A small-sized generator of ozonated water was developed using an electro-conductive diamond. We studied the optimum conditions for producing ozonated water. As a result, we developed a small-sized generator of ozonated water driven by a dry-cell for use in the average household. This generator was easily able to produce ozonated water with an ozone concentration (over 4 mg/L) sufficient for dis...

Tetrazolium reduction assays, phospholipid analysis, and 16S rRNA (rDNA) sequence analysis were applied to assess the distribution, composition and activity of microbial communities developing in biofilters treating non-ozonated and ozonated drinking water. The response of media-attached biomass to both operating temperature (38C vs. >128C) and ozone application point was assessed. As judged by...

Ozonated water is easier to handle than ozone gas. However, there have been no previous reports on the biological effects of ozonated water. We conducted a study on the safety of ozonated water and its anti-tumor effects using a tumor-bearing mouse model and normal controls. Local administration of ozonated water (208 mM) was not associated with any detrimental effects in normal tissues. On the...

The contamination of minimally processed fresh products such as fresh-cut Iceberg lettuce with microorganisms especially Escherichia coli and Salmonella spp. is a serious safety problem in the fresh food business. Therefore, the elimination of such microorganisms on sliced Iceberg lettuce by washing with water, ozonated water (1.5 ppm ozone concentration) and combinations of both was investigat...

Ozonated water has been used as a strong antimicrobial agent against foodborne pathogens. In this study, the combined effect of low level ozonated water and different added components, including 0.2% starch and metal ions (1 mM CuCl2·2H2O and 0.1 mM AgNO3), on inactivation of Escherichia coli O157:H7 and Listeria monocytogenes was investigated. Treatment with 0.4 ppm ozonated water for 30 min r...

Effects of ozonated water as sanitizer method on mango were studied on total phenolics, flavonoids, carotenoids and vitamin C of pulp or peel. Mango cultivar “Palmer” was harvested and subjected to sanitization treatments by immersion in water, chlorinated water (10 minutes sodium hypochlorite 100 mg∙L−1) or ozonated water for 10 and 20 minutes. After the sanitization process, the mangoes were ...

The use of ozonated water as a sanitizer to extend the shelf life of fresh-cut lettuce and the effect on the antioxidant constituents (polyphenols and vitamin C) were investigated. Fresh-cut iceberg lettuce (Lactuca sativa L.) was washed at 4 degrees C using three different ozonated water dips [10, 20, and 10 activated by ultraviolet C (UV-C) light mg L(-1) min total ozone dose], and the dips w...

The antimicrobial effects of ozonated water in a recirculating concurrent reactor were evaluated against four gram-positive and four gram-negative bacteria, two yeasts, and spores of Aspergillus niger. More than 5 log units each of Salmonella typhimurium and Escherichia coli cells were killed instantaneously in ozonated water with or without addition of 20 ppm of soluble starch (SS). In ozonate...

The hides of cattle are the primary source of pathogens such as Escherichia coli O157:H7 that contaminate preevisceration carcasses during commercial beef processing. A number of interventions that reduce hide contamination and subsequent carcass contamination are currently being developed. The objective of this study was to determine the efficacy of ozonated and electrolyzed oxidizing (EO) wat...