Possible use of negative ions and ozone as anti bacterial mixture

The main aim of the cold chain is to increase the shelf-life of perishable foodstuffs until the food reaches the final consumer. The refrigeration of fresh foodstuffs can be usefully supported by a technique based on the use of a mixture (NAIOM) of negative air ions (NAIs) and ozone (O3). Good results have been already demonstrated in previous papers by some of the authors. This work further investigates: - the effect of the NAIOM on the taste of the foodstuffs; - the possibility to evaluate the effects of the two components of the mixture if individually applied; - the possibility to extend the bactericidal effects to other kinds of bacteria (such as Legionella pneumophila) The experiments show that the mixture (NAIOM) produces a synergic effect, while the negative air ions have no appreciable action at the tested concentrations. The ozone by itself needs too high a concentration to achieve a real bactericidal effect.