Make sure that there are no people and / or animals in the room
It is recommended to ventilate the room before allowing access (O3 <0.1 ppm)
EUROPEAN COMMUNITY – The use of ozone for food purposes was introduced in 2003, for disinfection and sterilization during water bottling processes. In fact, the Directive 2003/40 / EC of the EFSA commission of 26 May 2003 determined the list, the concentration limits and the labeling indications for the components of mineral waters, as well as the conditions of use of the air enriched with ozone for the treatment of natural mineral waters and spring waters.
ITALY – The Ministry of Health with protocol of July 21, 1996 No. 24482, recognized the use of ozone in the treatment of air and water, as a natural aid for the sterilization of environments contaminated by bacteria, viruses, spores, molds and mites.