The Power of Ozone - How it 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. Ozone quickly turns back into oxygen, leaving no harmful byproducts or residuals.

TRISTRATA R&D Center: Where the Science of Ozone Is Put to Work

The TriStrata R&D Center in Springdale Arkansas 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 applications to meet food safety regulations. Leading these efforts for TriStrata is the esteemed Dr. Peggy Cook.

Peggy Cook, Ph.D., CFS
Chief Scientific 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 Efficacy Research Center.

Ann Woo-Ming, Ph.D.

Dr. Woo-Ming received her M.Sc. and Ph.D in Poultry Science from the University of Arkansas with the focus of her work being pre and post-harvest intervention strategies utilizing natural compounds or probiotics to reduce foodborne pathogens. Over her career she has worked for Sara Lee Foods, ConAgra and most recently Cargill. In her role as Food Safety Analyst at Cargill she evaluated microbiological data and process information to provide actionable reports in order to minimize food safety risks. Ann holds certifications in HACCP, FSPCA Preventive Controls for Human Food and Microbial Challenge Testing for Foods. Ann will be part of the TriStrata team researching methods to improve the efficacy of ozone in poultry processing facilities.

Kara Stewart
Research and Development Scientist

As a Research and Development Scientist at TriStrata, Kara is charged with ensuring that our food safety best practices are always on the cutting edge. Kara launched her career at Cargill as an intern and, upon graduation, was promptly has hired as a Food, Safety, Quality, and Regulatory (FSQR) Associate in Cargill’s Turkey and Cooked Meats Division. Six months later she was promoted to FSQR Supervisor. Kara went on to become Cargill Protein Group’ s Quality Superintendent and, most recently, Food Safety Superintendent. Kara earned her bachelor’s degree from Kansas State University, with a major in Animal Science and minor in Food Science. She also held internships at Indiana Packers Corp. and USDA-APHIS.

Tod Cunningham
Senior Data Analyst

Tod, a Senior Data Analyst at TriStrata, has been harnessing the power of data for nearly two decades. Most recently, Tod was at goTRG, where he managed data/analytics programs for Walmart, Target, and Amazon. Before that, Tod called Walmart home, where he ascended through a variety positions, among them: Senior Programmer Analyst for the Global Tax Team, Project Leader for Shared Services, Analytic Reporting Manager (Latin America) for the Ethics and Compliance Department, and Senior Data Analyst for the U.S. Benefits Department. Tod also was a programmer/analyst at Arkansas’ Department of Parks and Tourism. Tod graduated from Arkansas Tech University with a bachelor’s degree in Computer Information Science.

George Briggs
Product Planning Manager

George earned his military stripes with the U.S. Navy as an Engineman First Class. He earned his food industry stripes climbing over apple bins testing airflow and ozone levels.  At TriStrata since 2005, he began in the field helping customers at their facilities, understanding their most critical issues and figuring out how to solve them. He has been instrumental in developing ozone applications for produce storage and continuous cleaning of belts and equipment. Service, loyalty and leadership are at his core.

Wendell Pells
Senior Application Engineer

Wendell brings more than 40 years of experience to TriStrata, where he has served as Engineering Manager and subsequently as Senior Application Engineer since 2009. Wendell was a Senior Process Research Chemist for Dow Chemical Co., then General Manager with International Technology Corp. and then Director of Operations for OHM Corp, a national leader in technology-based, waste remediation services. He also was Vice President of Engineering at CerOx Corp., a startup that advanced the use of electrochemistry in organic oxidation; and Operations Manager at Lintelle Engineering, whose clients included TriStrata Group. Wendell holds a bachelor’s of science degree in chemistry from Brigham Young University, and continued his graduate studies at University of California/Berkley.

Joe Rheingans
R&D 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 an R&D Engineer for TriStrata.


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
Environmentally Friendly

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.