Ozone sterilization process for the strong oxidation of microbial cells in a variety of components produce chemical reactions, resulting in irreversible changes and death. It is generally believed that ozone inactivated viruses are completed by directly destroying ribonucleic acid (RNA) or deoxyribonucleic acid (DNA) substances, while killing bacteria and mold microorganisms is that ozone first acts on the cell membrane and destroys the membrane, and then destroys the membrane tissues until it is killed.
Due to the strong oxidation and broad spectrum of ozone, it has the functions of disinfection, sterilization, deodorization, odor removal, etc., and is widely used in many fields.

superiority
1. Ozone products have special advantages compared with commonly used disinfectants:
(1) the bactericidal capacity is equivalent to peracetic acid, higher than formaldehyde, chlorine dioxide, potassium permanganate and chlorine preparations and other chemical disinfectants;
(2) The remaining ozone after sterilization will decompose into oxygen by itself, and no residue will cause pollution, which is unmatched by any chemical disinfectant.
Second, ozone has special advantages compared with disinfectants commonly used in the food industry:
(1) Ultraviolet light only irradiates to the surface of the object and reaches a certain irradiation intensity standard to have bactericidal effect. Food workshop is generally relatively tall, resulting in the intensity of ultraviolet radiation is far from enough, especially the distance is far, and the irradiation produces a large dead Angle, such as the lower part of the processing cutting board. Ozone is a gas, strong permeability, good dispersion, uniform concentration, no dead Angle;
(2) ultraviolet irradiation sterilization requires a longer action time, generally more than 6 hours of irradiation, and ozone in line with the standard concentration only needs to be turned on for more than 1 hour;
(3) When the relative humidity of the environment reaches more than 60%, the disinfection effect decreases sharply, and when the humidity reaches more than 80%, the bacteria can be induced to revive. Ozone, on the contrary, the higher the humidity, the better the bactericidal effect. This is due to the membrane expansion and thinning under high humidity, and its tissue is easily destroyed by ozone, which is particularly suitable for the high humidity environment prevalent in the food industry;
(4) The production personnel must leave the site when the ultraviolet irradiation is completed, and can not be cleaned with low-power ultraviolet irradiation; Ozone disinfection production personnel must leave the site, after the completion of disinfection can reduce the amount of ozone, with low concentration of ozone in line with national health standards to continue to keep the air clean in the production workshop