Contamination from several sources such as sand reduces the quality of fruits and vegetables. Spinach, lettuce, leek, cherry and strawberry are some examples of such decontamination.

Water used in washing cooling and transportation of fruits and vegetables is ozone processed achieving disinfection of both water and the food product.

Ozone has are here efficiency compared to other decontaminants; Ozone is the 3125 times more efficient compared to chlorine on E. Coli.

With short contact time in low concentration is enough for %100 disinfection.

It is converted back to oxygen without leaving in remains.

With no need of expenditure use ozone production costs is very low.

Anti-microbial use of ozone gas in food has been approved by FDA. Also in 1997 ozone gas is classified as GRAS (Generally Recognized As Safe).