O3D2 is used in the product fumigation chamber, to clean the food before packaging for transport. It uses ozone and UVC light, removing about 99% of the pathogens during the fully automated process. This can be used in conjunction with traditional fumigation techniques such as ethylene dibromide, which is effective against the stages of certain fruit flies and maggots.
Fresh water is used extensively to rinse the food of physical and microbiological contaminants. The waste water cannot be reused directly because of cross-infection and so it must be recycled.
O3D2 injects ozone into the waste water as well as irradiates with UVC, after it has left the food, inactivating organic matter.
The aqueous ozone can then be used as a very effective non-thermal disinfectant. Surprisingly, one study showed customers more likely to purchase 25 day-old packaged salad after pre-treatment with ozone and small quantities of chlorine based disinfectants, than 4 day old salad treated with chlorine alone.
Alternatively the ozone can be removed, resulting in plain fresh water.
This can have a dramatic impact on farms wishing to reduce their water consumption, or dependency on tankers delivering clean water.
In a closed environment such as a locked room, boxes and materials used for packaging are prepared by O3D2 so that pathogens are not propagated there.
Unlike chemical disinfectants such as sodium hypochlorite, O3D2 does not affect the food taste, smell nor texture. It only uses renewable resources, electricity and air, and leaves no run-off into the environment.