The reduction and control of pathogens are essential on fresh food products like meats, fish, fruits and vegetables from farm to table. As the air flows through the coil, it causes cross contamination to other goods in storage and the eventual after effects of sickness to those who consume the food products.
Ozone has the capability of destroying bacterial slime in a matter of a few days.
Ozone enhances the taste of some food by oxidizing chemicals, pesticides and by neutralizing ammonia and ethylene off gases produced by ripening or decay. Ozone changes the chemical's complex molecular structure back to its safe and original basic elements. Ozone always reverts back to its original form of oxygen. All chemicals used in food and water treatment has a negative impact on human risk factors, as well as the environment. Ozone is the most effective natural bactericide and viricide of all the disinfecting agents without dispute through the scientific community.