Food Storage & Logistics

In the food storage and logistics chain, cold chain breaks and storage environment microbiology are the primary causes of product loss. Post-harvest food losses account for an estimated 14–17% of all production globally (FAO data); a significant portion of this loss occurs during storage and transit.

Ozone technology radically reduces this loss: a 0.04 ppm ozone concentration can reduce ethylene concentration in the storage environment to undetectable levels, slowing the natural ripening rate of fruit and vegetables (Skog and Chu, 2001). Mould spores and surface bacteria are suppressed by continuous low-dose ozone; recent research has shown that ozone-treated fruits maintain pathogen resistance for up to 2 weeks even in the absence of ozone. Systems integrated into transport containers and refrigerated vehicles also provide continuous protection during transit.