Activated Oxygen (O3) Is Safer, More Effective and Less Expensive Than Chlorine-based Solutions
- In June 2001, the Food and Drug Administration (FDA) approved the safe use of O3 in a gaseous or aqueous phase for food, including meat and poultry.
- O3 has a greater disinfection effectiveness against bacteria and viruses compared to chlorination. Chlorine disinfection is slow, ineffective against many pathogens, and creates carcinogenic by-products when used on food, as discovered by a researcher at the US EPA in 1974*.
- O3 is effective against Listeria, Salmonella, E. Coli, Norovirus, Campylobacter and other pathogens.
- O3 kills pathogens on contact, converts to regular oxygen and leaves no toxic residuals.
* Bellar, T.A., Lichtenberg, J.J., and Kroner, R.C. 1974. The Occurrence of Organohalides in Chlorinated Drinking Water. JAWWA 66(12), 703
How It Works
The generation of activated oxygen (O3) is a relatively simple process using ordinary air. Oxygen (O2) and nitrogen (N2) are the raw materials. As the air is drawn through the reaction chamber, energy is supplied, which splits some oxygen molecules into oxygen atoms. Some of these atoms then quickly react with oxygen molecules to form activated oxygen.
TriOBreeze is available to use with:
Corrigan engineers the activated oxygen (O3) to sanitize the mist bar, nozzles and drain lines. The precise amount of O3 is metered for the correct duration to effectively sanitize the system. Typically, it is programmed for just two minutes in the middle of the night or early morning hours. TriOBreeze is residue-free and does not require expensive chemical solution refills.
O3 is a natural and safe way to kill bacteria in seafood cases. Easily added to the VaporPlus™ (patent pending), Corrigan’s TriOBreeze System produces activated oxygen (O3) fog to extend product life, keep cases cleaner and reduce odors.