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.

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.

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 R&D Center

Rob Baker, M.Sc
Director of Technical Services

Rob is a highly regarded food safety expert with more than two decades of experience. Rob came to TriStrata from Safe Foods Corp., where he led research and development, as well as technical services. Prior to that he performed a number of leadership roles for Tyson Foods, serving for more than a decade as the multinational corporation’s Quality Assurance Manager, Assistant Plant Manager, and General Production Manager, respectively. In addition, Rob has authored and published several articles in the International Journal of Poultry Science, as well as American Society of Microbiology’s journal and holds patents to various food science technologies.  Rob earned a Bachelor of Science degree and Master of Science degree from Bethel University.

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.

George Briggs
Senior 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, OEM trained field service team of its kind today.

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 a Senior Application 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.