Table 185

Efficacy of Ozone Gas Treatments in Reducing Microorganisms on Different Surfaces


Filter paper Filter paper Green pepper

Black pepper




Black peppercorn


Bacillus subtilis spores E. coli O157:H7 E. coli O157:H7

E. coli, Salmonella spp., Penicillium spp., Aspergillus spp. Botrytis cinerea


Total aerobic plate count

E. coli, Salmonella spp., Penicillium spp., Aspergillus spp.

Ozone gas treatment conditions

Continuous gas flow, 3mg/l (1527 ppm) for 1 h at 95% RH and 22° C Continuous gas flow at 3 l/min for 5 min, 1000 ppm at 4°C

Continuous gas treatment, 5 mg/l (2545 ppm) for 25 min at >70% RH and 22°C

Continuous gas sparge at 6 l/min for 10-60min, 6.7mg/l (3410ppm) at room temperature

Continuous gas flow at 0.5 l/min for 8 h daily for 28 days, 60 ppm at 2, 8, or 16° C Gas in storage room, 0.3 ppm for 12 days at 2°C and 90% RH

Bubbling gaseous ozone (4.9%, v/v; 0.5 l/min) in a lettuce—water mixture (1:20, w/w) for 5 min

Bubbling gaseous ozone (6.7mg/l; 6 l/min) in a peppercorn—water mixture (2:5, w/w) for 10 min

Efficacy Ref.

> 5 log CFU/paper reduction 82

> 5 log CFU/paper reduction 85

> 5 log CFU/sample reduction 66

3-6 log CFU/g reduction 68

50% reduction of daily growth rate 84

No visible fungal decay 86

1.9 log CFU/g reduction 64

3-4 log CFU/g reduction 68

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