en public specific orginal article <div style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:115%"><span calibri="" style="font-family:"><span style="font-size:10.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Background: Cross-contamination between food, equipment, and contact surfaces during food processing may occur with some pathogenic bacteria, such as <i>E. coli</i> and <i>S. aureus</i>. This study was conducted to investigate the bactericidal potential of ozonized water spray in food contact surfaces (plastic, glass, steel, and ceramic) for the inactivation of <i>E. coli</i> and <i>S. aureus</i> isolated from traditional yogurt. Methods: Two isolated bacteria were tested for antibiotic resistance and the strains were exposed to ozonized water with concentration of 4 mg/l for 0, 2, and 10 minutes and after drying on food contact surfaces (FCS). Results: <i>E. coli</i> and <i>S. aureus</i> were defined as multidrug-resistant. Ozonized water inhibited two bacteria growth on the FCS after two minutes. On plastic, glass, and ceramic surfaces, <i>E. coli</i> was more sensitive than <i>S. aureus</i>, while <i>S. aureus</i> on steel surface was more sensitive than <i>E. coli</i>. Conclusion: Based on the results, it is recommended to use the ozonized water spray at 4 mg/l concentration to disinfect surfaces in contact with food, especially glass and ceramic surfaces.</span></span></span></span></span></span><br> <span style="font-size:11.0pt"><span style="line-height:115%"><span calibri="" style="font-family:">Corresponding Author:</span></span></span><strong><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">Reza Sharafati Chaleshtori</span></span></span></strong><br> <span style="font-size:11.0pt"><span style="line-height:115%"><span calibri="" style="font-family:"><a href="https://orcid.org/0000-0002-3612-9987" style="color:blue; text-decoration:underline">View Orcid in Profile</a><br> You can search for this author in <a href="https://https://pubmed.ncbi.nlm.nih.gov/?term=Reza%20Sharafati-Chaleshtori" style="color:blue; text-decoration:underline">PubMed</a><a href="https://pubmed.ncbi.nlm.nih.gov/?term=%28Reza+Sharafati+Chaleshtori%5BAuthor%5D%29+AND+%28Research+Center+for+Biochemistry%5BAuthor%5D+AND+Nutrition+in+Metabolic+Diseases%2C+Kashan+University+of+Medical%5BAuthor%5D%29&sort=">&nbsp;</a>&nbsp;&nbsp;&nbsp;<a href="https://scholar.google.com/citations?user=mIDrEDkAAAAJ&hl=en" style="color:blue; text-decoration:underline"> Google Scholar Profile</a></span></span></span></div> &nbsp; Ozonized water, Sanitization, Food contact surfaces, E. Coli, S. Aureus 587 596 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-137-2&slc_lang=en&sid=1 Zeinab Rahmani No Department of Laser and Photonics, Faculty of Physics, University of Kashan, Kashan, Iran Reza Sharafati Chaleshtori sharafati.reza@gmail.com 0000-0002-3612-9987 Yes Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran. Abbas Abdoli Arani No Department of Laser and Photonics, Faculty of Physics, University of Kashan, Kashan, Iran Mohsen Taghizadeh No Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran.