Antimicrobial effect of Ozonated water against E.coli
Recently we performed some research using ozone as an antimicrobial agent against E.coli. Specifically this research was based on determining what level of ozone (in ppm) was necessary for what period of time ( in seconds) was necessary for adequate E.coli reduction.
The ozone levels and times shown in the chart below were used in this test. The reduction of bacteria is shown in the table for the ozone concentration and contact time used.
Table Shows Log Reduction of E.coli with Ozone
| 1 Second | 7 Seconds | 15 Seconds | 30 Seconds | |
| 1 PPM | 1.4 | 2.7 | 4.7 | 4.7 |
| 1.5 PPM | 1.6 | 2.8 | 3.1 | 3.1 |
| 2 PPM | 3.5 | 3.6 | 3.8 | 3.8 |
| 2.5 PPM | 3.1 | 3.2 | 3.6 | 3.7 |
| 3 PPM | 3.5 | 3.7 | 3.7 | 3.7 |
| 3.7 PPM | 3.6 | 3.8 | 3.9 | 4.2 |
| 4.4 PPM | 4.2 | 4.9 | 4.6 | 4.8 |
This chart was generated from an average of 3 samples tested. The full results are available online in the paper below.
Click HERE to read this entire paper
This test was very successful in that it proved that only 2.o PPM of ozone for 1 second of contact time achieves similar results to much higher ozone concentrations for longer contact times. This may allow for lower water flows to be used with smaller ozone generation systems. This may be a net energy savings for many processing plants currently using dissolved ozone as an antimicrobial intervention.
While this test used dissolved ozone to inactivate E.coli on pork meat it is important to note that ozone can destroy any bacteria on any surface. Call us today to find if ozone is a possible intervention in your current application.
More information on ozone and bacteria reduction can be found at the links below:
- Ozone Use in Food Processing
- Ozone Use in Extending Shelf life in Food
- Ozone Effect on Bacteria
- Ozone removes E.coli O157:h7
- E.coli O157:57 Research
One Trackback
[...] Learn more about ozone and E.coli HERE [...]