Food safety, first of all, the ingredients should be clean, and the active oxygen water in the sea should be safely sterilized to solve the safety problems of food and personnel:

1, cleaning, disinfection and sterilization of fruits and vegetables, reducing pesticide residues by up to 9 6%.

2, meat, seafood soaking disinfection cleaning, killing pathogenic bacteria and parasites.

3. At the same time, it can prolong the shelf life of ingredients.