Evaluation of the Sanitizing Capacity of a 2-ppm Ozonated Water Handheld Bottle Applied to Simulated Food-Contact Surfaces

Contaminated food-contact surfaces can transfer pathogenic organisms within domestic settings, potentially leading to foodborne illness. The objective of this study was to evaluate the efficacy of an ozonated water handheld spray bottle to eliminate bacteria on food-contact surfaces. Escherichia coli, Listeria innocua, Pseudomonas spp., and Staphylococcus aureus were used to inoculate polypropylene cutting boards and stainless steel knives. A 2-ppm ozonated water spray was applied to the inoculated surfaces and allowed to act for 30 or 60 s. Ozonated water was able to significantly reduce (P < 0.05) generic E. coli on cutting boards (0.7 ± 0.1 log10 CFU/cm2). In addition, L. innocua was significantly reduced (P < 0.05) on polypropylene (0.9 ± 0.2 log10 CFU/cm2) and stainless steel (1.1 ± 0.1 log10 CFU/cm2). There were no significant reductions of Pseudomonas (0.5 ± 0.3 log10 CFU/cm2) or S. aureus (0.2 ± 0.1 log10 CFU/cm2). Significant reductions were only observed after 60-s treatments, and there was no significant effect of surface type on the reductions. Overall, low concentration–ozonated water is moderately effective at reducing nonpathogenic bacteria loosely attached to simulated clean food-contact surfaces.