The Inhibition and Destruction of Cocci

Baird‐Parker, A. C.; Holbrook, R.

doi:10.1016/b978-0-12-361150-5.50018-3

Cited by 6 publications

(3 citation statements)

References 181 publications

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“…This problem is commonly solved by using preservatives, which ensure that the level of contamination is kept within acceptable limits. Previous studies have revealed that the most significant factors affecting the efficiency of preservatives and antimicrobial agents are the type and number of the contaminant cells (Baird-Parker and Holbrook 1971;Brown 1966;Hamilton 1971;Spaulding et al 1977), the pH (Allwood 1978;Allwood et al 1975;Death and Coates 1979;Moats and Maddox…”

Section: Introductionmentioning

confidence: 99%

PREDICTION OF GROWTH OF BACILLUS PUMILUS AS AFFECTED BY SPORE LOAD AND CHLORHEXIDINE ACETATE CONCENTRATION

Salih¹,

Al-Deen²,

Hindi³

1988

Journal of Food Safety

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The influence of the microbial contamination load (xl) and preservative concentration (x2), as predictor variables, on the percentage of vials with growth of B. pumilus spores (y) was studied. The effect of a wide range of spore loads (1‐500,000 spores of B. pumilus per sample) and preservative (chlorhexidine acetate) concentrations (0.03–40 μg/ml) on the percentage of contaminated samples was determined. Each contamination load was studied by adding the specified number of spores to vials containing various concentrations of chlorhexidine dissolved in 2 ml of nutrient broth. Every level of spore and chlorhexidine concentration was represented by 50 or 100 vials. Curves representing the number of contaminated vials against the concentration of chlorhexidine were sigmoidal in shape and the data showed an indirect relationship. Data were analyzed by the regression analysis which revealed a significant correlation (R=0.83) with the regression equation:

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Section: Introductionmentioning

confidence: 99%

PREDICTION OF GROWTH OF BACILLUS PUMILUS AS AFFECTED BY SPORE LOAD AND CHLORHEXIDINE ACETATE CONCENTRATION

Salih¹,

Al-Deen²,

Hindi³

1988

Journal of Food Safety

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“…Ozone, O 3 , is an allotropic form of oxygen. It has powerful oxidizing properties, inhibits bacterial growth (Ingram & Haines, 1949;Baird-Parker & Holbrook, 1971) and is bactericidal, viricidal and sporicidal, although spores are 10-15 times more resistant than non-sporing bacteria (Gurley, 1985;Rickloff, 1985). Gaseous ozone reacts with amino acids, RNA and DNA.…”

Section: Ozonementioning

confidence: 99%

“…3 Propylene glycol: this may be employed as a solvent for dissolving a solid disinfectant prior to atomization, but is also a fairly effective and non-irritating antimicrobial agent in its own right (Baird-Parker & Holbrook, 1971). 4 Formaldehyde: in summary of previous information, formaldehyde gas may be generated by: (a) evaporating commercial formaldehyde solution (formalin); (b) adding formalin to potassium permanganate;…”

Section: Aerial Disinfectantsmentioning

confidence: 99%

Types of Antimicrobial Agents

Moore¹,

Payne²

Russell, Hugo &Amp; Ayliffe's Principles and Practice of Disinfection, Preservation &Amp; Sterilization

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Introduction 2 Phenols 2.1 Sources of phenols -the coal-tar industry 2.2 Properties of phenolic fractions 2.3 Formulation of coal-tar disinfectants 2.4 The modern range of solubilized and emulsified phenolic disinfectants 2.4.1 Cresol and soap solution British Pharmacopoeia (BP) 1963 (Lysol) 2.4.2 Black fluids 2.4.3 White fluids 2.5 Non-coal-tar phenols 2.5.1 4-Tertiary octylphenol 2.5.2 2-Phenylphenol (2-phenylphenoxide) 2.5.3 4-Hexylresorcinol 2.6 Halo and nitrophenols 2.6.1 2,4,6-Trichlorophenol 2.6.2 Pentachlorophenol (2-phenylphenoxide) 2.6.3 4-Chloro-3-methylphenol (chlorocresol) 2.6.4 4-Chloro-3,5-dimethylphenol (chloroxylenol; para-chloro-metaxylenol; PCMX) 2.6.5 2,4-Dichloro-3,5-dimethylphenol (dichloroxylenol; dichloro-meta-xylenol; DCMX) 2.6.6 4-Chloro-3-methylphenol (para-chlorometa-cresol; PCMC) 2.6.7 Monochloro-2-phenylphenol 2.6.8 2-Benzyl-4-chlorophenol (chlorphen; ortho-benzyl-para-chlorophenol; OBPCP) 2.6.9 Mixed chlorinated xylenols 2.6.10 Other halophenols 2.6.11 Nitrophenols 2.6.12 Formulated disinfectants containing chlorophenols 2.6.13 Phenol 2.7 Pine disinfectants 2.8Theory of solubilized systems 2.9The bisphenols 2.9.1 Derivatives of dihydroxydiphenylmethane 2.9.2 Derivatives of hydroxydiphenylether 2.9.3 Derivatives of diphenylsulphide 3 Organic and inorganic acids: esters and salts 3.1

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