Fig. 1. Production of ozonide. Ozone oxidizes fatty acids at double bond linkage producing a five ring compound, ozonide.
Fig. 2. The antibacterial activity of ozonized olive oil against 4 tested bacteria strains.
Fig. 3. The antibacterial activity of two positive control antibiotics against 4 tested bacteria strains.
Fig. 5. Mortality by methylene blue assay.
Fig. 4. Comparison of the antibacterial activity of ozonized olive oil against S. aureus and MRSA.
Table 2. Comparison of Inhibition zones against the tested microorganisms at the amount of 12 mg ozonized olive oil
Table 1. Minimum inhibitory concentrations (MICs) of ozonized olive oil for each organism
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