Sterilization is essential for inactivation of microorganisms. There are many methods of sterilization, such as the use of heat or chemical processes. However, some equipment can be damaged by heat and can only be sterilized at low temperatures. Failure to properly disinfect or sterilize equipment may lead to transmission via contaminated objects. This paper presents a sterilization process using ozonized water at a temperature of 29.5°C with gram-negative bacteria (Escherichia coli). The antibacterial effect was examined with various concentrations of ORP (oxidation reduction potential) at 702 mV, 802 mV, 940 mV, 950 mV, and 960 mV. A strong linear correlation was observed between ORP value and the surface area of the antibacterial effect. It was found that increasing the concentration of ORP affects the surface area of Escherichia coli.

Ozone is a robust antimicrobial agent with numerous potential applications in the industry. Ozone, in either gaseous or aqueous phases is effective against the majority of microorganisms. Relatively low concentrations of ozone and short contact time are sufficient to inactivate bacteria and microorganism. This project investigated the efficacy of dissolved ozone against food-related microorganism. The ozone system was evaluated using the microbial effects on Staphylococcus aureus, and Bacillus cereus and its clinical efficacy against ORP level for disinfection was determined. The results showed that 100% of S. aureus and B. cereus were eliminated by the dissolved ozone in tap water. In conclusion, the dissolved ozone has great efficacy, lower cost and shorter disinfection cycle. Thus, this low temperature, ozone-based disinfection is a green technique and is regarded as one of the most promising disinfection methods.

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