The production of ozone in nature involves a power source – either sunlight or electricity – which acts to break apart oxygen atoms and cause a third oxygen atom to form. Once that happens O2 becomes O3. As the O3 gas is infused into water it becomes known as aqueous (water) ozone – which we prefer to call “ozone ewater”.
Ozone in water has been used for more than one hundred years to disinfect drinking water, and is used by municipalities across the country for water purification today. In recent decades it has become an important, chlorine-free way to keep pool water sanitary. Since 2001, the USDA and FDA have approved aqueous ozone for washing food that will be eaten raw – fruits, vegetables – as well as raw meats – pork, poultry, beef, fish – to ensure safety, as well as for the sanitizing of food processing work surfaces.
An improvement to aqueous ozone is stabilized aqueous ozone, which dramatically extends the value of the product. See the next section.