Efficacy of disinfectants against fungi isolated from skin and nail infections

Terleckyj, B; Axler, D A

doi:10.7547/87507315-83-7-386

Cited by 14 publications

(11 citation statements)

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“…17 Experimentally contaminated dry surfaces (Petri dishes) were partly decontaminated by lengthy heating in an oven, but not by MW irradiation. We confirmed that 70% ethanol is highly effective for decontaminating dry surfaces [18][19][20][21] and also found that washing with soap and water before ethanol treatment has no added benefit.…”

Section: Naturally and Experimentally Contaminated Foodssupporting

confidence: 68%

“…22 Our findings can probably be extrapolated to other potentially pathogenic yeasts and molds, because A fumigatus spores are highly resistant to physical and chemical disinfectants. [18][19][20][21]23 Few data are available on nonAspergillus molds. Fusarium species are sensitive to alcoholic solution 24 and to high water temperature, 25 and MW heating to the boiling point is a rapid and convenient method for eradicating Candida albicans from milk.…”

Section: Naturally and Experimentally Contaminated Foodsmentioning

confidence: 99%

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Experimental assessment of disinfection procedures for eradication of Aspergillus fumigatus in food

Gangneux

Noussair

Bouakline

et al. 2004

Blood

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Aspergillus fumigatus spores in food may represent an infectious risk for neutropenic patients. We examined the efficiency of disinfection procedures applicable to foods for eradication of A fumigatus. Boiling and microwave treatment fully decontaminated an experimental spore suspension and naturally contaminated liquid foods (reconstituted dried food, herbal tea). Full decontamination of experimentally contaminated surfaces was only obtained with 70% ethanol or heating at 220°C for 15 minutes. Pepper was decontaminated when heated for 15 minutes at 220°C but not by microwaving. Fruit skin was partially decontaminated by 70% ethanol. We conclude that A fumigatus spores can be eradicated from food by heating to a temperature of at least 100°C. When foods cannot be exposed to high temperature or microwaving, ethanol only partially reduces the level of surface contamination. IntroductionInvasive aspergillosis (IA) is a major opportunistic infection among patients with hematologic malignancies. 1 Spore inhalation is the usual route of infection, but other routes may exist. 2 Anaissie et al 3 recently reported the presence of pathogenic molds in hospital water distribution systems, leading to aerosolization of fungal spores and potential exposure to patients. Several foods can also be colonized by Aspergillus and other molds and can lead to primary gastrointestinal colonization and subsequent systemic infection in animals. 4 Massive Aspergillus contamination of foods was first reported in pepper, 5-8 and subsequently in regular and herbal tea, corn, coconut, cashew nuts, coffee, beans, soy, cheese, and smoked meat. [9][10][11][12] Regarding meals served in hematology wards, we recently confirmed that pepper and tea were contaminated by Aspergillus and nonAspergillus molds, as were also downy-skinned fruits (apricots, kiwis, and peaches), smooth-skinned fruits (apples, bananas, lemons, and oranges), freeze-dried soups, and even individual food wrappings. 13 It has been previously recommended that immunocompromised patients should avoid such contaminated foods, and granulocytopenic patients should receive sterile diets or diets low in microbial content. 14 However, such restrictions may affect the well-being of these patients.One alternative is to disinfect potentially contaminated foods. However, little is known of the efficacy of fooddisinfection procedures, especially with regard to Aspergillus fumigatus. This study examined the efficacy of several physical and chemical procedures that can be applied to foods and wrappings to eradicate A fumigatus. Study design Disinfection proceduresSpore suspensions and contaminated Petri dishes. Spores were collected from a culture of A fumigatus that was allowed to grow for 8 days on Sabouraud-chloramphenicol agar (Bio-Rad Laboratories, Marnes-laCoquette, France), by rinsing the culture surface with 10 mL sterile water containing 0.05% Tween 80.Then, 10 mL of the spore suspension adjusted to 3 ϫ 10 8 spores/mL was exposed to the following physical disinfectant procedures: oven ...

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Section: Naturally and Experimentally Contaminated Foodssupporting

confidence: 68%

Section: Naturally and Experimentally Contaminated Foodsmentioning

confidence: 99%

Experimental assessment of disinfection procedures for eradication of Aspergillus fumigatus in food

Gangneux

Noussair

Bouakline

et al. 2004

Blood

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“…The work of Terlecky & Axler [2] shows a considerable tolerance of T. mentagrophytes strains against various chemical disinfectants. Although, their study showed a high level of variability among T. mentagrophytes in resisting disinfectants, the isolates of T. mentagrophytes used in our study were only marginally different from each other.…”

Section: Discussionmentioning

confidence: 98%

“…These two modes adequacy of the washing procedure used in the present study. In other studies, a special washing formulation called Dey-Engley medium [2] has been used to neutralize disinfectants in suspension solutions. This medium is, however, rich in organic nitrogen, and the presence of amino acids and proteins is known to inhibit growth in certain Trichophyton species [15].…”

Section: Discussionmentioning

confidence: 99%

“…In general, these products are stated to have a broadbased antifungal activity; however, the evidence for their ef cacy against dermatophytes is lacking in the literature. In a 1993 USA study [2], all the Environment Protection Agency (EPA)-registered fungicidal commercial disinfectants except for glutaraldehydes failed the disinfection test against dermatophytic fungi (Trichophyton rubrum and T. mentagrophytes strains). There is, therefore, a need for exploring new strategies of disinfecting dermatophyte inoculum.…”

Section: Introductionmentioning

confidence: 99%

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Comparative efficacies of commonly used disinfectants and antifungal pharmaceutical spray preparations against dermatophytic fungi

Gupta¹,

Ahmad²,

Summerbell³

2001

Med Mycol

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Arthroconidia from five fungal strains belonging to three Trichophyton species, Trichophyton mentagrophytes, T. raubitschekii and T. tonsurans, were tested against commercial chemical disinfectants and pharmaceutical antifungal agents. The chemical disinfectants included chlorine, phenol, sodium dodecyl sulphate and several quaternary ammonium salts, while the two pharmaceutical preparations contained bifonazole and terbinafine as active agents. Arthroconidia were exposed to the antifungal agent either in a suspension solution for a given period of time and assayed for kill rate, or on a sprayed agar plate and monitored for surviving colonies over a period of 14 days. Chlorine (1%) and terbinafine (0.01%) were found to be high level disinfectants bringing about a rapid inactivation of conidia in all five strains. Phenol was equally effective against T. raubitschekii and T. tonsurans; however, T. mentagrophytes cells were able to survive for up to 1 h in 5% phenol. Quaternary ammonium compounds were less rapid in their action against dermatophytes and were needed at a level of about 0.5% to be completely fungicidal. Three commercial spray formulations with a range of 0.1 to 0.3% quaternary ammonium salts were fungistatic against T. mentagrophytes strains. Bifonazole (1%) was also fungistatic in its action against T. mentagrophytes. Sodium dodecyl sulphate (0.5%) was largely ineffective against Trichophyton arthroconidia.

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Development of mycoinsecticide formulations with Beauveria bassiana and Metarhizium anisopliae for the control of lesser mealworm, Alphitobius diaperinus, in chicken broiler houses

Rice¹,

Baker²,

Leemon³

2019

BioControl

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Efficacy of disinfectants against fungi isolated from skin and nail infections

Cited by 14 publications

References 0 publications

Experimental assessment of disinfection procedures for eradication of Aspergillus fumigatus in food

Experimental assessment of disinfection procedures for eradication of Aspergillus fumigatus in food

Comparative efficacies of commonly used disinfectants and antifungal pharmaceutical spray preparations against dermatophytic fungi

Development of mycoinsecticide formulations with Beauveria bassiana and Metarhizium anisopliae for the control of lesser mealworm, Alphitobius diaperinus, in chicken broiler houses

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