The bactericidal, fungicidal and the general disinfection effect and the oxidizing effect of the ozone treatment was used world wide to extend the storage life of various perishable food products prior to the general availability of refrigeration. It is still used commonly in some parts of the world where refrigeration is deemed expensive. We believe it can be used to a great advantage in combination with refrigeration also when processed perishables are stored. In the US the current primary interest is in the disinfection effect of ozone treatment during the processing of food products. The disinfection of poultry meat and meat products for the control of salmonella bacteria.
Further information is available on request.