Nanohybrid Ethanol Emitters for Disinfection of Bacteria and Viruses on Contaminated Surfaces

Abstract

A nanohybrid ethanol emitter (EE) was developed to reduce the risk of bacterial and virus infection via the surface route. The porous EE structure generated from physical aggregation of ethyl cellulose (EC) and sodium stearate (NaSt) exhibited a high loading capacity of ethanol of up to 73 wt %, controlled-release performance for longer than 11 h, and high mechanical strength (>20 N). After disinfection tests with contaminated substrate surfaces in a closed box at 25 °C for 6 h, EE showed high potential antimicrobial properties against both bacteria and viruses for more than 99.90%. Hence, it can be applied as an effective disinfectant for daily contaminated surfaces frequently touched such as banknotes, coils, key cards, and cloth masks in a closed container system. Moreover, a simple and low-cost process using eco-friendly chemicals for EE preparation offers high potential for large-scale production in the industry.

Highly Efficient Cash Sterilization with Ultrafast and Flexible Joule‐Heating Strategy by Laser Patterning

“…Several research works have identified the risk of the bacteria living on banknotes from different countries in the world. [1][2][3][4] Therefore, proper and frequent disinfection of banknotes is necessary.…”

Nanoimbibition of Essential Oils in Triblock Copolymeric Micelles as Effective Nanosanitizers against Food Pathogens Listeria monocytogenes and Escherichia coli O157:H7

“…Despite advances in various technological fields, foodborne illnesses continue to constitute a significant global challenge, adversely affecting the quality of life of consumers and the economy of the food industry. , In particular, the contamination of food commodities with human pathogens and the transmission of bacterial pathogens from food processing establishments to the consumer table are two critical food safety concerns. − Accordingly, various research and development efforts have been and are being carried out to design superior food-grade sanitizers with an objective of controlling and reducing pathogenic microorganisms problematic for the food industry. − One hurdle toward this endeavor is the fact that many sanitizers are mostly effective once they are applied to food commodities and do not protect them from contamination scenarios after the sanitation step. Sanitizers with sustained-release characteristics have been considered to be a potential solution for these limitations. − In addition, the emergence of antimicrobial resistance associated with the continuous usage of similar antibacterial compounds has become a critical issue to focus on the design and utilization of sanitizers for food safety applications. , In this context of diversifying types and number of antibacterial sanitation compounds, the significance of developing natural alternatives such as essential oils that naturally include numerous different types of antimicrobial components cannot be overemphasized.…”