The use of ozone in industry.

Ozonowanie wody

W. Ohlmüller was the first to notice bactericidal properties of ozone in 1890. Today we know that it also destroys viruses, bacterial spores, protozoa, fungi and algae. It shows bactericidal activity already at a concentration of approx. 13 μg / dm3. What is especially important - viruses are more sensitive to ozone than bacteria. Because ozone effectively destroys viruses and microorganisms, it should be widely used in disinfection.
Ozone oxidizes fatty acids in the bacterial cell membrane, and after its destruction it binds to macromolecules in the cell, not only with proteins, but also with nucleic acids (DNA, RNA). These changes are irreversible and always lead to cell lysis, i.e. death and complete disintegration of bacteria.
The bactericidal effectiveness of ozone increases with its concentration (C) and exposure time (T). Ozone at a concentration of 300 ppm and higher in a few seconds effectively disinfects surfaces from Escherichia coli and Staphylococcus aureus. Humidity has a great impact on the biocidal effectiveness of ozone. There is usually a greater reduction of microorganisms at low ozone concentration and high humidity than at high ozone concentration and low humidity. At low ozone concentration (e.g. 0.3 ppm) and relative humidity of 60-75%, there is a clear reduction of microorganisms after 2-3 hours of exposure (Table 1).
Table 1. Biocidal properties of ozone (data from various sources)
Body tested Ozone (ppm) W. wp (%) Time (min) Survivability (%)
Staphylococcus ureus 0.3-0.9 - 240 0.5
Pseudomonas aerruginosa 0.3-0.9 - 240 31
Serratia spp. 0.3-0.9 - 240 3.2
Proteus 0.3-0.9 - 240 0.9
Aspergillus fumigatus 0.3-0.9 - 240 8
Streptococcus salivarius 0.6 60-75 100 2
Bacillus cereus 3 95 60 0.013
Fusarium oxysporum 0.1 35-75 240 2
Aspergillus Niger 0.1 35-76 240 84
Rhizopus stolonifer 0.1 35-77 240 43
Penicillium chrysogenum 3-9 90 1380 0.1
In rooms where food of animal origin is produced (meat processing plants, fish processing), disinfection of rooms and air with the use of ozone prevents food contamination, prolongs freshness several times and thus ensures its safety. Ozone has also been used for a long time to protect meat and process other foods as a very effective biocidal product.
Ozone from generators is used to fumigate old, often neglected flats or houses. If there is no ventilation and there is high humidity, then molds (Stachybotrys chartarum, Aspergillus versicolor) are always present in them, dangerous to our health, because they produce carcinogenic mycotoxins. Ozone destroys not only mold hyphae and mold spores on the surface and floating in the air, but also effectively oxidizes mycotoxins by neutralizing them. Therefore, service companies specializing in ozone fumigation have arisen in our company.
Ozone at a concentration of 50 ppm reduces the number of conidial spores of Aspergillus flavus on the surface of corn seeds by 66%, completely inhibits the growth of the fungus and its sporulation and destroys 97% of harmful aflatoxins (= type of mycotoxins), while not affecting the germination capacity of corn seeds. The level of aflatoxins in grain is always high after wet harvests, and 'poisoned' grains are not suitable for processing and forage. There is a great deal of farmers' interest in the method of ozoning grain after harvest.
The versatile ozone capabilities are used in various industries. Its 100% effectiveness in the destruction of all contaminants, complete bacteriological protection and the lack of production of carcinogenic by-products, as in the case of traditional chlorine, make it used in the food, drink, meat, dairy and cosmetics industries as well as for disinfection of cereal silos or vegetable ozonation and fruit to extend their freshness.

Advanced ozonation technology ensuring full product safety and simplicity of use, arouses more and more interest among a large number of companies considering purchasing these systems, whose technology has already gained wide recognition and trust of customers around the world. For ozonation of water, fruit in refrigeration plants and industrial air conditioning we recommend ozone generators oxygen powered . Ozone produced from pure oxygen is pure and due to the appropriate concentration of oxygen, ozone is more reactive in contact with bacteria and impurities with which it combines and then breaks down.

Bacteria and viruses killed by ozone:

Aspergillus Niger
Bacillus Bacteria
Bacillus Anthracis
Bacillus cereus
B. cereus
Bacillus subtilis
Bacteriophage f2
Botrytis cinerea
Candida Bacteria
Clavibacter michiganense
Clostridium Bacteria
Clostridium Botulinum Spores
Coxsackie Virus A9
Coxsackie Virus B5
Diphtheria Pathogen
Eberth Bacillus.
Echo Virus 29
Encephalomyocarditis Virus
Endamoebic Cysts Bacteria
Enterovirus Virus
Fusarium oxysporum f.sp. lycopersici
Fusarium oxysporum f.sp. melonogea
Hepatitis A virus
Herpes Virus
Influenza Virus
Klebs-Loffler Bacillus
Legionella pneumophila
Luminescent Basidiomycetes
Mucor piriformis
Mycobacterium avium
Mycobacterium foruitum
Penicillium Bacteria
Phytophthora parasitica
Poliomyelitis Virus
Poliovirus type 1
Proteus Bacteria
Pseudomonas Bacteria
Rhabdovirus virus
Salmonella Bacteria
Salmonella typhimurium
Schistosoma Bacteria
Staph epidermidis
Stomatitis Virus
Streptococcus Bacteria
Verticillium dahliae
Vesicular Virus
Virbrio Cholera Bacteria
Vicia Faba progeny