Ozone Facts
- Ozone is made up of three atoms of oxygen, nothing more, nothing less. The air we breathe contains only two atoms.
- Ozone is a naturally occurring substance formed by elements already found in nature.
- Ozone is a gas with no color and a pleasant scent at low levels. It often reminds people of the smell after a rainstorm because of the ozone left behind by the discharge of lightning. As concentration levels increase, it becomes more offensive.
- Ozone has been shown to be more powerful and more effective than chlorine, particularly on the more resilient bacteria.
- Ozone is 2000 times as fast acting as chlorine.
- Ozone leaves absolutely no residual element. It reverts back into oxygen and carbon dioxide and simply dissipates into the air with no lasting harmful side effects and no environmental degradation.
- When properly handled and used following reasonable safety precautions, Ozone is probably the safest substance now used in agriculture.
- Except in rare cases of extended, severe overexposure to high concentrations of Ozone (for several hours at greater than 2-3ppm), the physical symptoms of Ozone exposure are acute and transitory in nature.
- OSHA has established safe Ozone concentration levels in the work place of 0.1 ppm and for short durations of 0.3 ppm.
- Ozone is only about 1/10 as corrosive as most chemicals on the market that are used for similar purposes when the chemicals are used at levels recommended by the manufacturer.
- Research conducted over time, combined with real life field trials, has proven conclusively that Ozone, used in the dosage prescribed by the research directors at O3 Co., radically reduces and eliminates silver scurf, erwinna, pink rot, and other harmful bacteria.
- Ozone has been used safely and effectively in water treatment for nine decades, anywhere from a few gallons to millions of gallons per day. It is approved in the U.S. and is generally recognized as safe (GRAS) for treatment of bottled water and as a sanitizer for process trains in bottled water plants. More than 200 U.S. drinking water plants use ozonation and the number is expected to climb rapidly.
- Ozone has been used successfully in the food industry in Europe for decades – in some cases almost a century.
- Because of its properties, Ozone gas is not regulated nor subjected to the same strict safety standards governing the use of other site-stored, compressed oxidizing gases.
- Ozonation is used in the grape industry to control the decay of grapes.
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It is a well known fact that mold, odor, insects and toxins create huge losses each year...until the development of O3Co.’s patent pending OZO-Blast Treatment Process, there has never been one product or process which can cost effectively, efficiently and simultaneously address all of these concerns.
The success of O3Co.’s use of ozone as a preventative measure
against disease and bacteria for crops during storage is undeniable.
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