Ozone is a naturally occurring trace constituent in the atmosphere. When a molecule of Oxygen, O², is bound via oxidation to a third oxygen atom, it becomes ozone, or 0³. Ozone is an unstable bluish water-soluble gas with a very characteristic scent that is easy to recognize. In low levels it makes the air smell fresh and its color makes the sky blue. Ozone is second only to fluorine as the strongest known oxidizer in the world, and the most powerful readily available water sanitizer. Ozone inactivates bacteria and viruses 3,125 times faster and is a 50% stronger oxidizer than chlorine.

It is unsurpassed for control of many types of common bacteria such as E. Coli and fecal coliforms as well as the de-activation of virus, fungus, mold, mildew and cysts, and is noncarcinogenic.

The name "ozone" was given due to the characteristic odor and derived from the Greek word "ozien" which means "to smell". It has been used to purify water since 1893, and is also used for disinfecting, detoxification, and air deodorization, as well as food preservation.

How does Ozone Work?
Ozone floats freely in the air and water. As ozone circulates and comes into contact with airborne pathogens, the third oxygen atom detaches itself from the ozone molecule, attaches itself to the pollutant and turns it into a safer compound. An example would be Formaldehyde (chemical formula HCHO) which breaks down into CO², water and oxygen. Ozone is nature's way of self-cleaning our environment. The cycle of oxygen and ozone is just like the cycle of water in nature.

Oxygen Atoms bind to form Ozone; the third oxygen atom detaches to oxidize pollutant
For more than 50 years, Ultraviolet has proven to be effective in destroying bacteria in water. UV is that band of light located in the spectrum between 2000 to 3000 Angstrom wavelengths. The most effective germicidal range is at 2537A (254nm) for destroying microorganisms, mold spores, protozoa, virus and yeast. The intensity of ultraviolet is expressed in micro-watt-seconds per square centimeter and is the product of the lamp output in watts, the length of time of exposure and volume of water being treated. Most water-borne pathogenic (disease-causing) microorganisms are destroyed under 10,000 MW Sec./cm². Cholera can be eliminated at 6500, dysentery at 4000, infectious hepatitis at 8000, infectious jaundice at 6000 and typhoid fever at 4100.

The biocidal action of ozone results from its reaction with the double bonds of fatty acids in bacterial cell walls, membranes and the protein capsid of viruses. In bacteria, the oxidation results in a change in cell permeability and leakage of cell contents into solution. Ozone attacks these cell walls, breaking down membranes and ultrastructural components of the organism. In more simple terms, the unstable electrons of ozone blasts holes through the membranes. This occurs by cell lysing or rupturing the cell wall of viruses, bacteria, yeast, and abnormal tissue cells, thereby destroying them by inactivation of the microorganism's enzymes. In viruses, alteration of the protein capsid prevents the virus from being taken up by susceptible cells.

Ozone displays an all or nothing effect in terms of destroying bacteria. Ozone is such a strong germicide that only a few micrograms per liter are required to demonstrate germicidal action; it destroys all pathogenic and saprophytic microbes in water. Factors like humidity, temperature, pH, ozone concentration levels, type of organism and time, determine the kill rate for pathogens. The action of ozone gas in water is instantaneous. After oxidation, ozone returns to its original form of oxygen, with out leaving any toxic by-products or residues.

Ozone oxidizes natural organic compounds like acetic and oxalic acids, as well as synthetic substances like nitro and chloro-benzic compounds, detergents, herbicides and composite pesticides like 0 Enstar, Mavrick, Blackleaf 40 and Resmethrin. Ozone oxidizes inorganics such as iron, manganese, heavy metals, cyanide, sulfides, and nitrates in water. It is possible that by washing fruits and vegetables in ozonated water, that lead levels could be reduced, along with many other contaminates in the soil and from air pollution. Ozone retards the ripening of fruits and vegetables by destroying ethylene gas and bad odors, which are produced by aging and decay.

Ozone is more cost-effective than ethylene filters, which are costly and have to be replaced each month. Filters only act on the air that happens to pass through them, and ionization machines put a negative charge on air particles in the air which cau ses them to gravitate to room surfaces. Unlike ozone, filters, ionizers and sprays do not eliminate the cause of odors. Once the cause has been eliminated, the odor does not come back unless the source that caused the odor is reintroduced, such as in the case of mildew.

Ozone is Natural
Ozone occurs naturally in the environment. Oxygen is released from plants and sea plankton during photosynthesis. Oxygen floats upward into the atmosphere and the sun's ultraviolet radiation creates ozone by binding a third oxygen atom to normal oxygen's two. Ozone is also formed during thunder and lightening storms. Natural ozone in the atmosphere blocks harmful UV rays that cause skin cancer.

The EPA lists natural 0³ background concentration levels near sea level in the U.S. at 0.003 to 0.005 parts per million (ppm). These levels can be higher in the mountains and northern parts of the country or lower in some latitudes; it also varies by season. Because the natural production of ozone is dependent on the amount of the sun's energy, there is less ozone over the poles in the winter months when there is a lack of sunshine. Ozone can not be produced without the presence of oxygen; therefore ozone is not naturally available in water.

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. EPA level is .1 ppm, FDA and ASHRAE set level is .05 ppm, USDA set level is 0.1 ppm, OSHA level is 0.1 ppm for an 8 hour exposure, and the American Conference of Governmental Industrial Hygienists limit for 8 hour exposure, with no side effects, is 0.1 ppm. 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 tests 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 soils 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. 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 decreases 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 effect 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 chemicals 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.