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.
