2021
DOI: 10.3390/biology10060525
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Ozonized Water in Microbial Control: Analysis of the Stability, In Vitro Biocidal Potential, and Cytotoxicity

Abstract: O3 dissolved in water (or ozonized water) has been considered a potent antimicrobial agent, and this study aimed to test this through microbiological and in vitro assays. The stability of O3 was accessed following modifications of the physicochemical parameters of water, such as the temperature and pH, with or without buffering. Three concentrations of O3 (0.4, 0.6, and 0.8 ppm) dissolved in water were tested against different microorganisms, and an analysis of the cytotoxic effects was also conducted using th… Show more

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Cited by 20 publications
(14 citation statements)
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“…The initial prepared Escherichia coli suspension was diluted to the required concentrations and maintained in a refrigerator at 4 °C for later use. Suspension quantitative sterilization test: a mixture of 0.5 mL of the E. coli suspension and 0.5 mL of organic interference (3% BSA) was exposed to 4.0 mL of ozone water for 2 min, followed by taking 0.5 mL of sample and adding it to 4.5 mL of a neutralizer (PBS, 0.03 mol•L À1 , pH 7.2, with 10 g•L À1 sodium thiosulfate) (Santos et al 2021). After the exposed time of 10 min, the sample was inoculated in triplicate in plate count agar (PCA) for 18-24 h at 37 °C.…”
Section: Evaluation Of the Bactericidal Performance Of Ozone Watermentioning
confidence: 99%
“…The initial prepared Escherichia coli suspension was diluted to the required concentrations and maintained in a refrigerator at 4 °C for later use. Suspension quantitative sterilization test: a mixture of 0.5 mL of the E. coli suspension and 0.5 mL of organic interference (3% BSA) was exposed to 4.0 mL of ozone water for 2 min, followed by taking 0.5 mL of sample and adding it to 4.5 mL of a neutralizer (PBS, 0.03 mol•L À1 , pH 7.2, with 10 g•L À1 sodium thiosulfate) (Santos et al 2021). After the exposed time of 10 min, the sample was inoculated in triplicate in plate count agar (PCA) for 18-24 h at 37 °C.…”
Section: Evaluation Of the Bactericidal Performance Of Ozone Watermentioning
confidence: 99%
“…Dengan rusaknya komponen dan struktur senyawa biokimia, menyebabkan metabolism sel rusak dan berakhir dengan kematian sel secara cepat. 20,21 Hasil penelitian ini menunjukkan penurunan jumlah koloni yang signifikan, dengan dosis ozon 3,2 ppm/ detik, diberikan selama 120 detik, hingga total dosis adalah 384 ppm. Daya bunuh lebih cepat dibanding penelitian sebelumnya selama 10 menit dengan dosis 10 ppm 18 atau 20 menit dengan dosis 25 ppm.…”
Section: Pembahasanunclassified
“…Faktor lain yang diduga berpengaruh terhadap viabilitas mikroba adalah variabilitas biologis yang berupa faktor lingkungan lokal, makanan, imunitas, dan hormonal dari inang. 20,21 Faktor internal mikroba yang mempengaruhi viabilitas mikroba adalah permeabilitas dinding sel. Permeabilitas mempengaruhi kemampuan ozon untuk penetrasi ke dalam sitoplasma, sehingga resistan terhadap paparan ozon.…”
Section: Pembahasanunclassified
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“…Frente a esta problemática una alternativa es la desinfección de las HMP con ozono (O 3 ), una molécula triatómica de oxígeno con alta reactividad (Guzel-Seydim et al, 2004) y capacidad de dañar componentes celulares (Aslam et al, 2020;Santos et al, 2021), con el cual se ha conseguido reducir de forma significativa la presencia de microorganismos en tomates (Aguayo et al, 2014), lechugas (Akbas & Ölmez, 2007), cebollas (Aslam et al, 2021a;Aslam et al, 2021b) y otros alimentos donde se aplicó de forma gaseosa y disuelto en agua (Vijay et al, 2021). Sin embargo, los experimentos imitan condiciones similares a las que se podrían encontrar en un lugar de expendio de las HMP ya que se inoculan cepas seleccionadas en cantidades preestablecidas parecidas a los que se encontrarían en diversos escenarios, dejando un vacío en la efectividad de la aplicación del ozono acuoso bajo condiciones de operación y contaminación real de los puntos de elaboración y expendio de las HMP como los mercados y mercadillos del Perú.…”
Section: Introductionunclassified