Activated-Oxygen (Ozone) for Food Safety Applications

Activated-Oxygen is also known as Ozone.

Ozone is the planet’s strongest oxidizer and disinfectant readily available for commercial use. It is 3,000 times faster-acting and more effective than chlorine in killing bacteria and viruses and leaves behind no residues, off flavors or tastes. Its only by-product is oxygen. Ozone is generated on-site and does not require storage of chemicals. It is 100% chemical free and “Organic” certified.



Ozone has been used in many water treatment applications for over 100 years.

Bottled Water — USDA requirement for every bottled water be dosed with ozone as a part of the filling process.
Well and Surface Water — used by public drinking water supplies throughout the world
Commercial Pools — Olympic pools must use ozone for disinfection and oxidation
Food Processing — used by many fruit and vegetable producers, and ready-to-eat (RTE) food packers
Hydroponics — provides clean water to promote healthy growth
Commercial and Residential Laundry — to reduce water, chemicals, and hot-water
Wineries and Breweries — used to disinfect barrels tanks and other equipment
Residential Pools — used to reduce chlorine and other standard sanitation methods

Ozone for Food Safety

Ozone treatments have the benefit of forming fewer undesirable by-products than chlorine treatments, such as trihalomethane, chloroform, and other dangerous compounds. It is faster-acting than chlorine and allows for adequate disinfection with short-term contact to produce.

  • A 10-second rinse with ActiveTapp can:*
  • Kill 99.99% of bacteria and viruses on contact
    • E.coli
    • Clean multi-food surfaces
    • Fresh fruit, salads, and vegetables, seafood, meats
  • Keep produce and food ingredients fresh
    • Up to three times longer, by destroying bacteria and viruses that cause spoilage
  • Remove agricultural chemical residues
  • Remove chlorine residues and its unpleasant taste from tap water
  • Eliminate use of hot water and conventional sanitizers, saving on daily operational costs
Independent Surface Testing for Food Safety

For the test, some raw meat, seafood, and vegetables were rubbed onto a chopping board and then left for bacteria to form. A first swab was then taken from the chopping board surface filled with bacteria. The chopping board was then cleaned with an approved chemical disinfectant before taking the second swab.

The results showed a satisfactory kill rate of bacteria between the first and the second swab. The same test was repeated, this time using the ozone water from ActivTapp as the cleaning agent instead of chemical disinfectant. In both tests, the results were satisfactory.

The implication here is that restaurants and eateries can safely use our ozone water to perform the same function as chemical disinfectants. Not only would these establishments save money, but they would also use fewer chemicals, contributing to a friendlier environment.

For more in-depth information on these and other activated-oxygen (ozone)  studies, please visit our sister company, ClearWater Technologies.



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