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Category: Ozone Shock Treatment Info

Here you can find our blog posts on ozone shock treatment-related issues.

Killing Mold with Ozone.

Posted on by Mike

If your home smells musty, you have mold. The first thing you should do is invest in a de-humidifier.  I like the ones that can attach to a hose (that is connected to a drain) so that you don’t have to constantly change a bucket.  The second thing you should do is utilize ozone shock treatments to kill surface molds as well as airborne mold spores. 

SURFACE MOLD?  OZONE SHOCK TREATMENT NEEDED

If you have surface mold, the first thing you should probably do is test to make sure it’s not the toxic variety.  If it is, then you need to contact your insurance company and if you’re a renter, an attorney. Toxic mold is nothing to blow-off. The implications can be deadly. 

If you have regular mold, and your place smells musty, then you should go on the offensive.  Your battle plan should look like this:  1) Get a de-humidifier and get the humidity level to 30% or lower. 2) Perform several ozone shock treatments to kill the airborne mold spores and kill any surface molds. This will also kill the dust mites and neutralize their feces (major indoor air allergen).  3) Moving forward, perform daily ozone shock treatments of one hour when nobody is home. 4) Consider getting an in-duct UVC system for your HVAC system.  

WHY FOREVER OZONE GENERATORS?

Our “cost per milligram of ozone” is the lowest yet we have the best warranty (lifetime) and service (we answer the phone).  This is important because you need a lot of ozone power, at least 30,000 mg/h to treat a 1500 or so square foot home with 50% humidity levels, and you need to be able to move a lot of air.  Why? Ozone production is reduced by 50% at 50% humidity.  Professionals that get paid thousands of dollars to do ozone shock treatments come in with 2 times that, or 60,000 mg/h, but that’s because they want to make sure the job is done right the first time, and time is of the essence.

Traditional ozone generators only have a 100 CFM fan. That’s not enough to “churn” the air and create untra high concentrations of ozone.  Ozone generators convert oxygen in the air into ozone, and without a high CFM fan, they just create an ozone cloud near the unit.   Our 30,000 ($219),  50,000 ($329) or 80,000 mg/h ($579) commercial ozone generator kits feature 3000-4000 CFM commercial metal blade fans that can blast high concentrations of ozone towards the roof. Since ozone is heavier than air, the air near the roof will be forced down to ground level where it will quickly be ozonated by our 3 to 8 ozone generator fan kits.  Using traditional ozone generators will freshen the air, but if you want to kill mold like a pro, you need professional ozone shock treatment equipment, and Forever Ozone has proprietary equipment that is at the top of the class at creating high ozone concentrations fast.

Best Way to Use Ozone Generators to Remove Second Hand Smoke Odors.

Posted on by Mike

Like with anything, there is always a “best way” to do something, and in this case, there is a “best way” to perform an ozone shock treatment to get rid of second-hand smoke odors. I’ll explain how.

First, you need two times the amount of ozone you normally use to get rid of odors like food odors, musty smells, old people smell, etc. That means 2000 milligrams per 100 square feet, and that’s if you use our Cool-Tec units that stay cool. Ozone generators that have air pass over both sides of the plate at the same time don’t get properly cooled and the ozone plates run hot, over 100 degrees. At those temperatures, ozone production is reduced around 50%. Secondly, you need to make sure the humidity level is under 30%. If not, use a dehumidifier. Thirdly, you need to make sure the temperature is under 78 degrees, if not, turn on the AC. Why? At 50% humidity, ozone production is reduced by 50%. At 90 degrees, ozone production is reduced by 30%. If you don’t mind the temperature and humidity issue and you use a poorly designed ozone generator, you’ll need more like 5000 mg/h per 100 feet.

Next, the actual protocol to get the job of removing second-hand smoke damage done right, per years of experience in the remediation industry. First, don’t even think of painting over smoke damage. It will still seep through. What about the carpets? Carpets are nasty, especially if someone smoked or had pets. Tile is easier to clean, or hardwood floors, so get rid of the carpets, especially in a rental.
The first step is to run the initial ozone shock treatment. This should be a 6 to 8-hour shock treatment with one hour on, one hour off. Ozone lingers for 40 minutes so no need to run your generator constantly. Giving it time to cool down between run times prolongs the life of the transformers and gives you a better shock treatment because heat destroys ozone. After that initial shock treatment, wipe down all surfaces and walls with a degreaser to get rid of the tar and nicotine from the smoke damage. You know, that dull yellow haze that films the walls and cabinets? Ozone will get rid of the odor but not that funky stuff. That needs to be removed with a towel dipped in dishwashing soap, tied to the end of a mop stick, and continuously being changed or cleaned. That’s the hardest part of the job by the way.

The next step is to do ozone shock treatments for three or four more days, at least 12 hours in duration, at cold temperatures followed by a heating period. The heating up period allows for smoke damage that has penetrated deep into substrates to “off-gas” i.e. come to the surface so that ozone can break the hydrogen bonds and break those chemicals down. There are over 1000 chemicals in second-hand smoke. Most cause cancer and respiratory issues. If you live in a house that was smoked in, my guess is you’re getting yearly respiratory illnesses like bronchitis and your kids may develop asthma, even if nobody is currently smoking in your home. The damage that was done will continue to cause illness for many, many years until someone remediates the smoke damage.

The last step is to draw all of the air out of the house after an ozone shock treatment to remediate smoke damage. This part is a bit of a pain, but how a professional with IAQ training will do the job. Why? When you use ozone to get rid of second-hand smoke damage, you create tiny particulate that is harmful to your lungs and immune system. Not as bad as second-hand smoke, but still harmful. You need to AIR OUT THE HOUSE after each ozone shock treatment! This is best done by opening up all of the windows in the house, preferably early in the morning, and using a 20″ box fan placed facing outward in one of the windows to blow the remnants of your ozone shock treatment out (lowest window in the house). Place a piece of cardboard above the box fan so that it creates a negative pressure environment that will suck air in from outside via the open windows, bringing in the fresh air and draw out the fine particulate.
Now, if after you do that, you want to paint it? Knock yourself out. At least now that new paint won’t wreak of second-hand smoke when temperatures start to warm up!
This is, I guarantee, the only way to reverse second-hand smoke damage from a structure. You can try to paint over smoke damage, but the smoke damage will leach into the paint, even Killz paint, and all of those cancer-causing chemicals will still make you or your future tenants sick! They will leach through and harm the future occupants, guaranteed, and you (the owner) may find yourself legally liable if they suffer permanent lung damage, and guess what? They will. That’s what second-hand smoke damage does, harm people. By now, everyone should know that.
If your lungs were harmed by moving into a place that previously suffered second-hand smoke damage or has/had mold damage, you may want to consult with a lawyer and your insurance company to make yourself whole and to fix the problem right. Why do you think Insurance companies are happy to pay ServePro (they have a contract with insurance companies) thousands of dollars to run ozone generators in structures with second-hand smoke damage? Because they know the financial liability that looms if they don’t. They’re in the business of risk management, and liability mitigation. They know that harming a kid’s lungs for life can cost them hundreds of thousands or millions of dollars, and they know that there are case precedents to support that type of action. Negligence is no excuse. Second-hand smoke is known, and medically established that it causes serious harm to the lungs, especially the lungs of little ones or older folks, and it can create life long asthma and even lung cancer. How much is that worth? I don’t know. Millions perhaps if that were my kid.

Sadly, the HVAC industry spends a lot of time poo-pooing ozone shock treatments instead of ineffective HEPA filters or carbon filters that do NOTHING to remove chemicals from walls, cabinets, floors and the roof. Yes, ozone gas is not for breathing. Yes, you need to flush the area with fresh air afterward. And yes, ozone is the only way to permanently remediate second-hand smoke damage from a home. Period.
P.S. Lawyers also love to sue ozone generator companies as well because ozone gas, when inhaled, can cause lung damage. For this reason, you must place a sign on the front door that says “Warning, Ozone Shock Treatment in Progress. Stay Out” so that if a burglar breaks in and harms their lungs with ozone, they can’t sue you. Most often, it will be a Real Estate agent and his clients, from past cases where a warning sign was not placed. We don’t get sued because our machines are not air purifiers, they are only to be used in unoccupied spaces and used by contractors or homeowners acting as contractors to do it themselves. That means they use common sense precautions and use our equipment as directed, that includes using them with fans, not placing them near curtains, on the carpet, etc. (per our instructions.) We live in a litigious society, so one has to be careful to protect themselves.

Ozone for Food Preservation. (And Removing Toxic Pesticides)

Posted on by Mike

This is one of the hundreds of research papers made touting the virtues of ozone in reducing food spoilage and sanitizing produce by breaking down pesticides and killing bacteria and viruses among other things. The narrative pushed by the Search Engines and Air Purifier hucksters is that ozone is toxic, ozone is smog, ozone is dangerous, but the truth is the opposite! You know, the Bible said that in the last days, good would be called bad and bad would be called good. Ozone is not toxic! Ozone is God’s gift to mankind to DESTROY the dangerous pathogens that rob us of health! The only way to counter misinformation is with the truth. I will continue to shout the virtues of ozone from the rooftop (my blog) to help counter the ever so ubiquitous disinformation campaign against ozone. It’s a worthy cause! Here is the article FOOD PROCESSING AND PRESERVATION WITH OZONATION

Ozone, first discovered in 1840 (Schonbein), began being utilized as a disinfection agent in the production of potable water in France in the early 1900.s. The majority of early development was limited to Europe where it became more widely used in drinking water treatment. The potential utility of ozone to the food industry lies in the fact that ozone is 52% stronger than chlorine and has been shown to be effective over a much wider spectrum of microorganisms than chlorine and other disinfectants. Complementing the effectiveness is the fact that ozone, unlike other disinfectants, leaves no chemical residual and degrades to molecular oxygen upon reaction or natural degradation. The fact that ozone has a relatively short half‐life is both an asset and a liability to practitioners. This is particularly true in the treatment of drinking water where ozonation is employed to enhance filtration and provide primary disinfection but requires the addition of chlorine as the terminal disinfectant to maintain the residual in the distribution system. Ozone is effective in killing microorganisms through oxidation of their cell membranes and most of the pathogenic, foodborne microbes are susceptible to this oxidizing effect. During food processing operations, surface disinfection of the product (raw or partially processed) is very important. This is supported by the following statistics:   (ozone removes pesticides) 

An estimated 30% of fresh produce is lost by microbial spoilage from the time of harvest, through handling, storage, processing, transportation, shelving and delivery to the consumer (Beuchat 1991). 

The USDA estimates the costs associated with foodborne illness to be in the range of $ 5.5 billion to $ 22 billion per year. In recent years, increasing attention has been focused on the safety of fruits and vegetables, and in particular on the intervention methods to reduce and eliminate human pathogens from fresh produce. Traditional technology utilizes water with or without a sanitizing agent to wash fresh fruits and vegetables. Chlorine is the most widely used sanitizing agent available for fresh produce, but it has a limited effect in killing bacteria on fruit and vegetable surfaces. The most that can be expected at permitted concentrations is a 1‐ to 2‐log population reduction (Sapers, 1998). Furthermore, the environmental and health communities have expressed concerns about the residual by‐products of chlorine. An alternative treatment is being sought to improve food safety. Research and commercial applications have verified that ozone can replace traditional sanitizing agents and provide other benefits (Bott, 1991; Cena, 1998; Graham, 1997). Many research and industrial trials are underway to validate the use of ozone in the produce industry. Several meetings on this topic have been sponsored by the Electric Power Research Institute (EPRI), including a “Conference on Ozone for Processing Fresh‐Cut Fruit and Vegetables” in April 1998 and an “Ozone Workshop” in May 1998. The produce industry is very interested in this technology. However, many questions still have not been resolved, since experience in commercial application in the United States is lacking (Graham, 1997)

2.2 FRUIT AND VEGETABLE WASHING

 One way to maintain or even improve the safety of fresh produce is to wash vegetables and fruits using ozonated water (Hampson and Fiori, 1997). Two types of washing systems, spray and flume, can be used to reduce microbial counts on the surface of produce. Kim et al. (1999) used ozonated water to wash shredded lettuce. They injected 1.3 mM of ozone at a flow rate of 0.5 L/min into a water/ lettuce mixture (1:20, w/w) with highspeed stirring or before stomaching for 3 min and obtained about 2 log cfu/g reductions in total plate counts. Kondo et al. (1989) obtained >90% reduction of total bacterial counts for Chinese cabbage by this method. Ozone is particularly effective against E. coli, the food pathogen of most concern to the produce industry.

2.3 FRUIT AND VEGETABLE STORAGE

Ozone can be employed in cold storage of produce to guard against mold and bacteria at a very low concentration. It can not only destroy mold and bacteria in the air and on the surface of produce but also deodorize (Rice et al., 1982). Many early studies used gaseous ozone to prevent microbial activity on food surfaces and extend the shelf life of fruits and vegetables. Since 1933, numerous experiments have been done on a wide variety of fruits and vegetables, including apples, potatoes, tomatoes, strawberry, broccoli, pears, cranberries, oranges, peaches, grapes, corn, and soybeans (Perkins, 1997; EPRI, 1997). Barth et al. (1995) assessed ozone exposure on storage of thornless blackberries. Blackberries were harvested and stored at 2oC in air with 0.3 ppm ozone. Fungal development was suppressed, while 20% of control fruits showed decay. Ozone treatment did not cause observable injury defects, and surface color was retained for 12 days. Gaseous ozone treatment could be a good choice for extending the shelf life of strawberries because they are easily damaged by water. Ewell (1940) indicated that the shelf life of strawberries, raspberries, currents, and grapes could be doubled if 2–3 ppm of gaseous ozone is applied continuously for a few hours per day. However, Norton et al. (1968) concluded that 0.6 ppm of ozone at 60oC caused damage on Early Black and Howes varieties of cranberries. Further studies are needed using low temperature to confirm whether ozone can control fungus with a less detrimental effect. Kuprianoff (1953) found that the shelf life of apples could be increased by several weeks by applying 2–3 cm3 of ozone/m3 of air a few hours a day. However, ozone concentrations of 10 cm3/m3 resulted in apple damage. Baranovskaya et al. (1979) pointed out that the shelf life of potatoes could be extended to as long as 6 mo at 6–14oC and 93–97% relative humidity with 3 ppm of ozone, without affecting the potato quality. One of the important effects of ozone in cold storage is to slow down the fruit and vegetable ripening process. During ripening, many fruits, such as bananas and apples, release ethylene gas, which speeds up the ripening process. Ozone is very effective in removing ethylene through chemical reaction to extend the storage life of many fruits and vegetables (Rice et al., 1982): H2C=CH2 + O3 CO2 + H2O

2.4 PROCESS WATER RECYCLING

It is estimated that more than 50 billion gallons of fresh water are used by the produce industry annually (Carawan, 1999). A need exists to decrease the quantity of water used, because of dramatically rising water and wastewater treatment costs, difficulties in obtaining large water volumes, highly variable water supplies, and problems of wastewater treatment and disposal. Ozone is a perfect candidate for treatment of water for recycling, since it is a powerful oxidizing agent that has been used to disinfect, to remove color, odor, and turbidity, and to reduce the organic loads of wastewater (Geering, 1999; Langlais et al., 1991; Rice, 1999). Williams et al. (1995) reported that a 3‐log reduction of bacteria was achieved when the wash water from carrots was treated by ozone. Piper (1998) showed that tomato washing using ozonated water dramatically improved the bacterial quality. The wash water was recycled at a Very high quality (light transmission >95%, scale formation <0.01 in/year, and corrosion rates less than 5 m/year for mild steel). There are many studies and applications using ozone to recycle processing water in other industries, particularly the poultry industry. Several commercial technologies are currently available, such as the Praxair and Zentox Water‐Treatment Alliance.

Further research is needed on wastewater from the produce industry. The equipment used in ozone applications in the produce industry is relatively simple. Complete ozone systems with water recycling include generators (size depending on the applications), contact tanks, de‐gas system, ozone‐de‐ struct units, filters, ozone monitors, and exhaust system. The system can be designed to fit a small area and can be very easily installed without any major modifications of the processing lines.

3.1 FISH AND SHELLFISH PRESERVATION

Washing of fish with ozonated water extended shelf life for 5 days: Experiments performed by Violle in 1929 found that ozonated seawater spiked with various strains of bacteria (B. typhus, B. coli, etc.) resulted in sterilization that was comparable to what was obtained in fresh water. Further experiments showed that exposure of shellfish to ozonated water did not adversely affect the taste or appearance of the shellfish. Thus, Violle concluded that preozonation of water was suitable treatment for depuration of shellfish. Later work by Salmon and Le Gall (1936) built upon the work of Violle and reported that fresh fish, stored under ozonated ice, were edible for between 12 and 16 days. Fish treated with sterilized ice (presumably hypochlorous acid treated) were inedible after the 12th day and, possibly after the 8th day. The original work in this area was carried further by others and reportedly resulted in the installation of an ozone system designed to sterilize 2000 kg per day in Le Havre and another facility in Boulogne‐sur‐Mer for treating a daily output of 6000 kg.

3.2 OZONE USED IN COLD STORAGE FOR MEATS

Gaseous ozone was used as a preservation agent in meat and egg storage: Kuprianoff (1953) reported that the first known use of ozone as a food preservation agent was in Cologne, Germany dating back to 1909. Later industrial applications using gas phase ozone for food preservation were reported in 1924 where Hartman stated that .in cold storage ozone is successfully used to prevent the growth of fungi and eggs have been carried at a relative humidity of 88 and 90 percent and mold developments inhibited with the use of ozone.. Hartman summarized by noting that ozone has manifold applications in cold storage and splendid results are being obtained in practice with this reagent every day..

3.3 DISINFECTION AND PRESERVATION OF FRUITS AND VEGETABLES

One of the earliest reported experiments dealing with preservation of fruits was related to ozonation of bananas (Gane ‐ 1933, 1934, 1935, 1936). Since then, numerous studies have been conducted on a wide variety of fruits and vegetables including carrots, broccoli, pears, peaches and apples. The vast majority of these studies have reported some degree of shelf life extension and reduction of pathogenic contamination.

  1.  RECENT STUDIES OF OZONATION IN FOOD PROCESSING

In spite of past regulatory restriction limiting usage of ozone in the U.S. food processing industry, numerous studies were undertaken to determine the efficacy and economics of ozonation. The examples below serve to illustrate some of these studies and conclusions.

4.1 FRUITS AND VEGETABLES

Several controlled studies have been reported in the food science literature relating to the evaluation of the treatment of fruits and vegetables with ozonated water. Kondo et al (1989) observed greater than 90% reduction of total bacterial counts upon treatment of Chinese cabbages with ozonated water (2.3 mg/L) for 60 minutes. Treatment of wash water used in the processing of carrots has been reported to provide 3 log reductions of bacteria (Williams et al 1995). Barth et al (1995) evaluated ozone exposure for the prevention of fungal decay on thornless blackberries. The fruit was harvested and stored for 12 days at 2 deg. C in 0.0, 0.1 and 0.3 ppm ozone, then evaluated for fungal decay (Botrytis cinerea), anthocyanines, color and peroxidase activity. Ozone storage uppressed fungal development for 12 days, while 20% of control fruits showed decay. The treated fruit did not show observable injury or defects. Sarig et al (1996) showed that ozone at low dosages (0.1 mg/g fruit) for 20 minutes, reduced the levels of fungi yeasts and bacteria on grapes, but that higher doses caused some fruit damage.

4.2 POULTRY 

The poultry processing industry is a large volume consumer of water. The potential for reuse of poultry processing water represents an attractive economic benefit to the industry. In 1996 the USDA approved the use of ozonation for washing of poultry carcasses (provided that the ozone did not come into direct contact with the product). Studies by Chang and Sheldon (1989) reported that a combination of screening, diatomaceous earth filtration, and ozonation yielded the highest quality of water with total microbial loads (total coliforms, E. coli and salmonella reduced by 99%). A subsequent study, Chang and Sheldon (1989) found no significant differences in measures of carcass quality including skin color, taste or shelf life using recycled, ozone-treated water as opposed to fresh makeup water. The investigators further reported that a 2.7 log reduction in total plate count was observed in the recycled water stream. The results of this study showed that for a typical broiler processing plant (240,000 broilers/day) the savings resulting from chiller water reuse would equate to 50% reduction in discharges and savings of more than $ 45,000 per year.

4.3 EXTENSION OF FOOD PRODUCT STORAGE LIFE

The following are a sampling of studies directed at the application of gaseous ozone in food Storage facilities.

A 1980 study (Gabriel.yants.) showed that cheese stored with periodic ozonation prevented mold growth for 4 months while controls showed mold growth as soon as 1 month.

Japanese researchers indicated good results in the treatment of grains, flour and raw noodles with ozone with significant reductions in microbial growth.

Dondo et al (1992) reported that ozone treatment during refrigerated storage stabilized the surface bacteria count on beef and reduced that on fish.

Naitoh (1989) showed that ozone treatment inside a confectionery factory reduced airborne microorganisms over a 1 ‐ 1.5 year period, remarkably. Inhibited bacterial growth and extended the storage life of the product by 7 days.

4.5 AN ALTERNATIVE TO TRADITIONAL SANITIZERS

In the past two decades, the consumption of fresh fruits and vegetables in the U.S. has dramatically increased. In the meantime, the incidence of foodborne illness due to food pathogens, chemicals, and wastewater has greatly increased. This has been drawing significant public and government attention. The number of produce‐associated foodborne disease outbreaks and the number of cases of illness due to food pathogens have significantly increased in recent years (Tauxe et al., 1997). Moreover, losses in the fresh produce industry that are attributable to microbial spoilage between the time of harvest and consumption are estimated to be as high as 30% (Beuchat, 1991). Chlorine is commonly used in the fresh fruit and vegetable industry to improve microbiological quality and control pathogens. However, many research studies have indicated that it is limited in its ability to kill bacteria on fruit and vegetable surfaces (Bott, 1991; Cena, 1998; Graham, 1997; Rice et al., 1982; Sapers, 1998). Environmental and health organizations have expressed concerns with traditional sanitizing agents with respect to the formation of by‐products, such as trihalomethanes (THMs) and other chemical residues formed in the wastewater returned to the environment (Anonymous, 1998; Cena, 1998; EPRI, 1997; Graham, 1997). The produce industry is concerned about the possibility of future regulatory constraints on the use of chlorine as a sanitation agent. Large amounts of pesticides have been used annually to control insects on fruits and vegetables (Ong et al., 1995). Current technologies cannot totally destroy the chemical residues on the surface of fruits and vegetables. These chemical residues may react with pesticides to form chemical by‐products. These residues ultimately will be consumed by customers and may, directly and indirectly, affect public health. An accumulation of toxic chemicals in the environment has increased the national focus on the safe use of disinfectants, sanitizers, bleaching agents, and other chemicals in the food processing industry. The produce industry is one of the largest and most important contributors to the world economy. It also generates billions of gallons of wastewater annually, with very high concentrations of biochemical oxygen demand (BOD) and chemical residues each year in the U.S. These wastewaters have been linked to many serious problems such as cancer, fish death, water pollution, psychological and physiological diseases, and ecosystem damage. Moreover, the produce industry is paying heavy charges and surcharges for discharging wastewater into public water and wastewater treatment systems (Carawan, 1999). In response to the public concerns about food safety, the President of the United States and Congress issued a new federal initiative in 1997—the President’s Food Safety Initiative—to improve the nation’s food safety system and our environment. One of the approaches to improve food safety is to identify an alternative sanitizer to replace traditional sanitizing agents which can also be used to treat or recycle food processing wastewater. Research and commercial applications have indicated that ozone can replace chlorine with more benefits. In 1997, ozone was self‐affirmed as Generally Recognized As Safe (GRAS) as a disinfectant for foods by an independent panel of experts sponsored by EPRI (Graham, 1997). This self‐affirmation was timely for the produce industry in light of the President’s Fruit and Vegetable Safety Initiative. The produce industry is very interested in the use of ozone and would like to know how, when, and where to apply it.

  1.  POTENTIAL OF OZONE

The potential utility of ozone in the produce industry depends on the fact that as an oxidizing agent, it is 1.5 times stronger than chlorine and is effective over a much wider spectrum of microorganisms than chlorine and other disinfectants. Ozone kills bacteria such as Escherichia coli, Listeria, and other food pathogens much faster than traditionally used disinfectants, such as chlorine, and is free of chemical residues (Langlais et al., 1991; Sapers, 1998). Ozone is a high‐energy molecule. Its half-life in the water at room temperature is only 20 min, and it decomposes into simple oxygen with no safety concerns about the consumption of residual ozone in the treated food product (Graham, 1997). It can also be used for recycling water (Anonymous, 1998; Perkins, 1997). Fresh fruits and vegetables are washed first by ozonated water, and the wash water can be recaptured and treated by a combination of ozonation and filtration. The treated wash water is free of bacteria, color, and suspended solids and can be recycled to reduce water usage. Unlike conventional chlorine‐based washing systems, wastewater discharged by an ozonation process is free of chemical residues, a growing concern related to the environment and groundwater pollution (Anonymous, 1998). Ozone can also destroy pesticides and chemical residues, such as chlorinated by‐products (Langlais et al., 1991). Gaseous ozone is a strong sanitation and fumigation agent and can be used to sanitize foods in the storage room and during shipping to prevent bacteria, mold, and yeast on the food surface and to control insects. It can eliminate undesirable flavor produced by bacteria and chemically remove ethylene gas to slow down the ripening process, thus allowing extended distribution (Rice et al., 1982). For decades, it has been known that ozone is an effective disinfectant and sanitizer for the treatment of food products. It is commonly used in Europe for treatment of public water systems and food processing. It is being used in the U.S. for bottled water and has the potential for use in many food processing applications. Numerous documents and studies confirm the benefits of ozone applications in the food industry (Graham, 1997; Rice et al., 1982). Thus, ozone can successfully replace traditional sanitizing agents to control food pathogens. Ozone is triatomic oxygen, a naturally occurring form of oxygen that was first identified in 1840: 3O2 2O3 + heat & light It is partially soluble in water and, like most gases, increases in solubility as the temperature decreases. It is effective in killing microorganisms through oxidation of their cell membranes (Langlais et al., 1991). Ozone has a unique property of autodecomposition and will leave no toxic residues (Neff, 1998). It has an oxidation potential 1.5 times stronger than that of chlorine and has been shown to be effective over a much wider spectrum of microorganisms than chlorine and other disinfectants. Ozone is generated naturally by ultraviolet irradiation from the sun and from lightning. It can be generated commercially by UV lights (at 185 nm) or corona discharge. If a high concentration of ozone is desired, corona discharge is commonly used. There are two types of feed gas—air, generally at a concentration of 1–3% (w/w), and oxygen, generally at 2–12% (w/w) (Pryor, 1998).

Study found Ozone improved health and test scores in schools.

Posted on by Mike

Ever since I learned that a school teacher in Lousiana was having miraculous results using ozone shock treatments late at night (when nobody present) to destroy the harmful molds, viruses, and bacteria in her classroom, I’ve been searching the Internet to see if anyone else has had great results using ozone shock treatments in schools. I know that this has to be kept on the “down-low” today given the different variables at play …… but I felt inspired to search anyway and boy am I glad I did! I found a case where St Louis schools used ozone shock treatments to improve health and grade scores using 2 control groups, schools with ozone and schools without! I was floored! This type of study would never be allowed today, given the fact Intl drug and chemical corps own our politicians and control our media. The results, of course, proved that using ozone increases test scores, attendance, and health. (on page 348 of this NCBI gov archive) I quote:

Ozone in the St. Louis Schools.- After preliminary studies and tests made on a number of persons with ozone concentration many times that for ventilation, ozone machines have been installed in the air ducts of a number of the school buildings of St. Louis. The first machine was installed in the O’Fallon School in 1919. The effects on the comfort and health of teachers and pupils were so marked that in the summer of 1920 ozone machines were installed in thirteen old schools and put in the specifications of three new ones. In most instances, the principals and teachers were not apprised of the change in the ventilation, in order that psychology might not figure in the results. The most beneficial results were noticeable in a few weeks. Teachers volunteered the information that pale and anemic children had gained in weight and that the new ventilation relieved the fatigue of the day’s work. Hundreds of visitors have visited the schools where this ventilation has been installed. To those who are not fully convinced of the merits of ozone in ventilation, an invitation is extended to visit the schools of St. Louis and make such tests as may seem desirable where the facilities for such are so large.- Jour. Am. Soc. of Heat.-Vent. Engineers, January 1922.

Click here to read the entire write-up in the Journal of American Society of Heating and Ventilation Engineers. Remarkable results! The schools using low levels of ozone in the HVAC system reduced sick days by 75% and increased test scores! And guess what? Those great results were simply attained by injecting low levels of ozone (1 ppm) into the air, not performing an “ozone shock treatment” in unoccupied rooms which is much safer and effective at killing mold, viruses, and bacteria. I’ve always known that low levels of ozone similar to those in the mountains (1 ppm) are healthy. People living in the mountains study after study finds are healthier and leaner (easier to lose weight) than people who spend all of their time indoors breathing oxygen-depleted air. I myself use the 10g Cool-Tec machine set at 11 seconds on, 11 minutes off in my home to inject just a little ozone to keep any airborne viruses, bacteria, or nanoparticles of metal from chemtrails in check. (ozone quickly rusts nanometals in the air) It’s been many years since I or anyone in my house have been sick, and I attribute it to the ozone shock treatments and the use of low levels of ozone to keep the air oxygen-rich (and bad guy free). 

The sad truth is that we live in a litigious society. One cannot advocate injecting any ozone into the air. People with asthma can trigger an asthma attack if they breathe ozone (or go to the mountains) and the fact is that asthma is on the rise (an auto-immune disorder caused by toxic overload from vaccines with the insane new vaccine schedule IMO) so no, I am not advocating this for anyone. I am just stating that I do this myself and I am stating that when they did this in St Louis schools 100 years ago, they achieved miraculous results. FWIW. And I am advocating what that teacher is doing in LA, ozone “shock” treatments late at night when nobody is present to create 6-10 ppm to kill surface viruses, bacteria, and molds! The ozone reverts back to oxygen 40 minutes after the shock treatment is over, leaving the air oxygen-rich, clean, sanitized, and “bad guy” free! Of course, health and wellness will improve vs having to breath toxic oxygen-depleted air! Common sense. (not so common today)

Ozone Shock Treatment Increased Attendance and Test Scores at Louisiana Schools

Posted on by Mike

A very smart Lousiana school teacher who was fed up with her school district’s response to a mold problem in her classroom decided to take matters into her own hands. The panels on the roof were constantly being replaced for visible mold growth. She knew the roof leaked and the area above her roof had a serious mold issue that was making her and her students sick. But what could she do? The admin in charge would simply replace the moldy panels without addressing the mold issue causing the mold in the first place. She read that ozone shock treatments (performed in unoccupied areas) killed mold so she decided to give it a shot. She purchased one of our ozone generators (they all come with 24-hour timers) and set it to run every day at 3 AM for one hour. The results were immediate and remarkable. Less sick days. Higher test scores. More alert students. Even the classroom next to hers started seeing improvements in all of those areas, although not as drastic as hers.

I was so inspired by this teachers success that I am going to GIFT 100 ozone generators to the first 100 teachers that call me at 702-956-0856 and agree to take part of a study to prove that ozone shock treatments in schools can improve health, increase attendance, increase test scores, and increase student participation (happier kids – more alert) If you’re a teacher in a school in the south that has mold issues (musty smells) and you feel that it is negatively impacting your students, take matters into your own hands! Set one of our ozone generators near a box fan in your classroom and have it go off at 2-3 AM (first find out the exact time the classroom is cleaned by the janitor to make sure the ozone shock treatment isn’t being performed at that time.) Ozone reverts to oxygen in 40 minutes. Instead of being greeted with musty odors in the morning, students and teachers will be greeted with mountain fresh-smelling air free of mold, viruses, and bacteria! The ozone shock treatment will kill surface bacteria and viruses as well, a bonus.

(PS. If you’d like to speak with this teacher and get further insight on the dramatic results she encountered, I can pass your information on to her – with your own story, situation – and if she has time (you know how it is as a teacher and parent) she’ll get back to you or email you back a response. She just asks that she keep her identity private – not looking for publicity – and would like to be able to continue utilizing ozone to keep herself and her students healthy and overachieving with grades)
What about trying to go through the school district to approve an ozone shock treatment of your musty mold-infested classroom? Good luck. They think ozone is a dangerous, toxic gas and odds are you’ll never get their approval. An alternative is to buy a toxic mold test kit, prove the area has a mold issue, then contact an attorney. Of course, that will end up costing the taxpayers money, but that’s better than allowing your health of the health of your students to suffer. I like my solution better. Use OXYGEN to kill the mold and increase the oxygen – kill surface bacteria and viruses and be done with it! Ozone shock treatments also kill small insects, mites, and parasites. What’s wrong with that?
By the way, I am a firm believer that when we give away 10% of more of our income, especially if we’re blessed and have more than what we need to survive, we’ll be blessed and never want for anything. More important than that, I believe in karma. When I realized that 100 ozone generators could have a positive impact on over 2000 kids and teachers, the idea of giving away 100 ozone generators became a no-brainer. If this works out as good as I believe it will (with documented proof) I plan on expanding this program via a Non Profit in other parts of the USA and who knows, maybe around the world. First things first. Let’s replicate this teacher’s results and document it, and the rest will take care of itself.

Importance of Winter Ozone Shock Treatments.

Posted on by Mike

Here is a simple truth. To remove dust, all one has to do is run the HVAC system 24/7 in the “fan” position and change a MERV 11 filter every four weeks. (Those filters only cost less than $6 each when you BUY THEM BY THE CASE FROM eBay) That takes care of the dust for one year. HVAC systems push over 3000 CFM and filter all of the air in your home through the filter two times an hour. Inside of the HVAC system I recommend a UVC induct system that zaps viruses and bacteria. A 36W SYSTEM only cost around $60. 

That leaves the most critical component, ozone shock treatments to sanitize and neutralize the “bad guys” that cause illness ….dust mites, their droppings, VOC’s and off-gassing, and household chemicals from cleaners, air fresheners, etc. By the way, don’t use air fresheners, especially Febreze! Products like that contain A LONG LIST OF KNOWN CARCINOGENS and asthma, allergy triggers! There are so many indoor air pollutants that just wreak havoc on your immune system. The worst, in my opinion, are the ones like Febreze that claim to “not only remove odors but eliminate them”; cleaning chemicals. How they managed to avoid being sued for false advertising on that famous claim is beyond me. They don’t eliminate ANYTHING and to add insult to injury ADD toxins to the air which reigns hell down on the poor noses of allergy suffers and the most vulnerable among us …small children who breath many more times per minute than adults!

During the winter months, we spend most of the day indoors. The primary health threat besides the off-gassing and chemicals: dust mite feces. You need to kill dust mites (and any mite for that matter) that are eating up the POUNDS OF DEAD SKIN every living person (or pet) in your closed up indoor environment shed each year and defecating up a storm! That dust you see floating around, yeah, you don’t want to know! But know this, if you perform regular (10 times a month) ozone shock treatments for at least 1 hour, that stuff floating around won’t have any biologically active material (bug crap), and your living area will be mite free and believe me, that leads to better health! 

I could write a book on the 100’s of disgusting things that preside in indoor air that lead to respiratory and sinus issues, and guess what? Ozone is the knight in shining armor that slays them all, from VOC’s, molds, chemicals to mite and bug crap, it neutralizes and destroys the bad stuff and then reverts to oxygen. Ozone is usually the missing element in creating a healthy indoor air environment. Why? Misinformation, deliberate and malicious from some different sources, all with an agenda. The EPA and gov ….you have to know regardless of what you may believe …they do not have our health and best interest in mind. They have their agenda and believe me; it’s not to promote good health! (maybe the health of the pharma and chemical companies stock price, lol). Vendors of “indoor air quality” products …they have an agenda as well. Sell filters that will line their pockets with money until the cows come home! How dare I expose the simple truth that their air purifiers are worthless and that a $6 furnace filter will do a VASTLY superior job of removing dust from your indoor environment! How dare I, right? Who am I to interfere with their “hustle.” I could have continued to make six figures selling air purifiers but at the end of the day, if you’re not happy with what you do to earn a living, what’s the point, right? That’s what I think anyway; there’s more to life than making money. 

I genuinely believe in what I’m doing with ozone. My goal when I started was to bring the price down on ozone generators (mission accomplished) and make ozone generators that last longer (mission accomplished) and make them safer (our ozone generators will never be confused for air purifiers …the primary safety issue with ozone generators). Companies like Ecoquest and Alpine get sued all the time from folks that confuse their machines for air purifiers and breath high levels of ozone while they sleep, ending up in the hospital. Our ozone generators do the job, at a very fair price, and excellent customer service. I hope you consider them when you’re gift-giving this holiday season. Family and friends, especially folks with pets or kids, can reap better health and fewer trips to the doctor this winter if they employ the sanitizing power of ozone shock treatments (when nobody is home) this winter.  

How to Kill Mites with Ozone

Posted on by Mike

I stumbled upon a study that found that ozone does kill mites, but you need a high ozone concentration.  Our ozone generators that feature cooler running ozone plates create the highest ozone concentration possible and as such have been used very successfully at killing all types of mites, including the type that burrows under the skin and causes the most problems.  Click here to view the study.

Ozone shock treatments (always performed in unoccupied areas) create ultra-high concentrations of ozone that rupture the membranes of small parasites and insects, like mites.  It doesn’t take lone (20-30 minutes) as this study suggests to get a 100% kill rate. However, ozone will not kill the eggs so you should follow the protocol we outline in our manuals for killing mites. 

We have several articles on how to kill mites with ozone shock treatments. The protocol is basically 3 weeks, two shock treatments a day. If it’s a serious biting mite infestation, we suggest starting with a ‘hot shot” fogging of the residence followed by the ozone. The ozone will break down the pesticide residue so that it won’t harm you PLUS continue killing mites and their eggs when they pop up. Ozone itself can do the job, that’s the nuclear option.

Ozone Shock Treatments. How and why.

Posted on by Mike

Corporate America and the US Gov to some extent love to push expensive, disposable, completely ineffective (at removing the things in the air that can make you sick) HEPA filters down our throats. If you search for “ozone generators” in the search engines, at least half of the top page results will be anti-ozone generator sites or air purifier vendors. They will try to convince you not to buy an ozone generator and instead buy a HEPA air purifier. Why? The answers are obvious. International Corporations can’t make money from a product that doesn’t require a frequently needed not to mention expensive replacement part. Our government hates ozone for a different reason. They have a population control agenda. If everyone owned an ozone generator, they wouldn’t be able to make you sick with their chemtrails, human-made viruses, or keep you from curing your cancer or another disease with ozone, so they try as they may to vilify ozone and convince you that three atoms of oxygen are smog. When I say “they” I mean the EPA and the medical establishment. The truth is that ozone is nature’s cleanser, and nature ONLY creates ozone when human-made pollutants or smoke from fires or volcanic eruptions are present in the atmosphere along with sunlight to break said pollutants down. Nature does this by splitting oxygen atoms when these conditions exist. No pollution, ozone isn’t created. So why then does the EPA call ozone “smog”? Simple. To divert attention away from the Corporate polluters that pay taxes; mother nature doesn’t. Instead of measuring pollution, they measure the cleaner mother nature has created to break down and remove the contamination, and of course, the higher the pollution, the higher the ozone response. Calling ozone smog is disingenuous at best, and overtly fraudulent disinformation if you think about it.

So why is an ozone shock treatment a “MUST DO” for your home? DESTRUCTION OF BIOLOGICALLY ACTIVE FECAL MATER! Before I got into ozone, I sold air purifiers and worked for an environmental engineering firm in Las Vegas that would test the indoor air of folks that became sick. Their insurance companies would hire us to test the air and figure out what was making them sick. Most of those cases dealt with black mold, but guess what else? Fecal matter from mites. All the homes I tested had high amounts of the allergens from the feces of mites. Why? We all shed pounds of dead skin each year, and that’s what the mites eat. And mites poop. They poop a lot. That dust you see when a ray of sun shines in your home is mostly dead skin and mite poop. Over time, that biologically active fecal matter starts to wreak havoc on your immune system, especially if you live in a closed-up home that can’t be aired out. Over the years, the air gets worse and worse until you get sick. Add to the mix molds, bacteria, viruses, parasites, and who knows what from the chemtrails and pollution in our environment. Can HEPA filters remove those things? No. The particles in question that make you sick are too small, and besides, HEPA filters can’t deal with the dust that is constantly being kicked up every time you walk around or sit down; air purifiers don’t move enough air to remove the particles that are continually being kicked up. I explain how to deal with dust in another blog post. So what is the answer? Regular ozone shock treatments are the only answer! Ozone shock treatments are the only way to kill the mites and neutralize their droppings, period.

What is the protocol for a proper ozone shock treatment? You need enough ozone to do the entire structure in one shot; otherwise, the ozone concentration will be too weak to kill mites or neutralize their droppings. You’ll only freshen the air. And you can’t utilize an ozone air purifier; those are low ozone output devices that just make the air smell pleasant and fresh while they’re running, and may be harmful to your lungs in the long haul. We do not advocate breathing ozone, and we only use ozone as a commercial sanitizer to clean the air and rid the air of parasites, mold, viruses, bacteria, VOCs, etc. That’s it.

So how much ozone do you need? 1000 mg/h per 100 sq feet with an ozone generator that does not allow the ozone plate to get too hot. I add that caveat because not all ozone generators are the same. Most vendors sell ozone generators utilizing Chinese stacked transformers that quite frankly get too hot, over 140 degrees to be exact. (if you own one buy a $12 heat sensor and see for yourself). Our ozone plates, on the other hand, stay under 100 degrees because of our “Cool-Tec” designs and our unique ozone transformers and plates. If you choose to utilize a “hot plate” ozone generator, we recommend doubling the ozone concentration. Our tests show that at 140 degrees over 70% of the ozone power is lost to heat.

So now you have enough ozone power, what’s next? You want to use your home HVAC fan to distribute the ozone throughout your home. Leave all of the doors open, open cabinet doors, closet doors, and place your ozone generator under the air return. Our commercial ozone generators shoot ozone straight up at 2400 CFM but if you don’t have one of our units, utilize a box fan and have that facing the air return in the ceiling.

How long does it take to do a proper ozone shock treatment if you have enough ozone power? If you have enough ozone, all it takes is a one-hour shock treatment at a high concentration to kill the “bad guys” in the air that makes you sick. Others will ask you to run their machines 6-12-24 hours because they don’t create high ozone concentrations, but that is not a good idea. Allowing ozone to interact with the substrates in your home for that long is not a good idea. The right approach is to hit it hard, hit it fast, then air it out. If you do that, you will get all of the excellent benefits of an ozone shock treatment without any negative consequences, like breaking down the foam under your carpet or inside your furniture. What is the max amount of time you can shock an area? Our experience suggests six hours with furnished regions, by using the protocol we teach in our manuals, and 12 hours or longer with unfurnished areas.

What if you don’t have an HVAC system? You will need to place several fans around your structure to move the ozone around. Can you go room by room? Yes, but you will not be able to sanitize the air efficiently as some contaminated air will leak into the area that was cleaned and vice versa. You need to do the entire structure at one time to receive the benefits of 100% sanitized air.

After you shock treat your home with ozone, all that is left is to open the windows to air the space out, then run your HVAC fan in the “on” position 24/7 with a MERV 11 filter to address the dust issues. After a shock treatment, you will have dead mites, dead skin, and neutralized mite and pest droppings you want to eliminate from your indoor air. The ONLY way to do that is by running your HVAC fan in the on position 24/7 and changing the MERV 11 filter ever three weeks. (Yes, it will need it – will turn black – but better them than your lungs!) I have meters that measure the amount of dust in the air and believe me, your HVAC fan is 3000 CFM vs. 150 for an air purifier, and you get much lower dust levels running your HVAC fan than placing a $1000 air purifier in every room. The reason is simple. Air purifiers do not churn the air and can only remove the dust immediately near the device. Total waste of money. Ineffective.

I hope this clears the air on ozone generators and exposes HEPA air purifiers and our governments’ “ozone smog” lies for what they are, disinformation. The truth shall set you free, free of illness caused by contaminated indoor air, and free from the lies that seek to keep you a slave to allergy medications, HEPA filters, and Corporate greed.