What is ozone?

All you need to know about ozone, how it works and why it has such a powerful bactericidal action.

Ozone is a natural gas – the same released during thunderstorms!

It has a very strong oxidizing power that can disinfect and sterilize air, water and all surfaces with which it comes into contact: in a short time, it can degrade any pollutants, destroy smoke and odors, eliminate mites, viruses, insects, bacteria, spores and molds in a completely natural way, without the use of detergents and without releasing pollutants that are hazardous to the environment or to humans (in line with the provisions governing ISO 14000 Environmental Certification). As bactericide, ozone is more reactive than chlorine, given that its viruses and bacteria destruction percentage is greater than 99.98%.

As it is well known, ozone (oxygen in allotropic state) is an unstable gas composed of trivalent oxygen (O3), which occurs naturally in the atmosphere by irradiation of ultraviolet sun rays or by electrical discharges occurring during storms. In the mountains, it is present in greater concentrations, which can be perceived by humans through feeling fresh and clean air. Ozone (O3) is, therefore, a natural gas that leaves no trace or chemical residue. Its highly oxidizing power and natural tendency to return to oxygen (O2) make it a product with high potential in many applications for the treatment of air and water, and in food industry processes.

Chemical properties

The ozone chemical formula is O3. The ozone is a gas with a sharp, penetrating, though colorless odor. In nature, (after fluoride), it is the element with the greater oxidizing power, that is, equal to 2.07 V. By way of comparison, chloride’s oxidizing power is 1.36 V, and, therefore, much lower than that of ozone. The ozone molecular weight is 48 g/mol; at the pressure of 1 atm, it reaches its melting point at -192.5°C and a boiling point at 111.9°C. It is an unstable gas which naturally converts back into oxygen, and, therefore, must be produced at the time of use.


  • Reduction of harmful emissions in production facilities (ISO 14000; EMAS)

  • improvement and streamlining of HACCP systems and Legislative Decree no. 81 of 09/04/2008

  • replacement of chemicals necessary to meet the hygienic standards of production facilities

  • safety guarantee for operators assigned to meeting hygiene standards

  • extension of foods’ shelf-life

  • reduction in water consumption

  • riduzione dei costi energetici per la produzione d’acqua calda e/o vapore per la sanificazione delle superfici (l’O3 si impiega con acqua fredda)

  • reduction of energy costs for the production of hot water and/or steam used to sanitize surfaces (O3 is used with cold water)

  • reduction of costs for the purchase of products for the sanitation of environments

  • reduction of time and labor required to perform the sanitization of working environments

  • total elimination of chemical residues from surfaces and in production and processing environments

  • increased yield of purifiers and consequent reduction in waste water disposal costs

  • guaranteed inactivation of bacteria, molds and yeasts from surfaces and interior areas (such as ceilings) that are difficult to reach with other systems

  • elimination of unwanted odors from environments, even in the presence of people and during working hours (e.g., smoke)

OZOSì – The preferred safe system

After use

Immediately after using OZOSÌ, the environment is fully accessible, thanks to catalyzation, and sanitized; air and surfaces are disinfected and sanitized. Odors too are also eliminated; indeed, particles are naturally decomposed and replaced by pure oxygen.


In 1982, ozone was internationally recognized by the US Food and Drugs Administration as a “safe gas” for food use.  Indeed, low concentrations and short contact times are sufficient to destroy or inactivate bacteria, molds, yeasts, parasites and viruses. 

One of the challenges of the third millennium is “microbiological safety” and our daily life is fraught with risks we generally underestimate and ignore. 

In our applications, ozone is produced with technologically advanced systems that can replicate what happens in nature. In addition, we use innovative systems for measuring, controlling and catalyzing (conversion into oxygen) ozone.

Reference Statutory Provisions

  • Legislative Decree no. 81 of 09/04/2008 (Annex IV)
Obligations of the employer to ensure adequate hygienic conditions at the workplace;

  • APermanent Agreement between State-Regions and the autonomous provinces of Trento and Bolzano, dated 7 February 2013
. Operating procedure for the assessment and management of risks related to the hygiene of air treatment systems

  • Technical Regulations UNI 11425 09/2011
Controlled contamination ventilation and air conditioning systems (VCCC) for operating theaters;

  • Technical Regulations UNI 11425 09/2011
Controlled contamination ventilation and air conditioning systems (VCCC) for operating theaters;

  • Directive 2002/3/EC 12/02//2002: Relating to ozone in the air

  • Directive 2008/50/EC 21/05//2008: Relating to ambient air quality and for cleaner air in Europe

  • Technical coordination for safety in the workplace of the Regions and Autonomous Provinces (in
cooperation with ISPESL) 01/06/2006: Microclimate, ventilation and lighting in workplaces

  •  Directive 2003/40/EC: Use of ozone for the treatment of mineral waters

  • Technical Regulations UNI 10637 05/2006: Requirements for circulating plants for treatment and disinfection of swimming pools


  • 1110 μg/m3 8-hour average concentration for the protection of human health

  • 180 μg/m3 hourly “attention” concentration

  • 200 μg/m3 hourly concentration not be reached more than once a month

  • 360 μg/m3 hourly “alarm” concentration

The Ministry of Health recognizes ozone as a “natural measure to sterilize environments contaminated by bacteria, viruses, spores, etc.”. Likewise, the US Food and Drugs Administration, a very strict US government agency that deals with the regulation of food and pharmaceutical products, deems ozone to be a safe agent (GRAS). Ozone can be used with confidence in any confined environment because it is neither flammable nor explosive; moreover, all OZOSÌ patented systems have been certified and registered by the University of Padua.

Certifications filed with the Ministry of Health

In-vitro tests on nascent oxygen inactivating power against pathogenic enterobacteria and absence of genetic mutations
“Federico II” University of Naples 

Verification tests of the sterilizing properties on E. coli – Staphylococcus aureus – PS. Pseudomonas aeruginosa, and Streptococcus durans bacterial colonies

University of Parma, Institute of Microbiology
, Istituto Microbiologia

Salmonella-listeria monocytogenes decontamination test on flat surfaces of equipment used for meat processing

University of Udine - Department of Food Science, Prot. 219/94

Study on the elimination of bacterial loads and odors inside hotel rooms and vehicles
University of Padova