Re: Food washing, prep

Dear Nonnymus:

On Mar 3, 12:06 pm, Nonnymus <nob...@xxxxxxx> wrote:
Ok, I'd really appreciate some input here.  Yesterday, I
ordered an ozone generator that will pump ozone through
a hose into a stone diffuser.  The diffuser is placed in a
bowl, cup or container of water to absorb the ozone.  The
resulting "bleach" will kill smell, virus and bacteria on
foods, including meat.  Did I make a mistake?

Possibly. There are ozone carts available that apply ozone to
pressurized water, and strip out the bubbles and destroy the ozone in
that gas stream. So you can spray pressurized ozonated water directly
to surfaces. But they are not cheap.
http://waternet.com/article.asp?IndexID=6636805
http://www.icwt.net/conference/Ozone/Session%20F/330-350%20Cameron%20Tapp.pdf

http://tinyurl.com/3b334f

FWIW, I am familiar with the dangers of ozone and its
effect on lungs. My plan is to ozonate water outside
and not in the kitchen.

Better. Easy with splashing when you apply it. Keep the windows open
when you apply it. Ozone in tap water has a half-life of minutes
(2-20, depending on temperature, colder is better).

 Mrs. Nonny and I would frequently go on long trips, so
I purchased a commercial ozone generator years back
and use it with a timer to nuke the air of our house
while we're away.  In fact, it's in use at this moment in
our master closet to freshen things up for Spring.

Increasing humidity increases ozone's efficiency and range of
treatment. Ozone will attack plastics and rubbers ("elastic" in pants
for example). It does act like a bleach so watch the dose /
duration. Toss a fan in to uniformly, quickly distribute the air
around inside the closet.

David A. Smith
.

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