Cold storage rooms hold various types of foods including vegetables, fruits, meats, sea foods, etc. Injecting ozone in the air inside the cold storage rooms maintains the environment inside bacteria free. As a result the bacterial activity on the surfaces of foods under storage is minimal, thus increasing the shelf life of the foods. The safe factor is that since ozone has a very short half life, there is no toxicity either in the foods nor in the environment. Ozone has been found to be of tremendous advantage in such cold storage rooms for better maintenance of stored foods.
Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which food is stored.
