Ozone gas

•  Extend shelf-life of food
• Air-borne microbiological control
• Surface sanitation can be maintained
• Odour control
• Eliminate mold growth in cold storage
  Ozone gas can be distributed throughout a cold storage facility at low levels
  Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness
  Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life
  Ozone is dissolved into water to wash fruits and vegetables and remove mold and bacteria
  Low levels of ozone gas can be used in containers to prolong shelf life upon delivery
  Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life
  Food to be stored in ozonized atmospheres should be packed to allow circulation of the ozone and air
  Ozone control of mold and spores is best conducted in relative high humidity areas