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 though we are proud of our design, we are even prouder of the science behind it. To better convey to you what BerryBreeze is, how it works, and why it is so important, we’d love to share the scientific principles behind the BerryBreeze revolution.
The Science behind BerryBreeze®
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. The FDA has approved activated oxygen as “Generally Recognized as Safe” (GRAS) for disinfecting bottled water 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 later declared GRAS for direct contact with food in 2001.
So, what is O3 anyway?
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 cannot be manufactured and then shipped to consumers, nor bottled and stored. It has a lifespan of only a few minutes before converting back into oxygen, so it must be manufactured on-site through a mechanized generator like BerryBreeze. But the thing we really love about O3: it safely and naturally keeps your refrigerated food fresher longer.
The reduction of pathogen levels is essential for fresh food products like meat, fish, fruits, and vegetables. Microorganisms such as bacteria, mold, and yeast cause fresh food to spoil prematurely, while cross-contamination may often occur from organic or bacterial slime as it grows inside your refrigerator. However, O3 is able to effectively oxidize chemicals, while also neutralizing ammonia and ethylene gas, which are produced during the ripening process that expedites 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 confirm the safety and effectiveness of O3 technology. By setting up experiments to measure its 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. Additionally, 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. Furthermore, in our Claims and Substantiation, research conducted by Dr. Graham and Dr. Rice, the clinical data supported the fact that BerryBreeze keeps produce fresher longer and deters molding. The data also details how BerryBreeze is effective in eliminating odors inside your refrigerator.