Ozone (O3) is a bluish gas normally found in the stratosphere; from 6 miles (10 km) of Earth’s surface to about 31 miles (50 km); also found in low concentrations in the air we breathe. Ozone is also known as trioxygen because of its three oxygen atoms compared to normal oxygen (O2) (dioxygen). Ozone is unstable and quickly reverts back to dioxygen (O2) the warmer the ambient air temperature is.
Ozone is beneficial to the environment as a protective atmospheric layer and useful in specialized applications as an oxidizer, but should not be breathed in when it is in O3 state.
In the upper atmosphere, ozone is formed naturally by chemical reactions resulting from solar ultraviolet radiation (sunlight) and oxygen molecules. The ozone layer protects the Earth against most UVB coming from the sun.
In the lower atmosphere, some ozone is created by lightning and at ground level, it is a pollutant formed from gaseous byproducts of internal combustion engines as well as industrial and chemical processes.
Ozone for commercial use is generated on-site using specialized equipment. Ozone in gaseous and aqueous form is approved by the Food and Drug Administration (FDA) for safe use as an antimicrobial agent on food, including meat and poultry. After a determined amount of time, Ozone becomes breathable Oxygen (O2), leaving no chemical residue.
Ozone Attacks Bacterium and Viruses
Among the many tests where Ozone has been proven to kill many kinds of viruses and bacteria, more than seventeen scientific studies show Ozone gas is able to destroy the SARS Coronavirus. A virus closely associated with COVID-19.
Ozone is still a toxic gas, it should not be consumed or inhaled in any way and should always be handled by trained personnel. It cannot be breathed in while it is in O3 form. However, after the O3 has dissipated and turned into O2, also known as breathable oxygen, it is safe for people, animals, and plants to be around. No O3 residue is left after disinfection since it all eventually turns into O2. The time allotted for dissipation should always be determined by a professional.