How Ozone Works
TriStrata ozone systems utilize oxygen molecules from the air (O2) and pass them through a corona field, splitting them into single atoms of oxygen (O1). These atoms combine with an O2 molecule to form a molecule of O3, ozone. Ozone is one of nature’s most powerful oxidizers. Through a process called lysis, ozone penetrates, collapses and destroys the cell walls of micro-organisms—on food, on surfaces and in the air. This ozone quickly turns back into oxygen, leaving no harmful byproducts or residuals.
Chemical-Free and Multifunctional
Ozone can provide effective multifunctional food safety and quality interventions without the drawbacks of other alternatives. Ozone leaves no harmful byproducts or residuals, and is safe for wastewater systems. Generated on site, it reduces or limits the need to store, use and dispose of harsh chemicals. Significantly, bacteria cannot build up a resistance to ozone, making it an extremely efficacious long-term solution.
Extremely Effective and
Ozone is a powerful, environmentally friendly disinfectant approved as safe and effective in food safety interventions by the FDA, USDA, FSIS, EPA and others. It also meets OSHA guidelines for commercial use, which means it's safe for you and your employees.
TRISTRATA R&D Center: Where the Science of Ozone Is Put to Work
The TriStrata R&D Center validates the efficacy of ozone applications in both controlled and real-world settings, so customers can rest assured that results are accurate and actionable. TriStrata is proactive in the development and evaluation of new technologies to meet food safety regulations. Leading these efforts for TriStrata are some of the foremost experts in the industry, among them, the esteemed Dr. Peggy Cook.
Dr. Peggy Cook, Ph.D., CFS
Chief Science Officer
Dr. Cook holds a Ph. D. in microbiology from the University of Arkansas, is certified by the Institute of Food Technologists as a Certified Food Scientist and has led breakthrough food safety initiatives for some of the most respected companies in the industry. Dr. Cook was Director of Tyson Food’s Food Safety and Research Laboratory, prior to joining Safe Foods Corporation as Executive Vice President, where she ran its research and development divisions, including MCA Laboratory Services, Engineering, and Information Technology Services. More recently, she worked for the Institute of Environmental Health Laboratory and Consulting Group, Inc., was a part of Cargill’s Food Safety and Regulatory Department and holds food safety patents. Dr. Cook is a past and present member of the National Advisory Committee for Microbiological Criteria for Foods (NACMCF) USDA/FSIS in Washington, DC. The purpose of the Committee is to provide impartial, scientific advice, and/or peer reviews to federal food safety agencies for use in the development of an integrated national food safety systems approach that assures the safety of domestic, imported, and exported foods Dr. Cook now oversees science for TriStrata Group, including the R&D Center.
Dr. Geetha Phillips, DVM, Ph.D.
Science and Regulatory Affairs, Senior Scientist
Dr. Phillips earned her Doctor of Veterinary Medicine (DVM) from Kerala Veterinary and Animal Sciences University and her Ph.D. in Poultry Science from the University of Arkansas, where she instructed undergraduates and graduate students, as well as poultry industry professionals. She was also actively involved in conducting research in areas of food microbiology and poultry processing, leading to publication of peer reviewed journal articles. In all, Dr. Phillips brings to TriStrata more than 20 years of academic and field experience.
Senior Field Application Engineer
George earned his stripes with the U.S. Navy as an Engineman First Class; service, loyalty and leadership are at his core. At TriStrata since 2005, he began in the field helping customers at their facilities, face-to-face, getting to know them and their most critical needs. He has been instrumental in developing ozone applications for produce storage and continuous cleaning of belts and equipment. Not surprisingly, George quickly rose through the ranks and took the lead, building our nationwide team of field technicians, which is the only full-time, in-house team of its kind today.
Senior Field Application Engineer
Joe earned his bachelor’s degree in agricultural management from California Polytechnic State University, and for decades has been putting it to good use, helping food processors defend against pathogens with the latest, most advanced technologies. At Tyson Foods, Joe was an instrumental Process Improvement Engineer patenting a new food processing machine. For more than a decade, he oversaw engineering for Safe Foods Corporate, as their Director of Engineering obtaining patents for his designs. Today, Joe is a Senior Application Engineer for TriStrata.