What is Ozone?


The Food and Drug Administration has just amended its food additive regulations to permit ozone use as an anti-microbial agent.

The amendment, published in the Federal Register on June 28, 2001 allows for ozone use in gaseous and aqueous forms, and for safe and effective anti microbial treatment of meat, poultry, and other food products.

Tests have shown that common household bacteria, mold, mildew, and fungus are greatly reduced by the addition of as little as 50 ppb (equals .05 ppm) of ozone in typical household environments. Laboratory tests results indicate that ozone has been shown to dramatically reduce populations of: E-Coli, Salmonella Choleraesuis, Staphylococcus Aureua, Candida Albicans, and Aspergillus Niger.



Exposure of E. coli to low levels of airborne ozone (0.1-0.5 ppm).

Average ozone level 0.28 ppm.

Temperature 75 degrees, 22% relative humidity,

Test performed by:
Penn State Biology Dept.;
W. Kowalski, Brad Striebig, T. Whittam, W. Bahnfleth.