Ozone, a fantastic solution for Surface Sanitation
If you are looking for surface sanitation solutions, Ozone is your answer! One of the several properties of Ozone is the strong oxidizing agent. Because of that, Ozone is the best option when it comes to surface sanitation, whether it is in food safety sanitation, ozone applied to water or pool sanitation, or in countertops in our daily lives or food processing industry, Ozone comes as a great sanitation solution.
If you want to learn more about how great ozone is as a disinfectant, keep scrolling and read it all below!
Adopting ozone in cleaning and disinfection process can bring many advantages over commonly disinfectants. Ozone can be one of the most effective sterilizing tools.
Ozone is the most powerful oxidative agent that occurs naturally. It is able to destroy germs, virus, bacteria and microbes that may cause surface or air contaminations. Furthermore, ozone leaves no chemical residue typical of alternative detergent or synthetic cleaners because it breaks down quickly into oxygen. However, it must to be handled properly.
It is a strong disinfectant and it is increasingly used for infection protection and multiple sterilization applications: to sanitize laboratory tools, especially ones involved in sensitive experiments; It is effective to sterilize pipettes, gloves, plates, small equipment and even personal items such as keys and glasses. Also, surfaces, such as floors, walls, counter tops, conveyer belts, fruit bins, crushers, pipes can be sanitized with direct application of ozone and water.
How does it work?
Ozone is able to kill 99.7% of 650 different kinds of pathogenic organisms (bacteria and fungi) and it is very safe and efficient. It can penetrate cavities or crevices that normally are hard to clean and no rinse is needed after ozone application, as ozone will leave no residual on the surface. This may lower cleaning time and water usage costs.
Because ozone requires no storage or special handling and does not need to be mixed with other products, it may be viewed as advantageous over other chemical sanitizers. Also, ozone is used for surface sanitation in many food processing applications, because it is a powerful oxidant that kills all bacteria on contact.
In food processing it is essential to keep food products pathogen free and reduce the potential for cross-contamination of deadly pathogens. Therefore, the surface sanitation is very important. One of the major concerns for cross-contamination on food processing equipment is biofilm build-up.
Biofilms are layers of microorganisms that grow up tightly in the surfaces. What happens is the new layer of microbes can provide nutrients and protection against sanitizers, and it is a concern because over time it makes sanitation more difficult. These resistant biofilms are most common in cracks, crevices, conveyors, knives, slicers, and portioners and corners of food processing equipment that are only sanitized periodically.
Because of the strong disinfection power of ozone, the biofilm can be removed by ozonating over an extended time period, allowing ozone to break down cell walls and organic material and prevent future growth.
Ozone Surface Disinfection
|CIP system||Staphylococcus aureus, Pseudomonas aeruginosa and Candida albicans||Ozonated water||99% microbial count reduction||Lagrange, Reiprich, & Hoffmann, 2004|
|Dairy biofilms on stainless steel surface||Pseudomonas fluorescens and Alcaligenes faecalis||Ozonated water, 0.5 ppm for 10 min||5.6 and 4.4 log reduction, respectively||Greene, Few, Joao, & Serafini, 1993|
|Equipment, walls, floors, drains, tables and conveyors, previously well-cleaned||Trichophyton mentagrophytes, Salmonella choleraesuis, Staphylococcus aureus, Pseudomonas aeruginosa, Campylobacter jejuni, Listeria monocytogenes, Aspergillus flavus, Brettanomyces bruxellensis, Escherichia coli||Ozonated water, 3.0 - 3.5 ppm||Log reduction ranging from 6 to 4||Boisrobert, 2002|
|‘High-traffic’ and ‘low-traffic’ floor areas||Unspecified||Ozonated water, 2 ppm at 10 gpm for 1 min||Microbial plate count reductions 67.0 - 95.6%||Hampson, 2000|
|Mixing kettle, table top and shroud (all stainless steel)||Unspecified||Ozonated water, 2 ppm at 10 gpm for 1 min||Microbial plate count reduction ranging from 63.1 to 99.9% (depending on surface)||Hampson, 2000|
|Plastic shipping container||Unspecified||Ozonated water, 2 ppm at 10 gpm for 1 min||Microbial bioluminescence assay reduction 68.8 - 97.4%||Hampson, 2000|
|Stainless steel surfaces||Escherichia coli, Serratia liquefaciens, Staphylococcus aureus, Listeria innocua and Rhodotorula rubra||2 ppm ozone gas at atmospheric pressure, 22 ˚C and 77% HR for 4 h||Reduction ranging from 7.56 to 2.41 log values||Moore, Griffith, & Peters, 2000|
|Stainless steel surfaces||Microccocus luteus||2 ppm ozone gas in bioaerosol chamber at 20˚C and 50% HR for 1 h||2 - 3 log reduction||Bailey, Young, Fielding, & Griffiths, 2001|
|Stainless steel surfaces in the presence of UHT milk||Escherichia coli, Serratia liquefaciens, Staphylococcus aureus, Listeria innocua and Rhodotorula rubra||2 ppm ozone gas at atmospheric pressure, 22 ˚C and 77% HR for 4 h||Reduction ranging from 5.64 to 1.65 log values||Moore et al., 2000|
|Surfaces||Unknown||2 ppm ozone gas, 2 h exposure||2 log reduction||Taylor & Chana, 2000|
Source: A. Pascual, I. Llorca, & A. Canut. (2007). Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities. Trends in Food Science & Technology 18, pp. S29 – S35.
Cleaning and sanitizing agent;
Eliminates or reduces microscopic organisms;
Sterilizes any surfaces and air spaces in multiple areas;
Sterilizes any tool and equipment (labs, industrial, food processing);
Safe and efficient process use;
Leaves no harmful by-products;
No toxic emissions;
No residue to aerate;
Eliminates need for harmful liquids, chemicals, UV rays, or damaging heat;
No rinsing required;
Low operating temperature;
No danger of an accidental burn;
Highly cost effective;
Save water and energy;
Save wastewater treatment costs and discharge taxes;
Ozone decomposes rapidly and naturally, and therefore, it leaves no harmful residual that would need to be removed.
EMMANUEL I. EPELLE, ANDREW MACFARLANE, MICHAEL CUSACK, ANTHONY BURNS, JUDE A. OKOLIE, WILLIAM MACKAY, MOSTAFA RATEB, MOHAMMED YASEEN | February 15th | Ozone application in different industries: A review of recent developments
TEL-AVIV UNIVERSITY | February 17th | Researchers have proved that that ozone is effective in disinfecting coronavirus
SOUMYA N. MANJUNATH, M. SAKAR, MANMOHAN KATAPADI, R. GEETHA ALAKRISHNA | February | Recent case studies on the use of ozone to combat coronavirus: Problems and perspectives
INES ZUCKER, YAAL LESTER, JOEL ALTER, MICHAL WERBNER, YINON YECHESKEL, MEITAL GAL-TANAMY, MOSHE DESSAU | January 13th | Pseudoviruses for the assessment of coronavirus disinfection by ozone
IOA (The International Ozone Association) | 2021 | Air Treatment
MAICON H. CAETANO, JOÃO P. Z. SIQUEIRA, DENISE DE ANDRADE, Á. F. L. DE SOUSA, MARCELO A. RIGOTTI, MAIARA O. DINIZ, WILLIAM A. DE ALMEIDA, MARGARETE T. G. DE ALMEIDA | 2021 | Antimicrobial action of ozone gas on surfaces and in the air
ELENA GRIGNANI, ANTONELLA MANSI, RENATO CABELLA, PAOLA CASTELLANO, ANGELO TIRABASSO, RENATA SISTO, MARIANGELA SPAGNOLI, GIOVANNI FABRIZI, FRANCESCO FRIGERIO, GIOVANNA TRANFO| December 24th | Safe and Effective Use of Ozone as Air and Surface Disinfectant in the Conjuncture of Covid-19
GIUSEPPINA MOCCIA, FRANCESCO DE CARO, CONCETTA PIRONTI, GIOVANNI BOCCIA, MARIO CAPUNZO, ANNA BORRELLI, ORIANA MOTTA | November | Development and Improvement of an Effective Method for Air and Surfaces Disinfection with Ozone Gas as a Decontaminating Agent
FELIPE AGOSTINI, MELISSA FACCINI, FRANCISCO FITARELLI & OTHERS | October 1st | In Vitro Comparison of Antibacterial Effect of Ozonated Water and Ozonated Gas
GOVINDARAJ DEV KUMAR, ABHINAV MISHRA, LAUREL DUNN, ANNA TOWNSEND, IKECHUKWU CHUKWUMA OGUADINMA, KELLY R. BRIGHT, CHARLES P. GERBA| June 23rd | Biocides and Novel Antimicrobial Agents for the Mitigation of Coronaviruses
BELCHOR FONTES, ANA MARIA C. HEIMBECKER, GLACUS DE SOUZA BRITO, SILVIA F. COSTA, INNEKE M. VAN DER HEIJDEN, ANNA S. LEVIN, SAMIR RASSLAN | December 18th | Effect of low-dose gaseous ozone on pathogenic bacteria
M. PRABAKARAN, SELVI S. TAMIL, S. MERINAL, A. PANNEESELVAN | 2012 | Effect of ozonation on pathogenic bacteria
MANJU SHARMA, JAMES B. HUDSON | October | Ozone gas is an effective and practical antibacterial agent
C. A. GARCIA, L. STANZIOLA, I. DE S. VIEIRA, J. H. F. DE F. NAVES, S. M. N. NEVES | July-December | The ozone gas in the decontamination of surgical environments
W. J. KOWALSKI, W. P. BAHNFLETH, T. S. WHITTAM | April 7th | Bactericidal Effects of High Airborne Ozone Concentrations on Escherichia coli and Staphylococcus aureus
KARIN FOARDE, CARY EATON | December | US EPA – Ozone Antimicrobial Efficacy
A. PASCUAL, I. LLORCA, A. CANUT | January | Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities