USEFUL APPLICATIONS OF OZONE

For Treating Water, Air and Food By: Chuck Ankeney

Ozone is a trace constituent of the atmosphere which is naturally produced by the ultraviolet rays from the sun. Ozone is an unstable blue gas with a very characteristic odor that is easy to recognize, and in low levels makes the air smell fresh and its color makes the sky blue. Ozone is second to being the strongest oxidizer known and has an all or nothing effect on the reduction of bacteria. After oxidation, ozone returns to its original form of oxygen. Ozone works 3,125 times faster than chlorine. There are no impurities in the process as described, if contaminates like nitrogen are taken out of the air first. The purer the oxygen, the purer the ozone.

OZONE IS NATURAL: 

The Natural O3 background concentration levels near sea level in the U.S, is 0.03 to 0.05 ppm, as stated by the EPA. This level occurs freely in nature and plays an important role in the environment. These levels can be higher in the mountains and northern parts of the country. Ozone is also formed during thunder and lighting storms. The origin or process used for the production of ozone is by passing air or oxygen across an ultraviolet light, or a cold corona spark. Natural Ozone can not be produced without the presence of Oxygen. Ozone is safe at low levels to humans, at very high concentrations it can be harmful, however there have not been any human deaths attributed to it since 1885. 

CHEMICAL PROPERTIES: 

The triangular-shaped ozone molecule has a bond angle of 11 6 49' between the three oxygen atoms according to microwave studies, or 127 according to electron studies. The actual structure of ozone is a resonance hybrid. The two bond lengths are equivalent at 0.1278 nm. The resonance forms do not show any unshared electrons: unlike oxygen, the ozone molecule does not show any paramagnetic properties . Paramagnetism would impart free radical properties, but this has not been observed with ozone .The radical reactions by ozone involve the decomposition of peroxides formed by products of ozone reactions .

HISTORY OF OZONE FOR GRAS AFFIRMATION

Ozone has Grandfathered Legal Status and predates the 1906 Pure Food and Drug Act. Ozone use was first published in the United States in 1885, for Florida Medical Association, by Charles J. Kenworthy MD, in Jacksonville Florida, which states the use of ozone for Medical usage before 1885. Medical Ozone usage seems to be used in all other countries but not legally in the US. However, it is used for alternative medicines. Ozone has prior GRAS Affirmation as an Antimicrobial Agent in Bottled Water, but under the Functional use of 170.3 (o)(2) states: "Antimicrobial agents" Substances used to preserve food by preventing growth of microorganisms and subsequent spoilage. This does not specify that the functional use is for water only, but it does affirm its use on food as safe. Data Regarding The Use Of Ozone: Ozone has been used in Europe since 1903 to purify drinking water and is currently being used in the United States for water purification. Ozone was first used on meats in 1909 in Cologne France by the Germans. USDA Approval for Ozon-Aire Aug. 13, 1957 for use in meat aging coolers at a level of .1 ppm. . USDA Approval for American Water Purification in 1991 for Recycling Poultry Chill Water at a level of, 7 to 1 1.7 ppm. FDA and USDA Approval of Irradiation treatments of perishable meats, poultry, fruits and vegetables. Nordion Reaction Chambers produce 0.5 ppm of ozone in the smaller reactor and 0.7 ppm in the larger reactor. All foods during this time are subjected to ozone, but ozone is still not approved by FDA. USDA has no objections to Applied Ozone Systems use in the air at all Federally Inspected Meat and Poultry Plants on Dec. 12, 1994 under 0.1 ppm. Applied Ozone Systems on Jan. 5, 1995, provided FDA with its Food Additive Petition # 5A4449 for all perishable foods. Approval is Pending. Data in this part covers a wide variety of different foods, but not all. Applications of ozone will work on all foods at low levels. Ozone is being used in many other countries and seemed to be used in the US without any restrictions up to the mid 1960s. This seems to be the time when the ozone cover-up started to keep it a big secret and in telling lies as to its effectiveness in our society. This would mean that many have died needlessly and which could have been avoided. If someone had just cared, things could have been a whole lot better for those that have suffered so much. Research data supports the use of ozone in the UNITED STATES and other COUNTRIES for quite a long time. The name "ozone" was given due to the characteristic odor and derived from the Greek word "ozein" which means "to smell". Ozone is a bluish, water-soluble gas, and has been used to purify water since 1893. Ozone is used chiefly for disinfection, detoxification, and deodorization in water purification and air conditioning, along with many other applications. The first time ozone was used in food preservation was in the early 1900's in a Cologne, France meat packing house. Ozone is most essential in meeting the high demand for more food, because of the rising population. "Less Waste Is More Food". The use of Ozone doesn't leave any toxic by-products or residues and is non- carcinogenic. Ozone occurs naturally in the environment. In nature, oxygen is released from plants and sea plankton during photosynthesis. Oxygen floats upward into the atmosphere and in turn is created into ozone by ultraviolet radiation, which then blocks out the harmful UV b rays that cause skin cancer. The production of ozone is dependent on the amount of the suns energy, which helps explain the shortage of ozone over the poles in the winter months when there is a lack of sunshine.

Ozone is heavier than air which, then falls or is carried in downdrafts into the lower atmosphere. As the ozone falls, it combines and will oxidize any pollutant or contaminate it comes into contact with and turns it into a safer compound. Chlorine is the main compound which reduces the ozone layer in the upper atmosphere. If ozone comes into contact with water vapor during storms it forms hydrogen peroxide, plants flourish better with rainwater than with irrigation water. This is natures way of self- cleaning our environment that we continue to pollute. "Natural" ozone concentrations can vary between .01 ppm to .05 ppm, depending on geographic location, altitude and season. The cycle of oxygen and ozone is just like the cycle of water in nature. Ozone is created by waterfalls and the oceans surf on the beach, this accounts for the calm and the relaxed feeling enjoyed when breathing pure clean and refreshing air. Ozone is also created during thunder and lighting storms with concentration levels triple the allowable limit of.015 ppm, as set by EPA. Ozone created electronically or thru ultra-violet light converts molecules of Oxygen into molecules of Ozone , sometimes referred to as activated oxygen, triatomic allotropic form of oxygen or pure air. Being an unstable gas its life span is about 20 minutes, depending on the temperature. After completing its job, it reverts back to oxygen. This means ozone has to be produced on site. Ozone is second only to fluorine as the most powerful oxidant in the world. It is the most powerful water sanitizer readily available. Ozone inactivates bacteria and virus much faster than chlorine. The bacterial kill rate of Ozone is 3,125 times faster than chlorine and it is a 50 percent stronger oxidizer than chlorine. It is unsurpassed for control of many types of common bacteria such as E. coli and fecal coliforms as well as the deactivation of virus, fungus, mold, mildew and cysts. The biocidal action of ozone is a result of its reaction with the double bonds of fatty acids in bacterial cell walls, membranes and the protein capsid of viruses. In bacteria, the oxidation results in a change in cell permeability and leakage of cell contents into solution. In viruses, alteration of the protein capsid prevents the virus from being taken up by susceptible cells. Cell walls are attacked by ozone, permitting attack on membranes and ultrastructural components of the organism. In more simple terms, the unstable electrons of ozone blasts holes through the membranes this occurs by cell lysing or rupture of the cell wall of viruses, bacteria, yeasts, and abnormal tissue cells, thereby destroying them by inactivation of the micro-organisms enzymes. Ozone displays an all or nothing effect in terms of destroying bacteria. Ozone is such a strong germicide that only a few micrograms per liter are required to measure germicidal action. Factors like; humidity, temperature, pH, ozone concentration levels, type of organism and time, determines the kill rate for pathogens. The action of Ozone gas in water, is instantaneously and after preforming its job it reverts back to oxygen. The power of Ozone is unsurpassed as a germicide, it will destroy all pathogenic and saprophytic microbes in water. Unlike chlorine, Ozone does not produce trihalomethanes or chloroforms. Chlorine can be blamed for hundreds of thousands of deaths worldwide.

There is no evidence of any human deaths of over exposure to Ozone. Ozone retards ripening by destroying ethylene gas and destroys other bad odors which are produced by aging and decay. Ozone is more cost effective than ethylene filters which have to be replaced each month at great expense. Some compare Ozone to smog or pollution, and many have propagated the myths about the dangers of Ozone. Its wide acceptance and benefits have been ignored because it's so simple and natural. To clarify the main "ozone" misnomer in the ground level air quality, are really hydro carbons, CO2, CO and SO2 that react with UV rays from the sun, which then form nitric oxides (NOX), halogenated by-products, lead and sulfur compounds. These offensive odors cause respiratory problems and burning eyes. Ozone does not come out of your automobile exhaust as some would like you to believe. Currently, there are many State Universities now doing research on Ozone while others are planning to do research. New uses are being discovered every day and will be a big part in everyone's life in the very near future. Most all research by EPA and others showing a negative result with ozone, has been done in very high concentration levels. Anything in excess can be harmful to your health or to vegetation. If Ozone would cease to exist, life on this planet would also cease to exist. Ozone is natures way of purifying the air you breath. The use of Ozone on the foods we consume will be the only "natural alternative" to chemicals or gamma radiation to control pathogens and to increase shelf-life.

" NATURAL IS ACCEPTABLE TO THE PUBLIC " OZONE IS SAFE

There is no basis or evidence for concluding or supporting any bad residues or impurities left on foods after ozone oxidation in significant amounts. The Delaney Clause applies only to additives, not to impurities that may result in insignificant amounts from the use of additives. Ozone is not listed as a carcinogen by OSHA, NTP or IARC. There are no ill health effects listed by OSHA concerning Ozone under 0.1 ppm and the level used by Applied Ozone Systems is well below the safe limits. This booklet should answer any future questions that might arise on worker safety. There should not be any special health hazards, material safety, or special worker protection required for using Ozone on perishable foods, because of the low level intended for its use. If any special precautions are needed by FDA, they will be followed and enforced. Fire and explosive data are not applicable to its use. Research data on ozone health effects of mice, rats and other animals, shows ozone to be safe at low levels. All tests results showing negative results are done at very "high and unsafe levels," and it seems the ones performing these tests might have been using smog instead of ozone. Any information of this type has no bearing and in no way whatsoever applies to the safety of ozone. This and the following information is sufficient to conclude that there is a reasonable certainty, that no harm will result from the use of Ozone on perishable foods and that no harm to workers or consumers will result from its use. The human irritation threshold is about .06 ppm with no evidence of health damage by continuous exposure to lower concentrations. EPA level is .l ppm, FDA and ASHRAE set level is .05 ppm, USDA set level is 0.1 ppm, OSHA level is 0.1 ppm for an 8 hr. exposure, and the American Conference of Governmental Industrial Hygienists limit mfor 8 hour exposure with no side effects is 0.1 ppm. Applied Ozone Systems works with a low steady concentration between 0.01 to. 0. 05 ppm of ozone. This is a natural safe level and its use in cold storage, purifies the stale air created by fork lifts and off-gases produced by the de-composing of fruits and vegetables. After installation and when the system has balanced out, it would be checked with an Ozone Monitor and readjusted if necessary. Large installations would be computer controlled with Ozone Monitors keeping safety the number 1 concern. Alarm systems on monitors would also be utilized for safety reasons, so as not to exceed FDA threshold limits. If on certain occasions monitors were placed in small confined spaces, exhaust gases would be run through manganese dioxide copper oxide mixture for the destruction of the Ozone gas. There are thousands of chemicals added to the foods consumed by the public. There are over 700 chemicals found in city drinking water along with thousands added to the soils by growers. Chemicals cause adverse health effects to farm workers and your local produce man.

Chemicals can cause severe personality changes, skin rashes, chronic cellular toxicity, cell damage, aging, cancer, etc...."Ozone can help" It's estimated that 30 million people a year get sick on the foods they consume and some even die. "Food Contamination Kills" If ozone was used from farm to retail sales the "War On Pathogens" could end. The reduction and control of pathogens is essential on fresh food products like meats, fish, fruits and vegetables from farm to table. Bacteria, molds, spores, viruses and other single-cell creatures cause spoilage of fresh foods and decreases shelf-life. Organic or bacterial "slime" grows on produce and refrigeration coils, pans and in drain lines which plug or restrict flow, this causes cross contamination to the other foods in storage. Ozone has the capability of destroying "slime" in a matter of a few days. "Slime causes contamination and sickness." Ozone is safer to consumers and workers, and also very effective in the control of bacteria. Ozone does not effect good cells or alter the foods chemistry the way radiation does. Ozone like irradiation could increase the Nation's food supply (less waste) and would increase the market exports to other countries because of extended shelf-life to perishable foods. The foods will have less contamination and be much safer. Unlike radiation, Ozone is a natural disinfectant and sterilizer and would be much more acceptable to the consumer because they are becoming more health conscious. Benzene is formed in large doses of radiation and decreases vitamin B1 in all foods. Ozone can enhance the taste of some foods by oxidizing chemicals, pesticides and by neutralizing ammonia and ethylene off gases produced by ripening. Ozone changes the chemicals complex molecular structure back to its safe and original basic elements. There are no bad residues left by the oxidation effect. Ozone always reverts back to its original form, Oxygen . All chemicals used in food and water treatment have 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. Ozone is considered by most to be the best available technology and a much better alternative than using chemicals. Ozone is non-toxic at low levels and safe for the environment. Ozone is the only safe and natural alternative for perishable foods. To avoid any complaints about the ozone being to strong in the worker environment Applied Ozone Systems sizes each unit to maintain a constant low level between .01 to .05 ppm. Reduction and control of pathogens can be accomplished at safe low levels.

MANUFACTURING PROCESS

Ozone is a natural compound created through lighting and thunder storms and ultra- violet rays from the sun. Ozone is not a chemical that can be manufactured and shipped to the consumer. Ozone can not be bottled or stored because of its short life-span, and its fast disintegration makes it necessary to manufacture it on-site. Ozone generators make this possible for the production of ozone and with present day technology makes it more cost effective. There are many different types and variations of equipment for a wide range of applications Ozone is non-toxic and safe for the environment. Ozone is the only safe and natural alternative for perishable foods. There is a high expense in water and chemicals used in the Agriculture Industry and Poultry Industry, where they use processed wash water for cleaning and bacteria reduction. Ozone has already been approved by USDA in Poultry Chill Water. With the use of ozone, wash water can be recycled or reused, resulting in reduced chemical usage and cost. There is less chemical storage, handling and disposal problems, and less chemical off gases inhaled by workers. Ozone reduces the corrosive action on equipment and plumbing. There is a much better pathogen reduction with ozone. These benefits along with many others hold true on all foods, and in all phases of the food industry. Ozone in low steady concentrations, should not require any additional product label ing on perishable foods. There are no bad residues or by-products left on the food and no chemical changes to the food, and the ozone quickly dissipates by turning back into oxygen. Ozone will enhance the taste of most foods by oxidizing pesticides and herbicides on fruits and vegetables. The residues from these chemicals are turned into safer natural compounds. This holds true in all other ozone oxidation processes. Food products are usually washed off by the consumer to rid it of any extra residues. Extra labeling would be expensive and unnecessary. Applying ozone at low levels (.05 ppm) all through the entire food chain or from farm-to-table, would show major reductions in food contamination with benefits all the way to the consumer. The main purpose for using ozone is to reduce and control food-borne pathogens on all perishable foods that cause health related illness to the consumer. Applications of ozone to the air in and around the food product will reduce bacteria that contaminates foods. Any special labeling would not be required for something that is safe and natural. Pathogens and other contaminants can float around easily in the air and cause cross contamination between the different types of food. When these foods are exposed to an ozonated atmosphere this threat can be drastically reduced.The main benefit from using ozone, is the reduction of various disease-producing micro-organism including fungus, molds, bacteria, spores and other single-cell creatures that cause spoilage of fresh foods. Any level under the Permissible Exposure Levels of .1 ppm will be safe. The tolerance limitation for safety, should be these PELS that are already preset by all Government Agencies. If higher levels are needed in special cases, the ozone could be controlled by a time clock or computer to run at night for safety concerns. Ozone is manufactured by compressing outside air and pushing it across an ultraviolet bulb mounted in 2" PVC tubing. Check valves are used between compressor and bulb and after the bulb. The bulb used in the PZV system is a cold cathode type. Large installations would utilize the cold corona discharge method for ozone production. Pure oxygen from oxygen generators would remove contaminants or impurities for a higher grade of ozone and this would keep equipment size and cost to a minimum. Removing the nitrogen will help in not forming nitrus oxides and nitric acids. If everyone wants continued access to abundant and affordable food with the ability to continue to expose food all over the world someone has to start making some big and important decisions. With the threat of over population we need to start conserving the food resources we now have.

OZONE EFFECTS AND USE

The information listed in this section supports the intended physical and technical effects for the use of ozone as an antimicrobial agent on all perishable foods. Ozone at 0.05 ppm is effective in the reduction of pathogens. Ozone monitors can detect the amount or concentration levels in the air, but not in the food. Ozone decomposes back to oxygen very quickly depending on temperature and relative humidity and does not leave any residues. In organic oxidation of ozone, the main by-products would be hydrogen peroxide . It would be difficult to identify or measure specific substances formed in or on the food exposed to ozone, if they exist. The oxidized macromolecular material is difficult to identify and characterize, thus making it hard to detect at the low ozone concentration levels used. The components and character of the food will not be altered or changed, directly or indirectly at these low levels. Fruits and vegetables stored in an ozonated atmosphere and washed in ozonated water will reduce contaminants like chemicals and herbicides, sprayed on by growers. Ozone breaks down these complex molecular structures back to their safe original elements. Hydrogen, oxygen, carbon, sulphur and chlorine are a few common basic elements. Ozone oxidizes natural organic compounds like acetic and oxalic acids, or synthetic compounds like nitro and chloro-benzenic compounds, detergents, herbicides and compound pesticides like Oryzalin, Enstar, Mavrick, Blackleaf 40, and Resmethrin. Ozone oxidizes inorganics such as iron, manganese, heavy metals, cyanide, sulfides, and nitrates in water. It is possible that by washing fruits and vegetables in ozonated water, that the lead levels could be reduced, along with many other contaminates in the soil and from air pollution. Ozone retards the ripening of fruits and vegetables by destroying ethylene gas and bad odors which are produced by aging and decay. With very high concentrations of ozone, metals can be attacked and oxidized but are protected if they are varnished or painted. Ozone can attack natural rubber, but the synthetic rubber shows a much higher resistance. The compatibility of ozone on materials like plastics, teflon, kynar, tygon, silicone, viton and others have no noticeable effect. Most processing equipment is made out of stainless which also shows no effect. Package materials should not show any effect from ozone and the ozone would have decomposed by the time it reaches this point. The main technical effect intended for the use of ozone is, as an antimicrobial agent for the reduction of food-borne pathogens on perishables foods. Ozone will act as a processing aid to processors and retailers with beneficial benefits from farm to table. The main benefit here is the protection of the consumer from Food Related Illness. Safety to all consumers would warrant the use of ozone on all foods and in all phases of food preparation. The use level would be under the Safe Permissible Exposure levels that are already pre set, because the ozone will be in the worker environment. Ozone at low concentration of.05 ppm can reduce and control pathogens and this is the level prescribed for its use.

The information in this article is from the petition filed with FDA, which proves the effectiveness of ozone as a safe and natural antimicrobial agent on a variety of perishable foods. Ozone can be used on all type of foods safely. Ozone can be used to its fullest potential, if used in the HACCP plans to reduce food safety risks as a Microbial Reduction Process. Ozone in the amounts up to .05 ppm is added or injected in the air or environment surrounding the foods in storage, prepping, or cutting of fresh foods. There will be no technical effects or differences in food composition at the low ozone concentrations prescribed. The fate of the effects are all beneficial and will benefit everyone in the food industry and especially the consumer. Some of the benefits are as follows; longer shelf-life, pathogen control, reduced labor cost, lower product loss, better visual appeal, eliminates bad odors, prevents slime build-up on the foods and equipment, prevents fungus growth, prevents mold and mildew, no by-products or residues, destroys ethylene gas, prevents algae growth, promotes growth and soil PH, reduces pesticides and herbicides, reduces food contamination, better for the environment and its a better alternative. The amount of degradation products, mostly oxygen, will be equal to that which it took (in oxygen) to produce that amount of ozone. No recommendations, suggestions, or labeling are needed for the use of ozone. Directions will be supplied to buyers and installers. Equipment will be sized keeping safety the number one concern. Practicable methods for the determination of ozone quantity left in the food is unnecessary, because it will not stay or be detectable on the food. With ozone not becoming a component of the food itself, is the reason ozone should not be considered a food additive, but rather as an aid in storage and processing. The estimate of ozone daily intake on the foods is zero, because of its short life span and reverting back to oxygen and not leaving any unsafe residues. Ozone is more stable in the air than in water. Its life-span is between 20 and 30 minutes in the air, depending on temperature, and decomposes back to oxygen. Ozone is not sensitive to the environment, it is part of the environment and plays a very important role in keeping our air clean. Ozone is not listed as being carcinogenic and does not produce trihalomethanes.

OZONE AND FREE RADICALS

Free radicals are atoms or molecules with unpaired electrons, an unavoidable occurrence in bio-chemical reactions. Free radicals are produced in our cells due to normal respiration and assimilation of sugar. Free radicals are the natural product of any chemical reaction and they fit into the body?s overall balance. White blood cells use free radicals in hydrogen peroxide to destroy invading bacteria and viruses. Atoms normally contain an even number of paired electrons. During chemical reactions, electrons become unpaired momentarily, allowing the reaction to occur. If for some reason, an electron becomes separated, it will cause an imbalance and become a free radical. The unbalanced free radical can damage cells that do not have sufficient enzyme coatings. Healthy cells have an enzyme coating around them that protects them from the action of oxygen. These enzymes are catalase, reductase, super-oxide dismutase and glutathione peroxidase. Ozone distinguishes between friend and foes and attacks only invading pathogens and cells that have been damaged or infected, thereby losing their coating. Oxygen starvation at the cellular level, is what causes the cells to be too weak to make the enzymes that protect them. The oxygen starved cells are more vulnerable to invasion by the always-present viruses and pathogens. Ozone will attack microbes that have no enzyme coating and diseased cells with deficient cell wall enzymes. The properties of free radicals vary widely. Some are toxic to all living cells, others only to the most vulnerable cells. Singlet oxygen is a highly reactive beneficial free radical that acts as a scavenger of other harmful free radicals. The oxygen combines with them to render them harmless, thereby protecting cells from damage. There could be no life without free radicals. A free radical is really a temporary stopping point leading from one stable molecule to another. The normal life-span of such unstable particles is thousandths of a second and millions of these fleeting molecules are emitted in every cell as it burns sugar with oxygen. Everything on our planet has a positive and a negative effect. Free radicals are a part of our natural immune system. Oxygen is bound to our hemoglobin as a superoxide anion, so the oxygen in our breathing process is already there as a radical.

OZONE APPLICATIONS AND BENEFITS FOR HOUSEHOLD USE

The PZV System is versatile with multiple applications in the home for purifying the air you breath and the water you drink. The unit can be used as a portable unit in temporary conditions of use from room to room or in closets to freshen clothes, or it may be used in permanent installations. Ozone is a natural solution to bad indoor air quality or better known as "Sick Building Syndrome". The following are a few suggestions for the PZV in the home:

1. AIR CONDITIONING SYSTEMS: Good indoor air quality enhances the occupants health and comfort. Ozone will reduce airborne bacteria, fungus, mildew, mold and virus that multiply in ductwork and filters. The elimination of smoke from tobacco and wood stoves, formaldehyde, chemical cleaning agents, bad odors and fumes, will contribute to good clean air and help to eliminate those allergies in the home.

2. BATHROOMS AND BATHTUB: Bubbling ozone into your tub or a pan of water helps to relieve those aches and pains after a hard days work. Helps to relieve the pain from arthritis, black and blue bruises, skin fungus and poison oak. Ozone will help eliminate mold and mildew growth in poorly ventilated bathrooms.

3. HOUSEHOLD PLANTS: Watering house plants with ozonated water will add oxygen and nitrogen to the soil and raise the PH, which will promote growth and healthier plants. Ozone reduces algae, bacteria, fungus, mildew, mold, virus, removes chlorine and reduces root rot.

4. KITCHEN: The PZV can be installed under the top cabinet near the sink for purifying a glass or a gallon of water for drinking and for sanitizing kitchen utensils. Ozone will also help to eliminate bad cooking odors and bacteria on countertops, and in pantries will help in preserving food. Washing your fruits and vegetables in ozonated water can help remove the pesticides and herbicides used by growers. Some have said it helps in keeping the grease ants away. Others have said drinking a glass of ozonated water, helps bad breath and relieves acid indigestion.

5. PETS: Ozone will eliminate and deodorize cat and dog odors that accumulate in their everyday excursions that eventually wind up in the home. A bath in ozonated water or used in the air will remove rank odors at there worst, like skunk and rolls in the..... Ozone should even oxidize the oil from poison oak, but this has not been tested, as of yet.

6. SPAS OR POOLS: The PZV is effective in an 600 gallon spa without the use of chemicals. Larger ozone generators are available for larger spas and pools.

7. EVAPORATIVE COOLERS: Ozone will help eliminate bacteria and virus that thrive and multiply in sump water and pads will stay cleaner. It will help in the reduction of outside pollutants and contaminants in the air. The air will be fresher and your family will be healthier with less germs floating around in the air that cause sickness to loved ones.

WHY BE CONCERNED ABOUT INDOOR AIR QUALITY

All of us face a variety of risks to our health as we go about our day-to-day lives. Some risks are simply unavoidable. Others, we choose to accept because to do otherwise would restrict our ability to lead our lives the way we want. Being exposed to environmental pollutants pose varying degrees of risk. In the last several years scientific evidence has indicated that the air within homes and other buildings can be more polluted than the outside air in the latest and most industrialized cities. Some say up to 500 times worse. About 30 percent of new and remodeled buildings worldwide may be subject to excessive indoor air problems. This costs American business over 100 billion annually. Research indicates that people spend approximately 90 percent of their time indoors. The risk for most people may be greater due to exposure to air pollution indoors thanoutdoors. People who are exposed to indoor air pollutants for the longest periods of time are often those most susceptible to the adverse health effects of indoor air pollution. Sometimes indoor air problems are a result of poor building design or occupant activities. Good indoor air quality enhances occupants health, comfort and workplace productivity. Many can gain a great advantage over others if they are known to offer a healthy and pleasant indoor environment for themselves and their customers. Failure to respond to indoor air problems can have many consequences to you and others, e.g.: increasing health problems, and some rare life-threatening conditions like Legionnaire's disease and carbon monoxide poisoning. Other consequences are reduced productivity due to discomfort and increased absenteeism, deterioration of furnishings and equipment, strained relations with family, tenants and employees, negative publicity, opening potential liability problems and higher insurance cost. This is commonly known as "SICK BUILDING SYNDROME". Indoor pollution sources release gases and particles into the air and are the primary cause of indoor air problems. Inadequate ventilation increases the level of pollutants and emissions that you breath and puts you at a higher health risk. Pollutant sources are: oil, gas, kerosene, coal, wood combustion, building materials, pressed wood products, furniture, cabinets, damp carpeting, household cleaners, maintenance and personal care supplies, hobby and craft supplies, central heating and cooling ducts, humidification devices, tobacco smoke, pesticides and outside air pollution. Health effects may show immediately or years after exposure. Immediate effects include irritation of the eyes, nose and throat. Other effects include: sinus, headaches, fever, shortness of breath, dizziness, nausea, anxiety, allergic reactions, sneezing, dry cough and fatigue. Effects from long term exposure include emphysema, asthma, and other respiratory diseases, hypersensitivity, allergic rhinitis, measles, influenza, Pneumonias, humidifier fever, heart disease, and cancer.

THE SOLUTION TO POLLUTION is to reduce or eliminate biological contaminants: bacteria, mold, mildew, viruses, and fungus; animal dander, cockroaches, and pollen. Chemical gases, formaldehydes, radon, cleaning agents, paint fumes or other bad odors. Source control, ventilation improvements and air cleaners are effective ways of improving indoor air quality. "Ozone Is A Better Alternative".

OZONE WATER PURIFICATION

The "OZONE ADVANTAGE" is simple, yet profound; using no chemicals, water is bacteria-free, virus-free, stain-free, good tasting, clear and safer for the environment. Using Ozone to purify and clarify water is not new. It has been in practical use since 1893. The first application of ozone in a water treatment plant was in Nice, France, in 1906. Currently ozone is being used in more than 2,000 water treatment plants worldwide. More than 40 municipal water treatment plants are using ozone in the U. S. Ozone treatment is now easier, more efficient and much less costly. The revolution in OZONE treatment is that it works, and works well, at an affordable price. Ozone was approved by FDA in 1982 for purifying bottled water and is approved as the only agent to purify bottled water in California. In 1991, ozone was approved by USDA for the recycling of Poultry Chill Water. Because of possible regulatory action on chlorine, the Produce Industry is showing much interest in ozone as an alternative to chlorine, as a sanitizer for water used to process fresh produce. Ozone is used chiefly in disinfection of water systems. Ozone, a 3 atom form of OXYGEN, is a normal element in the earth's atmosphere. Its presence, often detected after a lightning storm, is by its sweet, fresh odor. Ozone will attach and destroy, by oxidation, any offending molecule that gets in its path. It rapidly decomposes leaving no traces and does not produce any toxic halogenated compounds. Ozone is second only to fluorine as a powerful oxidant and is the most powerful water sanitizer readily available. Ozone inactivates bacteria and virus much faster than chlorine. The bacterial kill rate of Ozone is 3,125 times faster than chlorine and it is a 50 percent stronger oxidizer than chlorine. It is unsurpassed for control of common bacteria such as e. Coli and fecal coliform as well as deactivation of virus and cysts. And unlike chlorine, Ozone does not produce trihalomethanes and is non-carcinogenic. Chlorine can be blamed for hundreds of thousands of deaths worldwide, with no evidence of any deaths to humans of over exposure to Ozone. Ozone oxidizes many inorganic and organic impurities as well as inactivate bacteria, virus and cysts. It removes iron, manganese, sulfides and nitrites forms into insoluble forms, which can then be removed by filtration. Good filtration is important in removal of high levels of oxidized minerals. Chlorine can take hours to penetrate the cell wall of bacteria or virus, while Ozone oxidations occur within seconds. Ozone also functions as a flocculating or clarifying agent to polish the water and improve clarity. Cancer risk among people drinking chlorinated water is 93% higher than among those whose water does not contain chlorine. Other results from its use is atherosclerosis, heart attacks, strokes, destroys protein in the body, causing adverse effects on skin and hair. There is a higher incidence of cancer of the esophagus, rectum, breast, larynx and of Hodgkin's Disease among those drinking chlorinated water. Inhalation exposures can be as significant as exposure from drinking the water. One can be exposed to just as much by inhalation during a shower as by drinking 2 liters of water a day. Taking a shower can also be hazardous to your health. Chlorine dioxide, just recently approved by FDA is a good biocide but is unstable, volatile and poses some of the same hazards as chlorine. Chemicals used in our day- to-day lives, for water treatment and food processing, end up in streams, lakes and in our water supplies, which then contribute to the destruction of our ecosystem and the ozone layer. There are many of the thousands of chemicals used that have carcinogenic properties that end up in the food chain. The end result is passed along to us and consumed in the foods we eat. Govemment promotes the use of chemicals in our water and on our foods. We can not rely on them for cleaning up our environment, we have to do this ourselves. Ozone will oxidize organic chemicals. According to the World Health Organization statistics more than 1.5 billion people are without safe drinking water. As a result more than 30,000 people a day die of water borne diseases. Between 1978 and 1984 there was 72, ODD reported cases of diseases associated with drinking water in the United States.

OZONE APPLIED TO FRESH MEATS

It's estimated that 30 million people a year get sick on the foods they consume and some even die. "Food Contamination Kills" If ozone was used from farm to retail sales the "War On Pathogens" could end. The reduction and control of pathogens is essential on fresh food products like meats, fish, fruits and vegetables from farm to table. Bacteria, molds, spores, viruses and other single-cell creatures cause spoilage of fresh foods and decreases shelf-life. "Ozone Is The Only Safe And Natural Alternative For Foods" Spoilage organisms thrive and multiply at high temperatures and high humidity. Proper temperatures slow down the growth rate but don't destroy it. Pathogens multiply regardless of the temperature. Ozone reduces total plate counts by the millions. Higher humidity enhances the effect with H~O~ (which is produced) and helps in less shrinkage. The cost of moisture absorbing filters and labor can be saved. Ozone has many capabilities; destroying bad fish odors, eliminating the need for exhaust fans in retail markets, bringing out the color in Red Snapper. Bacterial slime on bacon, fish, links and other meats are almost eliminated with Ozone. Do you want to process or buy foods with chemicals, pesticides or herbicides added? Do you want your foods blasted with radiation? I hope your answer is NO, because studies are showing these things cause cancer and heart disease. Ozone doesn't leave any toxic by-products or residues and is non-carcinogenic. The shelf-life will vary on perishable foods when subjected to Ozone with various benefits between the different foods. Factors like age, freshness, quality, temperature, condition on receiving it and pathogen reduction determine the shelf-life. You can expect to receive from 1-3 days extra shelf-life on fresh unwrapped meats and fish in a self-service meat case (or up to 30%). Ozone concentration levels of less than .05 ppm are used on the PZV System, well below OSHA and FDA safe limit levels. This level is critical for holding good color to beef because higher levels will age the beef quicker. Having prior USDA approval in 1957 for aging beef makes it safe as an additive for fresh meats and water. The reduction of pathogens will add savings and higher profits to your retail sales, and you will have the satisfaction of knowing your foods are safer for public consumption. The investment and operational costs are minimal in comparison to the savings due to the dramatically increased shelf-life of foods exposed to an ozonated atmosphere. These benefits can raise your profits with the "Installation of Ozone Generators in your business". Take credit for another environmentally sound contribution to improving your environment.

OZONE VS. GAMMA RADIATION

Irradiation at approved levels will not destroy all bacteria that is present and will not sterilize the food. Surviving spoilage organisms can grow and multiply even at proper temperatures and safe handling. Cross contamination can happen at any time because of airborne bacteria and viruses. The addition of Ozone being used from Farm to Table (before radiation and after), would greatly reduce pathogens levels and protect the public from contaminated foods. Also, a lower radiation dosage could be used because of reduced pathogens. During radiation treatments, Ozone concentration levels of .5 ppm are produced in the reaction chamber where the foods are placed for 30 minutes during each treatment. After each treatment exhaust fans pull out this high concentration into the atmosphere before personnel enter the room. FSIS says irradiation does not pose a safety hazard to consumers and is effective in the control of bacteria. Scientific tests indicate that there are potentially grave health risks eating irradiated foods and it could put irradiation plant workers at risk with contamination. Ozone is safer to consumers and workers, and also very effective in the control of bacteria. Ozone does not effect good cells or alter the foods chemistry the way radiation does, Ozone like irradiation could increase the Nation's food supply (less waste) and would increase the market exports to other countries because of the extended shelf-life to perishable foods. The foods will have less contamination and be much safer. Unlike radiation, Ozone is a natural disinfectant and sterilizer, and would be much more acceptable to the consumer because they are becoming more health conscious. Benzene, a known carcinogen, is formed in the foods during large doses of radiation and it decreases vitamin B1 in all foods. Ozone is non-carcinooenic. The Sixth Annual Report on Carcinogens, 1991, by U-S- Depanment Health & Human Services, shows radiation and benzene to be a known carcinogen. Ozone can enhance the taste of some foods by oxidizing chemicals, pesticides and by neutralizing ammonia and ethylene off gases produced by ripening. Ozone changes the chemicals complex molecular structure back to its safe and original basic elements. There are no bad residues left by the oxidation effect. Ozone always reverts back to its original form Oxygen . Radiation treatments are more costly with additional handling, storage and transportation costs. Other costs are equipment and facility, licensing, training, measuring the radiation, labeling, recordkeeping, education, and a high maintenance cost. Ozones one time cost and low maintenance would more beneficial in savings to taxpayers and consumers.