Food disinfectants which are used in general food service systems

Ayhan, Büşra; Bilici, Saniye

doi:10.5505/turkhijyen.2015.82542

Cited by 6 publications

(6 citation statements)

References 3 publications

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“…12 Although the antimicrobial activity of bleach as a vegetable and fruit disinfectant has been proven, it is not recommended for food disinfection because of its high residue risk. 24 Another risky cleaning behaviour is mixing different cleaning products, which is performed by almost half of the participants.…”

Section: Discussionmentioning

confidence: 99%

“…Toxic products may arise as a result of chemical reactions caused by mixing products containing different chemicals. 24 Bleach is a powerful disinfectant used in disinfection of COVID-19, which is composed of sodium hypochlorite active ingredients. In order to avoid the toxic effects of bleach, it is recommended not to mix it with any chemicals, use it diluted, ventilate the cleaning environment and use preservatives to prevent skin contact.…”

Section: Discussionmentioning

confidence: 99%

“…It is stated that exposure to quats, sodium hypochlorite, hydrogen peroxide, alcohol and glutaraldehyde increases the risk of chronic obstructive pulmonary disease, asthma and eye irritation as well as polluting the indoor air by the disinfectant residues on the surfaces. 24 It should not be forgotten that disinfectants used have some long-term effects as well as short-term effects, and unnecessary and excessive use should be avoided.…”

Section: Alcohol-based Hand Disinfectants Recommended By World Healthmentioning

confidence: 99%

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The use of cleaning products and its relationship with the increasing health risks during the COVID‐19 pandemic

Vayısoğlu

Öncü

2021

Int J Clin Pract

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Objective The present study aimed to determine the factors affecting the use of cleaning products at the home environment and the frequency of problems during the coronavirus disease‐19 (COVID‐19) pandemic. Materials and methods This cross‐sectional research was performed online between 30 August 2020 and 15 September 2020. The population of the study consisted of adults aged between 18 and 80 years, affected by the COVID‐19 pandemic. Data collection forms (introductory information and risk perception form and cleaning products usage characteristics form) were shared through Web2 tools. The questionnaire study was completed with 674 participants between the ages of 18 and 80 years in Turkey. Descriptive statistics and classification tree were used in the analysis of the data. Statistical significance was accepted as P ≤ .01 in all analyses. Results During the pandemic period compared with the pre‐pandemic period, it was observed that the frequency of cleaning (69.3%) and the amount of cleaning product usage (74.2%) increased significantly and the frequency of problems related to the use of cleaning products was found as 46.9%. The most commonly reported problems were skin disturbances (68%) and shortness of breath (23%). It was determined that the history of contact with the COVID‐19 patient, the perceived risk of COVID‐19 infection and risky cleaning behaviour were predictive in determining the risk of experiencing problems related to cleaning products. The amount of bleach consumed per month among who did experience problems was higher than those who did not experience problems and was associated with the perceived risk of COVID‐19 infection. Conclusion In the COVID‐19 pandemic, human beings have been found to increase the frequency of cleaning and using cleaning products. In order to reduce the negative effects of chemicals used for cleaning on human and environmental health, the trainings to be given by the teams providing primary healthcare services can be effective as well as general education activities for community groups.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Alcohol-based Hand Disinfectants Recommended By World Healthmentioning

confidence: 99%

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The use of cleaning products and its relationship with the increasing health risks during the COVID‐19 pandemic

Vayısoğlu

Öncü

2021

Int J Clin Pract

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“…Besides, the high acidity content (CAC) strongly contributes to the observed antiviral response. Ayhan and Bilici informed that an acidic environment disrupts the cell wall structure causing a loss of ATP in the cell [65]. In addition, some authors reported that citric acid at a concentration of 1% effectively inactivated avian influenza virus (AIV) on hard and nonporous surfaces [66].…”

Section: Antiviral Assays Of the Chitosan-based Materialsmentioning

confidence: 99%

Development and Characterization of Antimicrobial Textiles from Chitosan-Based Compounds: Possible Biomaterials Against SARS-CoV-2 Viruses

Favatela

Otarola

Ayala-Peña

et al. 2022

J Inorg Organomet Polym

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Novel antiviral cotton fabrics impregnated with different formulations based on Chitosan (CH), citric acid (CA), and Copper (Cu) were developed. CA was selected as a CH crosslinker agent and Cu salts as enhancers of the polymer antimicrobial activity. The characterization of the polymeric-inorganic formulations was assessed by using atomic absorption spectroscopy, X-ray diffraction, Fourier transform infrared and UV-Vis spectroscopy, as well as thermogravimetric analysis. The achieved data revealed that CuO nanoparticles were formed by means of chitosan and citric acid in the reaction media. The antiviral activity of CH-based formulations against bovine alphaherpesvirus and bovine betacoronavirus was analyzed. Cotton fabrics were impregnated with the selected formulations and the antiviral properties of such textiles were examined before and after 5 to 10 washing cycles. Herpes simplex virus type 1 was selected to analyze the antiviral activities of the functionalized cotton fabrics. The resulting impregnated textiles exhibited integrated properties of good adhesion without substantially modifying their appearance and antiviral efficacy (~ 100%), which enabling to serve as a scalable biocidal layer in protective equipment's by providing contact killing against pathogens. Thus, the results revealed a viable contribution to the design of functional-active materials based on a natural polymer such as chitosan. This proposal may be considered as a potential tool to inhibit the propagation and dissemination of enveloped viruses, including SARS-CoV-2.

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“…Klorlu bileşikler (sodyum hipoklorür, kalsiyum hipoklorür vb. ), asetik asit ve tuzları, ozon, sirke, kekik suyu gibi maddeler, toplu beslenme sistemlerinde etkili bir şekilde kullanılan genel amaçlı gıda dezenfektanlarıdır (Ayhan & Bilici, 2015). Koronavirüsün ortamdaki stabilitesi; sıcaklık, nem ve yüzey koşullarının yanında virüs suşu ve virüs miktarı gibi pek çok faktöre bağlıdır.…”

Section: Gıda Tüketicisi Açısından Sars-cov-2'nin Değerlendirilmesiunclassified

Gıda Güvenliği Açısından COVID-19 Etmeni SARS-CoV-2’nin Değerlendirilmesi ve Korunma Yöntemleri

Sağdıç

Kayacan

Dertli

et al. 2020

European Journal of Science and Technology

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Öz Çin'in Wuhan şehrinde 2019 yılının Aralık ayında ortaya çıkan ve koronavirüs hastalığına (COVID-19) sebep olan yeni koronavirüs (SARS-CoV-2) büyük bir küresel salgına dönüşerek dünyada pek çok kişinin ölümüne yol açmıştır. Bu virüsün gıdalar aracılığı ile bulaştığına ve gıdalar ile alındığında hastalık yaptığına dair bugüne kadar bir kanıt bulunmamakla birlikte, gıda üretim süreçlerinde yer alan ve herhangi bir belirti göstermeden bu virüsü taşıyan gıda çalışanlarınca gıdalara bulaştırılabileceği üzerinde durulmaktadır. Kişisel tedbirler gibi gıda üreticileri ve hazırlayıcılarının da ellerini düzenli yıkaması, çalışanların bilgi düzeylerinin ve farkındalıklarının sürekli arttırılması, gıda işletmelerinde hijyen-sanitasyon uygulamalarının dikkatlice uygulanması, çiğ ve pişmiş gıdaların ayrılması, özellikle taze meyve-sebze ve tüketime hazır gıdaların satın alınmalarını takiben belirli süreler bekletildikten sonra tüketilmesi gibi uygulamalar bu virüsün gıda zincirine girmesi ve buradan yayılmasını önlemek için alınması gerekli temel tedbirler olarak karşımıza çıkmaktadır. Bu çalışmada SARS-CoV-2'nin gıdalarda bulunabilirliğine dair olası riskler, gıdalara çapraz bulaşma ihtimalleri, gıda işletmelerinin SARS-CoV-2 açısından güvenli hale getirilmesi ve korunma yöntemleri, gıda tüketicisi açısından SARS-CoV-2'nin değerlendirilmesi konularına değinilmiş, SARS-CoV-2 ve muhtemel gıda etkileşimi hakkında bilgiler verilmiştir.

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Food disinfectants which are used in general food service systems

Abstract: The most important indicator of sanitary quality in food service system is reliable food production and service. Nowadays, the most basic approach

Cited by 6 publications

References 3 publications

The use of cleaning products and its relationship with the increasing health risks during the COVID‐19 pandemic

The use of cleaning products and its relationship with the increasing health risks during the COVID‐19 pandemic

Development and Characterization of Antimicrobial Textiles from Chitosan-Based Compounds: Possible Biomaterials Against SARS-CoV-2 Viruses

Gıda Güvenliği Açısından COVID-19 Etmeni SARS-CoV-2’nin Değerlendirilmesi ve Korunma Yöntemleri

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