In cattle-breeding, quality animals are bred in very small areas. Providing air to the stables for breeding pigs and sows during the PRRS ( Porcine Reproductive Respiratory Syndrome ) virus infection and foot-and-mouth disease infection, acquires a completely new quality with the use of UVC chambers.
The use of ozone as an anti-microbe agent in cold stores and controlled atmosphere of the objects has many advantages. Ozone efficiently destroys all pathogens ( including moulds and fungi which can quickly destroy food products in a cold store ) and it leaves no harmful residues on food.
Ozone will considerably reduce ripening, by controlling the ethylene level. The gas ozone can be easily added into the air circulation system of the plant of any size and it can be efficiently surveyed and dosed into any area.
The gas ozone has the following advantages:
- The reduced food spoilage by micro-organisms ( including spores )
- The reduced cross-contamination from immediate surroundings
- Controls the ethylene level
- Reduces spoilage
- Extends shelf life
- Reduces odours
- Controls the bio-film
- Reduces / eliminates the use of fumigants