Stabilisation of Ozone in Water for Microbial Disinfection

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Abstract

In current times of increasing global decontamination concerns, sustainable and environmentally-friendly technologies that possess rapid and effective disinfection capabilities are necessary for public health and safety. In this study, we evaluate the potential of ozone-based technology to reveal its immense potential in disinfection applications. Ozonated water generated by an electrolytic method was utilised to quantify ozone retention as a function of mineralogical composition for microbial decontamination. The impacts of temperature and detergent concentration on ozone concentration are critically analysed, as well as ozone’s decomposition and stain removal characteristics. In addition, fabric swatches inoculated with known concentrations of environmental microbes (Escherichia coli, Staphylococcus aureus, Candida albicans, and Aspergillus fumigatus) are washed with ozonated water to ascertain the impact of wash duration on bacterial removal efficiency. The results show significant improvement in the stability and retention potential of ozone in mineral water at low temperature and in the presence of a detergent. The experiments demonstrate first-order decomposition kinetics of ozone in aqueous formulations. The disinfection potency of ozone is also substantiated by a significant removal of microbiota on the fabric utilised (up to 7 log reduction for the bacteria analysed), thus making it effective for sterilisation applications. This also reduces the need for toxic chemicals or chemicals with toxic by-products (e.g., chlorine) for large-scale decontamination operations in various industries.

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Most cited references 31

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Determination of ozone in water by the indigo method

H Bader, Dominik Hoigne (1981)

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The estimation of the bactericidal power of the blood

A Miles, S S Misra, J. Irwin (1938)

The survival rate, p , of a measured inoculum of Staph. aureus in a standard volume of denbrinated blood, is a reliable quantitative measure of the bactericidal power of blood. The number of viable organisms in the inoculum and in the blood-bacterium mixture may be estimated with the necessary accuracy by counts of colonies developing from measured volumes of the fluids let fall on to the surface of solid media. Fildes' agar was the most suitable medium for this surface-viable count, and was selected on the basis of four criteria; of the media tested it yielded the highest counts, and the counts conformed most closely to a Poisson series; and on it the mean colony size was maximum, and the coefficient of variation of colony size was minimum. On this medium, the close conformity of the separate count values to a Poisson series enabled the standard error of the survival rate to be determined from a simplification of the general expression for the standard error of a ratio. The number of colonies growing from a sample of a blood-bacterium mixture may be reduced, not by killing of the individual cocci, but as a result of their aggregation either by agglutinins in the blood, or in the cytoplasm of leucocytes that are phagocytic but not bactericidal. It appears that these mechanisms are unlikely to operate in blood-bacterium mixture containing relatively few organisms; in such mixtures the survival rate is a reflexion of the killing power only. The immunological significance of p has not been investigated, but the range of values for healthy human adults differs significantly from that for sufferers from chronic staphylococcal infection. Moreover, by the technique employed differences may be detected between individual values of p that cannot reasonably be attributed to technical or sampling errors.

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Application of ozone for enhancing the microbiological safety and quality of foods: a review.

Amish S Dave, Abdullah Yousef, Jinmo Kim (1999)

Ozone (O3) is a strong antimicrobial agent with numerous potential applications in the food industry. High reactivity, penetrability, and spontaneous decomposition to a nontoxic product (i.e., O2) make ozone a viable disinfectant for ensuring the microbiological safety of food products. Ozone has been used for decades in many countries and recently, the generally recognized as safe (GRAS) status of this gas has been reaffirmed in the United States. Ozone, in the gaseous or aqueous phases, is effective against the majority of microorganisms tested by numerous research groups. Relatively low concentrations of ozone and short contact time are sufficient to inactivate bacteria, molds, yeasts, parasites, and viruses. However, rates of inactivation are greater in ozone demand-free systems than when the medium contains oxidizable organic substances. Susceptibility of microorganisms to ozone also varies with the physiological state of the culture, pH of the medium, temperature, humidity, and presence of additives (e.g., acids, surfactants, and sugars). Ozone applications in the food industry are mostly related to decontamination of product surface and water treatment. Ozone has been used with mixed success to inactivate contaminant microflora on meat, poultry, eggs, fish, fruits, vegetables, and dry foods. The gas also is useful in detoxification and elimination of mycotoxins and pesticide residues from some agricultural products. Excessive use of ozone, however, may cause oxidation of some ingredients on food surface. This usually results in discoloration and deterioration of food flavor. Additional research is needed to elucidate the kinetics and mechanisms of microbial inactivation by ozone and to optimize its use in food applications.