2.5 year-old ozone!
No mold with my raspberries, please!
No mold with my raspberries, please!
Before now, ozone would break down from an intact state into oxygen in a matter of minutes to only a few hours, depending on the environment.
Ozone generated and produced into our product Ozonate in February of 2021 has been preserved for two and half years.
The presence of ozone after two and a half years in Ozonate has been shown through different testing methods and conducted multiple times.
No mold with my raspberries, please!
No mold with my raspberries, please!
No mold with my raspberries, please!
In a test performed in Onza’s lab, raspberries were kept in sealed bags at room temperature for 21 days.
The control samples that contained only raspberries started to show signs of mold by day 5. By the end of the test, there was clearly advanced mold growth in the control samples.
Samples that contained Onza's Ozonate material in the bag showed no signs of mold at all at the end of 21 days.
The images above are the actual test samples. Click on image for larger view.
Foodborne Pathogens
No mold with my raspberries, please!
57 days and still going...
The same test described below titled "99.8%" was repeated, but in this test the spinach was spiked with Staphylococcus Aureus, Pseudomonas Aeruginosa, and pathogenic E. coli O157:H7 strains. After incubation for 24 hours, these organisms were plated to measure the effects of Ozonate on the total populations. Ozonate was able to decrease Staphylococcus Aureus by 92.5%, Pseudomonas Aeruginosa by 96% and pathogenic E. coli 157:H7 by 63%. Testing was conducted by a third-party ISO-17025 accredited food laboratory
57 days and still going...
Minimum Inhibitory Concentration
57 days and still going...
At Stanford University the same Minimum Inhibitory Concentration (MIC) assay described below was performed and showed effective levels of ablation 57 days after the ozone was generated and trapped to form Ozonate!
Historically ozone only lasts for several minutes to a few hours depending on the environment, Onza is still using effective amounts of Ozonate nearly two months after it was produced!
Minimum Inhibitory Concentration
Minimum Inhibitory Concentration
Minimum Inhibitory Concentration
At Stanford University the effectiveness of Ozonate was assessed via Minimum Inhibitory Concentration (MIC) assays.
Ozonate was able to consistently ablate 95% of all E. coli, including from the maximum concentration samples which had an effective concentration that is 32x greater than standard MIC concentrations.
21 Days and Going Strong!
Minimum Inhibitory Concentration
Minimum Inhibitory Concentration
At a third-party ISO-17025 accredited laboratory, the same test described below titled "99.8%" was repeated with Ozonate that had been aged for 21 days. Again, Ozonate was able to kill over 99% of E. coli spiked onto the spinach showing effectiveness after long storage periods.
99.8%
Crystalized Ozone!
Spinach & E. coli
Testing carried out in duplicate by a third-party ISO-17025 accredited food laboratory used bulk spinach obtained from a national organic retailer to inoculate with E. coli for testing. Spinach was sealed in separate bags with dual controls, and Ozonate was tested with and without solubilization. Bags were incubated for 24 hours and then samples were plated to determine the concentration of E. coli present (cfu/gram). Ozonate was able to decrease total plate count as well as E. coli to less than 1% of the spiked control, a >99% kill.
Spinach & E. coli
Crystalized Ozone!
Spinach & E. coli
At Stanford University the first testing of Ozonate was carried out to assess its effectiveness in preserving and extending the shelf-life of food products.
A solution of E. coli was prepared and then deposited onto the leaves of spinach. These leaves were placed into separate beakers with glass test tube filled with test compounds, and placed into a 98.6°F incubator. Samples were assessed visually each day and given a quality rating between 0 - 5. The spinach treated with Ozonate maintained a perfect score of 5 for an astounding 3 days in this hostile environment, all other spinach samples degraded to a level given a score of 0, the poorest visual quality.
Crystalized Ozone!
Crystalized Ozone!
Crystalized Ozone!
Onza's patent pending technology for trapping gases has proven effective by third-party testing, not only trapping gas, but extending the useful life of the trapped gas.
Onza has invented a novel product for enhanced food safety that will disrupt the market. No competing product exists, because we have accomplished something that has never been done before. With the invention of Ozonate, Onza has unlocked the beneficial properties of ozone allowing it to be used whenever and wherever you want, in a solid, controllable and stable form. Ozonate has the potential to replace current sterilization methods, and make use of technology like MAP (Modified Atmosphere Packaging) unnecessary or simply a support system for our product.
The image above is actual Ozonate product. Click on image for larger view.