Neutralization efficiency of alcohol based products used for rapid hand disinfection
Journal Title: Roczniki Państwowego Zakładu Higieny - Year 2017, Vol 68, Issue 4
Abstract
Background. Alcohols are the most commonly used active substances in preparations for quick hand disinfection. They should be bactericidal in very short contact time. PN-EN 13727 + A2: 2015-12 standard, for testing hygienic and surgical handrub disinfection preparations, provides mandatory test conditions of disinfectants in contact times with the range of 30 s to 60 s (hygienic handrub disinfection) and 60 s to 5 min (surgical handrub disinfection). A short contact times for hand hygiene products require a short time of neutralization process. For contact times less than or equal to 10 minutes, the estimated neutralization time is 10 s ± 1 s. Neutralization is a process that abolishes the action of disinfectants. Correct application of this process allows for proper use of disinfectants in practice and its biocidal effect. Objectives. Verification of the effectiveness of 10-second neutralization time of alcohol based preparations for hygienic handrub disinfection. Materials and Method. Neutralization of two products with different ethanol content (89% and 70%) for hygienic handrub disinfection according to PN-EN 13727 + A2: 2015-12 was investigated. The effectiveness of the neutralizer was assessed by determining toxicity of neutralizer, activity of residual effects of the tested products and their derivatives produced during neutralization (10 s) for test organisms (Staphylococcus aureus ATCC 6538; Pseudomonas aeruginosa ATCC 15442; Enterococcus hirae ATCC 10541; Escherichia coli K12 NCTC 10538). Results. The 10-second neutralization time was sufficient to eliminate the residual activity of products for hygienic handrub disinfection with differentiated ethanol concentration. The neutralizer used did not show toxicity to bacteria and did not produce toxic products with tested preparations after neutralization. Conclusions. The use of 10-second neutralization time allows in a precise way designate the contact times for hygienic handrub disinfection products.
Authors and Affiliations
A. Chojecka, P. Tarka, K. Kanecki
Antioxidant activity of rye bread enriched with milled buckwheat groats fractions
Background. Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins...
Glucoprotamin antimicrobial activity against selected standard antibiotic-resistant bacteria and reference strains used in the assessment of disinfection efficacy
Background. The ability of bacteria to develop common mechanisms of resistance to antibiotics and disinfectants raises doubts about the effectiveness of disinfection processes. Glucoprotamin (GP) is an antimicrobial acti...
Assessment of food intakes for women adopting the high protein Dukan diet
Background. Overweight and obesity are metabolic disorders affecting both adults and children. Effective treatment of these conditions is focused on decreasing the body mass, through individually tailored and well balanc...
The link between the consumption of sweetened beverages and the development of overweight and obesity among students of the University of the West Indies, St. Augustine campus in Trinidad and Tobago
Background. Many risk factors, which contribute to the development of overweight and/or obesity have been investigated and identified. However, one of the largest independent contributors to the obesity epidemic, which i...
Salivary cotinine levels as a biomarker for green tobacco sickness in dry tobacco production among Thai traditional tobacco farmers
Background. Dry Thai traditional tobacco (Nicotiana Tabacum L.) production involves a unique process: (a) picking tobacco leaves, (b) curing tobacco leaves, (c) removing stems of tobacco leaves, cutting leaves and puttin...