The Science of BerryBreeze
BerryBreeze is the first device of its kind to be proven effective by independent laboratory tests. Our patented design is inspired by sustainable food practices, and while we’re proud of our design, we’re even prouder of the science behind it. To help you get an idea of what BerryBreeze is, how it works and why it’s so important, we thought we’d shed some light on the scientific principles behind the BerryBreeze revolution.
WHAT IS BERRYBREEZE?
The science of activated oxygen (O3), or ozone, has been safely utilized for commercial and industrial use for more than a century. Discovered by German scientist C.F. Schönbein in 1840, and used in water treatment since 1893, thousands of major municipalities use O3 to clean their water. It has been approved as “Generally Recognized as Safe” (GRAS) for disinfecting bottled water by the FDA since 1982. It was studied by a panel of experts and found to be GRAS for direct contact with food by the Electric Power Research Institute (ERPI) in 1997 and declared GRAS for direct contact with food since 2001.
O3 is an unstable gas with a pleasant odor that is produced naturally when ultraviolet rays from the sun come into contact with oxygen in the atmosphere. It can also be created by a method known as “corona discharge”, or electrically-charged oxygen. It can not be manufactured and then shipped to consumers, nor bottled and stored. It has a lifespan of only a few minutes before converting back to oxygen, so it must be manufactured on-site through a mechanized generator like BerryBreeze.
The reduction of pathogen levels is essential on fresh food products like meat, fish, fruits, and vegetables from farm to fork. Microorganisms such as bacteria, mold, and yeast cause fresh food to spoil. Cross-contamination can occur from organic or bacterial slime as it grows inside your refrigerator. O3 oxidizes chemical and neutralizes ammonia and ethylene gas produced by the ripening process that expedite decay.
In two studies commissioned by the FDA, Dr. Dee Graham and Dr. Rip Rice (both members of the expert panel convened by ERPI in 1997) were able to determine the safety and effectiveness of O3 technology. By setting up experiments to measure output and concentration levels, first in a glass laboratory bell jar and later a household refrigerator, at no time did they detect greater than 0.05 parts per measure (ppm). Current FDA safety tables identify 0.00-0.10 as safe levels of O3 for exposure to people and food.
Biological safety tests were also conducted, where O3-sensitive microorganisms were placed on agar plates and exposed within a refrigerator overnight. Prolific growth of the inoculums confirmed that the level of activated oxygen does not impede the “health” of the organic material.
In our Claims and Substantiation, research conducted by Dr. Graham and Dr. Rice, The clinical data supports the facts that BerryBreeze keeps produce fresher longer and deters molding. It also details how BerryBreeze is effective in eliminating odors inside your refrigerator.
Other Activated Oxygen Related Studies
- Review Of The Applications Of Ozone For Increasing Storage Times Of Perishable Focus
- Ozone Technology: Fact Sheet for Food Processors
- Tomatoes and Trichoderma Reduction in Greenhouses
- Comparison of Aqueous Ozone and Chlorine as Sanitizers in Food Processing
- Wheat Flour Tempered with Ozone
- Ozone Effect on Asperigillus Niger Causing Black Rot Disease in Onion