Microorganism Inactivation by Ozone Dissolved in Aqueous Solution: A Kinetic Study Based on Bacterial Culture Lipid Unsaturation

Pérez, Arizbeth; Poznyak, Tatyana; Chairez, Isaac

doi:10.1080/01919512.2014.917947

Cited by 6 publications

(5 citation statements)

References 20 publications

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“…As mentioned previously, SDBD plasma reactors, like the one described in this work, require a high alternating voltage to function. Sources that provide such large voltages are generally heavy (kilograms), bulky and expensive 29 , 30 , making it impractical to implement them in real-world applications. In contrast, the active plasma module (APM) 34 used in our experiments is only 48 cubic centimeters and weighs 55 grams.…”

Section: Methodsmentioning

confidence: 99%

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Inactivation of Pseudomonas aeruginosa and Methicillin-resistant Staphylococcus aureus in an open water system with ozone generated by a compact, atmospheric DBD plasma reactor

Choudhury

Portugal

Mastanaiah

et al. 2018

Sci Rep

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Ozone is a well-known disinfecting agent that is used as an alternative for chlorine in many applications, including water decontamination. However, the utility of ozone in water decontamination is limited by high electrical power consumption and expensive, bulky equipment associated with ozone generation. This study investigates the effectiveness of a lightweight, compact surface dielectric barrier discharge (SDBD) reactor as an ozone generator to inactivate Pseudomonas aeruginosa and methicillin-resistant Staphylococcus aureus (MRSA) in an open water system. Experimental details are provided for ozone generation technique, mixing method, ozone concentrations in air and water, and input energy required to produce adequate ozone concentrations for bacterial inactivation in a contaminated, open water system. Specifically, an active plasma module (APM) reactor system of size 48 cubic centimeters, weighing 55 grams, with a maximum ozone yield of 68.6 g/KWh was used in atmospheric conditions as the source of ozone along with an air pump and a diffusion stone for mixing the ozone in water. Over 4-log reduction in P. aeruginosa concentration was achieved in 4 minutes with 0.1 mg/L ozone concentration in an open water system using 8.8 ± 1.48 J input energy. Also, over 5-log reduction in MRSA concentration was achieved in 2 minutes with 0.04 mg/L ozone concentration in an open water system using 4.4 ± 0.74 J input energy.

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Section: Methodsmentioning

confidence: 99%

“… 28 and Pérez et al . 29 . However, the details about the ozone generating systems were not given in these papers.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Pseudomonas aeruginosa and Methicillin-resistant Staphylococcus aureus in an open water system with ozone generated by a compact, atmospheric DBD plasma reactor

Choudhury

Portugal

Mastanaiah

et al. 2018

Sci Rep

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“…It is mainly seen that the Gram-negative cells are more susceptible to ozone than the Gram-positive bacteria owing to the greater incidence of peptidoglycan in the cell wall of Gram-positive microbes, which poses resistance to the action of ozone through the N-acetyl glucosamine constituent (Dittoe et al, 2019). Pérez et al (2015) suggested that the first sites of destruction in the Gram-negative cells are the lipoprotein and lipopolysaccharide layers. Conversely, Ersoy et al (2019) observed the survival of E. coli cells for about 20 min when ozonation was performed at 1 mg/L, whereas the Enterococcus faecalis (Gram-positive) cells decreased within 30 s. This improved inactivation activity in Gram-positive cells was indicated as a result of loss of oxidation power of ozone upon interaction with cell wall lipids and lipoproteins.…”

Section: Characteristics Of Microorganismsmentioning

confidence: 99%

“…Pérez et al. (2015) suggested that the first sites of destruction in the Gram‐negative cells are the lipoprotein and lipopolysaccharide layers. Conversely, Ersoy et al.…”

Section: Factors Influencing Inactivation Efficiency Of Ozonementioning

confidence: 99%

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Premjit

Sruthi

Pandiselvam

et al. 2022

Comp Rev Food Sci Food Safe

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The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf‐stable food for a large population. Long‐established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half‐life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

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“…The bactericidal effects of ozone have been studied and documented on a wide variety of organisms, including Gram-positive and Gram-negative bacteria as well as spores and vegetative cells [24][25][26][27] both on food and water [28]. The latter showed that treating water with ozone (1 mg L −1 ) resulted in a significant reduction (93%) in the number of live cells after 16 min treatment.…”

Section: Introductionmentioning

confidence: 99%

Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System

2017

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Abstract:Agriculture is the largest user of world water resources, accounting for 70% of all consumption. Reducing water consumption and increasing water use efficiency in agriculture are two of the main challenges that need to be faced in the coming decades. Radicchio Rosso di Treviso Tardivo (RTT) is a vegetable that requires a water forcing process prior to final commercialization which presents a significant environmental impact due to the high water volumes used and then dispersed into the environment. The experiment was aimed at reducing the water use in the forcing process of RTT, by developing a pilot system with recycled water in a closed loop through ozone treatment. Concerning water quality, the redox potential value was higher in the ozonized system, whereas turbidity, pH and electrical conductivity of the ozonized system did not change significantly from the control. Yield and quality of plants obtained in the ozonized system did not significantly differ from the control plants except for the antioxidant activity that was higher in plants forced using the water treated with ozone. Our initial results suggest that the ozone treatment could be applied in the forcing process and is suitable for growers, saving up to 95% of water volumes normally used for this cultivation practice.

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Microorganism Inactivation by Ozone Dissolved in Aqueous Solution: A Kinetic Study Based on Bacterial Culture Lipid Unsaturation

Cited by 6 publications

References 20 publications

Inactivation of Pseudomonas aeruginosa and Methicillin-resistant Staphylococcus aureus in an open water system with ozone generated by a compact, atmospheric DBD plasma reactor

Inactivation of Pseudomonas aeruginosa and Methicillin-resistant Staphylococcus aureus in an open water system with ozone generated by a compact, atmospheric DBD plasma reactor

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System

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