The term “ozone” is well known: everyone is aware of the importance of the ozone layer, and how the hole that certain compounds (FCF) were creating in this layer of the stratosphere endangered our health, since the ozone layer protects us from harmful ultraviolet radiation from the sun.
The term is also known and in this case perceived negatively – by the alerts that, from summer to summer, jump around cities when ozone concentrations in the lower troposphere increase, due to pollution.
What is less known about ozone is its great efficacy as a biocide, due to its oxidizing power, which also allows its use as a deodorant and in the elimination of all kinds of chemical contamination, both in water and in air. This strongly oxidizing nature of ozone makes it a particularly useful tool in the agro-food industry, since its high efficiency in the elimination of microorganisms and polluting chemical compounds, adds the great advantage of its zero residuality: ozone decomposes rapidly into O2 and CO2, without leaving toxic by-products.