Ozone is an unstable oxygen molecule (O3). Since ozone can quickly reacts and break down anything on it’s way, makes this gas very powerful and effective for removing odours, killing the mould and bacteria within the rooms.

Room ozonation has been in widespread use to “freshen” indoor air for more than 100 years. This use says that ozone can oxidize airborne gases, and even particulates, to simple carbon dioxide and water vapour

Ozonation  was studied targeting for indoor air purification. The combined use of ozone and the various micro- or meso-porous adsorbents aimed to take advantage of the strong oxidizing capability of ozone. At the same time the residual ozone would be minimized due to the increased catalytic reaction in the porous structure. The Lewis acid sites in the adsorbents were believed to decompose ozone into atomic oxygen, and the subsequent reactions would then convert the adsorbed toluene into carbon dioxide and water. In the dry conditions, the Mobil Composition of Matter No. 41(MCM-41) required the smallest amount of material to achieve the 90% reduction target. In the more humid environment extra amounts of MCM-41 were required to reach the target as compared with the dry conditions

The effectiveness of ozone as a disinfectant was evaluated under laboratory conditions in food industry. Different bacteria were putted onto stainless steel squares and set at several temperatures and relative humidifies for up to four hours. Survival of microorganisms from these stainless steel squares was compared with identically incubated squares opened to ozone. Exposure of the contaminated surfaces to ozone resulted in a reduction that vary, depending on organism type. For all the bacteria tested, this loss in viability was significantly greater than that observed in the absence of ozone. Gram-negative bacteria were more sensitive to ozone than gram-positive organisms; bacteria were more sensitive than the yeast strain tested. Exposure to ozone in the presence of ultra-high temperature (UHT) milk resulted in a reduction in bacterial viability that varied from 5.64 to 1.65 log values. In most cases, this reduction was significantly less than that achieved in the absence of organic material, although still significantly greater  than that observed in the absence of ozone. The presence of a meat-based broth reduced the effectiveness of ozone to a greater extent, although the number of surviving gram-negative organisms was still significantly less than in the absence of ozone. Less than 1 log unit of yeast cells was destroyed when exposed to ozone in the presence of UHT milk or meat-based broth. Results of this investigation suggest that if applied after adequate cleaning ozone could be used as an effective disinfectant.

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