The aim of this study is the determination of antimicrobial activity at different concentrations of ozonized olive oil of Olea europea L. against eight bacteria (Staphylococcus aureus ATCC 6538, Bacillus subtilis ATCC 9372, Listeria monocytogenes ATCC 15313, Pseudomonas aeruginosa ATCC 27853, Proteus mirabilis ATCC 35659, Escherichia coli ATCC 25922, Klebsiella pneumonia ATCC 4352, Salmonella typhimurium ATCC 13311), two yeasts Candida albicans ATCC 25923 and Aureobasidium pullulans and five fungi Aspergillus niger ATCC 16404 Penicillium digitatum, Penicillium expansum, Aspergillus itaconicus, Fusarium solani. The antimicrobial activity of ozonized oil is measured by the agar diffusion method. The oil inhibits the growth of most strains, Proteus mirabilis ATCC 35659 as the most sensitive bacterium with the inhibitory zone of 18.33 mm±0.47. The results of the minimal inhibitory concentration (MIC) test showed that the MIC varies from 0.198 mg/mL to 63.5 mg/mL. The ozonized oil inhibits the growth of all tested fungal strains, the most sensitive fungi is Fusarium solani with the inhibitory zone of 36.66 mm±0.40 with minimal fungistatic concentration (MFCs) and minimal fungicidal concentration (MFCc) obtained between 0.38 mg/mL and 12.2 mg/mL. The CMF of the oil ozonized on C. albicans obtained is 0.38 mg/mL, 13 times less compared to that found in the study, this result indicates that antifungal activity on C. albicans of ozonized oil is very significant. We demonstrate that the ozonation of olive oil leads to the formation of the various toxic products (hyperoxides, ozonides, adehhydes, peroxides, diperoxides and polyperoxides) responsible for the antimicrobial effect, this effect may be due to toxicity rather than metabolic interruption. Ozone and its derivatives are proposed especially ozonide as powerful antimicrobial agents especially in this pandemic of COVID-19.

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https://www.tandfonline.com/doi/full/10.1080/01919512.2017.1322490

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