Adenovirus (type 7),
bacteriophages (E. coli)
Coxackie A9, B3, B5 &
Echovirus 1, 5, 12, 29 &
GD V11 Virus
Polio virus (poliomyelitis) 1, 2 & 3
Achromobacter butyri NCI-9404
Aeromonas harveyi NC-2
Aeromonas salmonicida NC-1102
Bacillus megatherium sp.
Flavorbacterium SP A-3
Micrococcus caseolyticus KM-15
Vibrio alginolyticus & angwillarum
Virrio ichthyodermis NC-407
SPORTS OF MICROSCOPIC MUSHROOMS
Aspergillus flavus (yellowish-green)
Aspergillus glaucus (Bluish-green),
Aspergillus niger (black)
Aspergillus terreus, Saitou & oryzac
Mucor recomosus A & B (white-gray),
Oospora lactis (white )
P. chrysogenum & citrinum
Penicillium digitatum (olive)
Penicillium expansum (olive)
Penicillium roqueforti (green)
Rhizopus nigricans (black)
Chlorella vulgaris (Algae)
All Pathogenic and Non-pathogenic Forms of Protozoa
Candida albicans-all forms
Common yeast cake
Ozone is a gas. And they are made up of only one element - oxygen. Ozone can be imagined as a normal O2 molecule with a very nervous, active, reactive, irritated, energetic and vital O1 atom. He is active and reactive.
Ozone is a powerful antimicrobial, gaseous and aqueous, suitable for use in the food industry. Molecular ozone or its degradation products rapidly decontaminate microorganisms by reacting with extracellular enzymes, nuclear material and their cell envelope components, spore envelopes or viral capsids. Applied in the food industry, ozone is generated locally and rapidly decomposes without leaving any residue. Ozone is suitable for decontamination of products, equipment, food contact surfaces and processing environments.
We know from physics that the ozone layer at 14-20 km altitude protects our planet from the harmful rays of the sun. There is a great danger to life when that layer is reduced and even greater when so-called "holes" appear.
During a thunderstorm, some ozone is released into the atmosphere, descending and suddenly the air is filled with a "heavenly smell". Ozone in Greek means "fragrant". After a thunderstorm you will feel freshness and cleanliness. This very small amount of ozone clears the air and becomes easy to breathe. In the city, the pleasure is short, or you don't even feel the air pollution. The smog stench kills the smell of ozone. Only in the countryside is the ozone more pronounced and smells of the gentle aroma of roses. That smell is pleasing to everyone without exception. It is said that his heart is recovered from it. Why? It is because ozone O3 releases oxygen necessary for all living beings. Oxygen is particularly lacking in the urban man. We complain about health because our cells are starving - they lack oxygen.
Ozone is widely used as a potent disinfectant for water treatment, food preparation and storage and is used in various other environmental applications. As an oxidant, ozone can be applied in the food industry because of its advantages over traditional food preservation methods. Ozone, in gaseous or liquid form, is often used in the processing of fruit and vegetables to inactivate pathogenic and damaging microorganisms. In addition to a broad spectrum of microbial inactivation, ozone can be used to kill warehouse pests and decompose mycotoxins. One of the benefits of ozone is the automatic decomposition of excess ozone into oxygen, which leaves no residue in the food. Its efficacy against various microorganisms - bacteria, fungi, viruses, protozoa and bacterial and fungal spores - has been established. These benefits make ozone attractive to the food industry,
Effect of ozone on viruses and bacteria
Ozone - breaks down the cell walls of bacteria (bacteria, viruses, fungi, molds), and insects and rodents paralyze the respiratory system. As plant cells are larger than microorganisms, have a multilayered wall structure and are adapted to short-term and low-concentration ozone, they do not suffer from treatment.
The use of ozone leaves no toxic residues.