Inactivation of Escherichia coli by O- water

To clarify the effects of O(-) (atomic oxygen radical anion) water on the viability and morphological alteration of Escherichia coli.

O(-) water (OW) was prepared by bubbling of O(-)/argon (Ar) flux into deionized water. O(-) and hydrogen peroxide (H(2)O(2)) in the resultant OW were analysed by electron paramagnetic resonance and ultraviolet (UV) absorption spectroscopy. The population of E. coli treated by a typical OW of pH 4.30 +/- 0.20 [(2.5 +/- 0.8) x 10(-3) mmol l(-1) O(-); 0.5 +/- 0.2 mmol l(-1) H(2)O(2)) was reduced by more than 3 log CFU ml(-1) within 60 min at 30 degrees C. Through scanning electron microscopy observation, the OW-treated cells appeared dramatically collapsed. The release of nucleic acid induced by OW was identified by UV absorption spectroscopy.

O(-) water can result in inactivation of E. coli, nucleic acid release and cellular damage under the controlled laboratory conditions in excess of 15-30 min. Reactive oxygen species may play an important role in the inactivation process.

This study first revealed that OW could inactivate E. coli, which may be potentially useful in developing a novel approach for the microbial decontamination of food, water or heat-sensitive material.