Bacterial spores and chemical sporicidal agents

Russell, A. D.

doi:10.1128/cmr.3.2.99

Cited by 320 publications

(275 citation statements)

References 181 publications

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“…Although this study did not attempt to quantify the effects the food residues on sporicidal efficacy, future work in this area may be quite useful. The observation that log 10 CFU reductions tended to increase approximately twofold with each 10°C rise in treatment temperature is consistent with other reports (14) and may have some practical value when decontamination guidance documents are created. Given the relatively high concentrations of peroxyacetic acid and hydrogen peroxide needed for significant inactivation at 10 to 30°C, additional studies with higher temperatures and longer exposure times may also prove useful.…”

Section: Discussionsupporting

confidence: 76%

Inactivation of Bacillus anthracis Spores by Liquid Biocides in the Presence of Food Residue

Hilgren

Swanson

Diez-Gonzalez

et al. 2007

Appl Environ Microbiol

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Biocide inactivation of Bacillus anthracis spores in the presence of food residues after a 10-min treatment time was investigated. Spores of nonvirulent Bacillus anthracis strains 7702, ANR-1, and 9131 were mixed with water, flour paste, whole milk, or egg yolk emulsion and dried onto stainless-steel carriers. The carriers were exposed to various concentrations of peroxyacetic acid, sodium hypochlorite (NaOCl), or hydrogen peroxide (H 2 O 2 ) for 10 min at 10, 20, or 30°C, after which time the survivors were quantified. The relationship between peroxyacetic acid concentration, H 2 O 2 concentration, and spore inactivation followed a sigmoid curve that was accurately described using a four-parameter logistic model. At 20°C, the minimum concentrations of peroxyacetic acid, H 2 O 2 , and NaOCl (as total available chlorine) predicted to inactivate 6 log 10 CFU of B. anthracis spores with no food residue present were 1.05, 23.0, and 0.78%, respectively. At 10°C, sodium hypochlorite at 5% total available chlorine did not inactivate more than 4 log 10 CFU. The presence of the food residues had only a minimal effect on peroxyacetic acid and H 2 O 2 sporicidal efficacy, but the efficacy of sodium hypochlorite was markedly inhibited by whole-milk and egg yolk residues. Sodium hypochlorite at 5% total available chlorine provided no greater than a 2-log 10 CFU reduction when spores were in the presence of egg yolk residue. This research provides new information regarding the usefulness of peroxygen biocides for B. anthracis spore inactivation when food residue is present. This work also provides guidance for adjusting decontamination procedures for food-soiled and cold surfaces.

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Section: Discussionsupporting

confidence: 76%

Inactivation of Bacillus anthracis Spores by Liquid Biocides in the Presence of Food Residue

Hilgren

Swanson

Diez-Gonzalez

et al. 2007

Appl Environ Microbiol

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“…Dormant bacterial endospores are much more resistant than their growing cell counterparts to common sterilization and disinfection treatments, including heat, radiation and various chemicals (Roberts and Hitchins 1969;Russell 1990;Bloomfield and Arthur 1994;McDonnell and Russell 1999;Setlow 2000). Many factors are involved in spore resistance properties, including the relative impermeability of the spore core, the low water content and high levels of pyridine-2,6-dicarboxylic acid (dipicolinic acid (DPA)) and divalent cations in the spore core, and the thick outer proteinaceous coat; the importance of these various factors varies depending on the particular resistance property examined (Gerhardt and Marquis 1989;Setlow 1994;Setlow 2000).…”

Section: Introductionmentioning

confidence: 99%

Mechanisms of killing spores of Bacillus subtilis by acid, alkali and ethanol

et al. 2002

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Aims: To determine the mechanisms of killing of Bacillus subtilis spores by ethanol or strong acid or alkali. Methods and Results: Killing of B. subtilis spores by ethanol or strong acid or alkali was not through DNA damage and the spore coats did not protect spores against these agents. Spores treated with ethanol or acid released their dipicolinic acid (DPA) in parallel with spore killing and the core wet density of ethanol-or acid-killed spores fell to a value close to that for untreated spores lacking DPA. The core regions of spores killed by these two agents were stained by nucleic acid stains that do not penetrate into the core of untreated spores and acid-killed spores appeared to have ruptured. Spores killed by these two agents also did not germinate in nutrient and nonnutrient germinants and were not recovered by lysozyme treatment. Spores killed by alkali did not lose their DPA, did not exhibit a decrease in their core wet density and their cores were not stained by nucleic acid stains. Alkali-killed spores released their DPA upon initiation of spore germination, but did not initiate metabolism and degraded their cortex very poorly. However, spores apparently killed by alkali were recovered by lysozyme treatment. Conclusions: The data suggest that spore killing by ethanol and strong acid involves the disruption of a spore permeability barrier, while spore killing by strong alkali is due to the inactivation of spore cortex lytic enzymes. Significance and Impact of the Study: The results provide further information on the mechanisms of spore killing by various chemicals.

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“…This spore is the most resistant form of the microbe. Bacterial spores are among the most resistant of all living cells to biocides [8].…”

Section: Discussionmentioning

confidence: 99%

Can 2% Hydrogen Peroxide-Silver be an Effective Natural Disinfectant in the Dental Office?

Navi¹,

Motamedi²,

Fayaz³

et al. 2014

Oral Hyg Health

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Background and aim: Dentists and healthcare workers are commonly in contact with microorganisms present in blood and saliva which may potentially transfer infectious diseases. Use of methods to remove and or decrease the number of contaminants on instruments and tabletops are of paramount importance. Important properties of a good disinfectant aside from the ability to kill microbes include being safe, noncorrosive or damaging to instruments, odorless, colorless, economical and eco-friendly. This study was done to assess effectiveness and longevity of 2% hydrogen peroxide-silver for disinfection. Materials and methods:Using sterilized physiological serum a spore suspension of Bacillus subtilis of 1×10 cfu/ ml was prepared on McFarland standard media. A sterilized capped tube was used for preparation of the suspension; 2 ml of a newly opened bottle of 2% hydrogen peroxide silver was poured in the test tube using a sterilized pipette and the tube was recapped. Then, 1 ml of the spore suspension was added to the test tube (test group).On the first day eight cultures were taken (at 30', 60', 120', 180', 240', 300', 360' and 420') and repeated twice each time. Also the same number of cultures was taken from the suspension at all the aforementioned time points without addition of hydrogen peroxide silver (control group). Then the samples were transferred to the culture medium after the required time points elapsed. All cultures were placed in the incubator for 24 hours at 37°C and assessed for growth. This procedure was the repeated using the same batch of 2%hydrogen peroxide silver until it was no longer effective on the organism. Results:The batch of 2% hydrogen peroxide silver re-opened daily was effective on Bacillus subtilis up to 4 days of repeated daily use after contact for 180 min. There was no effect on day 4. All controls showed viability and growth of Bacillus subtilis. Conclusion:Instruments should be soaked in 2% hydrogen peroxide -silver for at least 3 hours before being sterilized in an autoclave; 2% hydrogen peroxide silver will not disinfect after 3 days of use. A fresh bottle should be used daily for greater guarantee of disinfection.

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Bacterial spores and chemical sporicidal agents

Cited by 320 publications

References 181 publications

Inactivation of Bacillus anthracis Spores by Liquid Biocides in the Presence of Food Residue

Inactivation of Bacillus anthracis Spores by Liquid Biocides in the Presence of Food Residue

Mechanisms of killing spores of Bacillus subtilis by acid, alkali and ethanol

Can 2% Hydrogen Peroxide-Silver be an Effective Natural Disinfectant in the Dental Office?

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