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Research article
Effect of ozone gas on cultures of candida albicans and aspergillus fumigatus: evaluation of two ozonation equipment
Alvaro Lopes-Sousa
Universidade Nova de Lisboa
Corresponding Author
ORCiD: https://orcid.org/0000-0003-2710-2122
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background
The use of O 3 as antimicrobial has stood out as a useful chemical compound for disinfection processes and/or sterilization due to its high oxidant power. Antimicrobial effects of ozone gas (O 3 ), produced by two commercial equipment on cultures of two fungi were studied.
Method
Petri dishes were plated with concentrations of Candida albicans and Aspergillus fumigatus and placed on a countertop at three distances, 30 cm, 1 m and 2 m, in three directions of exposure of O 3, with and without air conditioning.
Results
Both equipment showed potential antifungal activity; however, the Mod. I generator (p<0.05) presented twice the O 3 flow rate. The results of the inhibitory activity of O 3 of Mod. II, except the cultures of Candida albicans at the distance of 2 m and, of Aspergillus fumigatus , at distances of 1 m and 2 m, showed significant differences (p<0.05). Candida albicans was more sensitive to O 3 (p<0.05) than the filamentous fungus Aspergillus fumigatus. The experiments conducted with the air conditioning turned off proved the great antimicrobial activity of O 3 . The worst result was observed for the dishes of Aspergillus fumigatus , at the distance of 2 m and near the wall and the best for the central dishes, at the distance of 30 cm, of Candida albicans.
Conclusion
This method of disinfection by O 3 shows a feasible antimicrobial potential to establish new protocols for hygiene and hospital disinfection, reducing environmental contamination by fungi.
Keywords
Ozone, Ozonation, Candida albicans, Aspergillus fumigatus, Disinfection
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This is a preprint. It has not completed peer review.
Research article
Effect of ozone gas on cultures of candida albicans and aspergillus fumigatus: evaluation of two ozonation equipment
Alvaro Lopes-Sousa
Universidade Nova de Lisboa
Corresponding Author
ORCiD: https://orcid.org/0000-0003-2710-2122
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
History
CURRENT STATUS: Posted
Version 1
Posted 15 Jan, 2020
No community comments so far
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Infectious Diseases
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background
The use of O 3 as antimicrobial has stood out as a useful chemical compound for disinfection processes and/or sterilization due to its high oxidant power. Antimicrobial effects of ozone gas (O 3 ), produced by two commercial equipment on cultures of two fungi were studied.
Method
Petri dishes were plated with concentrations of Candida albicans and Aspergillus fumigatus and placed on a countertop at three distances, 30 cm, 1 m and 2 m, in three directions of exposure of O 3, with and without air conditioning.
Results
Both equipment showed potential antifungal activity; however, the Mod. I generator (p<0.05) presented twice the O 3 flow rate. The results of the inhibitory activity of O 3 of Mod. II, except the cultures of Candida albicans at the distance of 2 m and, of Aspergillus fumigatus , at distances of 1 m and 2 m, showed significant differences (p<0.05). Candida albicans was more sensitive to O 3 (p<0.05) than the filamentous fungus Aspergillus fumigatus. The experiments conducted with the air conditioning turned off proved the great antimicrobial activity of O 3 . The worst result was observed for the dishes of Aspergillus fumigatus , at the distance of 2 m and near the wall and the best for the central dishes, at the distance of 30 cm, of Candida albicans.
Conclusion
This method of disinfection by O 3 shows a feasible antimicrobial potential to establish new protocols for hygiene and hospital disinfection, reducing environmental contamination by fungi.
Figure 1
Figure 2
Figure 3