Ozone is one of the strongest oxidizing agents, which quickly breaks down into diatomic oxygen (O2) while reacting with organic substances or microorganisms, allowing it to disinfect and sterilize.

It is a powerful germicide that destroys all classes of bacteria and fungi and prevents their growth. Unlike other biocidal agents such as chlorine, the time required for disinfection is shorter.

Ozone is a potent antimicrobial agent that, due to its significant advantages over conventional antimicrobials like chlorine, potassium sorbates, etc., offers numerous applications in the food industry.