You Generaly Can't See Them!!! Invisible contamination !!! Clean appearance

"A range of different viruses can cause food poisoning/foodborne infection, and infection can result in a myriad of symptoms, ranging from mild, acute disease to chronic, debilitating disease and even death. "

"Foodborne pathogens cause acute and chronic health outcomes of very different durations, severity and mortality, resulting in high costs and burdens to society. The issues of food safety and food poisoning are being increasingly emphasised, particularly in developed countries. Infection/contamination with many agents i.e., bacterial, parasitic and viral entities can result in foodborne illness." Source

Federal health agencies are tracking a major multistate outbreak of the intestinal parasite Cyclospora linked to contaminated fresh produce, alongside ongoing monitoring of bacterial outbreaks like E. coli and Salmonella. Source

Parasite Outbreak Linked to Lettuce Is Making People Sick Source

Thousands have gotten sick from a parasite linked to fresh produce. Source

Parasites and Bacteria That Could Be Hiding in Your Foods
Click links for more

E. coli

Giardia

Tapeworm

Toxoplasma gondii

Ascaris

Cryptosporidium

Campylobacter A common germ in poultry that leads to bad stomach pain and watery diarrhea

Cooking does not always destroy all viruses, bacteria, and parasites

What Survives Cooking?

"Bacterial Spores: Certain bacteria, like Bacillus cereus or Clostridium botulinum, form tough outer cells called spores. These spores can survive high boiling temperatures and grow into active bacteria once the food cools down. "

"Heat-Stable Toxins: Some bacteria (such as Staphylococcus aureus or Bacillus cereus) release poisonous chemicals into food before it is cooked. Even if heat kills the live bacteria, these leftover toxins can still make you sick "

Resilient Parasites: While standard cooking kills most parasites, some cysts or resilient strains (like certain water-borne or produce-borne pathogens) require precise, high internal temperatures (such as 70°C / 158°F or above) to be fully eliminated.

"Pork: Can harbor Taenia solium (pork tapeworm) and Trichinella spiralis roundworms when eaten raw or undercooked."

"Freshwater Fish and Sushi: Raw or undercooked fish—especially freshwater varieties, salmon, and squid—frequently carry roundworms like Anisakis or flatworms (Opisthorchiidae)"

"Raw Fruits and Vegetables: Leafy greens (such as lettuce and spinach), unwashed berries, and root vegetables are top global sources of protozoa and worms like Toxoplasma gondii, Giardia, and Cryptosporidium due to contaminated soil or irrigation water" Prevention

"Undercooked Beef and Game: Can transmit Toxoplasma gondii and beef tapeworms (Taenia saginata)." Prevention

"Unpasteurized Dairy and Juices: Milk and ciders that bypass pasteurization can carry infectious protozoan cysts" Prevention

"Most foodborne outbreaks that spread across multiple states are caused by Campylobacter, E. coli, Listeria, and Salmonella".
CDC typically coordinates between 17 and 36 investigations of foodborne illnesses involving multiple states each week.

‘Explosive diarrhoea’outbreak grips US (this is not a political announcement:)
: how researchers are hunting its source,Cases have hit record levels, and scientists are racing to pinpoint where these parasites entered the food supply.

Eating raw or undercooked chicken can expose you to harmful bacteria and parasites that cause painful and dangerous food poisoning Prevention

So Much Suffering. Such a Simple, Low-Cost Prevention.

The Pictures carry alot of Extra information

🫧Powerful WeaponAgainst Viruses, Bacteria & Moulds

🍎 Your food may look clean. But what might be living on its surface?

Every day we bring fresh fruit, vegetables, meat and poultry into our kitchens.

They may look perfectly clean.

But during growing, harvesting, processing, transport, handling and storage, foods can encounter microorganisms that we cannot see with the naked eye.

🦠 Bacteria
🧫 Moulds and fungi
🔬 Viruses
🌱 Parasites

Ordinary water can wash away dirt and some surface contamination.

But there is another technology that has been investigated for decades by the food industry:

⚡ OZONE — O₃

Ozone is simply a molecule containing three oxygen atoms rather than the two found in ordinary oxygen (O₂).

That additional oxygen atom makes ozone highly reactive.

Rather than acting like an ordinary detergent, ozone acts as a powerful oxidizing agent. Research describes its ability to damage microbial cell walls and membranes and interfere with proteins, enzymes and nucleic acids.

And unlike many chemical disinfectants, ozone is unstable.

After doing its work, it decomposes back toward ordinary oxygen.

🍏🥦🍗 And that makes ozone particularly interesting for food.

Scientific reviews have investigated gaseous ozone and ozonated water for treating:

🍎 Fruit
🥦 Vegetables
🍗 Poultry
🥩 Meat
🐟 Fish
🥚 Eggs
🌾 Other agricultural foods

One major review concluded that ozone can inactivate bacteria, moulds, yeasts, parasites and viruses, although effectiveness varies considerably according to the conditions. It also noted applications for reducing microbial contamination on fruits, vegetables, poultry, meat and other foods.

🍓 Fruit & Vegetables

Fresh produce can carry microorganisms acquired from soil, water, handling, transportation and storage.

Ozone has therefore attracted considerable attention as a non-thermal food-processing technology—a way of reducing microbial contamination without cooking the food.

Research reviews report that ozone treatment can reduce microbial activity on fruits and vegetables and has also been investigated for reducing certain pesticide residues and post-harvest fungal spoilage.

Imagine what is happening in the pictures above.

A small air stone releases thousands of bubbles through the water surrounding the fruit or vegetables.

When those bubbles contain ozone, ozone dissolves into the water and brings its oxidative action into contact with the surfaces of the food.

🍗 What About Chicken?

This is particularly interesting because poultry can carry foodborne bacteria such as Salmonella and Campylobacter.

Researchers have therefore investigated both gaseous ozone and ozonated water for poultry processing.

A review of 14 primary poultry studies found measurable reductions in microbial populations following ozone treatment. The results varied substantially according to ozone concentration, exposure time and the microorganism being targeted.

Another study examining chilled poultry carcasses found significant differences between ozone-treated and untreated poultry for total aerobic bacterial counts and Enterobacteriaceae, although some pathogens were still detected in both groups.

And that last point is important:

🫧 Ozone can REDUCE microbial contamination.

🍳 It does NOT make raw chicken safe to eat without proper cooking.

Ozonation should be thought of as an additional food-hygiene tool, not a replacement for refrigeration, clean handling and appropriate cooking.

🦠 What About Viruses?

Researchers at Weill Cornell and collaborating institutions exposed several bacterial species to ozone and also examined ozone's effect on SARS-CoV-2 RNA.

They reported significant reductions in viable bacteria across the surfaces they tested, with reductions reaching approximately 99% under some two-hour experimental conditions.

They also found degradation of synthetic SARS-CoV-2 RNA and RNA contained within a non-replicating viral model following ozone exposure. The authors specifically note that this was not the same thing as testing infectious SARS-CoV-2, which is an important distinction.

🔬 How Does Ozone Attack Microorganisms?

Ozone's strength comes from oxidation.

Depending upon the organism and conditions, ozone can attack:

🦠 Cell membranes
🧬 Nucleic acids
⚙️ Enzymes
🔗 Proteins
🧱 Microbial cell-wall structures

For enveloped viruses, oxidation can also damage components of the viral envelope and proteins involved in viral function.

In other words, ozone doesn't need to "poison" a microorganism in the conventional sense.

It can physically and chemically damage the structures the microorganism needs to remain viable.

🧫 BACTERIA • MOULD • VIRUSES • PARASITES

Three very different biological problems. One fascinating molecule.

Ozone has been investigated against all three.

Ozone concentration • Exposure time • Temperature • Humidity • Water chemistry • Type of microorganism • Amount of organic material present • Surface being treated

That helps explain why different scientific studies sometimes produce quite different results.

🌿 And There Is Another Interesting Difference

Many chemical sanitizers have to be rinsed away or leave chemical by-products that need consideration.

Ozone itself is inherently unstable and ultimately decomposes.

That characteristic is one reason ozone has attracted so much interest in water treatment and food processing.

Not magic.

Not theory.

Chemistry.

📚 Don't Take Our Word for It

The paper that prompted this newsletter is particularly worth reading:

Westover C. et al. — “Ozone Disinfection for Elimination of Bacteria and Degradation of SARS-CoV2 RNA for Medical Environments.”

The researchers tested ozone against E. coli, E. faecalis, B. subtilis and D. radiodurans and reported significant reductions across the bacterial species tested.

Read the full paper free at PubMed CentralThere is also a substantial scientific literature specifically examining ozone in food preservation and food safety, including fruits, vegetables and poultry.

🧠 KNOWLEDGE EMPOWERS INFORMED CHOICE

We wash our hands.

We wash our dishes.

We sometimes wash our fruit and vegetables.

But perhaps the more interesting question is:

How clean is clean?

Modern science is giving us increasingly sophisticated ways of investigating the invisible world living around us.

Ozone is one of those fascinating technologies—a molecule made entirely from oxygen that has been investigated for its ability to reduce bacteria, Parasites, moulds and viruses.

Sometimes the technologies of tomorrow are built from one of nature's simplest ingredients:

OXYGEN. O₂ → O₃.

ALTERED STATES
Knowledge Empowers Informed Choice.

“Use the ozonator according to its instructions and avoid breathing concentrated ozone gas.”

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