In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments

Autores
Margulis, Javier E.; Gómez, Silvana C.; Bueno, Dante Javier
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The antimicrobial efficacy of airborne ozone was assessed in vitro against key poultry-associated fungi and bacteria. The study included five Aspergillus strains (four Aspergillus fumigatus and one Aspergillus oryzae) and five Salmonella strains representing distinct serovars. Standardized concentrations of each microorganism were inoculated onto agar plates and exposed to ozone at 60 g/h for up to 20 minutes, with a headspace volume of approximately 50.90 cm³ above the agar medium—susceptibility to ozone varied by strain. Aspergillus species demonstrated greater resistance to ozone treatment compared to Salmonella species. Fungal spore count reductions ranged from 11% to 91%, depending on the strain. Five minutes of ozone exposure significantly reduced spore numbers in two of the five fungal strains, while the remaining strains required ten minutes to achieve significant reductions. For most fungal strains, no further significant reduction was observed beyond 10 minutes of exposure. In contrast, Salmonella species exhibited marked reductions after 5 minutes of ozone exposure, with most bacterial strains showing complete (100%) reduction after 10 minutes. Salmonella serovar Agona exhibited the highest resistance to ozone when cultured on tryptic soy agar. Ozone treatment also resulted in high levels of sublethal injury in Salmonella strains, with injury rates ranging from 97% to 100%. These results indicate that a minimum ozone exposure time of 5 minutes for Salmonella species and 10 minutes for Aspergillus species is necessary to achieve substantial microbial reductions. Collectively, these findings demonstrate the potential of high-dose, short-duration ozone applications and highlight the need to control key parameters to ensure reproducibility and scalability in practical applications.
EEA Concepción del Uruguay
Fil: Margulis, Javier E. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Basavilbaso; Argentina
Fil: Gómez, Silvana C. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Concepción del Uruguay; Argentina
Fil: Bueno, Dante Javier. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Basavilbaso; Argentina
Fil: Bueno, Dante Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina
Fuente
German Journal of Microbiology 6 (2) : 58-65. (June 2026)
Materia
Aspergillus
Salmonella
In Vitro Experimentation
Ozone
Poultry
Antimicrobial Properties
Experimentación In Vitro
Ozono
Aves de Corral
Propiedades Antimicrobianas
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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spelling In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environmentsMargulis, Javier E.Gómez, Silvana C.Bueno, Dante JavierAspergillusSalmonellaIn Vitro ExperimentationOzonePoultryAntimicrobial PropertiesExperimentación In VitroOzonoAves de CorralPropiedades AntimicrobianasThe antimicrobial efficacy of airborne ozone was assessed in vitro against key poultry-associated fungi and bacteria. The study included five Aspergillus strains (four Aspergillus fumigatus and one Aspergillus oryzae) and five Salmonella strains representing distinct serovars. Standardized concentrations of each microorganism were inoculated onto agar plates and exposed to ozone at 60 g/h for up to 20 minutes, with a headspace volume of approximately 50.90 cm³ above the agar medium—susceptibility to ozone varied by strain. Aspergillus species demonstrated greater resistance to ozone treatment compared to Salmonella species. Fungal spore count reductions ranged from 11% to 91%, depending on the strain. Five minutes of ozone exposure significantly reduced spore numbers in two of the five fungal strains, while the remaining strains required ten minutes to achieve significant reductions. For most fungal strains, no further significant reduction was observed beyond 10 minutes of exposure. In contrast, Salmonella species exhibited marked reductions after 5 minutes of ozone exposure, with most bacterial strains showing complete (100%) reduction after 10 minutes. Salmonella serovar Agona exhibited the highest resistance to ozone when cultured on tryptic soy agar. Ozone treatment also resulted in high levels of sublethal injury in Salmonella strains, with injury rates ranging from 97% to 100%. These results indicate that a minimum ozone exposure time of 5 minutes for Salmonella species and 10 minutes for Aspergillus species is necessary to achieve substantial microbial reductions. Collectively, these findings demonstrate the potential of high-dose, short-duration ozone applications and highlight the need to control key parameters to ensure reproducibility and scalability in practical applications.EEA Concepción del UruguayFil: Margulis, Javier E. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Basavilbaso; ArgentinaFil: Gómez, Silvana C. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Concepción del Uruguay; ArgentinaFil: Bueno, Dante Javier. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Basavilbaso; ArgentinaFil: Bueno, Dante Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; ArgentinaGMPC2026-06-22T12:14:57Z2026-06-22T12:14:57Z2026-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/26729https://gmpc-akademie.de/articles/gjm/single/3552749-0149 (Online)https://doi.org/10.51585/gjm.2026.2.0065German Journal of Microbiology 6 (2) : 58-65. (June 2026)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2023-PD-L06-I115, Resistencia Antimicrobiana y desarrollo de alternativas que minimicen el uso de antibióticos y antiparasitarios para una produccion animal mas sustentableinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-09-24T11:43:22Zoai:localhost:20.500.12123/26729instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-09-24 11:43:23.66INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments
title In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments
spellingShingle In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments
Margulis, Javier E.
Aspergillus
Salmonella
In Vitro Experimentation
Ozone
Poultry
Antimicrobial Properties
Experimentación In Vitro
Ozono
Aves de Corral
Propiedades Antimicrobianas
title_short In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments
title_full In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments
title_fullStr In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments
title_full_unstemmed In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments
title_sort In vitro effect of ozone on the growth of Aspergillus spp. and Salmonella spp. isolated from poultry, poultry products, and related environments
dc.creator.none.fl_str_mv Margulis, Javier E.
Gómez, Silvana C.
Bueno, Dante Javier
author Margulis, Javier E.
author_facet Margulis, Javier E.
Gómez, Silvana C.
Bueno, Dante Javier
author_role author
author2 Gómez, Silvana C.
Bueno, Dante Javier
author2_role author
author
dc.subject.none.fl_str_mv Aspergillus
Salmonella
In Vitro Experimentation
Ozone
Poultry
Antimicrobial Properties
Experimentación In Vitro
Ozono
Aves de Corral
Propiedades Antimicrobianas
topic Aspergillus
Salmonella
In Vitro Experimentation
Ozone
Poultry
Antimicrobial Properties
Experimentación In Vitro
Ozono
Aves de Corral
Propiedades Antimicrobianas
dc.description.none.fl_txt_mv The antimicrobial efficacy of airborne ozone was assessed in vitro against key poultry-associated fungi and bacteria. The study included five Aspergillus strains (four Aspergillus fumigatus and one Aspergillus oryzae) and five Salmonella strains representing distinct serovars. Standardized concentrations of each microorganism were inoculated onto agar plates and exposed to ozone at 60 g/h for up to 20 minutes, with a headspace volume of approximately 50.90 cm³ above the agar medium—susceptibility to ozone varied by strain. Aspergillus species demonstrated greater resistance to ozone treatment compared to Salmonella species. Fungal spore count reductions ranged from 11% to 91%, depending on the strain. Five minutes of ozone exposure significantly reduced spore numbers in two of the five fungal strains, while the remaining strains required ten minutes to achieve significant reductions. For most fungal strains, no further significant reduction was observed beyond 10 minutes of exposure. In contrast, Salmonella species exhibited marked reductions after 5 minutes of ozone exposure, with most bacterial strains showing complete (100%) reduction after 10 minutes. Salmonella serovar Agona exhibited the highest resistance to ozone when cultured on tryptic soy agar. Ozone treatment also resulted in high levels of sublethal injury in Salmonella strains, with injury rates ranging from 97% to 100%. These results indicate that a minimum ozone exposure time of 5 minutes for Salmonella species and 10 minutes for Aspergillus species is necessary to achieve substantial microbial reductions. Collectively, these findings demonstrate the potential of high-dose, short-duration ozone applications and highlight the need to control key parameters to ensure reproducibility and scalability in practical applications.
EEA Concepción del Uruguay
Fil: Margulis, Javier E. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Basavilbaso; Argentina
Fil: Gómez, Silvana C. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Concepción del Uruguay; Argentina
Fil: Bueno, Dante Javier. Universidad Autónoma de Entre Ríos. Facultad de Ciencia y Tecnología. Sede Basavilbaso; Argentina
Fil: Bueno, Dante Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina
description The antimicrobial efficacy of airborne ozone was assessed in vitro against key poultry-associated fungi and bacteria. The study included five Aspergillus strains (four Aspergillus fumigatus and one Aspergillus oryzae) and five Salmonella strains representing distinct serovars. Standardized concentrations of each microorganism were inoculated onto agar plates and exposed to ozone at 60 g/h for up to 20 minutes, with a headspace volume of approximately 50.90 cm³ above the agar medium—susceptibility to ozone varied by strain. Aspergillus species demonstrated greater resistance to ozone treatment compared to Salmonella species. Fungal spore count reductions ranged from 11% to 91%, depending on the strain. Five minutes of ozone exposure significantly reduced spore numbers in two of the five fungal strains, while the remaining strains required ten minutes to achieve significant reductions. For most fungal strains, no further significant reduction was observed beyond 10 minutes of exposure. In contrast, Salmonella species exhibited marked reductions after 5 minutes of ozone exposure, with most bacterial strains showing complete (100%) reduction after 10 minutes. Salmonella serovar Agona exhibited the highest resistance to ozone when cultured on tryptic soy agar. Ozone treatment also resulted in high levels of sublethal injury in Salmonella strains, with injury rates ranging from 97% to 100%. These results indicate that a minimum ozone exposure time of 5 minutes for Salmonella species and 10 minutes for Aspergillus species is necessary to achieve substantial microbial reductions. Collectively, these findings demonstrate the potential of high-dose, short-duration ozone applications and highlight the need to control key parameters to ensure reproducibility and scalability in practical applications.
publishDate 2026
dc.date.none.fl_str_mv 2026-06-22T12:14:57Z
2026-06-22T12:14:57Z
2026-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/26729
https://gmpc-akademie.de/articles/gjm/single/355
2749-0149 (Online)
https://doi.org/10.51585/gjm.2026.2.0065
url http://hdl.handle.net/20.500.12123/26729
https://gmpc-akademie.de/articles/gjm/single/355
https://doi.org/10.51585/gjm.2026.2.0065
identifier_str_mv 2749-0149 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2023-PD-L06-I115, Resistencia Antimicrobiana y desarrollo de alternativas que minimicen el uso de antibióticos y antiparasitarios para una produccion animal mas sustentable
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv GMPC
publisher.none.fl_str_mv GMPC
dc.source.none.fl_str_mv German Journal of Microbiology 6 (2) : 58-65. (June 2026)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.733355

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