberries, so I always have some in the fridge. However, my strawberries never spoil because I pull them out every other day and dip them in ozonated water (that I ozonate in the sink). We add fruits or veggies to our fridge every other day, and we always ozonate the produce both to remove pesticides and to prevent spoilage. The unused produce in the fridge comes out and takes and ozone bath as well. This promotes good health and saves us money. (no produce spoilage) Our 1000 mg/h machine is the machine we use. It's strapped to the back side of an oxygen concentrator on the counter nearby. Some people place our OG-1000 in a cabinet just above the sink area and drill a small hole in the bottom of the cabinet to allow the ozone tube to come down (rolled up and hanging on a hook otherwise) I tried to do that by my wife said if I dare "destroy" her beautiful cabinets she'd chop something off while I sleep, so I decided maybe that wasn't' a good option for me. But if you're single or call the shots in your home, I like that option.
The use of chlorine, a toxic harmful chemical, to disinfect produce, harms human health, cost more than ozone, and is much less effective. Research has also found that when chlorine comes into contact with food, it creates a cancer causing compound called Mutant X. Ozone does not create any harmful byproducts, it just reverts back to ozone after it destroys harmful pathogens or chemicals. That's why I call ozone a "god" particle. Three, six, or nine atoms of oxygen destroying the harmful things that can rob us of our health. I foresee an 'ozone revolution' in the future as the pernicious over use of antibiotics is creating antibiotic resistant bacteria that are spreading around the world like wildfire. Why? All meat is packed with antibiotics and we are also full of them and pee them out. Those antibiotics get into our water supply and that allows bacteria to develop resistance. Do you know what' NO BACTERIA IS RESESTANT TO OZONE. Amen. Thank you God! My mother always said, "it's not wise to mess with mother nature." I guess she was right.
PS. Safety. When you bubble ozone into water, a small amount of ozone gets into the air. Not enough to cause breathing issues, if you're in an open area (kitchen abuts living room, for example) then bubbling ozone into a sink for 20 minutes with our 1000 mg/h machine will only produce .002 ppm ozone concentrations in the air, well below the .01 EPA guideline. Mountain air has .001 to .005 ppm of ozone, and studies have found that people who live in the mountains are healthier and have a faster metabolism. (maybe because ozone helps with the blood and immune system?) So allowing a small amount of ozone into your air is not a bad thing and may actually be a good thing. Ozone is actually 'self-regulating' in the sense that if you breath too much ozone, you will cough. If you don't cough, then you're not breathing too much ozone. That's how ozone tells you you're breathing too much, the cough response.
To use ozone gas to keep food from spoiling in your fridge or pantry, there are several options. I created an 'ozone box' using Teflon sheets and pvc pipe and creating an air tight structure about 3' x 3' with a wooden shelf inside to store the apples, bananas, potatoes, and other produce. I sometimes pull produce from the fridge into the ozone chamber to sanitize it with ozone as well. (after it's been washed in ozone water to remove pesticide residue - water better than air in that regard) This chamber features a zipper and a stainless steel nipple that connects via silicone tubing to our kitchen ozonator via a 10' long silicone hose. It only takes three minutes of ozone gas to create the ppm we need to get the job done without over-exposing the food to ozone. (not good over long periods of time) We take the produce out after 10 minutes and VIOLA! No more bacteria, mold, viruses, or any other type of micro-pathogen. These types of chambers can also be used to disinfect sports equipment, shoes, etc. (don't mix modalities however, one for food, one for equipment and clothing)
I wish someone would make these types of devices cost effective, and I may decide to sell one in the future if we expand our business and take on an investor. We're just a small operation right now. I do think there is a need for this type of product in the marketplace sold for a reasonable price (some sell these types of ozone chambers for upwards of $1500 ….. too much.) But for now, you can just DIY which is our moto anyway.
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