tag:blogger.com,1999:blog-6271527213708726243.post4425969718345506008..comments2023-10-24T07:38:03.444-04:00Comments on eFoodAlert.com: Ozone Treatment to Kill Bacteria in Produce - Hope or Hype?Phyllis Ehttp://www.blogger.com/profile/18426014057471290677noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6271527213708726243.post-57774643364200850502011-11-05T19:39:10.665-04:002011-11-05T19:39:10.665-04:00There is a lot of comment on ozonated water, but w...There is a lot of comment on ozonated water, but what about air-borne ozone that kills bacteria and pathogens? That is not even mentioned here and is the best way to circulate the oxidizer, thinner than water that is for sure, and easier to apply killing more pathogens than water?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6271527213708726243.post-40982638580397126642009-01-02T22:22:00.000-05:002009-01-02T22:22:00.000-05:00Hi Mr. Costa,How can HClO not produce any hypochlo...Hi Mr. Costa,<BR/><BR/>How can HClO not produce any hypochlorite (OCl-) if the ambient pH is 6-8--which is typical in these disinfectant applications? The pKa of HClO is 7.5 at 25C. This means that at a pH of 7.5 50% of the HClO will be HClO and the remaining 50%: ClO- (hypo). Can you help me understand the chemical basis of your assertion that HClO "contains no hypo". Thank you! RBGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6271527213708726243.post-16696011034659453242007-12-26T00:07:00.000-05:002007-12-26T00:07:00.000-05:00Hi Phyllis:I enjoyed your article about ozone. O3 ...Hi Phyllis:<BR/><BR/>I enjoyed your article about ozone. O3 technology has deepened with the advent of advanced oxidation and the use of UV light and catalysts. Some very interesting applications are coming forward. I have experience with O3 in water purification and I have a good understanding of the limitations in food safety, which there are. It is a poisonous gas, not particularly soluble in Anonymousnoreply@blogger.com