Scientific research


Italy – Ministry of health

The Ministry of Health with protocol of July 31, 1996 No. 24482, recognized the use of ozone in the treatment of air and water, as a natural aid for the sterilization of environments contaminated by bacteria, viruses, spores, molds and mites (The extract of this creation to the protocol of July 31, 1996, was published in an official document on the website – Ministry of Health – with publication no. 1514 on page 7).


In Europe, the use of ozone for food purposes was introduced in 2003 for disinfection and sterilization during water bottling processes. In fact, Directive 2003/40 / EC of the EFSA Commission of 16 May 2003 determined the list, the concentration limits and the labeling indications for the components of mineral and spring waters.


The National Organic Program (NOP), i.e. the new regulation for organic agriculture in the United States, issued by the USDA, the State Department of Agriculture, has approved Ozone as an active ingredient for sanitizing surfaces (plastics and stainless steel) in direct contact with food without the need for rinsing and without any chemical residue.


The FDA (Food and Drug Administration) – the US government agency for the regulation of food and pharmaceutical products – and the EPA (Environmental Protection Agency) – the United States Environmental Protection Agency – admit the use of Ozone as an antimicrobial agent in the gas phase or in an aqueous solution in the production processes of meat, eggs, fish, cheeses, fruit and vegetables. In particular, it recognizes Ozone as a GRAS (Generally Recognized As Safe) element, that is, as a secondary food additive safe for human health.

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