Due to its powerful oxidizing and disinfection property ozone quickly destroys almost all known pathogen bacteria and virus like E coli, listeria, salmonella etc in meat products along with pesticide residues accumulated over fruits and vegetables.

Prevents quick spoilage of food stuff.

Unlike chemical based disinfection Ozone doesn’t generate any toxic by-products.

By oxidizing and disinfecting bacterial and surface contamination over the products ozone quickly converts to oxygen. This leads to nil residue over food stuff.

It doesn't alter flavour, maintains freshness and it is also a food additive.

Ozone removes odour from processed food products.

Aqueous ozone prevents biofilm formation over surfaces which can aid in reduced maintenance of equipments during processing.

Ozone extends shelf life of the processed products by many days.

Spraying and washing with ozonated water over process equipment prevents biofilm formation.