In Fridge Animation
The Science of Ozone
Ozone is the natural way our planet purifies the air we breathe and cleans our environment. It helps make the air smell sweet and the sky blue. And, it is the most powerful disinfectant readily available to mankind. Ozone increases the storage life of foods by oxidizing some chemicals and by neutralizing ammonia and ethylene. Ozone is a safe and natural alternative for protecting perishable foods.
Scientific Advisors
Test Results
Advantages of Ozone
D.M. Graham, Ph.D.
Dr. Graham pioneered the application of Ozone as an Antimicrobial Agent in food processing, and Chaired a national panel of food safety experts in 1997 resulting in GRAS (Generally Accepted As Safe) Affirmation of Ozone for Use in Food Processing. This was followed by a Food Additive Petition presented to the Food and Drug Administration (FDA) in 2000, and approved in 2001. D.M.
Click here for Dr. Graham's bioRip G. Rice, Ph.D.
Dr. Rice served as an Information Resource to the Electric Power Research Institute ("EPRI") panel of experts that declared ozone to be GRAS for direct contact with foods in June of 1997. Later, the EPRI commissioned Dr. Rice to write a Food Additive Petition (FAP) requesting FDA approval of Ozone as an Antimicrobial Agent for Direct Contact With Foods. That FAP was submitted in August 2000 and was approved by the FDA in 2001.
Click here for Dr. Rice's bioIndependent Study
An independent study* proved the Ozonator™ is "very effective" in eliminating “strong food odors” and protecting storage life of strawberries and other produce. The shelf life of cut Cantalope was more than doubled by storage with the Ozonator.
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*Study was conducted by R & D Enterprises of Walnut Creek, CA, a leading laboratory for ozone research.
Dr. Graham founded R & D Enterprises in 1990, providing consulting services for several clients after retiring as Director of Technical Services for Del Monte Corporation. He is a member of the International Ozone Association and Fellow of the Institute of Food Technologists. He pioneered the application of Ozone as an Antimicrobial Agent in food processing, and Chaired a national panel of food safety experts in 1997 resulting in GRAS (Generally Accepted As Safe) Affirmation of Ozone for Use in Food Processing. This was followed by a Food Additive Petition presented to the Food and Drug Administration (FDA) in 2000, and approved in 2001.
Dr. Graham has served on a variety of National Academy of Sciences committees including Food Additive Usage, Nutrition and Microbiology, and he holds patents on several nationally marketed products. Dr. Graham was also featured on ABC News as one of the leading authorities on ozone and its applications in food preservation.
Dr. Rice is the President-CEO of RICE International Consulting Enterprises. In 1996 - 1997, he served as an Information Resource to the Electric Power Research Institute ("EPRI") panel of experts that declared ozone to be GRAS for direct contact with foods in June of 1997. Later, the EPRI commissioned Dr. Rice to write a Food Additive Petition (FAP) requesting FDA approval of Ozone as an Antimicrobial Agent for Direct Contact With Foods. That FAP was submitted in August 2000 and was approved by the FDA in 2001.
Dr. Rice is a member in numerous societies, including the American Chemical Society, the Institute of Food Technologists, American Water Works Association, and is a founding member of the International Ozone Association (President, 1982 - 1983; Member, International Board of Directors, 1975 - Present).
According to an independent study, refrigerator odor elimination by the Ozonator is "very effective" even for foods such as unwrapped gorgonzola cheese, unwrapped onions, fresh crushed garlic, cooked cabbage and 4-day old raw chicken parts. This claim is well supported by data from a 10-member professional panel. All 10 panelists rated the Ozonator test refrigerator as having essentially "no food odors", while a normal fridge with the same contents was characterized as having "strong food odors".
The same study showed that produce such as fresh strawberries were much improved by storage with Ozone. Molding was prominent in the control berries, while the Ozonator protected berries still looked fresh and wholesome after storage for 8 days. In addition, the shelf life of cut cantaloupe was more than doubled by storage with the Ozonator. Celery stalks remained firm much better with Ozone; the improvement compared to storage in a non-Ozonator fridge was "very noticeable".