OZON

Is Ozone Safe?

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 ozone usage since 1885. There is no basis or evidence for concluding or supporting any significant amounts of bad residues or impurities left on foods after ozone oxidation. Ozone is not listed as a carcinogen by OSHA, NTP, or IARC. The human irritation threshold is about .06 parts per million (ppm) with no evidence of health damage by continuous exposure to lower concentrations.  At a steady concentration between 0.01 to 0.045 ppm of ozone, the level used by most systems is well below safe limits. If higher levels are needed in special cases, the ozone could be controlled by a time clock or computer to run at night, or when humans are absent, for safety concerns.

In fact, the main benefit from using ozone is the reduction of various disease-producing microorganisms including fungus, molds, bacteria, spores and other single-cell creatures that cause spoilage of fresh foods. Ozone production removes nitrogen, thus removing nitrous oxides and nitric acids. There are no special health hazards, no additional labeling required, material safety, or special worker protection required for using ozone on perishable foods because of the low level intended for its use. Fire and explosive data are not applicable to its use. All test 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.

There are thousands of chemicals, along with thousands of others added to the soil by growers, added to the foods consumed by the public. There are over 700 chemicals found in city drinking water. Unlike chlorine, ozone does not produce trihalomethanes or chloroforms in water. Although chlorine can be blamed for hundreds of thousands of deaths worldwide, there is no evidence of any human deaths of over-exposure to ozone. Chemicals can cause severe personality changes, skin rashes, chronic cellular toxicity, cell damascene, aging, cancer etc; the use of ozone can help the body. It's estimated that 30 million people a year get sick on the foods they consume and some even die. 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 decrease shelf life. Organic or bacterial growths on produce and refrigeration coils, pans and in drain lines that plug or restrict flow can cause cross-contamination to other foods in storage. Ozone has the capability of destroying bacteria in a matter of a few days. Ozone does not affect good cells or alter food chemistry the way radiation does. Ozone will actually enhance the taste of most foods by oxidizing pesticides and herbicides on fruits and vegetables and by neutralizing ammonia and ethylene off gases produced by ripening.

Ozone, like irradiation, could increase the world's food supply by lessening waste, and can increase the market exports to other countries because of extended shelf life to perishable foods. Unlike radiation, Ozone is a natural disinfectant and sterilizer; therefore much healthier. Benzene, which decreases vitamin B1 in all foods, is formed in large doses of radiation. Ozone changes the chemical's 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, after oxidation. Without dispute, scientifically speaking, ozone is the most effective natural bactericide and viricide of all the disinfecting agents.

Price Rm1750.00/UNIT