Mary Wilson
Well-known member
Available online: 14 November 2024
https://doi.org/10.1016/j.jhin.2024.11.005
Author(s): Mayo Yasugi, Kiyoe Gunji, Ken-ichiro Inagaki, Mami Kuroda, Chihiro Ii
S U M M A R Y
Background: Ozonated water is expected to be an effective disinfectant for SARS-CoV-2
present on environmental fomites; however, ozone is consumed by organic substances,
resulting in attenuation of its effect. SARS-CoV-2 present in saliva can contaminate
environmental surfaces; therefore, it is essential to understand the effect of organic
substances in saliva on the disinfectant properties of ozonated water.
Aim: To assess organic factors in saliva and the extent to which they diminish the effect of
ozonated water on SARS-CoV-2.
Methods: Ozonated water was exposed to salivary organic factors and residual ozone
concentrations were measured. SARS-CoV-2 was exposed to a salivary factor and virus
inactivation by ozonated water was measured.
Findings: Amylase and mucin consumed ozone in a concentration-dependent manner.
Urea did not. Ozonated water appeared to inactivate SARS-CoV-2 within 30 s. The amount
of inactivated SARS-CoV-2 decreased as the protein concentration increased. Virus inac-
tivation was stronger by 1.5 mg/L ozonated water than by 0.5 mg/L ozonated water.
Conclusion: This study suggests that the salivary amylase and mucin decay ozone in a
concentration-dependent manner, thereby attenuating the disinfection properties of
ozonated water for SARS-CoV-2. An increase of the initial amount of ozone can ameliorate
the disinfection effect of ozonated water on SARS-CoV-2. Ozone consumption should be
taken into consideration for virus infection control. These results provide fundamental
information about the effect of ozonated water when used to decontaminate surfaces
harbouring SARS-CoV-2 in saliva.
https://www.journalofhospitalinfection.com/article/S0195-6701(24)00374-8/pdf
https://doi.org/10.1016/j.jhin.2024.11.005
Author(s): Mayo Yasugi, Kiyoe Gunji, Ken-ichiro Inagaki, Mami Kuroda, Chihiro Ii
S U M M A R Y
Background: Ozonated water is expected to be an effective disinfectant for SARS-CoV-2
present on environmental fomites; however, ozone is consumed by organic substances,
resulting in attenuation of its effect. SARS-CoV-2 present in saliva can contaminate
environmental surfaces; therefore, it is essential to understand the effect of organic
substances in saliva on the disinfectant properties of ozonated water.
Aim: To assess organic factors in saliva and the extent to which they diminish the effect of
ozonated water on SARS-CoV-2.
Methods: Ozonated water was exposed to salivary organic factors and residual ozone
concentrations were measured. SARS-CoV-2 was exposed to a salivary factor and virus
inactivation by ozonated water was measured.
Findings: Amylase and mucin consumed ozone in a concentration-dependent manner.
Urea did not. Ozonated water appeared to inactivate SARS-CoV-2 within 30 s. The amount
of inactivated SARS-CoV-2 decreased as the protein concentration increased. Virus inac-
tivation was stronger by 1.5 mg/L ozonated water than by 0.5 mg/L ozonated water.
Conclusion: This study suggests that the salivary amylase and mucin decay ozone in a
concentration-dependent manner, thereby attenuating the disinfection properties of
ozonated water for SARS-CoV-2. An increase of the initial amount of ozone can ameliorate
the disinfection effect of ozonated water on SARS-CoV-2. Ozone consumption should be
taken into consideration for virus infection control. These results provide fundamental
information about the effect of ozonated water when used to decontaminate surfaces
harbouring SARS-CoV-2 in saliva.
https://www.journalofhospitalinfection.com/article/S0195-6701(24)00374-8/pdf