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Assessment of Antimicrobial Activity in Different Sanitizer Products Commonly Used in Food Processing Environment and Home Setting
Full text linkThe presence of microorganisms to work surfaces represents a potential risk to transmit pathogens to food or humans by cross-contaminations. In food processing and in home setting, disinfectants or sanitizer products are used on inanimate objects and surfaces to inactivate all recognized pathogenic microorganisms. Uncorrected disinfection procedures, in term of declared concentration or time of contact, can lead to the survival of different types of microorganisms. In this study, six sanitizers (herein named A, B, C, D, E, F) belonging to different class of chemical disinfectants were considered: acids (products A, E), halogens (B), quaternary ammonium compounds (C), oxidizing agents (F), mixed classes (D). The antimicrobial activity of each sanitizer was evaluated against Escherichia coli O157:H7 ATCC 35150, Staphylococcus aureus ATCC 43387, Pseudomonas aeruginosa ATCC 9027, Enterococcus faecalis ATCC 29212 and Candida albicans ATCC 14053 was examined by the quantitative suspension test indicated by EN 1276.
Our investigation confirmed that different factors affect the activity of chemical sanitizers such as formulation, temperature, time of contact, target microorganism, organic load. The last factor is taken in consideration in the suspension test indicated by EN 1276, that required performing experiments in both dirty and clear simulated conditions. Our data showed that, in general, the examined sanitizers are effective in reducing bacterial growth (logarithmic reduction >5) at the manufacturer recommended concentrations or lower, but in some cases the presence of organic matter interfered with their activity. In this case, it was necessary to use a more high concentration of the chemical product, as reported for the products A, B and F.
In conclusion, this work highlighted the need that, in each sanitizer product label, the exact information regarding concentration and time of contact are better specified to obtain the indicated bactericidal effect and avoid the onset of bacterial resistance. Moreover, it’s important that disinfectants are applied on work surfaces after cleaning and removing organic matter that could create a physical barrier protecting microorganisms from the activity of the sanitizers
Indagine sull'uso di bevande alcoliche e sulla conoscenza dei danni da alcol fra studenti di una Scuola Media
No full textCarvacrol efficacy in reducing microbial biofilms on stainless steel and in limiting re-growth of injured cells
No full textValutazione dell’attività antimicrobica di prodotti per l’igiene e la disinfezione di superfici nel settore alimentare
No full textDisinfection of work surfaces is a critical step in the food industry. In this study, we evaluated
the antimicrobial efficacy of four commercial products against target pathogens, using the suspension
test indicated in the European Standard EN 1276: 2009. The data obtained indicate that the product
containing benzalkonium chloride (“A”) was the most effective with a logarithmic reduction > 5 against
all microorganisms after 5 minutes of contact in simulated dirty and clean conditions. Efficacy of the
product based on sodium hypochlorite (“B”) was dependent on the experimental conditions applied,
while for products containing hydrogen peroxide and citric acid (“C” and “D” respectively), 15 min
of contact were required, in both the experimental conditions, to obtain a logarithmic reduction> 5.
Exposure time to disinfectants and applied conditions appear to be important in reducing bacterial load
to safe levels in the food industr
Microbial study of cosmetic products during their use by consumers: health risk and efficacy of preservative systems
No full textTo evaluate the microbial contamination of 91 cosmetics (23 o/w emulsions,
47 tensiolytes, 21 aqueous pastes) in three different states of use (intact,
in-use, ending product) and the protection efficacy of the preservative systems
most frequently used in the analysed cosmetic formulations.
Methods and Results: Total bacterial count, isolation and identification of
pathogenic isolates were performed on the collected cosmetics. About 10Æ6% of
tensiolytes (13Æ5% bath foam, 6Æ7% shampoo, 10% liquid soaps) were contaminated
by Staphylococcus warneri, Staphylococcus epidermidis and Pseudomonas
putida. The efficacy of the preservative systems of two cosmetic products, tested
against standard micro-organisms (Staphylococcus aureus ATCC 4338 and Pseudomonas
aeruginosa ATCC 9027) and two isolates from cosmetics in this study
(S. epidermidis and P. putida), satisfied the Cosmetics, Toiletries, and Fragrance
Association and Official Italian Pharmacopeia criteria, while only one tested
cosmetic respected the Rapid Challenge Test criterion.
Conclusions: Contaminated cosmetic products are relatively uncommon, but
some products, unable to suppress the growth of several micro-organisms, represent
a potential health hazard.
Significance and Impact of the Study: The challenge test may be performed
not only during the preparation of the preservative system in the intact cosmetics,
but also be used to evaluate the protection efficacy during their use
Diffusione di Campylobacter nell’ambiente. Nota II: Ricerca di Campylobacter coli e Campylobacter jejuni nei liquami domestici
No full textIn vitro ability of essential oils and surfactants to enhance the antimicrobial activity of preservative agents against Pseudomonas aeruginosa and Staphylococcus aureus
No full textThe aim of this study is to evaluate possible
synergistic antimicrobial interactions between common
cosmetic preservatives and selected essential oils or surfactants.
The antimicrobial efficacy of six essential oils,
three surfactants and five preservatives against Pseudomonas
aeruginosa ATCC 9027 and Staphylococcus aureus
ATCC 43387 was assessed by a broth micro-dilution assay.
MICs for individual and combined antimicrobials were
determined and then transformed to fractional inhibitory
concentration (FIC) indexes. All essential oils exhibited
antibacterial activity; among surfactants, bacteria resulted
most susceptible to the cationic agent. Synergy was
observed when essential oils of eucalyptus and mint were
combined with methylparaben against P. aeruginosa, while
essential oils of mint, oregano and sage combined with
propylparaben and imidazolidinyl urea acted against S.
aureus. Many binary mixtures of preservatives and surfactants
produced synergistic activity with the most effective
interactions involving the cationic and amphoteric
compounds under study. FIC indexes demonstrated synergistic
effects when preservatives were combined with
either essential oils or surfactants against both bacterial
strains. These results highlight the potential usefulness of
essential oils and surfactants to enhance the activities of
conventional biocides. This kind of study should contribute
to the selection and optimization of preservative systems
for cosmetic preparations
Sopravvivenza della salmonella typhimurium e della salmonella panama nel terreno e influenza della flora microbica indigena
No full textTHE ELECTRON MICROSCOPY APPLIED TO STUDY ADHESION AND SURVIVAL STRATE- GIES OF BACTERIA IN RESPONSE TO ENVI- RONMENTAL STRESSES
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