Ozone Production by Dielectric Barrier Discharge Plasma for COVID and Microbial Inactivation

During the Covid pandemi time people understood the disinfeciton and sterlization of the environment and food for safe and healthy life. In this direction, researchers have started to research and develop focus on new technologies. In particular, ozone is an environmentally friendly preservation technique with its strong bactericidal and viridal effect, without leaving any harmful residues in terms of health. The usage area of ozone application, which is a strong oxidant, is increasing day by day. Ozone (O 3 ), which has proven to have a higher potential than chlorine and other disinfectants, was first used in the disinfection of drinking water. Today, its usage areas have expanded considerably. Especially in our daily lifes living area, hospitals clinics food industry, and it has started to be used in the disinfection of surfaces, equipment and drinking water in contact with food, disinfection of ambient air, removing unwanted odors, and preventing contamination on the surface of fruits, vegetables, meat, chicken and seafood.