ABOUT OZONE When most people think of ozone, they picture a thin layer of gas high above the earth’s outermost atmosphere that protects us from the sun’s ultraviolet rays. But this bluish gas, which is sometimes described as that “fresh smell” after a thunderstorm, has a variety of down-to-earth uses. For one, ozone is an extraordinary sanitizing agent that's economically produced and remarkably effective in applications such as cleaning and sanitizing. On June 26 2001, the FDA published a final ruling in the Federal Register approving ozone as an additive to kill food-borne pathogens. This approval enabled food processors to begin utilizing ozone in their plants. At the time, however, ozone was considered to be only a sanitizing agent, and food processors were still forced to rely upon conventional methods such as hot water rinses and chemical degreasers for cleaning. As a result, ozone enjoyed limited commercial success. Ozone's true potential was realized when Ozone International discovered how to sanitize and clean with ozone. By utilizing a high-pressure water stream alongside the traditional low-pressure ozone-infused water stream, Ozone International's WhiteWater Systems eliminate not only conventional sanitizers such as chlorine but also conventional cleaning methods such as hot water rinses and chemical degreasers. The Science of Ozone How Ozone Works Common Organisms Killed by Ozone Benefits of Ozone Ozone vs. The Competition Research Ozone is a very strong disinfectant and oxidizer. Because of this, government and scientific communities have studied ozone extensively. Research THE SCIENCE OF OZONE Ozone is a gas. And it’s made of just one thing — oxygen. "Ozone can be visualized as a regular O2 molecule with a very nervous, active, reactive, excitable, energetic, and lively O1 atom as a side kick. This monatomic O1 atom does not like to be alone, and near the earth's surface, it refuses to stay with the stable O2 double bond. It is active and reactive, with energy needing to be channeled in some useful direction. It will combine with virtually anything on contact, or at least will try. This active O1 will not stabilize until it can break away from the O2 and form a stable molecule with something else, virtually any other molecule that is available. If no other molecule is available, it will eventually unite with another O1 atom in the same situation, and restabilize as O2." The preceding was adapted from an EPA paper on ozone in drinking water. Ozone doesn't arrive at your facility in a tanker truck or in 55 gallon drums — ozone is generated on site, at your facility. WhiteWater Systems take in air, filter the air so that only pure oxygen remains, excite the oxygen (which is in the form of an O2 molecule) so that it becomes ozone (which is in the form of an O3 molecule), and then inject the ozone into a low-pressure stream of cold water. HOW OZONE WORKS Ozone achieves instantaneous decomposition of fat and grease through its high volatility, which translates into an incredibly high oxidation reduction potential (ORP). Ozone oxidizes organic material at a rate 3,100 times that of chlorine, allowing it to instantly break down fat and grease. WhiteWater Systems utilize ozone's capabilities in three different ways: Permanently-mounted WhiteWater Spray Bars continuously apply low-pressure ozone-infused cold water to food product during production. The low-pressure ozone-infused water kills bacteria and other organisms on the food product and thereby insures that product quality is maximized. Permanently-mounted WhiteWater Spray Bars continuously apply low-pressure ozone-infused cold water to conveyor belts and other moving equipment during production. The low-pressure ozone-infused water breaks the molecular bond between fat and hard surfaces and thereby insures that clean surfaces are maintained throughout the day. Handheld WhiteWater Spray Stations are used during mid-shift or off-hours sanitation to simultaneously apply, in two parallel streams, low-pressure ozone-infused cold water and high-pressure cold water to dirty surfaces. The low-pressure ozone-infused water rapidly breaks the molecular bond between fat and hard surfaces while the high-pressure water drives the fat and biofilm from the hard surfaces, thereby cleaning and sanitizing dirty surfaces. ORGANISMS KILLED BY OZONE BACTERIA Achromobacter butyri NCI-9404 Aeromonas harveyi NC-2 Aeromonas salmonicida NC-1102 Bacillus anthracis Bacillus cereus B. coagulans Bacillus globigii Bacillus licheniformis Bacillus megatherium sp. Bacillus paratyphosus B. prodigiosus Bacillus subtilis B. stearothermophilus Clostridium botulinum C. sporogenes Clostridium tetoni Cryptosporidium Coliphage Corynebacterium diphthriae Eberthella typhosa Endamoeba histolica Escherichia coli Escherichia coli Flavorbacterium SP A-3 Leptospira canicola Listeria Micrococcus candidus Micrococcus caseolyticus KM-15 Micrococcus spharaeroides Mycobacterium leprae Mycobacterium tuberculosis Neisseria catarrhalis Phytomonas tumefaciens Proteus vulgaris Pseudomonas aeruginosa Pseudomonas fluorscens (bioflims) Pseudomonas putida Salmonella choleraesuis Salmonella enteritidis Salmonella typhimurium Salmonella typhosa Salmonella paratyphi Sarcina lutea Seratia marcescens Shigella dysenteriae Shigella flexnaria Shigella paradysenteriae Spirllum rubrum Staphylococcus albus Staphylococcus aureus Streptococcus 'C' Streptococcus faecalis Streptococcus hemolyticus Streptococcus lactis Streptococcus salivarius Streptococcus viridans Torula rubra Vibrio alginolyticus & angwillarum Vibrio clolarae Vibrio comma Virrio ichthyodermis NC-407 V. parahaemolyticus VIRUS Adenovirus (type 7a) Bacteriophage (E.coli) Coxackie A9, B3, & B5 Cryptosporidium Echovirus 1, 5, 12, &29 Encephalomyocarditis Hepatitis A HIV GD V11 Virus Onfectious hepatitis Influenza Legionella pneumophila Polio virus (Poliomyelitus) 1, 2 & 3 Rotavirus Tobacco mosaic Vesicular Stomatitis FUNGUS & MOLD SPORES Aspergillus candidus Aspergillus flavus (yellowish-green) Aspergillus glaucus (bluish-green) Aspergillus niger (black) Aspergillus terreus, saitoi & oryzac Botrytis allii Colletotrichum lagenarium Fusarium oxysporum Grotrichum Mucor recomosus A & B (white-gray) Mucor piriformis Oospora lactis (white) Penicillium cyclopium P. chrysogenum & citrinum Penicillium digitatum (olive) Penicillium glaucum Penicillium expansum (olive) Penicillium egyptiacum Penicillium roqueforti (green) Rhizopus nigricans (black) Rhizopus stolonifer PROTOZOA Paramecium Nematode eggs Chlorella vulgaris (Algae) All Pathogenic and Non-pathogenic forms of Protozoa FUNGAL PATHONGENS Alternaria solani Botrytis cinerea Fusarium oxysporum Monilinia fruiticola Monilinia laxa Pythium ultimum Phytophthora erythroseptica Phytophthora parasitica Rhizoctonia solani Rhizopus stolonifera Sclerotium rolfsii Sclerotinia sclerotiorum YEAST Baker's yeast Candida albicans-all forms Common yeast cake saccharomyces cerevisiae saccharomyces ellipsoideus saccharomyces sp. CYSTS Cryptosporidium parvum Giardia lamblia Giardia muris ALGAE Chlorella vulgaris Thamnidium Trichoderma viride Verticillium albo-atrum Verticillium dahliae BENEFITS OF OZONE Ozone is 51% more powerful on bacterial cell walls than chlorine. Ozone kills bacteria 3100 times faster than chlorine. Ozone is the most powerful broad spectrum microbiological control agent available. Ozone ELIMINATES the use of hot water and conventional sanitizer. Ozone virtually eliminates all chemical usage. Ozone is chemical-free; it produces NO toxic by-products. Ozone has full FDA approval for direct-food contact application. Ozone is clean and environment-friendly; its only by-product is oxygen. Ozone is extremely effective as a disinfectant at relatively low concentrations. Ozone is generated on site, eliminating the transporting, storing and handling of hazardous materials. Ozone is very inexpensive to produce and has an unlimited supply. Ozone is much safer for employees than conventional chemicals. Ozone extends the shelf life of food products. Ozone permits recycling of wastewater. Ozone reduces Biological Oxygen Demand (BOD). OZONE VS. THE COMPETITION Chlorine has historically been the sanitizer of choice in the food processing industry. But experts share a growing concern about dangerous by-products (such as trihalomethanes or dioxins) that are produced when chlorine reacts with the organic matter found in water. These by-products are known carcinogens and when found in drinking water, their levels are strictly regulated by the U.S. Environmental Protection Agency (EPA). The opposite is true of ozone. When ozone reacts with organic matter, it does NOT form any toxic by-products. In fact, the water in which ozone is delivered can be filtered and even reused — good news for reducing the amount of water a plant uses. And because ozone is so highly reactive, it is effective in controlling and removing biofilms that form on food processing equipment. Ozone is an effective way of reducing biological oxygen demand (BOD), chemical oxygen demand (COD) and turbidity or other residues left in water. Chlorinated wash systems require transport and storage of potentially hazardous, toxic chemicals. Ozone, on the other hand, is generated on site using only air and a small amount of electricity. And, ozone can be produced on demand with no storage requirements whatsoever. When an ozone generator is turned off, there are no dangerous substances left on the premises. Employee working conditions are a major concern for environmental agencies and worker safety organizations. Using ozone eliminates the need to handle, mix and dispose of harsh chemicals. Overexposure to chemicals has been linked to various diseases and conditions, especially in association with the lungs and throat. In 70 years of use, no one has ever died as a result of exposure to ozone. OSHA has a maximum acceptable concentration limit for ozone, but the risks of over-exposure to ozone are limited to irritated skin and membranes. As a result, companies are able to lower their operating costs with regards to medical and liability insurance.

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WhiteWater Systems are protected by one or more of the following US Patents: 7086407, 7087123, 7087124, 7188632, and 7275982.