Biosecurity for Food

We are here to help secure the food chain from farm to table
It’s a regulatory, health, and operational efficiency problem.

According to the CDC, about 48 million people in the U.S. (1 in 6) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases. The major shift from responding to foodborne illness to preventing it is captured in the FDA’s Food Safety Modernization Act (FSMA). The act also indirectly impacts the 30% of the one trillion dollars in global food wastage that is lost somewhere in the food supply chain.

Crops are invariably treated with pesticides and fungicides, and it is a major challenge to remove these without altering the taste, texture, or appearance of the food. In fact it has been found that a common disinfectant, sodium hypochlorite, reacts with them to create additional hazardous byproducts.

Even in a cold chain, pathogens are still able to reproduce and so it is critical to ensure the food and its container are sanitized, and the shipping container is also free from pathogens, both at the start of its journey as well as throughout its typically 1,500 mile journey which is the US average.

Shipping container

Once visible matter has been physically removed, O3D2 uses ozone and high-energy ultraviolet light (UVC) to inactivate pathogens on the interior surfaces. This process lasts a few minutes until the AI determines that the pathogens have been neutralized. The exact duration is influenced by many factors, but the AI ensures a consistent outcome.

Resuming Operations
After the shipping container has been decontaminated, there are two options.

  1. If there is time pressure to resume operations, use O3D2 to quickly convert the unused ozone back into oxygen so that the container is safe to re-enter. This process is referred to as automatic ozone destruction.
  2. If the process is less time-sensitive, or if the container will not be used immediately, simply keep the container sealed with the ozone continuing to act, while slowly decaying back into oxygen.

In Transit
O3D2 delivers microdoses of ozone to inhibit microbial growth whilst avoiding affecting the product in transit, which could last weeks.





How does O3D2 use AI?

O3D2 uses AI to continuously sense the environment and make instant decisions that result in cleaner outcomes, in less time, without damaging the assets its trying to keep clean in a careful balancing act.

How does O3D2 produce ozone?

It uses high-voltage electron ionization to split diatomic oxygen into ions, which combine with O2 to produce triatomic oxygen, O3. The process is more efficient with drier input air, and even better when coupled with an oxygen concentrator.

What kind of UV light does O3D2 produce?

It produces high-energy UVC light, in the 254-280 nm range of wavelengths which is known to disinfect

How does ozone decontaminate?

Triatomic oxygen is a highly reactive gas. Each molecule readily oxidizes various elements of organic material. For example, it cause bacterial membranes to rupture, rendering them inert. For viruses, ozone causes peroxidation of the infected cells and also damages the viral capsid.

Which pathogens can O3D2 destroy?

Bacteria, viruses, fungi, mold and spores. Each pathogen reacts differently to ozone and UVC, meaning different concentrations and contact time.

Is ozone safe?

Yes, it is FDA approved for use in decontamination with OSHA guidelines for concentrations and exposure time, and 0.1 ppm is considered safe for humans. O3D2 constantly monitors the air to assess when it is safe to re-enter.

What happens to the unspent ozone?

It naturally degrades back into regular oxygen. This can take minutes to hours depending on many factors including whether it is airborne or dissolved in water, temperature and humidity. For safety, O3D2 measures the concentration of ozone until it is safe. Catalytic destructors accelerate the process.

What are some examples of recalls?

Dec 2020, 8,492,832 lbs of Tyson frozen ready-to-eat chicken products due to potential listeria contamination (link)

Mar 2019, 78,164 lbs of Butterball’s turkey products due to possible Salmonella Schwarzengrund contamination (link)

2011, 33 died, 147 infected in 29 states from cantaloupes that were “contaminated in the farm’s packing house because of dirty water on the floor” and that “packing and storage facilities” helped to spread the listeria from Aug to Oct 2011 (link)

More at FDA’s recall website and this summary site.