Ozone, a natural derivative of oxygen, is the industry’s best solution to effective chemical-free fresh produce disinfection and cold storage, according to ozone application specialist, Paul White.

White, president and Ceo of US-based ozone solution provider Novazone Inc. presented the benefits of Ozone to delegates at the Chilean fruit producers’ association (Fedefruta)’s conference in Santiago earlier this month.

“Using ozone for storage, disinfection and surface sanitization, fruits and vegetables can have fewer food-borne pathogens, experience less decay and have longer shelf life for retailers and consumers – all without the use of potentially harmful chemicals such as fungicides and oxidizers like chlorine compounds,” said White.

The increase in marketable produce gives rise to considerable cost-savings. But there are wider social implications attached to the use of disinfectants, White explained.

“All around the world the number of food-borne contaminants has continued to rise largely due to increased exposure risks associated with today’s complex, global produce distribution infrastructure,” he said.

“Since the desire to consume produce year round is not going away, the question for the industry is how to provide safe and fresh fruits and vegetables without the use of chemicals that are increasingly being found to be harmful to health and the environment.”

Novazone’s technology has already been endorsed in the US by retailers such as Safeway, and major fruit packers such as Oregon-based cherry exporter, Orchard View Farms that have implemented its ozone-based solutions.

Novazone has enlisted representation from Chilean firm Techpro and White has additional markets in sight: “Europe, and the UK especially, is really leading the way in removing chemicals from the pre and post harvest treatment of food. They want organic quality but at traditional prices, availability and quality. Many UK buyers have already banned the use of chlorine and others are keen to follow.”