Control Dangerous Bacteria in Water with Low Levels of Dissolved Ozone

Legionnaires’ disease is a bacterial pneumonia caused by breathing mist from water containing the bacteria. The bacteria thrive in the warm water found in whirlpool spas, cooling towers, fountains, humidifiers, produce misters, etc. Symptoms of Legionnaires’ disease include high fever, a cough, and sometimes muscle aches and headaches.

The rate of reported cases has increased over 5 fold since 2000, and deadly outbreaks continue today unabated. The reason or reasons behind this increase are unclear at this point, but ozone has proven to be effective at controlling the bacteria in water. Whether the bacteria are flourishing within a 100 gallon fountain or a 1000 ton cooling tower, the engineers at Oxidation Technologies will maintain will provide the precise dose of ozone needed for safe water.

Ozone that is safely dissolved into water has a tremendous disinfectant power and simply turns back into oxygen after expending its energy. As little as 0.01 ppm (1 part ozone to 100 million parts water) prevents the growth of these bacteria. We provide cost effective equipment and long term service to ensure safe and effective use of ozone for bacteria control.

The equipment needed to dissolve low levels of ozone into water can be very cost effective and sustainable for many water systems. A home well-water system uses one of the smallest ozone generators we sell to dissolve enough ozone when the well pump runs to disinfect all the water needed in a typical home. As a general rule of thumb for industrial cooling towers, five grams of ozone per hour is needed for every 100 tons of tower cooling capacity.

The 50 g/h ozone generator needed to supply a 1000 ton cooling tower will also require an oxygen concentrator, venturi, ORP controller, and sometimes a booster pump. The oxygen concentrator and controller comes in a complete package with our OXG systems. The following study conducted by Mazzei reports a one year payback for ozone use due to lower chemical and cleaning costs.

We also provide the convenience of a quarterly preventative maintenance plan to make sure the system continues to perform at peak efficiency and avoid costly repairs due to neglected maintenance. We often work with an independent water company that provides routine testing for the customer to make sure water quality remains good and inform us of any problems.

Check out our website for more information and give us a call with any questions.  Oxidation TechnologiesPhone: 515-635-5854
Toll Free: 844-398-9579
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Ozone use for growing produce and food safety

Another great article is linked and pasted below on the use of ozone.  The author of this article wisely points out the potential pit-falls of ozone while extolling the benifits of ozone in many food processing and growing applications.  Ozone is not a silver bullet, ozone is a tool in the toolbox in these applications and should be used as such.

If you have questions about the use of ozone, or specifically the integration of ozone equipment into your application, please, contact our office.  Our applications engineers have decades of experience on the use of ozone integration into many applications and can guide you toward a successful and profitable implementation of ozone into your process.


Food Safety: Once More Into the Ozone

Read full article HERE 

We are riding another wave of keen interest in the potential for ozone-treated water (ozonation) to supplement or wholly substitute for current antimicrobials added to postharvest wash and cooling water. Similarly, gaseous ozone and ozone-fogging applications are triggering cautious interest for surface sanitization in pre-coolers and cold storage.

The attraction to drop other chemistries, predominantly various chlorine-based formulations, in favor of ozone is clear:

  • Ozone is a powerful oxidizing agent
  • Ozone is FDA-listed as Generally Recognized As Safe (GRAS)
  • Ozone is allowed as an “ingredient” under the USDA National Organic Program
  • Ozone lethality to viruses and parasites in contaminated water far exceeds chlorination
  • Ozone treatment enhances water reuse systems by micro-flocculation of suspended particulates
  • Ozone has been shown to degrade pesticide residues in reuse water and on fruit surfaces
  • Ozone creates negligible disinfection by-products
  • Ozone breaks down to atmospheric oxygen

Postharvest water ozonation, in particular, in the fresh produce sector has increased over the past 10 years, including with tree fruit and vine crops. Ozone generation and delivery-device suppliers (ozone generators) cite recognized safe and effective use in water treatment since the early 1800’s, with levels as low as 1 ppm.

(Photo: Trevor Suslow)

As an antimicrobial oxidizer, consider the following equation: Ozone > Peroxyacetic Acid > Hydrogen Peroxide > Hypochlorous Acid > Chlorine Dioxide. Each of these chemistries has some advantages and other mechanisms of antimicrobial action, such as being both an oxidizer and metabolic poison to microbes, but that is for another article.

Results Aren’t There
However, decades of promise from bench-top studies and volumes of peer-reviewed papers has have not resulted in broad and effective application of water ozonation in fresh produce packing as the sole antimicrobial additive to a postharvest packing process. Along with the impressive list of beneficial traits, there are equally apparent limitations.

Up front, I want to share that I have conducted many lab, pilot-scale, and on-site tests with various ozone-based systems for more than 25 years, most recently within the past six months. Ozone can be a powerful addition to your quality and safety management toolbox but comes with a fairly long list of caveats and qualifiers. These precautionary notes run the full range of worker safety, compatibility with legacy equipment and materials, application-specific performance limitations, and, naturally, cost considerations.

In my experience, the most straightforward and beneficial use of ozone in fruit handling and packing is as a terminal rinse step and as the post-ultrafiltration treatment of re-circulated water in postharvest wash and fluming systems.

(Photo: Trevor Suslow)

Another commonly beneficial application is cold storage or forced-air treatment with gaseous ozone or room fogging. The most cost-effective applications to room ozonation are for bulk-stored product packed to order rather than pre-packed cartons. In long-term cold storage, whole-system designs including bin stacking, sensor deployment, and detailed airflow mapping to minimize dose gradients are critical for beneficial outcomes within a lot and to prevent ozone injury to the product, especially during storage and distribution. Additionally, the cost of facility and equipment conversion or design to ozone-compatible materials and components must be considered.

A tree fruit grower/shipper recently asked me, “Why can’t we make ozone work in our pack-line?” My simple answer was that you could if you develop an integrated system to allow it to provide a benefit. Don’t expect a “‘silver bullet”’ outcome to microbial control objectives with ozone.

Don’t fall for a simple plug-and-play marketing scheme to work by merely installing an ozone generator and injection point. You have to define your expectations for where and how your operation will realize a value to product quality and environmental management.

A key issue here is that the majority of peer-reviewed journal papers extolling the promise of both gaseous, fogging, and aqueous ozone treatment for quality, decay control, and food safety fail to provide a true practical context for efficacy expectations to the end user. Without getting too deep into the weeds of technical issues and experimental methods, the microbial challenges using lab-grown cells are too likely to over-predict lethality in a commercial context. In the absence of a demonstrated performance in lethality to naturally occurring and environmentally adapted index microbes, expectation for claimed 99.99% or 99.999% kill of some target-inoculated pathogen is highly suspect.

Assess Carefully
Similarly, model systems, which report outstanding pathogen kill potential, often have incompatible parameters for dose and product exposure duration or uniformity of contact for high-throughput handling systems. There are some applications with good potential for performance as surface sanitizers on product, on equipment, and in cold storage but careful assessment under the conditions of use generally find the flaws and limitations in a hurry.

One of the common pitfalls is matching the ozone Ct exposure (Concentration x Time) curves for phytotoxicity (product injury) to microbial disinfection (log kill) of the naturally present index microbes mentioned above. Some commodities have good ozone exposure tolerance but our experience has been that a number of inherent fruit traits and influencing preharvest factors lead to injury well below the threshold for beneficial levels of pathogen control, whether postharvest decay spores or foodborne human pathogens.

Recently, I have had the opportunity to observe systems in a few locations with recent installations of ozonated wash-rinse systems for fruit handling. Realistically, from some preliminary tests, the greatest benefit is realized for in-shift control of microbial build-up on produce contact and adjacent non-contact surfaces.


For more information about the use of ozone in food processing follow the link below:

Using ozone to boost shelf life

Ozone extends shelf life of many fruits and vegetables by inactivating bacteria, and mold that grow on this produce to create rot, or generally shorten the shelf-life.

Berry Gardens have teamed up with tech firm Anacail to use ozone in their packaging for a longer shelf life and waste reduction

Using ozone to boost shelf life

stone fruit and berry producers Berry Gardens will use new ozone technology to boost shelf life for their produce.

The growers have teamed up with technology firm Anacail Ltd to introduce ozone into their packaging for berries, cherries and plums.

The “game changing” technology reduces the presence of yeasts and moulds, meaning extended time on sale and reduced waste.

Berry Gardens CEO, Jacqui Green, said: “We are thrilled to be working with Anacail and our businesses are closely aligned in our ambition to ensure the best berries, cherries and plums are available to our consumers across the breadth of the retail sector.”

Anacail says it uses ozone in a revolutionary way by generating the gas inside the packaging without damaging it.

After a short time all the ozone decays back to oxygen, leaving no residual chemicals, and a decontaminated or sterilised package and contents.

Click HERE for more info on the use of ozone in food processing applications to extend the shelf-life of produce.

Ozone technology used for bacterial reductions

Trio create bacteria-eliminating system with ozone tech

PETALING JAYA: Two siblings and a friend have created a bacteria-elimination system using ozone technology, which they bagged an award for at the Malaysia Technology Expo in Kuala Lumpur last month, after being inspired by frustrations in dealing with soiled air-conditioning systems in motor vehicles is what inspired. Bumiputra eEntrepreneurs Azmi Abdul Rahim and his brother Ahmad Zaki Abdul Rahim teamed up with automotive innovator Darren Aster Gunasekera to invent the OTREE air-conditioning bacteria-elimination system using ozone technology. Gunasekera, who founded automotive innovation technology company DAG (after his initials) Electrophonic Sdn Bhd in 1998, said OTREE was a pun for O3, the molecular structure of ozone. “It is the first technology of its kind in the world to disinfect, sanitise and deodorise a vehicle’s air-conditioning system, its cabin and trunk in just with a single application of 10 minutes,” he said. The trio emerged champions, beating more than 500 entries from across the worldworldwide to win the Best of the Best Award at the expo. Malaysia Technology Expo and they went a step further to seek aThey had sought a patent for their product after obtaining a trademark for it last month. Gunasekera said that vehiclevehicle air-conditioning systems were prone to bacteria and mould growth. “Stale air is circulated in air-conditioning vents, which gather dust and bacteria that are hazardous tothat are hazardous to healthinto the system. “Air-conditioning systems need to be cleaned regularly to remove such harmful bacteria and mould. Drivers can get sick from poorly maintained air-conditioning systems,” said Gunasekara, who had also bagged numerous international awards in the automotive industry. Gunasekera said they toyed with the idea of using ozone technology as it was effective in disinfecting ventilation systems and killing bacteria. “Ozone also removes bad odour. With just RM35 for the OTREE treatment, your vehicle will end up smelling like a new car, hence, our tag line, ‘Keep your Car Smelling like New’.” He said Azmi and Zaki approached him as he had invented a machine to clean a vehicle’s interior. “We analysed and tested the OTREE system with international independent laboratory quality assurance company SGS, which confirmed that more than 99 per cent of harmful microbes were killed by our product, which uses the ozone technology, in a single treatment. “This technology is effective in reducing airborne allergens and contaminants, such as cigarette smoke and other foul-smelling substances,” said Azmi, who has 18 years of experience in the automotive industry and a Master’s degree in Business Administration. Zaki said that once they had secured the pending patent, and other formalitiesthey would commercialise their product under Mesra Ekuiti Sdn Bhd, a vendor for Perodua Sales Sdn Bhd. “Our recent achievement has motivated us to improve our product and market it successfully for the benefit of all motorists,” said Zaki, who has 15 years of experience in the automotive industry and a Bachelor of Science degree from Touro University in the United States.

Read More :

Ozone for fruit disinfection and storage for shelf life extension

Ozone system used for fruit and vegetable disinfection.  MET Ozone is trialing ozone in Germany to prove the effectiveness of ozone for applications in food processing and storage.

MET Ozone Experts widens its range of ozone gas and water-dissolved ozone generators and invests in agronomic research in cooperation with Agrisana Srl.

2014 was a positive year for MET, with many of its plants operating mostly in Italy, but also in Germany and the Middle East.

The hot an humid weather with temperatures above the seasonal average favoured the development of fungi and rot, which could be counteracted by stocking the produce in units with a low concentration of ozone.Using ozone has now been made easier and safer thanks to new sensors and alarms. There is no need for tanks because it is always generated according to demand and there are no residues.

The products that benefit the most from ozone gas are citrus fruit, stonefruit, small fruit, kiwis, melons, strawberries, tomatoes, chestnuts, potatoes… Ozone prevents mould from forming and slows down ripening. It also reduces bacterial loads and improves the appearance of fruit.

In Italy, the Ministry of Health recognised ozone as a “Natural sterilisation product” with protocol no. 24482 of July 1996 and, since June 26, 2001, the F.D.A. approved the use of ozone compatibly with human activities.

In cooperation with Agrisana Srl, the MET started a research project to study possible practical applications in the agricultural sector. Mr. Stefano Poppi explains that they came up with a revolutionary technology to sanitise the areas (greenhouses) where vegetables are cultivated. Experiments proved successful on basil, tomatoes, courgettes, cucumbers, lettuce, aubergines, peppers and beans.

Additional tests are being carried out to verify its action against insects (mites, thrips, aphids, whitefly, etc.).

Ozone phytotherapy applied to control powdery mildew (Podosphera xantii).
Basil, ozone phytotherapy to control downy mildew (Peronospora belbahrii).

New antiseptic agent holds promise for treatment of periodontitis

A powerful new antiseptic agent, called ozone nano-bubble water, holds promise for the treatment of periodontitis, or severe gum infections, according to research published in the journal Science and Technology of Advanced Materials

The study, published in the journal Science and Technology of Advanced Materials, by Shinichi Arakawa and colleagues at Tokyo Medical and Dental University and Japan’s National Institute of Advanced Industrial Science and Technology, evaluated the bactericidal activities of ozone nano-bubble water – also known as NBW3 – against the two main bacterial agents that cause periodontitis as well as its toxicity to human oral tissue cells.

Their results showed that NBW3 can kill periodontal pathogens within 30 seconds of exposure, yet has only a minor impact on the viability of oral tissue cells after 24 hours of exposure.

Based on their in vitro results, the researchers conclude that NBW3 could become a valuable tool for treating periodontitis. However, since in vitro models cannot be directly compared to real-life clinical situations in which oral antiseptics are diluted with saliva, the authors recommend further research to determine the extent to which NBW3’s potency may be reduced by the saliva of dental patients.

Periodontitis is an inflammation of the oral tissues that surround and support our teeth – it is caused by bacteria residing in “biofilms” or dental plaque.

The traditional first step of periodontal treatment involves “mechanical debridement” (i.e. scraping away the dental plaque and dental calculus). Various antiseptics and antibiotics have been used to supplement mechanical debridement.

But antibiotic therapies have several significant drawbacks, such as the selectivity of antimicrobial action, possible development of resistant bacteria, and risk for adverse host reactions. For these reasons, the topical use of a low-cost, broad-spectrum antiseptic agent with low potential for adverse reactions is preferable.

One possible alternative is ozone (O3), which has strong antimicrobial activity against bacteria, fungi, protozoa and viruses, and does not induce microbial resistance. Aqueous ozone is highly biocompatible with oral tissue cells. However, ozonated water must be used within the first 5 to 10 minutes after production to assure its potency.

To address this obstacle, co-author M. Takahashi and K. Chiba developed a patented procedure to produce ozone nano-bubble water. NBW3 retains its oxidation ability for more than six months if protected from exposure to ultraviolet rays. Its high stability allows for the bottling and use of NBW3 as a disinfectant solution.