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Ozone was produced using a Welsbach ozonator and measured by an iodometric titration method. The stability of ozone in water depended on water temperature, initial ozone concentration and length of holding time. In general, ozone was more stable in water at 2'C than in water at 25°C. Percentages of ozone retained after standing were similar for initial concentrations which ranged from 3.15 to 4.65 mg/L. The germicidal effects of ozone were affected by contact time, temperature, pH value and presence of inorganic and organic materials in the solution. Longer contact time, lower pH value and lower temperture resulted in greater bactericidal effect. The bactericidal effects of ozone were reduced in Ringer solution, 5% NaCl solution and in the presence of egg albumin ln solution.

Opzone was produced using a Welsbach ozonator and measured by an iodometric titration method. Microbiological characteristics of ozone treated and air treated control samples were studied. Ozone treated broiler parts had consistently lower microbial counts than the control parts during the entire refrigerated observation period. Using log total microbial counts of 7.0 cm2 as a spoilage criterion, broiler parts treated with ozone had extended shelf‐lives for 2.4 days. Ozone treated samples contained about 52.7% gram‐positive cocci, while the air treated control samples had 39.6% gram‐positive cocci. Air treated control samples had 22.4% gram‐negative rods while the ozone treated samples had only 12.7% gram‐negative rods. Studies using microflora from spoiled poultry meat have also demonstrated that ozone treatment preferentially destroyed gram‐negative rod‐type organisms.

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