Negative ions in air: influence in perishable foods shelf life

Food preservation is necessary to extend stored foodstuff shelf-life, in order to guarantee its safety an quality. Several techniques have been proposed till now to avoid any food contamination and deterioration. In this paper, the use of a new technology that employs the synergic effect of negative ions and low ozone concentration is considered. The experiments showed the ionized air, together with little ozone concentration, has a huge bactericidal effects. Unfortunately, the experimental evidence proved this thecnology is not effective on moulds