Igiene e Sanità Pubblica 2025; 97 (4): 167-179
Manzi Pietro*, Mari Cinzia**, Mugnari Maria Luisa***, Lombardi Roberto°
Affiliation
*Direttore Sanitario Azienda Ospedaliera Terni
**Responsabile Servizio di Igiene degli Alimenti e Nutrizione USLUMBRIA
***Incaricato Funzione Organizzativa Azienda Ospedaliera Terni
°Professore Incaricato Dipartimento di Sanità Pubblica Università Federico II Napoli
ABSTRACT
Ozonated water, produced by special generators, is a versatile and sustainable disinfectant solution with numerous advantages. The generators use electrical discharges or electrolysis to convert tap water into an ozone-rich solution (O₃), a powerful oxidant, which expresses microbicidal action against bacteria, viruses, fungi and spores.
In the food industry, ozonated water improves food safety, quality, and preservation. It is effective against pathogens such as salmonella and listeria, reduces pesticides, increases shelf life, and can improve organoleptic characteristics. Ozonated water is used to disinfect vegetables and protein raw materials, and to inhibit the development of fungi and molds.
Ozone generators have low energy consumption and operate at low temperature. Ozonated water does not require rinsing, reducing water waste. Ozonated water production is environmentally friendly, leaving no chemical residue and decomposing into oxygen.
Ozonated water is a viable alternative to chemical disinfectants, improving the safety and sustainability of hygiene practices.
This paper discusses the experience at the Terni Emergency Hospital , where a significant experience was carried out by installing an stabilized ozonated water generator and using it as part of the food production process.