MICROBIOLOGICAL ASPECTS WHEN USING THE ELECTRON-ION TECHNOLOGY

Study on the use of electron-ion technology with a view to the inactivation of microorganisms, e.g., a byproduct of ozone gas, have been further developed in response to the need to suppress any microflora in fermentation processes in the microbiological industry, as well as with the development methods of storing vegetables and food products in the presence of ozone disinfection of municipal wastewater. The question of ozone destruction of microorganisms of various taxonomic groups covered extensively in the literature. Until recently, in connection with the use of ozone for disinfection of drinking water the majority of works were devoted to study ozone effects on pathogen microorganisms.