Some additional benefits of ozone in the food preparation industry are that it:

• Extends the shelf life of food products
• Is much safer for employees than any conventional chemicals
• Eliminates all chemical usage and is chemical-free, without the chemical by-products of chlorination
• Eliminates the use of hot water and conventional sanitizer
• Is generated on site, thus eliminating the transporting, storing and handling of otherwise hazardous materials
• Is very inexpensive to produce once a generator is in use
• Permits recycling of wastewater

To summarize the list, the following are categories of contaminants that can all be treated with ozone:

• Bacteria—all known
• Fungi and yeast—all known
• Protozoa (including parasites and amoebae)—all known.
• Its effectiveness against Cryptosporidium has some limitations, yet is still the most effective of all known sanitation agents for this organism.