Quantitative neutralization assay of fungicidal activity of disinfectants

Terleckyj, B; Axler, D A

doi:10.1128/aac.31.5.794

Cited by 33 publications

(9 citation statements)

References 14 publications

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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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“…Lalitha and Rao [16], in a fourteen-day study, added Tween 80 to the facial cream to neutralize and verify the effectiveness of different preservatives that comprised methyl-and propylparabens. Likewise, Terleckyj and Axler [17] mixed the biocide with the neutralizer before addition of the challenge organisms to determine the neutralizing capacity of the neutralizer.…”

Section: Introductionmentioning

confidence: 99%

Factors of detection of Bacillus cereus strains in eye cream

Yossa

Arce

Huang

et al. 2016

Intern J of Cosmetic Sci

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Bacillus cereus has been associated with clinical infections and is also the cause of post-traumatic endophthalmitis as well as endogenous eye infections, which can result in blindness. Cosmetics, although preserved, can be contaminated during manufacture or use and thus cause serious health issues. OBJECTIVE: We investigated the detection factors of Bacillus in eye cream preserved with parabens, including the non-ionic surfactants used as neutralizers such as Tween 80, a blend of Tween 60 and Span 80, Tween 20 and selective media. METHODS: Eye-cream samples were first mixed with neutralizers and individually inoculated with B. cereus strains, B. mycoides, B. subtilis or B. thuringiensis at a final concentration of 5 log CFU per g. The inoculated samples with and without neutralizers were analysed after 30 min and during 84-day storage at room temperature. Presumptive colonies of Bacillus were enumerated on the varieties of Bacillus agar by spiral-plating techniques and most probable number (MPN) method. RESULTS:The recovery counts of all Bacillus strains were between 4.10 and 4.58 log CFU per g in samples with Tween 80 and from 3.62 to 4.53 CFU per g in samples with TS after 30 min. Tween 20 was the least effective neutralizer. The challenged organisms, in samples without neutralizer, B. subtilis ATCC 15563 and B. cereus 4227A were detected at 1.83 and 1.49 log CFU per g after 30 min, respectively. CONCLUSION: This study showed that Tween 80 was the best neutralizer for reducing the antimicrobial effect of parabens. BACARA â and R&F plating media showed typical reaction of Bacillus cereus strains.R esum e Bacillus cereus a et e associ e a des infections cliniques et est egalement la cause de l'endophtalmie post-traumatique ainsi que des infections oculaires endog enes, ce qui peut entraîner la c ecit e. Des produits cosm etiques, bien que conserv es, peuventêtre contamin es lors de la fabrication ou de l'utilisation, et donc causer des probl emes de sant e graves.OBJECTIF: Nous avons etudi e les facteurs de d etection de Bacillus dans des cr emes pour les yeux conserv es avec des parabens, y compris les tensioactifs non ioniques utilis es comme agents neutralisants tels que le Tween 80, un m elange de Tween 60 et Span 80, Tween 20 et des milieux s electifs.

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“…The CEN has established several EN standards in order to standardize the methods applied for testing antifungal activity of antiseptic and disinfectant agents. [16,22,23].…”

Section: Discussionmentioning

confidence: 99%

“…The occurrence of different microorganisms, often resistant to high concentrations of antibiotics and chemotherapeutics, especially among hospitalized patients, their presence on the surfaces of medical devices, hard surfaces, linen and in health care facilities, necessitates improved antisepsis and disinfection procedures using effective antimicrobial preparations [16,22]. The CEN has established several EN standards in order to standardize the methods applied for testing antifungal activity of antiseptic and disinfectant agents.…”

Section: Discussionmentioning

confidence: 99%

Susceptibility of Candida spp. clinical isolates to antimycotics and disinfectants

et al. 2010

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Abstract:The incidence of candidiasis among immunocompromised patients and emergence of antimycotics resistant strains has increased significantly. The aims of this study were: to examine the in vitro activity of antimycotics and biocides against Candida clinical isolates; to detect cross-resistance of fungi to these preparations and to estimate whether disinfectants applied in hospital areas are active against clinical Candida isolates. In vitro susceptibility of 102 Candida isolates to eight antimycotics was examined by Etest and ATB Fungus. Sensitivity of these strains to four disinfectants and an antiseptic agent was tested according to EN 1275:2005. Amphotericin B, caspofungin and 5-fluorocytosine were the most effective antimycotics against all Candida isolates. Resistance to itraconazole and fluconazole was observed among C. krusei and C. glabrata. The MICs (Minimal Inhibitory Concentrations) for ketoconazole, voriconazole and posaconazole against Candida albicans ranged: 0.003 ->32 µg/ml and one strain was resistant to three agents tested. All analysed Candida strains were sensitive to biocides containing either chlorine, aldehyde, alcohol mixtures, glucoprotamin or chlorhexidine gluconate with isopropanol. Sensitivity to these agents was observed at concentrations lower than those concentrations recommended by manufacturers to achieve proper biocidal activity to those preparations. Our data suggest that these disinfectants can be effectively applied in clinical wards to prevent nosocomial Candida infections.

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Quantitative neutralization assay of fungicidal activity of disinfectants

Abstract: A quantitative assay using a neutralization medium was

Cited by 33 publications

References 14 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

Factors of detection of Bacillus cereus strains in eye cream

Susceptibility of Candida spp. clinical isolates to antimycotics and disinfectants

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