Antiseptics and disinfectants are extensively used in hospitals and other health care settings for a variety of topical and hard-surface applications A wide variety of active chemical agents (biocides) are found in these products, many of which have been used for hundreds of years, including alcohols, phenols, iodine, and chlorine Most of these active agents demonstrate broad-spectrum antimicrobial activity; however, little is known about the mode of action of these agents in comparison to antibiotics This review considers what is known about the mode of action and spectrum of activity of antiseptics and disinfectants The widespread use of these products has prompted some speculation on the development of microbial resistance, in particular whether antibiotic resistance is induced by antiseptics or disinfectants Known mechanisms of microbial resistance (both intrinsic and acquired) to biocides are reviewed, with emphasis on the clinical implications of these reports

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Antiseptics and Disinfectants: Activity, Action, and Resistance

Sodium hypochlorite (NaOCl) is the most widely used disinfectant in the food industry despite the increasing availability of other disinfectants. Sodium hypochlorite fulfills many requirements as the ideal disinfectant and furthermore it has an excellent cleaning action. The effectiveness of sodium hypochlorite in the cleaning and disinfection processes depends on the concentration of available chlorine and the pH of the solution. Hypochlorous acid (HOCl) is a weak acid and dissociates to the hypochlorite ion (-OCl) and proton (H+) depending on the solution pH. It is generally believed that HOCl is the active species in the germicidal action, whereas the concentration of -OCl is a key factor determining the cleaning efficiency. This implies that the optimal pH region of the germicidal activity of sodium hypochlorite differs from that of its cleaning activity. This paper describes the theory and practice of the cleaning and disinfecting operations based on the use of sodium hypochlorite solution.

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Mechanisms of Actions of Sodium Hypochlorite in Cleaning and Disinfection Processes

Rapid assays for Escherichia coli were developed by using the compound 4-methylumbelliferone glucuronide (MUG), which is hydrolyzed by glucuronidase to yield a fluorogenic product. The production of glucuronidase was limited to strains of E. coli and some Salmonella and Shigella strains in the family Enterobacteriaceae. For immediate confirmation of the presence of E. coli in most-probable-number tubes, MUG was incorporated into lauryl tryptose broth at a final concentration of 100 micrograms/ml. Results of both the presumptive test (gas production) and the confirmed test (fluorescence) for E. coli were obtained from a variety of food, water, and milk samples after incubation for only 24 h at 35 degrees C. Approximately 90% of the tubes showing both gas production and fluorescence contained fecal coliforms (they were positive in EC broth incubated at 45 degrees C). Few false-positive reactions were observed. The lauryl tryptose broth-MUG-most-probable-number assay was superior to violet red bile agar for the detection of heat- and chlorine-injured E. coli cells. Anaerogenic strains produced positive reactions, and small numbers of E. coli could be detected in the presence of large numbers of competing bacteria. The fluorogenic assay was sensitive and rapid; the presence of one viable cell was detected within 20 h. E. coli colonies could be distinguished from other coliforms on membrane filters and plates of violet red bile agar if MUG was incorporated into the culture media. A rapid confirmatory test for E. coli that is amenable to automation was developed by using microtitration plates filled with a nonselective medium containing MUG. Pure or mixed cultures containing E. coli produced fluorescence within 4 h (most strains) to 24 h (a few weakly positive strains).

Fluorogenic assays for immediate confirmation of Escherichia coli.

Inactivation of health-related microorganisms in water by disinfection processes

Roles of Oxidation–Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Inactivation of Food-Related Pathogens

Injury induced in Escherichia coli cells by chlorination was studied from a physiological standpoint. Predictable and reproducible injury was found to occur rapidly in 0.5 mg of chlorine per liter and was reversible under nonselective conditions. There was an extended lag period in the growth of chlorinated cells not seen in control suspensions followed by the resumption of logarithmic growth at a rate equaling that of control cells. The aldolase activity of cells chlorinated in vivo was equivalent to that obtained for control cells. Oxygen uptake experiments showed that chlorinated cells underwent a decrease in respiration that was not immediatedly repaired in the presence of reducing agents. This effect was more pronouned in rich media containing reducing agents. Uptake of metabolities was inhibited by chlorine injury as shown with experiments using 14C-labeled glucose and algal protein hydrolysate.

G A McFeters

Papers

Chlorine injury and the enumeration of waterborne coliform bacteria.