Ozone is the triatomic form of oxygen and was formally classified back in 1840. While we need the more common diatomic form of oxygen for normal human respiration, ozone is an extremely unstable isotope and will very readily donate an oxygen atom to any organic compound it encounters – thus oxidising (or burning) it.
Although this might seem like an unappealing substance at first glance, ozone has a number of very interesting things going for it.
Firstly, being so unstable, it breaks down quickly into the good stuff – oxygen.
This is a good thing.
Secondly, being a powerful oxidising agent, it quickly destroys micro-organisms by burning away the cell wall in such a way that they cannot adapt to.
This is a good thing.
Thirdly, this process leaves no residual by-products, carcinogenic compounds, or trihalomethanes.
This is a good thing.
Fourthly, since it can be dissolved in water, ozone is effective in either a gaseous or aqueous solution.
This is a good thing.
And lastly (but by no means least) – ozone is produced from thin air, requiring no transport, storage, or purchasing.
This is a good thing.
How good is it then?
When we compare ozone to traditional sanitisers/oxidising agents, ozone is the most powerful agent commercially available.
Where can ozone be used?
Wastewater treatment: reduce COD and effluent disposal costs
Removal of unwanted compounds from wastewater, e.g. cyanide
Cooling towers: microbial control, water treatment
Sanitizing: water for food processing
Clean-in-place processes: chlorine-free, cold water disinfection
Fresh produce: post harvest washing and processing
Cool room storage: control of airborne pathogens
Recycled water disinfection
Ground water remediation: removal of dissolved minerals
Ozone regulatory approvals:
Approved for use as food processing aid and ingredient – FSANZ1.3.3 Clause 11
Approved for use as a bleaching and washing agent in food processing – FSANZ 1.3.3 Clause 12
Approved by AQIS for export food products
Approved by US FDA as an anti-microbial agent in food processing – Code of Federal Regulations, Title 21, Chap 1, Section 173.368
Approved by the European Food Safety Authority (EFSA)
HACCP Accredited – April 2008
The HACCP Advantage
The unique characteristics of ozone make it a particularly good sanitiser for use in the food and beverage industry. Because it is so effective and breaks down with no residues and no taint to food product, ozone can be applied at almost every point in the supply chain to maintain food safety integrity.
Ozonated water can be used for washing plant and equipment, or applied directly to sanitise food products. Ozonated water can be used in CIP applications as a cold sanitising rinse, reducing energy and chemical costs associated with traditional CIP regimes. Gaseous ozone can be piped into processing and storage areas to suppress microbial activity and limit cross contamination – thus increasing shelf life.
Ozone is the triatomic form of oxygen and was formally classified back in 1840. While we need the more common diatomic form of oxygen for normal human respiration, ozone is an extremely unstable isotope and will very readily donate an oxygen atom to any organic compound it encounters – thus oxidising (or burning) it. 
