Determination of decimal reduction time (D-value) of chemical agents used in hospital disinfection

Mazzola, Priscila Gava; Martins, Alzira Maria da Silva; Penna, Thereza Christina Vessoni

doi:10.1590/s1517-83822003000500011

Cited by 8 publications

(14 citation statements)

References 4 publications

(2 reference statements)

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“…The most sensitive strains with similar resistance were A. calcoaceticus ( D = 3.4 min), E. cloacae ( D = 3.5 min), and S. aureus ( D = 3.6 min) (Mazzola et al. 2003). Leaper (1984) evaluated the action of peracetic acid under spores of B. subtilis and obtained D -values of 0.6, 0.9, 3.2, and 25.1 min for concentrations of 0.20, 0.16, 0.12, and 0.08%, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Lower D-values were obtained for peracetic acid and chlorhexidine, compared with the organic acids (1.18, 1.38, and 5.09 min, respectively). Mazzola et al (2003) determined the D-values using chlorhexidine for different bacteria. The vegetative strains that showed higher resistance to a solution of chlorhexidine 0.4% were Enterococcus cloacae (D = 8.3 min) and Staphylococcus aureus (D = 5.9 min) and the most sensible were Acinetobacter calcoaceticus (D = 4.1 min), Serratia marcescens (D = 4.0 min), and Escherichia coli (D = 3.0 min).…”

Section: Resultsmentioning

confidence: 99%

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Comparative lethality kinetic curves and predictive models of F‐value for Listeria monocytogenes using different sanitizers

Beltrame

Kubiak

Rottava

et al. 2012

Food Science & Nutrition

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The objective of this work was to evaluate the kinetic of inactivation of Listeria monocytogenes using peracetic acid, chlorhexidine, and organic acids as active agent, determining the respective D-, Z-, and F-values. From our knowledge, these important results from an industrial view point are not available in the current literature, mainly for organic acids, pointing out the main contribution of the present work. Lower D-values were obtained for peracetic acid and chlorhexidine, compared with the organic acids. For the reduction of 6 log10 of L. monocytogenes using peracetic acid, at 0.2, 0.1, and 0.05% are necessary 7.08, 31.08, and 130.44 min of contact, respectively. The mathematical models of F-values showed that at concentrations lower than 0.15% one can verify an exponential increase in F-values, for both de chlorhexidine and peracetic acid. The organic acids presented a linear behavior, showing slight variation in F-values, is even more effective in under dosage. The results obtained are of fundamental importance in terms of industrial strategy for sanitization procedure, permitting to choose the best relation product concentration/exposure time, aiming at reducing costs without compromising the disinfectant efficiency.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comparative lethality kinetic curves and predictive models of F‐value for Listeria monocytogenes using different sanitizers

Beltrame

Kubiak

Rottava

et al. 2012

Food Science & Nutrition

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“…El Método de Bigelow; que inicialmente fue desarrollado para modelar la inactivación térmica de microorganismos, puede ser adaptado a la modelación de los procesos de inactivación superficial por medios químicos. Diversos autores han usado los dos modelos base del Método de Bigelow propuesto; sea en forma separada (Mafart y Leguerinel, 1998;Tsujihata et al, 1998;Mazzola et al, 2003) o en forma simultánea (Beltrane et al, 2012). Para unificar estos usos en un método que permita modelar la cinética de inactivación superficial por efecto de soluciones de cloro, es necesario que este método cumpla con los dos modelos base del Método de Bigelow.…”

Section: El Modelo Predictivo De Las Curvas Deunclassified

“…(a) En el primer modelo la inactivación superficial microbiana bajo el efecto de un agente biocida químico debe seguir una cinética de primer orden; la cual al ser graficada semilogarítmicamente (curva de supervivencia química) debe dar una línea recta. La reciproca de la pendiente de la curva de supervivencia química seria el valor D cloro_20ºC (Mazzola et al, 2003;Beltrame et al, 2012). (b) En el segundo modelo, si el primer postulado se cumple, las reciprocas de las pendientes de las curvas de supervivencia (valor D) deben ser una función logarítmica inversa de la concentración del agente biocida, que al ser graficadas generarán la curva de muerte química.…”

Section: El Modelo Predictivo De Las Curvas Deunclassified

Modeling surface disinfection kinetics of fresh tomato (Lycopersicum esculentum) using chlorine solutions

Cornejo

2013

Sci. agropecu

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Recibido 29 diciembre 2012; aceptado 23 febrero 2013 ResumenTomates frescos variedad italiana fueron sometidos a procesos de desinfección superficial utilizando soluciones de hipoclorito de calcio para determinar su eficiencia germicida y la cinética que gobierna el proceso de inactivación superficial en gérmenes aerobios mesófilos, levaduras y mohos. El cloro como desinfectante superficial fue eficaz contra bacterias aerobias mesófilas, levaduras y mohos en ese orden, la resistencia de los gérmenes aerobios mesófilos, de las levaduras y de los mohos expresados en sus valores z cloro fue de 455, 500 y 625 ppm respectivamente. Los gérmenes aerobios mesófilos presentes en la superficie del tomate muestran una mayor resistencia a la desinfección por cloro conforme el tiempo de contacto germen-cáscara es mayor, debido a una mayor adherencia a la cáscara lo que dificulta la acción de cloro sobre los gérmenes; esté efecto no se presentó en el caso de levaduras ni de mohos. Los valores D cloro 20ºC experimentales y los valores D cloro 20ºC predichos por el Primer Modelo de Bigelow se ajustaron con una correlación de entre 0,91 y 0,99. Los valores z cloro experimentales y los valores z cloro predichos por el Segundo Modelo de Bigelow se ajustaron con una correlación de 0,72 a 0,86. La variabilidad en los valores z cloro se debió a que los gérmenes analizados para validar el modelo propuesto estuvieron compuestos por diversos géneros. Así, el Método de Bigelow aplicado a la cinética de inactivación superficial con cloro fue validado. Palabras clave: desinfección química, tomate, cloro, modelamiento, Método de Bigelow, valor D, valor z. AbstractFresh tomatoes Italian variety were subjected to surface disinfection processes using calcium hypochlorite solutions to determine their germicidal efficiency and kinetics that governs the surface inactivation process in aerobic mesophilic bacteria, yeasts and molds. Chlorine as surface disinfectant was effective against aerobic mesophilic bacteria, yeasts and molds in this order, the resistance of aerobic mesophilic bacteria, yeasts and molds of their values expressed in z chlorine was 455, 500 and 625 ppm respectively. Aerobic mesophilic bacteria present in the tomato surface show a higher resistance to chlorine disinfection according contact time germtomato skin is greater due to a better adherence to the tomato skin making it difficult for the action of chlorine on germs; this effect is not present in the case of yeasts or molds. Experimental D chlorine 20°C values and D chlorine_20°C values predicted by the First Bigelow's Model were fit with a correlation of between 0.91 and 0.99. The experimental z chlorine values and values z chlorine predicted by the Second Bigelow's Model were adjusted with a correlation of 0.72 to 0.86. The variability in the values z chlorine was because germs analyzed to validate the proposed model were composed of various genera. So, the Bigelow's Method applied to inactivation kinetics of surface chlorine was validated.

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“…Nesse sentido, alguns estudos a respeito da atividade antimicrobiana de vinagres comerciais têm sugerido diferentes concentrações de uso in vivo. 2,11,12,13,14 Assim, a aplicabilidade desses produtos tem exigido a realização de pesquisas que avaliam o seu uso, de maneira a viabilizar a segurança em termos de atividade antimicrobiana, com isenção de irritabilidade dos tecidos.…”

Section: Introductionunclassified

Atividade antimicrobiana in vitro do ácido acético e dos vinagres branco e tinto sobre bactérias hospitalares*

Utyama¹,

Andrade²,

Watanabe³

et al. 2006

cmbio

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ResumoO ácido acético e o vinagre têm longa história e aplicabilidade humana, incluindo o tratamento de feridas. Este estudo tem como objetivo avaliar in vitro a atividade antimicrobiana do ácido acético e de vinagres sobre cepas hospitalares. A atividade antimicrobiana foi avaliada por meio da Técnica de Difusão de Poço, sobre cepas de Staphylococcus aureus, Pseudomonas aeruginosa e Escherichia coli. Assim, os vinagres branco e tinto foram diluídos a 30,0; 25,0 e 10,0% e o ácido acético a 1,0 e 0,7%. Para análise estatística, foi usado o teste de variância ANOVA-ONEWAY, seguido do teste de comparações múltiplas, com nível de significância a = 5%. No computo geral, o vinagre branco e tinto a 30,0% e do ácido acético a 1,0 e 0,7% mostraram atividade antimicrobiana sobre Pseudomonas e Escherichia. Na concentração de 25,0 e 10.0%, houve crescimento tênue de algumas cepas e nenhuma ação sobre Staphylococcus aureus. Diante do exposto, é possível considerar que existe relação direta entre a concentração do agente químico e a atividade antimicrobiana.

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Determination of decimal reduction time (D-value) of chemical agents used in hospital disinfection

Cited by 8 publications

References 4 publications

Comparative lethality kinetic curves and predictive models of F‐value for Listeria monocytogenes using different sanitizers

Comparative lethality kinetic curves and predictive models of F‐value for Listeria monocytogenes using different sanitizers

Modeling surface disinfection kinetics of fresh tomato (Lycopersicum esculentum) using chlorine solutions

Atividade antimicrobiana in vitro do ácido acético e dos vinagres branco e tinto sobre bactérias hospitalares*

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