M.A. Thesis:

antibacterial properties of ozone and oxygen MicroNano bubbles enrich water compared to simple washing in food preparation board( slice and chicken kebab preparations) in Mashhad University of Medical Sciences

Abstract (include summary, goals, executive ways and results): One of the main problems in the food and food industry is their storage and spoilage, which is mainly caused by microbial contamination. One of the most important methods of ensuring health and food safety control is through the use of ozone gas. Ozone, or active oxygen, is known as one of the best food disinfectants in the world due to its high ability to kill microorganisms without leaving any harmful substances, used in various industries such as meat, fishing, grain, refrigeration, vegetable, and food packaging. Applications of ozone gas in surface disinfection include reducing the microbial load on surfaces and thereby reducing food contamination in the kitchen environment. Optimizing ozone consumption using various parameters such as source and effective concentration, duration, means, and method of use are among the challenges faced by the use of this disinfectant. In this study, ozone was used in the form of ozone nano microbubbles. After comparing the bactericidal effect of ozone nano microbubbles with detergent, the results were evaluated by wavelength absorption by a spectrophotometer, and the results of optical absorption at 320/340 wavelengths were evaluated by SPSS Statistical Test. The results of this study show a better effect of nano microbubbles compared to detergent. In this study, it was concluded that there was no statistically significant difference in the use of ozone-enriched water compared to other detergents used in the study and therefore ozone-enriched water is recommended as a useful detergent due to the lack of harmful effects. Keywords : Ozone, ozone nano microbubbles

Keywords: Keywords : Ozone, ozone nano microbubbles