aquentium IS A MANUFACTURER OF WATER & air purification equipment
ozone eliminates viruses, bacteria, mold and odors
APPROVED
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EPA APPROVED
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APPROVED
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UNDERSTANDING OZONE
When most people think of ozone, they picture the layer high in the earth's outer atmosphere that protects us from the sun's ultraviolet rays, but this bluish gas, which sometimes can be detected as a fresh smell after a thunderstorm, is actually a valuable tool with a variety of down-to-earth uses.
Ozone gas (O3) is a naturally occurring tri-atomic form of oxygen (O2) that is formed as sunlight passes through the atmosphere or when streaks through the air. It can be generated artificially by passing high voltage electricity through oxygenated air (corona discharge), causing oxygen to break apart and recombine in the tri-atomic form.
Because oxygen naturally seeks its normal state, ozone is an unstable, highly reactive form of the gas. As an oxidizer, it is 51 times as powerful than chlorine, the oxidizer most commonly used by most food processors, and 3,000 times faster at killing bacteria and other microbes. Ozone is effective as a disinfectant at relatively low concentrations and does not leave toxic by-products similar to those related to chlorination.
For more than a century, ozone has been used in Europe for purifying drinking water and is currently used in the United States for purifying bottled water and decontaminating cooling towers. The cities of Los Angeles, Dallas, and Las Vegas all currently use ozone to purify their water supply.
Ozone's reactive nature takes two different chemical pathways, direct and indirect. In the direct pathway, ozone reacts with unsaturated bonds and causes them to split, especially under acidic conditions. The indirect pathway requires initiators that break down the ozone even more rapidly.
Compared to chlorine, ozone offers several advantages for food and beverage processors or anyone who wants to sanitize materials or surfaces. Chlorine has traditionally been the sanitizer of choice in the food processing industry, but experts share a growing concern about the dangerous byproducts such as trihalomethanes or dioxins produced when chlorine reacts with organic matter in the water. These substances are known carcinogens and are regulated in drinking water by the U.S. Environmental Protection Agency.
Ozone, on the other hand, is simply oxygen in an unstable and highly reactive form. It naturally tends to seek its normal state, exhibiting a short half-life as it reverts to oxygen fairly rapidly. When it reacts with organic matter, it does not form any toxic byproducts and the water in which it was delivered can be filtered and reused. Because it is so highly reactive, ozone is effective at controlling or removing biofilms that sometimes form on processing equipment. It can also be used to reduce biological oxygen demand (BOD), chemical oxygen demand (COD), and turbidity or other residues in water.
While chlorinated wash systems require transport and storage of potentially hazardous toxic chemicals, ozone is unique in that it is generated onsite from oxygen and can be produced on demand with no storage required. When the generator is turned off, there are no dangerous substances on the premises. While the oxidation reduction potential (ORP) of ozone is affected by the amount of organic matter or chemicals in the water, its ORP is not as sensitive to changes in pH as that of chlorine.
Ozone also has a variety of uses in food and beverage processing plants. Water containing low concentrations of ozone gas can be sprayed onto processing equipment, walls or floors to both remove and kill bacteria or other organic matter that may be present. Because it has such a short half-life, ozone does not build up on surfaces the way detergents can if not removed by proper rinsing.
Ozone can also be injected or dissolved in process waters of all kinds to provide chilling, fluming, rinsing or washing of food products such as meat, poultry, seafood, fruits or vegetables.
Processors who chill fruits or vegetables after harvest using water held at approximately 34 degrees Fahrenheit can ozonate the water to prevent contamination of the product. Cooling fruits and vegetables helps slow product respiration, and preserving freshness and quality. Studies of fruits and vegetables indicate that removing field heat as soon as possible after harvest is a critical factor in extending product shelf life. As a side benefit, ozone with filtration can remove particulates, chemicals and organics from water, settling them out by flocculation. Because it is so effective at removing suspended or dissolved substances, ozone can help conserve process water by making it possible to filter and recycle the stream.
Ozone is also an effective sanitizer for air and has been used successfully to decontaminate the atmosphere in storage rooms, containers and other areas. Airborne contaminants are a concern in some food facilities or clean rooms. Gaseous ozone reacts with unwanted odors or contaminants in ambient air just as aqueous ozone decontaminates process water. The degree to which it is effective at destroying contaminants in the atmosphere or on exposed surfaces in a room depends on the concentration of ozone that can be safely used in the area.
On June 23, 2001, the U.S. Food and Drug Administration officially granted GRAS (Generally Recognized As Safe) status to ozone for use in food contact applications. While there was already interest among food processors in the use of ozone for killing microorganisms and sanitizing equipment, the FDA approval opened up the opportunity for food processors to begin putting this exciting technology to use in their plants. Today, meat, poultry and seafood and produce plants are using ozonation as a food safety measure.
For many years now, food and beverage processors in the United States, Mexico, Canada, Latin America, Europe, Africa, and Asia have installed working ozone wash systems and the results indicate that bacterial plate counts are lower with ozone as compared to chlorinated systems. Fresh food when washed with ozone exhibit a longer shelf life than similar products processed using chlorine.
Aquentium has theorized that ozone reacts with the enzymes released from damaged lettuce cells when this vegetable is sliced or shredded. Because the enzymes seem to be deactivated, natural browning is delayed, not only enhancing shelf life but also preserving color and flavor of the product. Vegetable and fruit tissues are not injured during contact with ozone water.
Ozone is also proving to be compatible with other disinfectants.
In light of continued outbreaks of food-borne illness and more recent food security concerns in the United States and internationally, as well as questions about the relative safety of chlorine, ozone is certainly the desirable solution for enhancing not only the safety but also the quality of the world food supply.
Ozone gas (O3) is a naturally occurring tri-atomic form of oxygen (O2) that is formed as sunlight passes through the atmosphere or when streaks through the air. It can be generated artificially by passing high voltage electricity through oxygenated air (corona discharge), causing oxygen to break apart and recombine in the tri-atomic form.
Because oxygen naturally seeks its normal state, ozone is an unstable, highly reactive form of the gas. As an oxidizer, it is 51 times as powerful than chlorine, the oxidizer most commonly used by most food processors, and 3,000 times faster at killing bacteria and other microbes. Ozone is effective as a disinfectant at relatively low concentrations and does not leave toxic by-products similar to those related to chlorination.
For more than a century, ozone has been used in Europe for purifying drinking water and is currently used in the United States for purifying bottled water and decontaminating cooling towers. The cities of Los Angeles, Dallas, and Las Vegas all currently use ozone to purify their water supply.
Ozone's reactive nature takes two different chemical pathways, direct and indirect. In the direct pathway, ozone reacts with unsaturated bonds and causes them to split, especially under acidic conditions. The indirect pathway requires initiators that break down the ozone even more rapidly.
Compared to chlorine, ozone offers several advantages for food and beverage processors or anyone who wants to sanitize materials or surfaces. Chlorine has traditionally been the sanitizer of choice in the food processing industry, but experts share a growing concern about the dangerous byproducts such as trihalomethanes or dioxins produced when chlorine reacts with organic matter in the water. These substances are known carcinogens and are regulated in drinking water by the U.S. Environmental Protection Agency.
Ozone, on the other hand, is simply oxygen in an unstable and highly reactive form. It naturally tends to seek its normal state, exhibiting a short half-life as it reverts to oxygen fairly rapidly. When it reacts with organic matter, it does not form any toxic byproducts and the water in which it was delivered can be filtered and reused. Because it is so highly reactive, ozone is effective at controlling or removing biofilms that sometimes form on processing equipment. It can also be used to reduce biological oxygen demand (BOD), chemical oxygen demand (COD), and turbidity or other residues in water.
While chlorinated wash systems require transport and storage of potentially hazardous toxic chemicals, ozone is unique in that it is generated onsite from oxygen and can be produced on demand with no storage required. When the generator is turned off, there are no dangerous substances on the premises. While the oxidation reduction potential (ORP) of ozone is affected by the amount of organic matter or chemicals in the water, its ORP is not as sensitive to changes in pH as that of chlorine.
Ozone also has a variety of uses in food and beverage processing plants. Water containing low concentrations of ozone gas can be sprayed onto processing equipment, walls or floors to both remove and kill bacteria or other organic matter that may be present. Because it has such a short half-life, ozone does not build up on surfaces the way detergents can if not removed by proper rinsing.
Ozone can also be injected or dissolved in process waters of all kinds to provide chilling, fluming, rinsing or washing of food products such as meat, poultry, seafood, fruits or vegetables.
Processors who chill fruits or vegetables after harvest using water held at approximately 34 degrees Fahrenheit can ozonate the water to prevent contamination of the product. Cooling fruits and vegetables helps slow product respiration, and preserving freshness and quality. Studies of fruits and vegetables indicate that removing field heat as soon as possible after harvest is a critical factor in extending product shelf life. As a side benefit, ozone with filtration can remove particulates, chemicals and organics from water, settling them out by flocculation. Because it is so effective at removing suspended or dissolved substances, ozone can help conserve process water by making it possible to filter and recycle the stream.
Ozone is also an effective sanitizer for air and has been used successfully to decontaminate the atmosphere in storage rooms, containers and other areas. Airborne contaminants are a concern in some food facilities or clean rooms. Gaseous ozone reacts with unwanted odors or contaminants in ambient air just as aqueous ozone decontaminates process water. The degree to which it is effective at destroying contaminants in the atmosphere or on exposed surfaces in a room depends on the concentration of ozone that can be safely used in the area.
On June 23, 2001, the U.S. Food and Drug Administration officially granted GRAS (Generally Recognized As Safe) status to ozone for use in food contact applications. While there was already interest among food processors in the use of ozone for killing microorganisms and sanitizing equipment, the FDA approval opened up the opportunity for food processors to begin putting this exciting technology to use in their plants. Today, meat, poultry and seafood and produce plants are using ozonation as a food safety measure.
For many years now, food and beverage processors in the United States, Mexico, Canada, Latin America, Europe, Africa, and Asia have installed working ozone wash systems and the results indicate that bacterial plate counts are lower with ozone as compared to chlorinated systems. Fresh food when washed with ozone exhibit a longer shelf life than similar products processed using chlorine.
Aquentium has theorized that ozone reacts with the enzymes released from damaged lettuce cells when this vegetable is sliced or shredded. Because the enzymes seem to be deactivated, natural browning is delayed, not only enhancing shelf life but also preserving color and flavor of the product. Vegetable and fruit tissues are not injured during contact with ozone water.
Ozone is also proving to be compatible with other disinfectants.
In light of continued outbreaks of food-borne illness and more recent food security concerns in the United States and internationally, as well as questions about the relative safety of chlorine, ozone is certainly the desirable solution for enhancing not only the safety but also the quality of the world food supply.
RESEARCH
COMMON ORGANISMS THAT ARE OXIDIZED BY OZONE
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BACTERIA
Achromobacter butyri NCI-9404 Aeromonas harveyi NC-2 Aeromonas salmonicida NC-1102 Bacillus anthracis Bacillus cereus B. coagulans Bacillus globigii Bacillus licheniformis Bacillus megatherium sp. Bacillus paratyphosus B. prodigiosus Bacillus subtilis B. stearothermophilus Clostridium botulinum C. sporogenes Clostridium tetoni Cryptosporidium Coliphage Corynebacterium diphthriae Eberthella typhosa Endamoeba histolica Escherichia coli Escherichia coli Flavorbacterium SP A-3 Leptospira canicola Listeria Micrococcus candidus Micrococcus caseolyticus KM-15 Micrococcus spharaeroides Mycobacterium leprae Mycobacterium tuberculosis Neisseria catarrhalis Phytomonas tumefaciens Proteus vulgaris Pseudomonas aeruginosa Pseudomonas fluorscens (bioflims) Pseudomonas putida Salmonella choleraesuis Salmonella enteritidis Salmonella typhimurium Salmonella typhosa Salmonella paratyphi Sarcina lutea Seratia marcescens Shigella dysenteriae Shigella flexnaria Shigella paradysenteriae Spirllum rubrum Staphylococcus albus Staphylococcus aureus Streptococcus 'C' Streptococcus faecalis Streptococcus hemolyticus Streptococcus lactis Streptococcus salivarius Streptococcus viridans Torula rubra Vibrio alginolyticus & angwillarum Vibrio clolarae Vibrio comma Virrio ichthyodermis NC-407 V. parahaemolyticus VIRUS AIDS Adenovirus (type 7a) Bacteriophage (E.coli) Coxackie A9, B3, & B5 Cryptosporidium Echovirus 1, 5, 12, &29 Encephalomyocarditis Hepatitis A GD V11 Virus Onfectious hepatitis Influenza Legionella pneumophila Polio virus (Poliomyelitus) 1, 2 & 3 Rotavirus Tobacco mosaic Vesicular Stomatitis |
FUNGUS & MOLD SPORES
Aspergillus candidus Aspergillus flavus (yellowish-green) Aspergillus glaucus (bluish-green) Aspergillus niger (black) Aspergillus terreus, saitoi & oryzac Botrytis allii Colletotrichum lagenarium Fusarium oxysporum Grotrichum Mucor recomosus A & B (white-gray) Mucor piriformis Oospora lactis (white) Penicillium cyclopium P. chrysogenum & citrinum Penicillium digitatum (olive) Penicillium glaucum Penicillium expansum (olive) Penicillium egyptiacum Penicillium roqueforti (green) Rhizopus nigricans (black) Rhizopus stolonifer PROTOZOA Paramecium Nematode eggs Chlorella vulgaris (Algae) All Pathogenic and Non-pathogenic forms of Protozoa FUNGAL PATHONGENS Alternaria solani Botrytis cinerea Fusarium oxysporum Monilinia fruiticola Monilinia laxa Pythium ultimum Phytophthora erythroseptica Phytophthora parasitica Rhizoctonia solani Rhizopus stolonifera Sclerotium rolfsii Sclerotinia sclerotiorum YEAST Baker's yeast Candia albicans-all forms Common yeast cake saccharomyces cerevisiae saccharomyces ellipsoideus saccharomyces sp. CYSTS Cryptosporidium parvum Giardia lamblia Giardia muris ALGAE Chlorella vulgaris Thamnidium Trichoderma viride Verticillium albo-atrum Verticillium dahliae |
Aquentium CEO Discusses Recent House Bill for Improved Food Safety Standards
The House of Representatives passed legislation to give the Food and Drug Administration more authority and resources to prevent and stop food-borne illnesses, in response to a string of outbreaks involving peanuts, spinach, hot peppers and other foods. Under the House bill, the FDA would be required to conduct more frequent inspections. It would have the authority to order recalls and tell companies how to keep records so contaminated products could be traced more easily. Most food companies also would be required to register with the agency and pay an annual $500 fee for each of their facilities.
"Aquentium strongly supports the Bill, and hopefully more food and beverage processors will invest in our line of non-chemical processing and sanitation equipment which is designed to enhance their food safety requirements," stated Aquentium CEO & President Mark Taggatz.
The goal at Aquentium is to help prevent contamination of tomatoes, melons, leafy greens and any other food products. With the Aquentium non-chemical process, we can extend the shelf life of most any food product which means higher profits for processors and less waste for the consumer.
"The uniqueness of our ozone equipment is that ozone is over 50% more effective than chemicals and over 3,000 times faster acting than chemicals. Ultimately, we believe we have better technology to combat e-coli, salmonella, listeria and other bacteria or viruses than what most processors are currently using. Ozone is generated from Oxygen and is non-toxic. With our equipment, a processor does not have to stop processing to do plant sanitation. This increases plant production. Ozone is also safer for the workers since there are no chemicals to handle. Furthermore, processors can expect an ROI in under 12 months using our equipment. Ozone was approved by the FDA as food additive in 2001," added Taggatz.
"Aquentium strongly supports the Bill, and hopefully more food and beverage processors will invest in our line of non-chemical processing and sanitation equipment which is designed to enhance their food safety requirements," stated Aquentium CEO & President Mark Taggatz.
The goal at Aquentium is to help prevent contamination of tomatoes, melons, leafy greens and any other food products. With the Aquentium non-chemical process, we can extend the shelf life of most any food product which means higher profits for processors and less waste for the consumer.
"The uniqueness of our ozone equipment is that ozone is over 50% more effective than chemicals and over 3,000 times faster acting than chemicals. Ultimately, we believe we have better technology to combat e-coli, salmonella, listeria and other bacteria or viruses than what most processors are currently using. Ozone is generated from Oxygen and is non-toxic. With our equipment, a processor does not have to stop processing to do plant sanitation. This increases plant production. Ozone is also safer for the workers since there are no chemicals to handle. Furthermore, processors can expect an ROI in under 12 months using our equipment. Ozone was approved by the FDA as food additive in 2001," added Taggatz.
Ozone solution for exports to Russia
Aquentium, Inc. manufacturer of non-chemical sanitation and food safety equipment, says the company's ozone equipment allows poultry processors in the US and internationally to export their food products into Russia.
Effective January 1, 2010 Russia has banned chickens from countries using chlorine in poultry processing. Prime Minister Vladimir Putin recently weighed into the Russian ban on US chicken imports. Putin made the Americans the “odd man out” saying that Russia was merely joining the EU in banning, for food safety reasons, chickens from chlorine-using countries.
Russia has announced that the country would import a total of 780,000 mt of poultry in 2010. The US quota is 600,000 mt for 2010. Since the ban, however, prices for American poultry in Russia are up about 20%.
Ozone is safe
"Our ozone treatment is a safe, chemical free solution as an effective antimicrobial," said Aquentium CEO Mark Taggatz.
The Aquentium complete line of commercial ozone equipment is an alternative to chemicals for disinfection of both air and water. In addition to purification of air and water, the ozone equipment extends the shelf life of fresh food naturally - without the use of chemicals.
The use of ozone in the food industry is approved by the USDA and FDA and is also approved for organic certification. The uniqueness of the equipment is that ozone is over 50% more effective than chemicals and over 3,000 times faster acting than chemicals. Ozone is generated from oxygen and is non-toxic.
How ozone destroys pathogens
Ozone eliminates or reduces pathogens by destroying the cell wall. Pathogens cannot develop resistance to ozone as they can to antibiotics, so there is no danger of developing superbugs through the use of ozone.
Organisms destroyed by ozone according to Taggatz include: bacteria, cysts, yeast, viruses, protozoa, algae, fungal pathogens. Ozone is the strongest disinfectant available, and is more than 3,100 times faster than chlorine in killing bacteria.
No harmful by-products
Ozone disinfection produces no harmful by-products. In contrast, chlorine disinfection creates carcinogenic by-products. Ozone dissolved in water completely reverts to regular oxygen within 20 minutes, so there is no residue. For this reason, disinfection must always be accomplished with ozone water fresh and cold from the tap.
Ozone dissolved in water is completely safe and rinsing your hands in ozone water will sanitize better than using any chemicals or soap and water.
Effective January 1, 2010 Russia has banned chickens from countries using chlorine in poultry processing. Prime Minister Vladimir Putin recently weighed into the Russian ban on US chicken imports. Putin made the Americans the “odd man out” saying that Russia was merely joining the EU in banning, for food safety reasons, chickens from chlorine-using countries.
Russia has announced that the country would import a total of 780,000 mt of poultry in 2010. The US quota is 600,000 mt for 2010. Since the ban, however, prices for American poultry in Russia are up about 20%.
Ozone is safe
"Our ozone treatment is a safe, chemical free solution as an effective antimicrobial," said Aquentium CEO Mark Taggatz.
The Aquentium complete line of commercial ozone equipment is an alternative to chemicals for disinfection of both air and water. In addition to purification of air and water, the ozone equipment extends the shelf life of fresh food naturally - without the use of chemicals.
The use of ozone in the food industry is approved by the USDA and FDA and is also approved for organic certification. The uniqueness of the equipment is that ozone is over 50% more effective than chemicals and over 3,000 times faster acting than chemicals. Ozone is generated from oxygen and is non-toxic.
How ozone destroys pathogens
Ozone eliminates or reduces pathogens by destroying the cell wall. Pathogens cannot develop resistance to ozone as they can to antibiotics, so there is no danger of developing superbugs through the use of ozone.
Organisms destroyed by ozone according to Taggatz include: bacteria, cysts, yeast, viruses, protozoa, algae, fungal pathogens. Ozone is the strongest disinfectant available, and is more than 3,100 times faster than chlorine in killing bacteria.
No harmful by-products
Ozone disinfection produces no harmful by-products. In contrast, chlorine disinfection creates carcinogenic by-products. Ozone dissolved in water completely reverts to regular oxygen within 20 minutes, so there is no residue. For this reason, disinfection must always be accomplished with ozone water fresh and cold from the tap.
Ozone dissolved in water is completely safe and rinsing your hands in ozone water will sanitize better than using any chemicals or soap and water.