Ozone...An EarthSafe Technology for Water & Air

Powerful Oxidizer and Disinfectant

Ozone (O3) is a highly unstable molecule consisting of three (3) oxygen atoms held together by very weak bonds. Since oxidation involves the loss of atoms or electrons by a molecule, atom or ion, the weak nature of these oxygen bonds makes ozone an especially powerful oxidizer. When ozone molecules come in contact with inorganic molecules, like iron or hydrogen sulfide, or organic molecules, including viruses, bacteria, and molds, oxidation readily occurs.

This oxidation process releases energy that changes the structure of compounds and facilitates the precipitation of both inorganic and organic compounds out of solution enabling their removal from the water. Because of its high oxidative capacity, ozone is capable of instantly destroying the outer membranes of most microorganisms making disinfection immediate in addition to complete. Ozone reacts up to 3,200 times faster than chlorine, and unlike chlorine, creates no secondary pollution in water as a result of oxidation. Oxygen (O2) is the principal byproduct of ozone oxidation.

Preserving Natural Resources

The World Health Organization believes that shortages of fresh water threaten the lives and safety of over 2.4 billion people worldwide. Ozone is playing an increasing role in saving fresh water by enabling the continual reuse of this vital natural resource without the unhealthly chemicals historically used for water disinfection. Ozone enables the recycling and reuse of water in a broad array of industrial and commercial applications including industrial wastewater, process cooling water and even car washes.

Ozone also has a long history of effectively and safely maintaining water quality in zoos, aquariums and fish farms where its use is essential for maintaining healthy marine habitats. Airborne ozone is also playing an increasingly important role in microbe control associated with food preservation, especially in the organic foods sector.

Reducing Chemical Pollution

Ozone is beginning to replace hazardous chemicals traditionally utilized for sanitation by food processing, beverage, pharmaceutical and medical companies. Ozone now impacts much of what we consume including drinking water, wine and soft drinks, seafood, meat, poultry, fresh fruits and vegetables. Ozone is being used to keep beverages and foods safer and fresher while reducing use of chemicals in plant run-off, protecting existing ground water quality.

Saving Energy

With energy use becoming more costly, both financially and environmentally, ozone’s ability to disinfect in cold water is not only more environmentally friendly but significantly more cost effective. Heating water takes a tremendous amount of energy and performs no sanitation advantage when ozone is in use. Since ozone is produced on-demand on-site, the cost of transporting chemicals, and the carbon footprint that goes with it, are eliminated.

Ozone Regulatory Milestones

• 1982 FDA approved for bottled water
• 1986 CT values adopted by the EPA
• 1996 USDA approved as a disinfectant
• 1997 Generally Regarded As Safe (GRAS) by FDA and USDA
• 2001 FDA approved as an antimicrobial agent on food
• 2004 Approved USDA Nat’l Organic Program - Standard 7 C.F. R. Part 205-605