The Effect of Ozonated Olive Oil on <i>Pseudomonas aeruginosa</i> Biofilms

Background and Aim: Pseudomonas aeruginosa (P.aeruginosa) is known for its ability to produce biofilm on medical device surfaces, contributing to the resistance against current antibiotic treatments.The ozonated olive oil has demonstrated antibacterial effects, prompting this study to evaluate its efficacy against biofilms production by two strains of P. aeruginosa. Materials and Methods:This study investigated the potential of different concentrations of ozonated olive oil to prevent biofilm formation, to degrade established biofilms, and to penetrate the biofilms of POA1 and 1707 strains of P. aeruginosa after ozone treatment using 0.03% crystal violet and TTC staining. Results and Conclusion:Both 5% and 10% ozonated olive oil inhibited biofilm formation in P. aeruginosa POA1 strain, while the 1707 strain showed resistance to all concentrations tested.Treatment with 15% ozonated olive oil resulted in the complete elimination of the PAO1 strain biofilm.Additionally, 5% ozonated olive oil effectively removed the 1707 biofilm structure.All concentrations (10%, 15%, and 30%) penetrated the PAO1 biofilm and eliminated the sessile bacteria, whereas only 5% and 15% ozonated olive oil could penetrate the biofilm of the 1707 strain.The findings suggest that ozonated olive oil exhibits significant anti-biofilm effects against P. aeruginosa.