If you are looking for surface sanitation solutions, Ozone is your answer! One of the several properties of Ozone is the strong oxidizing agent. Because of that, Ozone is the best option when it comes to surface sanitation, whether it is in food safety sanitation, ozone applied to water or pool sanitation, or in countertops in our daily lives or food processing industry, Ozone comes as a great sanitation solution.

If you want to learn more about how great ozone is as a disinfectant, keep scrolling and read it all below!

Application	Micro-organism	Treatment	Results	Author, Year
CIP system	Staphylococcus aureus, Pseudomonas aeruginosa and Candida albicans	Ozonated water	99% microbial count reduction	Lagrange, Reiprich, & Hoffmann, 2004
Dairy biofilms on stainless steel surface	Pseudomonas fluorescens and Alcaligenes faecalis	Ozonated water, 0.5 ppm for 10 min	5.6 and 4.4 log reduction, respectively	Greene, Few, Joao, & Serafini, 1993
Equipment, walls, floors, drains, tables and conveyors, previously well-cleaned	Trichophyton mentagrophytes, Salmonella choleraesuis, Staphylococcus aureus, Pseudomonas aeruginosa, Campylobacter jejuni, Listeria monocytogenes, Aspergillus flavus, Brettanomyces bruxellensis, Escherichia coli	Ozonated water, 3.0 - 3.5 ppm	Log reduction ranging from 6 to 4	Boisrobert, 2002
‘High-traffic’ and ‘low-traffic’ floor areas	Unspecified	Ozonated water, 2 ppm at 10 gpm for 1 min	Microbial plate count reductions 67.0 - 95.6%	Hampson, 2000
Mixing kettle, table top and shroud (all stainless steel)	Unspecified	Ozonated water, 2 ppm at 10 gpm for 1 min	Microbial plate count reduction ranging from 63.1 to 99.9% (depending on surface)	Hampson, 2000
Plastic shipping container	Unspecified	Ozonated water, 2 ppm at 10 gpm for 1 min	Microbial bioluminescence assay reduction 68.8 - 97.4%	Hampson, 2000
Stainless steel surfaces	Escherichia coli, Serratia liquefaciens, Staphylococcus aureus, Listeria innocua and Rhodotorula rubra	2 ppm ozone gas at atmospheric pressure, 22 ˚C and 77% HR for 4 h	Reduction ranging from 7.56 to 2.41 log values	Moore, Griffith, & Peters, 2000
Stainless steel surfaces	Microccocus luteus	2 ppm ozone gas in bioaerosol chamber at 20˚C and 50% HR for 1 h	2 - 3 log reduction	Bailey, Young, Fielding, & Griffiths, 2001
Stainless steel surfaces in the presence of UHT milk	Escherichia coli, Serratia liquefaciens, Staphylococcus aureus, Listeria innocua and Rhodotorula rubra	2 ppm ozone gas at atmospheric pressure, 22 ˚C and 77% HR for 4 h	Reduction ranging from 5.64 to 1.65 log values	Moore et al., 2000
Surfaces	Unknown	2 ppm ozone gas, 2 h exposure	2 log reduction	Taylor & Chana, 2000

Source: A. Pascual, I. Llorca, & A. Canut. (2007). Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities. Trends in Food Science & Technology 18, pp. S29 – S35.

• • Cleaning and sanitizing agent;

  • Eliminates or reduces microscopic organisms;

  • Sterilizes any surfaces and air spaces in multiple areas;

  • Sterilizes any tool and equipment (labs, industrial, food processing);

  • Safe and efficient process use;

  • Leaves no harmful by-products;

  • No toxic emissions;

  • No residue to aerate;

  • Eliminates need for harmful liquids, chemicals, UV rays, or damaging heat;

  • No rinsing required;

  • Produced onsite;

  • Low operating temperature;

  • No danger of an accidental burn;

  • Highly cost effective;

  • Save water and energy;

  • Save wastewater treatment costs and discharge taxes;

  • Ozone decomposes rapidly and naturally, and therefore, it leaves no harmful residual that would need to be removed.