Ozone is simply three oxygen molecules bound together electrically, but it has extraordinary oxidative properties. Unlike the stable molecular oxygen (O2), ozone (O3) is a highly reactive molecule and it is able to kill bacteria, yeasts, moulds, and viruses 3.000 times faster than chlorine. Moreover, ozone breaks down quickly into oxygen without leaving undesirable residues. The primary process used commercially today to produce ozone is called electrical discharge, or “corona discharge.” In this process, a high-voltage electrical spark is fired across a gap to turn oxygen into ozone. The other byproducts formed are destroyed safely and efficiently.

This process is the most used and it presents more advantages such as: more unit sustainability, a higher ozone production and costs effectiveness, respecting HACCP and the actual safety regulations.

The Ozone-technology is widely used in the food storage, preservation and processing and during products packaging, storage and transport to  final markets.