{"id":56,"date":"2020-01-16T09:04:32","date_gmt":"2020-01-16T09:04:32","guid":{"rendered":"https:\/\/www.avsanification.com\/wordpress\/?page_id=56"},"modified":"2022-04-01T15:14:44","modified_gmt":"2022-04-01T14:14:44","slug":"cosa-e-lozono","status":"publish","type":"page","link":"https:\/\/www.avsanification.com\/it\/sanificazione-con-zono\/cosa-e-lozono\/","title":{"rendered":"Cosa \u00e8 l’ozono"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1579180760806{padding-bottom: 60px !important;}”][vc_column][vc_single_image image=”610″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1579117771963{padding-bottom: 40px !important;}”][vc_column][vc_column_text css_animation=”fadeIn”]<\/p>\n

l’Ozono<\/h2>\n

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L\u2019Ozono e\u0300 un gas naturale composto da 3 atomi di Ossigeno (O3<\/sub>). Scoperto nel 1840 dal chimico tedesco Christian Friedrich Scho\u0308nbein, e\u0300 naturalmente presente nell\u2019atmosfera dove e\u0300 prodotto dall\u2019interazione dell\u2019ossigeno con i raggi UV nella parte alta della stratosfera, mentre a quote piu\u0300 basse si forma per l\u2019interazione dell\u2019ossigeno atmosferico con le scariche elettriche ad alto potenziale dei fulmini.<\/p>\n

A temperatura ambiente l\u2019Ozono e\u0300 un gas incolore, piu\u0300 pesante dell\u2019aria e caratterizzato da un tipico odore. E\u0300 un gas molto instabile che tende a decomporsi in Ossigeno nel giro di pochi minuti dalla sua formazione. Per questo motivo l\u2019Ozono non puo\u0300 essere immagazzinato ma deve essere prodotto contestualmente al suo utilizzo.<\/p>\n

Per le sue caratteristiche chimiche l\u2019Ozono e\u0300 un potentissimo agente ossidante ed igienizzante, in grado di reagire violentemente con virus, batteri, protozoi, germi, microbi, funghi, lieviti, spore, muffe, parassiti, pollini, acari etc. contenuti nell\u2019aria, nell\u2019acqua e sugli oggetti di uso quotidiano, distruggendone i componenti macromolecolari che sono alla base dell\u2019integrita\u0300 vitale delle cellule ed eliminandoli fino al 99% o inattivandoli in modo da renderli innocui.<\/p>\n

L\u2019azione di tali microrganismi organici e\u0300 inoltre responsabile dei cattivi odori presenti negli ambienti e nei tessuti, pertanto l\u2019Ozono ha anche una efficacissima funzione deodorizzante.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Per queste sue qualita\u0300 l\u2019Ozono e\u0300 un presidio ideale per il contrasto ad allergie, asma, difficolta\u0300 respiratorie, infezioni virali e batteriche, malattie della pelle, proliferazione di insetti e di microrganismi dannosi, nonche\u0301 per il trattamento degli alimenti in sostituzione dei conservanti artificiali.<\/p>\n

La sua estrema efficacia e la sua totale compatibilita\u0300 ambientale (dopo pochi minuti l\u2019Ozono si trasforma naturalmente in Ossigeno) lo rendono il miglior e piu\u0300 sicuro strumento naturale per la sanificazione, l\u2019igienizzazione e la deodorizzazione.
\nIn Italia l\u2019utilizzo dell\u2019Ozono nel trattamento dell\u2019aria e dell\u2019acqua e\u0300 stato riconosciuto dal Ministero della Salute con prot. n. 24482 del 31 luglio 1996 quale \u201cpresidio naturale per la sterilizzazione di ambienti contaminati da batteri, virus, spore, muffe ed acari\u201d. Il Comitato Nazionale per la Sicurezza Alimentare del Ministero della Salute con nota del 27 ottobre 2010 ha riconosciuto l\u2019Ozono come \u201cagente disinfettante e disinfestante nel trattamento dell\u2019aria e dell\u2019acqua\u201d. Negli Stati Uniti d\u2019America la FDA (Food and Drug Administration) con provvedimento del 26 Giugno 2001 ha ammesso l\u2019impiego dell\u2019ozono come \u201cagente antimicrobico in fase gassosa o in soluzione acquosa nei processi produttivi\u201d. L\u2019utilizzo dell\u2019Ozono e\u0300 permesso come additivo alimentare secondario sicuro per la salute umana.<\/p>\n

Si riportano di seguito alcune tabelle relative ai tempi di esposizione ed alle concentrazioni di Ozono necessarie per la distruzione\/inattivazione di virus, batteri, funghi, spore, fermenti e protozoi ed un piccolo estratto della relativa bibliografia scientifica:<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
INATTIVAZIONE DI VIRUS E BATTERI CON OZONO<\/strong><\/td>\n<\/tr>\n
Organismo<\/strong><\/td>\n% di riduzione<\/strong><\/td>\nTempo (min.)<\/strong><\/td>\nConcentrazione (mg\/l)<\/strong><\/td>\npH<\/strong><\/td>\nTemp. (\u00b0C)<\/strong><\/td>\nMezzo di trasporto<\/strong><\/td>\nTipo di reazione<\/strong><\/td>\nCommenti<\/strong><\/td>\nReferenze<\/strong><\/td>\n<\/tr>\n
Escherichia Coli<\/td>\n99,99<\/td>\n1,67<\/td>\n0,23 \u2013 0,26<\/td>\n7<\/td>\n24<\/td>\nOzone demand free water<\/td>\nCompletely mixed conti- nuous flow-through<\/td>\nFarooq and Akhlaque (1983)<\/td>\n<\/tr>\n
Legionella Pneumophila E221ADP<\/td>\n\n

\u00a0<\/strong><\/p>\n

99,997<\/td>\n

\n

\u00a0<\/strong><\/p>\n

20<\/td>\n

\n

\u00a0<\/strong><\/p>\n

0,32<\/td>\n

\n

\u00a0<\/strong><\/p>\n

7<\/td>\n

\n

\u00a0<\/strong><\/p>\n

24<\/td>\n

Sterile distilled water<\/td>\nBatch<\/td>\n<\/td>\nEdelstein et al. (1982)<\/td>\n<\/tr>\n
Legionella Pneumophila E102A3EP<\/td>\n99,999<\/td>\n20<\/td>\n0,32<\/td>\n7<\/td>\n24<\/td>\nSterile distilled water<\/td>\n\u00a0<\/strong>Batch<\/td>\n<\/td>\nEdelstein et al. (1982)<\/td>\n<\/tr>\n
Mycobacte- rium Fortuitum<\/td>\n\n

\u00a0<\/strong><\/p>\n

90<\/td>\n

\n

\u00a0<\/strong><\/p>\n

1,67<\/td>\n

\n

\u00a0<\/strong><\/p>\n

0,23 \u2013 0,26<\/td>\n

\n

\u00a0<\/strong><\/p>\n

7<\/td>\n

\n

\u00a0<\/strong><\/p>\n

24<\/td>\n

Ozone demand free water<\/td>\nCompletely mixed continuous flow-through<\/td>\nFarooq and Akhlaque (1983)<\/td>\n<\/tr>\n
Salmonella Typhimurium<\/td>\n99,995<\/td>\n1,87<\/td>\n0,23 \u2013 0,26<\/td>\n7<\/td>\n24<\/td>\nOzone demand free water<\/td>\nCompletely mixed continuous flow-through<\/td>\nFarooq and Akhlaque (1983)<\/td>\n<\/tr>\n
Escherichia Coli<\/td>\n99,9<\/td>\n19<\/td>\n\n

Init. 2,2<\/p>\n

Res. 0,08<\/td>\n

7,5<\/td>\n18<\/td>\nRaw wastewater<\/td>\nContinuous flow-through<\/td>\n\n

TSS 85 mg\/l<\/p>\n

COD 100 mg\/l<\/td>\n

Joret et al. (1982)<\/td>\n<\/tr>\n
Fecal Streptococcus<\/td>\n99,6<\/td>\n19<\/td>\n\n

Init. 2,2<\/p>\n

Res. 0,08<\/td>\n

7,5<\/td>\n16<\/td>\nRaw wastewater<\/td>\nContinuous flow-through<\/td>\n\n

TSS 85 mg\/l<\/p>\n

COD 100 mg\/l<\/td>\n

Joret et al. (1982)<\/td>\n<\/tr>\n
Escherichia Coli<\/td>\n99,998<\/td>\n0,16<\/td>\n0,51<\/td>\n7<\/td>\n20<\/td>\nWater<\/td>\nContinuous flow-through<\/td>\nBoyce et al. (1981)<\/td>\n<\/tr>\n
Escherichia Coli<\/td>\n99<\/td>\n0,33<\/td>\n0,085<\/td>\n7,2<\/td>\n1<\/td>\nWater<\/td>\nBatch<\/td>\n<\/td>\nKatzenelson et al. (1974)<\/td>\n<\/tr>\n
Poliovirus type 1 (Mahoney)<\/td>\n99,7<\/td>\n1,67<\/td>\n\u00a0<\/strong>0,23 \u2013 0,26<\/td>\n7<\/td>\n24<\/td>\nOzone demand free water<\/td>\nCompletely mixed continuous flow-through<\/td>\nFarooq and Akhlaque (1983)<\/td>\n<\/tr>\n
Poliovirus type 1 (Mahoney)<\/td>\n90<\/td>\n0,75<\/td>\n0,32<\/td>\n4,3<\/td>\nN.R.<\/td>\nWater<\/td>\nCompletely mixed continuous flow-through<\/td>\nRoy et al.<\/td>\n<\/tr>\n
Coxackie- Virus B5<\/td>\n99,99<\/td>\n2,6<\/td>\n0,4<\/td>\n7,2<\/td>\n20<\/td>\nActivated sludge reactor effluent<\/td>\nBatch<\/td>\n\n

TSS 12,5 mg\/l<\/p>\n

NH3 1,55 mg\/l<\/p>\n

BOD3 10,6<\/p>\n

mg\/l COD 37,2 mg\/l<\/td>\n

Harakeh and Butle (1985)<\/td>\n<\/tr>\n
Poliovirus Type 1<\/td>\n99<\/td>\n20<\/td>\n0,2<\/td>\n7,2<\/td>\n20<\/td>\n\u00a0<\/strong>Activated sludge reactor effluent<\/td>\nBatch<\/td>\n\n

TSS 12,5 mg\/l<\/p>\n

NH3 1,55 mg\/l<\/p>\n

BOD3 10,6 mg\/l \u00a0\u00a0\u00a0COD 37,2 mg\/l<\/td>\n

Harakeh and Butle (1985)<\/td>\n<\/tr>\n
Poliovirus Type 1<\/td>\n99<\/td>\n0,25<\/td>\n0,5<\/td>\n7<\/td>\n24<\/td>\nN.R.<\/td>\nN.R.<\/td>\n<\/td>\nDrinking Water and Health (1980)<\/td>\n<\/tr>\n
Enterie Virus<\/td>\n>98<\/td>\n19<\/td>\nInit.4,10 Res.0,08<\/td>\n7,8<\/td>\n18<\/td>\nRaw wastewater<\/td>\nContinuous flow-through<\/td>\nTSS 103 mg\/l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 COD 231 mg\/l \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0TSS 12,5 mg\/l<\/td>\nJoret et al.(1982)<\/td>\n<\/tr>\n
Echo Virus Type 1<\/td>\n99<\/td>\n10<\/td>\n0,26<\/td>\n7,2<\/td>\n20<\/td>\nActivated sludge effluent<\/td>\n\u00a0<\/strong>Batch<\/td>\nNH3 1,55 mg\/l\u00a0\u00a0\u00a0\u00a0 BOD3 10,6 mg\/l\u00a0 \u00a0COD 37,2 mg\/l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TSS 12,5 mg\/l<\/td>\nHarakeh and Butle (1985)<\/td>\n<\/tr>\n
Bacteriophage f2<\/td>\n80<\/td>\n10<\/td>\n0,1<\/td>\n7,2<\/td>\n20<\/td>\nActivated sludge effluent<\/td>\n\u00a0<\/strong>Batch<\/td>\nNH3 1,55 mg\/l\u00a0 BOD3 10,6 mg\/l \u00a0\u00a0\u00a0COD 37,2 mg\/l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TSS 12,5 mg\/l<\/td>\nHarakeh and Butle (1985)<\/td>\n<\/tr>\n
Human Rotavirus<\/td>\n80<\/td>\n10<\/td>\n0,31<\/td>\n7,2<\/td>\n20<\/td>\nActivated sludge effluent<\/td>\n\u00a0<\/strong>Batch<\/td>\nNH3 1,55 mg\/l\u00a0\u00a0 BOD3 10,6 mg\/l\u00a0 \u00a0COD 37,2 mg\/l<\/td>\nHarakeh and Butle (1985)<\/td>\n<\/tr>\n
Poliovirus Type 1 Sabin<\/td>\n>97<\/td>\n0,16<\/td>\n0,21<\/td>\n7<\/td>\n20<\/td>\nWater<\/td>\nContinuous flow-through<\/td>\n5TU.bentonit<\/td>\nBoyce et al.<\/td>\n<\/tr>\n
Coxackie A9<\/td>\n>96<\/td>\n0,16<\/td>\n0,035<\/td>\n7<\/td>\n20<\/td>\nWater<\/td>\nContinuous flow-through<\/td>\n5TU.bentonit<\/td>\nBoyce et al.<\/td>\n<\/tr>\n
Bacteriophage f2<\/td>\n> 99,995<\/td>\n0,1<\/td>\n0,41<\/td>\n7<\/td>\n20<\/td>\nWater<\/td>\nContinuous flow-through<\/td>\n5TU.bentonit<\/td>\nBoyce et al.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
INATTIVAZIONE DI FUNGHI SPORE E FERMENTI<\/strong><\/td>\n<\/tr>\n
Organismo<\/strong><\/td>\n% di riduzione<\/strong><\/td>\nTempo (min.)<\/strong><\/td>\nConcentrazione (mg\/l)<\/strong><\/td>\npH<\/strong><\/td>\nTemp. (\u00b0C)<\/strong><\/td>\nMezzo di trasporto<\/strong><\/td>\nTipo di reazione<\/strong><\/td>\nReferenze<\/strong><\/td>\n<\/tr>\n
Candida Parapsilosis<\/td>\n99,6<\/td>\n1,67<\/td>\n0,23 \u2013 0,26<\/td>\n7<\/td>\n24<\/td>\nOzone demand free water<\/td>\nCompletely mixed continuous flow-through<\/td>\nFarooq and Akhlaque (1983)<\/td>\n<\/tr>\n
Candida tropicalis<\/td>\n99<\/td>\n0,3<\/td>\n0,02<\/td>\n7,2<\/td>\n20<\/td>\nOzone demand free water<\/td>\nCompletely mixed continuous flow-through<\/td>\nKawamura et al. (1986)<\/td>\n<\/tr>\n
Pencilium Roqueforti<\/td>\n99,06<\/td>\n0,45<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Pencilium Expansum<\/td>\n99,06<\/td>\n0,36<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Pencilium Digitarum<\/td>\n99,06<\/td>\n2,26<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Aspergillus Glaucus<\/td>\n99,06<\/td>\n2,26<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Aspergillus Flavus<\/td>\n99,06<\/td>\n2,45<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Aspergillo Niger<\/td>\n99,06<\/td>\n9,1<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Rhizopus Nigricans<\/td>\n99,06<\/td>\n6,06<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Mucor Racemosus (A)<\/td>\n99,06<\/td>\n0,58<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Mucor Racemosus (B)<\/td>\n99,06<\/td>\n0,58<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Oospora Lactis<\/td>\n99,06<\/td>\n0,18<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Saccharomyces<\/td>\n99,06<\/td>\n0,22<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Saccharomyces Spores<\/td>\n99,06<\/td>\n0,29<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Saccharomyces Cerevisiae<\/td>\n99,06<\/td>\n0,22<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
INATTIVAZIONE DI PROTOZOI CON OZONO<\/strong><\/td>\n<\/tr>\n
Organismo<\/strong><\/td>\n% di riduzione<\/strong><\/td>\nTempo (min.)<\/strong><\/td>\nConcentrazione (mg\/l)<\/strong><\/td>\npH<\/strong><\/td>\nTemp. (\u00b0C)<\/strong><\/td>\nMezzo di trasporto<\/strong><\/td>\nTipo di reazione<\/strong><\/td>\nCt (mg\/min) L<\/strong><\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\n99<\/td>\n7,8<\/td>\n0,55<\/td>\n7<\/td>\n6<\/td>\nWater<\/td>\nBatch<\/td>\n4,23<\/td>\n<\/tr>\n
Naeglaria gruberi<\/td>\n99<\/td>\n2,1<\/td>\n2<\/td>\n7<\/td>\n5<\/td>\nWater<\/td>\nBatch<\/td>\n4,23<\/td>\n<\/tr>\n
<\/td>\n99<\/td>\n4,3<\/td>\n0,3<\/td>\n7<\/td>\n25<\/td>\nWater<\/td>\nBatch<\/td>\n1,29<\/td>\n<\/tr>\n
<\/td>\n99<\/td>\n1,1<\/td>\n1,2<\/td>\n7<\/td>\n25<\/td>\nWater<\/td>\nBatch<\/td>\n1,29<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\n99<\/td>\n12,9<\/td>\n0,13<\/td>\n7<\/td>\n5<\/td>\nWater<\/td>\nBatch<\/td>\n1,94<\/td>\n<\/tr>\n
Glardia muria<\/td>\n99<\/td>\n2,8<\/td>\n0,7<\/td>\n7<\/td>\n5<\/td>\nWater<\/td>\nBatch<\/td>\n1,94<\/td>\n<\/tr>\n
<\/td>\n99<\/td>\n9<\/td>\n0,03<\/td>\n7<\/td>\n25<\/td>\nWater<\/td>\nBatch<\/td>\n0,27<\/td>\n<\/tr>\n
<\/td>\n99<\/td>\n1,8<\/td>\n0,15<\/td>\n7<\/td>\n25<\/td>\nWater<\/td>\nBatch<\/td>\n0,27<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\n99<\/td>\n5,3<\/td>\n0,1<\/td>\n7<\/td>\n5<\/td>\nWater<\/td>\nBatch<\/td>\n0,53<\/td>\n<\/tr>\n
Glardia lamblia<\/td>\n99<\/td>\n1,1<\/td>\n0,5<\/td>\n7<\/td>\n5<\/td>\nWater<\/td>\nBatch<\/td>\n0,53<\/td>\n<\/tr>\n
<\/td>\n99<\/td>\n5,5<\/td>\n0,03<\/td>\n7<\/td>\n25<\/td>\nWater<\/td>\nBatch<\/td>\n0,17<\/td>\n<\/tr>\n
<\/td>\n99<\/td>\n1,2<\/td>\n0,15<\/td>\n7<\/td>\n25<\/td>\nWater<\/td>\nBatch<\/td>\n0,17<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Breve bibliografia:<\/p>\n

    \n
  • The Application of Ozone Technology for Public Health and Industry, M. Franken<\/li>\n
  • Use of Ozone to Reduce Bacteria and Moulds in the Air and on Surfaces, K. Klanova,A. Lajc\u02d8ikova<\/li>\n
  • Microbiological Aspects of Ozone Applications in Food: A Review, M.A. Khadre, A.E. Yousef , J.G. Kim<\/li>\n
  • Ozone Decontamination of Bioclean Rooms, T. Masaoka, Y. Kubota et. al.<\/li>\n
  • Bactericidal Effect of High Airborne Concentration on Escherichia coli and Staphylococcus aureus, Kowalsky et al.<\/li>\n
  • Characteristics of the Bactericidal Effect of Ozone Gas on Pathogenic Bacteria in Hospitals, F. Sakae et al.<\/li>\n
  • Demonstration of a Hermetic Airborne Ozone Disinfection System: Studies on E. coli, W.J. Kowalsky et. al<\/li>\n
  • Ozone Disinfection of SARS-Contaminated Areas, Kenneth K. K. Lam 9<\/li>\n<\/ul>\n

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