Ozonated Olive Oil Test Report 1
Clinical & Microbiological Laboratory, Inc.
May 4, 1998
Dear Mr. Rasplicka:
This laboratory obtained the following fungi for you from the American Type Culture Collection on April 17, 1998:
Each of these cultures was spread on a Mueller Hinton Plate and some of the Ozonated Olive Oil (which you provided) was added to the surface of the media. The Plates were examined for areas of no growth around the Ozonated Olive Oil (000) after 3 days (72 hours) incubation. The distances of growth of each microorganisms from the edge of the Ozonated Olive Oil were:
The test was repeated and this time some Ozonated Olive Oil was rubbed in a circle approximately 30 mm in diameter on the Mueller Hinton Plate after the microorganisms had been spread over the surface. There was no or reduced growth on all of the Mueller Hinton Plates where the Ozonated Olive Oil was rubbed on the inoculated Mueller Hinton Plate after 3 days (72 hours) incubation.
The conclusion which can be drawn from this data is that Ozonated Olive Oil inhibits T. mentagrophytes, M. audouinii, and C. albicans by direct contact but does not diffuse into the media and inhibit growth.
It is conceivable that the Ozonated Olive Oil does not diffuse into the culture medium like many allopathic antimicrobial agents but it will inhibit the growth of microorganisms on the surface of the culture medium when rubbed onto the culture medium.
Do you want me to repeat the test again Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus using this technique of rubbing the Ozonated Olive Oil on the Mueller Hinton Plate rather than expecting the Ozonated Olive Oil to diffuse into the Mueller Hinton Culture medium?
Please advise if you would like any additional information.
J. P. Kilbourn,