OZONE FOR VEGETABLE CLEANING
Ozone extends the shelf life of food by reducing the number of spoilage germs in wash water and on its surface.
Because of its potent oxidizing qualities, ozone (O3), a molecule made up of three oxygen atoms, is frequently employed as a sanitizer and disinfectant. It can be applied to a number of tasks, such as food processing and water purification. Ozone can be used in vegetable washing to disinfect and clean vegetables.
Ozone treatment for vegetable washing improves food quality by efficiently disinfecting without leaving chemical residues, ensuring fresher, safer vegetables.
Unlike conventional sanitizers, ozone breaks down into innocuous oxygen without producing any hazardous byproducts, leaving no chemical residues behind.
By efficiently disinfecting fruit without leaving dangerous chemical residues, ozone treatment improves food hygiene when used to wash vegetables.
By lowering the microbial burden on their surfaces, ozone treatment may increase the shelf life of vegetables.
Additionally, some pesticides and chemical residues on the surface of plants can be broken down and removed with the aid of ozone.
On the surface of vegetables, ozone, a potent disinfectant, can efficiently eradicate bacteria, viruses, and other pathogens.