The kinetics of the antimicrobial activity of aqueous soluble ozone

总部位于安大略省温莎市的Tersano公司是世界领先的水溶性臭氧（SAO）仪器制造商和设计师之一。SAO是一种对人体安全的清洁产品，可以替代更强的持久性清洁产品，因为它像漂白剂或洗涤剂一样，可以对表面消毒，但与它们不同的是，活性物质臭氧是一种不稳定的气体，会迅速分解成氧气并蒸发掉。这使得它成为一个完美的工具，在食品工业中，残留的清洗剂是不可接受的。然而，尽管这项技术的发展取得了进展，但我们对所需的臭氧浓度、与表面接触的时间以及对各种抗菌剂处理的抵抗力之间的关系仍然只有粗略的了解。我们对SAO在适当的密封容器中生产后可以储存多长时间也知之甚少。目前的协议使用了“过度杀伤”，将表面暴露在大量SAO中足够长的时间，但世界各地生效的新法规意味着Tersano需要更好地了解他们的仪器的精确性能。为了解决这些问题，他们正在与温莎大学的Trant团队合作，后者一直专注于开发用于各种应用的抗菌剂，以衡量这些结果。该团队将专注于确定SAO参数，以消除各种常见的和新出现的人类和食物病原体，包括细菌、真菌、病毒和细菌孢子。他们还将研究水中和环境中的各种杂质如何影响这些速率。这将是一个为期一年的项目，并将涉及微生物学，分析化学和化学工程专业知识的学术团队的组合。总之，这将为Tersano的产品开发团队提供信息，以指导他们设计下一代工具。

Windsor, Ontario-based Tersano Inc is one of the world's leading manufacturers and designers of instruments to provide soluble aqueous ozone (SAO). SAO is a human-safe alternative to harsher more persistent cleaning products as, like bleach or detergents, it sterilizes surfaces, but unlike them, the active agent, ozone, is an unstable gas that rapidly decomposes to oxygen and evaporates away. This makes it a perfect tool for working in the food industry where residual cleaning agents are unacceptable. However, despite progress in the development of this technology, we still have only a rough understanding of the relationship between the required ozone concentration, time of contact with the surface, and resistance to the treatment from a variety of antimicrobials. We also have a poor understanding of how long we can store SAO after it is produced in proper sealed containers. Current protocols use "overkill" exposing the surface to significant amounts of SAO for a sufficiently long time, but new regulations coming into effect around the world mean that Tersano needs to have a better understanding of precisely how their instruments perform. To address these questions, they are partnering with the Trant Team at the University of Windsor, who have been focused on developing antimicrobial agents for various applications, to measure these outcomes. The team will focus on determining the SAO parameters required to eliminate various common and emerging human and food pathogens, including bacteria, fungi, viruses, and bacterial spores. They will also be looking at how various impurities in the water and the environment affect these rates. This is to be an initially 1-year project, and will involve a combination of the microbiology, analytical chemistry and chemical engineering expertise available in the academic team. Together, this will provide Tersano's product development team with information to guide their design of next generation tools.