Ozone technology may keep foods fresher, longer

Food preservation company Purfresh uses ozone to address global food shortages, tackle salmonella outbreaks, and lengthen organics' shelf life

By Dan Fost

Photo courtesy of Purfresh

Each year, $7.5 trillion worth of food is moved around the planet, and 30 percent of it spoils before it ever gets to market. But more than edibles is wasted along the way—all the water and energy used to grow and transport the food also goes down the drain. If goods could be kept fresh and healthy for longer periods of time, famines and rice riots could become a thing of the past. The price of food might drop as more of it becomes available. And if a natural preservative were introduced that didn’t compromise organically produced food, Mother Nature would profit all the more.
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