Atividade antimicrobiana, in vitro, de desinfetantes de superfície sobre fungos e bactérias

Dutra, Mateus José; Pizzolatto, Gabriela; Grisa, Natália; Zenatti, Patricia Borsatto; Bittencourt, Marcos Eugênio de; Pavinato, Larissa Corrêa Brusco; Funk, Paulo do Prado; Palhano, Huriel Scartazzini; Corralo, Daniela Jorge

doi:10.5123/s2176-6223202200994

Cited by 1 publication

(1 citation statement)

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“…In vitro studies using E. coli strains to test the 70% alcohol disinfection method demonstrate the effectiveness of its action on microorganisms (DUTRA et al, 2022). According to the in vitro study, presented by Dutra and his collaborators in 2022, the applicability of the disinfectant (70% alcohol) is effective if applied to the strains on the material surfaces of the present study.…”

Section: Discussionmentioning

confidence: 53%

Analysis and Control of the Bacterial Load of Two Different Prototypes After Cleaning and Disinfection Methods

David¹,

Calheiro²,

Lima³

et al. 2022

JBNS

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The concept of health can be properly defined as " [...] the result of the conditions of food, housing, education, income, environment, work, transportation, employment, leisure, freedom, access and possession of land and access to services of health". Among these factors, food stands out, having a direct influence on the quality of life and health of individuals, providing maintenance, prevention and recovery of well-being, essentially because it is a basic human need. Episodes of DTAs (Foodborne Diseases) related to household incidence are of great proportion, demonstrating the need for greater attention to the use of the ten golden rules of the World Health Organization (WHO) for the safe preparation of food. The use of microbial control measures can minimize the occurrence of possible contamination in places where food is prepared, utensils and equipment, as well as the furniture in the place, in order to reduce the percentages of DTAs. The study aimed to evaluate the antimicrobial action of two cleaning and disinfection methods on different materials: marble and formica. The analysis was standardized in order to quantify the microbial load after contamination induced with the Escherichia coli strain (ATCC 25922 ) on the surfaces of the prototypes, comparing two different methods for their decontamination, using neutral detergent and 70% alcohol and the disinfectant Peroxide MSCD®, a control group was also established. The analysis and quantification of microorganisms present was performed using RODAC® plates with PCA culture medium in contact with the surfaces of the prototypes. The reduction/ elimination, by quantitative analysis, of CFU/cm² was observed in the prototypes, after cleaning/disinfection on both surfaces of the materials. It is concluded that the cleaning/disinfection protocol was efficient in microbial control, using neutral detergent plus 70% alcohol and MSCD® Peroxide, with complete elimination (100%) of the bacterial load from both surfaces of the prototypes.

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Section: Discussionmentioning

confidence: 53%