Efficacy of ozonized water spray for the sanitization of food contact surfaces contaminated with E. coli and S. aureus as an eco-friendly asepsis approach

Abstract

Background: Cross-contamination between food, equipment, and contact surfaces during food processing may occur with some pathogenic bacteria, such as E. coli and S. aureus. This study was conducted to investigate the bactericidal potential of ozonized water spray in food contact surfaces (plastic, glass, steel, and ceramic) for the inactivation of E. coli and S. aureus isolated from traditional yogurt. Methods: Two isolated bacteria tested for antibiotic resistance and exposed the strains to ozonized water with concentrations 4 mg/L for 0, 2, 10 minutes and after drying on food contact surfaces (FCS). Results: E. coli and S. aureus were defined as multidrug-resistant. Ozonized water inhibited two bacteria growth on the FCS after two minutes. On plastic, glass, and ceramic surfaces, E. coli was more sensitive than S. aureus, while S. aureus on steel surface was more sensitive than E. coli. Conclusions: Based on the results of our study, it is recommended to use the ozonized water spray at 4 mg/L concentration to disinfect surfaces in contact with food, especially glass and ceramic surfaces.