The kinetics of the antimicrobial activity of aqueous soluble ozone

总部位于安大略省温莎的Tersano Inc.是提供可溶性水臭氧(SAO)的仪器的世界领先制造商和设计者之一。与漂白剂或洗涤剂等更苛刻、更持久的清洁产品相比，SAO是一种对人体安全的替代产品，因为它可以对表面进行消毒，但与它们不同的是，活性物质臭氧是一种不稳定的气体，可以迅速分解为氧气，然后蒸发。这使得它成为在食品行业工作的完美工具，在那里残留的清洁剂是不可接受的。然而，尽管这项技术的发展取得了进展，我们仍然只粗略地了解了所需的臭氧浓度、与表面接触的时间以及各种抗菌剂对处理的抵抗力之间的关系。我们也不太了解在适当的密封容器中生产的SAO可以储存多久。目前的方案使用的是将表面暴露在大量SAO中足够长的时间，但世界各地即将生效的新法规意味着，Tersano需要更好地了解他们的仪器到底是如何工作的。为了解决这些问题，他们正在与温莎大学的Trant团队合作，该团队一直专注于为各种应用开发抗菌剂，以衡量这些结果。该小组将重点确定消除各种常见和新出现的人类和食品病原体所需的SAO参数，包括细菌、真菌、病毒和细菌孢子。他们还将研究水和环境中的各种杂质如何影响这些比率。这是一个最初为期一年的项目，将涉及学术团队中现有的微生物学、分析化学和化学工程专业知识的组合。总而言之，这将为Tersano的产品开发团队提供指导他们设计下一代工具的信息。

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.