Are you aware that shrink from your perishable departments of Meat, Seafood, and Produce is greater than your total profit?



Two Indisputable Facts:

  • Scientifically Proven—Eco-Safe Disinfection is the most powerful non-polluting disinfection process
  • Statistically Established—Ozone Disinfection is the most cost-effective money saver in the Supermarket Industry

Bacteria cause spoilage, and Eco Safe Ozone Disinfection kills Bacteria instantly, just by rinsing the product. Meat and Seafood get at least 1 to 4 extra days shelf-life, and Produce may last weeks longer and fresher. Reducing shrink in those perishable departments increases your net profit by over 25%. And in an industry where the average razor-thin profit margin runs between 1% and 2%, increasing profit by this amount without adding a single new customer is phenomenal. Presently no other shrink control systems can match Eco Safe’s systems. (See 2005 Supermarket Shrink Report.)

More Information

Call (800) 649-1434 Toll Free to speak to a representative, or E-mail for more information.



It’s All Green

Eco-Safe Ozone Disinfection is completely Green and Organic. No Harmful By-Products and No Residues of any kind, unlike chlorine, which leaves carcinogenic residues behind on the food. Ozone Disinfection is approved by the FDA, USDA, and FSIS, and is approved for use on organic food, with no mention in the labeling. Ozone is also approved for disinfection of work tools and food preparation surfaces. Eco-Safe Ozone Disinfection is superior to other disinfection agents in every way, and it is completely safe for employees.


No special training is required for employees. Since an Eco Safe Ozone Disinfection system provides ozonated water straight from the tap, the employees need only to be able to turn on the water to use the best disinfection system available.



Additional Benefits

  • Ozone works best in cold water, so you save energy by using less hot water.
  • Use of Sanitizing Chemicals is greatly reduced, so you save in Chemical Costs.
  • Destroys Odors in Perishables Departments
  • Improves Product Color
  • Reduced Liability of Food Borne Illness Outbreaks
  • Custom Installation for Each Store
  • NSF, International Registered––Recognized by County Health Departments
  • Guaranteed Satisfaction
  • Employee Training Provided
  • Ozone is Generated by the Machine, so No Chemicals to Buy & No Daily Maintenance
  • Yearly Service Program Included

Eco-Safe Ozone Disinfection Systems Advantages for Supermarkets

SupermarketsAs with every food industry application, food safety starts nearly every conversation.  In that regard, ozone is widely recognized as the strongest, safest, and fastest disinfection agent available, and kills E.coli 3100 times faster than chlorine.  It has been awarded Generally Recognized as Safe (GRAS) status by the FDA; and the FDA, USDA, and FSIS allow its use for direct on food.  Further, since ozone creates no harmful by-products and leaves no residue on food, the National Organic Program (NOP) allows direct contact of ozone on products labeled organic with no mention in labeling.  Supermarkets are also subject to local health department regulations requiring National Sanitation Foundation (NSF) registration for equipment used in their facilities, which is proudly displayed on all our food industry systems.

While this is crucial to understanding the need for industry-wide adoption of ozone technology, economic factors are stronger motivations for supermarkets to purchase ozone systems.  And for supermarkets, there is no greater concern than shelf life.  For many years, industry-wide averages have determined supermarket profits to be just over 1% of sales.  In comparison, the combined value of loss due to bacterial decay in meat, seafood, and produce departments is greater than the entire profit of the supermarket.  By using an ozonated water rinse to reduce bacterial contamination, independent tests in multiple supermarket chains have shown Eco-Safe Ozone Disinfection Systems to reduce waste in these three departments by 25-50% or more.  This is a direct increase to the bottom-line profit of the store.  Since these results are so extraordinary, it is common for corporate management to require testing in their stores to verify such savings.  Some results from supermarkets which have tested Eco-Safe Ozone Disinfection Systems are shown below.

As well as increased shelf life, there is an associated benefit for specific produce items.  Research done at Eco-Safe Systems has documented that an ozonated water rinse can have a dramatic effect on the hydration of leafy greens.  When ozonated water contacts organic material, it will generally cause the cells on the outer surface to absorb and retain additional water.  This effect is most pronounced for products with thin leaves, such as lettuces, spinach, and parsley.  Testing done on lettuces indicated that a 20 second ozonated water rinse results in greater than a 20% volume increase due to hydration.  Corresponding weight increases vary dramatically depending upon product, whether cut or left whole, and whether it is spun dry, and varies from 10 to over 200%.  This effect of hydration is retained for days to weeks, depending upon product, and is generally noticed by the consumer as a dramatic increase in crispness.  There is also a profound improvement in the appearance of leafy greens when rinsed with ozonated water.  This is especially significant to supermarkets, as the perception of "freshness" by customers has been documented to account for an 8% increase in sales.

There are also a wide variety of other benefits from the use of ozonated water in its effectiveness and efficiency in general cleanup activities.  These derive from an overall reduction in the purchase of dangerous chemicals, enhanced worker safety since fewer chemicals are used, and reduced energy cost since ozone is used in cold water.  Overall, the ROI for Eco-Safe Ozone Disinfection Systems for supermarkets is measured in months, not years.

The following are from reports we have received from supermarkets which have either purchased or tested our systems for their stores:

Pasadena Whole Foods

  • The manager of the seafood department was present before and after the installation of our system, and has told us that year after year he saves $900 to $1,000 per week due to increased shelf-life.

Venice Whole Foods

  • During staff training of the use of our system, the manager of the seafood department mentioned that shrink in his department was decreased 50% during the time our demonstration system was installed.

Coral Gables Whole Foods

  • During the period of using our demonstration system, the seafood manager said there was a dramatic extension of shelf-life, off-smells were eliminated, and team members were delighted that they no longer burned their hands from using dangerous chemicals while cleaning.

Whole Foods Team Leaders in General

  • Whole Foods Team Leaders are uniform in noticing how much better their stores smell after installing our systems.  Produce displays always look dramatically better due to the hydration effect on leafy greens, which is accompanied by increased shelf-life.

167 Store Southern California Supermarket Chain

  • During the 30 days prior to installing Eco-Safe Ozone Disinfection, the produce department at a major supermarket chain composted a total of 593 items.  In the succeeding 30 days when the Eco-Safe system was in place, they composted a total of 270 items.  This amounts to a 54% reduction in spoilage during the test.  Sensory testing indicated the greatest improvements in quality were observed for lettuces, spinach, cilantro, and parsleys, both in size and crispness.
  • In general, many of the processed products were significantly larger, crisper, and had extended shelf-life.  The ozonated water worked exceptionally well with fresh cut flowers as well, increasing their life by several days when treated with ozonated water.

Seafood Testing at a Supermarket of one of the Largest Chains in the U.S.

    • Santa Barbara, California, installed at the mid/end March 2009 in Seafood.  The seafood manager and her assistant tested for about 6 weeks.  The pre-ozone shrink ran a bit greater than 11%.  By the 2nd week it dropped to 6.5% then down further to just over 5% for 4 consecutive weeks.  After we removed machine, shrink spiked back up to between 8 and 10%.  Compared to pre-ozone shrink, there was a 40 to 55% reduction in shrink.