chemicals to control microorganisms

Joseph Lister

he began to use carbolic acid, known as phenol, as a disinfectant for the treatment of surgical wounds

joseph lawrence

he developed Listerine, an alcohol-based mixture of several related compounds that is still used today as an oral antiseptic

phenolics

chemical compounds found in antiseptic mouthwashes and throat lozenges

phenol

consists of a benzene ring with an -OH group

o-Phenylphenol

commonly used in agriculture to control bacterial and fungal growth on harvested crops

triclosan

a bisphenol compound that has seen widespread application in antibacterial products over the last several decades

triclosan

commonly used in hand soaps and is frequently impregnated into a wide variety of other products, including cutting boards, knives

heavy metals

are oligodynamic, meaning that very small concentrations show significant antimicrobial activity

mercury

a heavy metal that has been used for many years to control microbial growth

used for many centuries to treat syphilis

silvadene cream

commonly used to treat topical wounds and is particularly helpful in preventing infection in burn wounds

silver

commonly incorporated into catheters and bandages, rendering them antimicrobial

copper sulfate

a common algicide used to control algal growth in swimming pools and fish tanks

iodophor

a compound of iodine complexed with an organic molecule, thereby increasing iodine’s stability and, in turn, its efficacy

povidone-iodine

one common iodophor which includes a wetting agent that releases iodine relatively slowly

betadine

a brand of povidone-iodine commonly used as a hand scrub by medical personnel before surgery and for topical antisepsis of a patient’s skin before incision

hypochlorous acid

a strong oxidant produced when a chlorine gas is mixed with water

chlorine gas

commonly used in municipal drinking water and waste water treatment

sodium hypochlorite

chemical component of common household bleach, and is also used for a wide variety of disinfecting purposes

chloramines

relatively stable, releasing chlorine over long periods time

derivatives of ammonia by substitution of one, two, or all three hydrogen atoms with chlorine atoms

chlorine dioxide

a gaseous agent used for fumigation and sterilization of enclosed areas, commonly used for disinfection of water

alcohols

makeup another group of chemicals commonly used as disinfectants and antiseptics

surfactants

group of chemical compounds that lower the surface tension of water

surfactants

major ingredients in soaps and detergents

soaps

are salts of long chain fatty acids and have both polar and nonpolar regions allow them to interact with polar and nonpolar regions in the molecules

detergents

contains synthetic surfactant molecules with both polar and nonpolar regions that have strong cleansing activity but are more soluble, even in hard water, and, therefore live behind low soapy deposits

anionic detergents

such those used for laundry, have a negatively charged anion at one end attached to a long hydrophobic chain whereas cationic detergents have a positively charged cation instead

cationic detergents

include an important class of disinfectants and antiseptics called the quaternary ammonium salts or quats

bisbiguanides

first synthesize in the 20th century and are cationic molecules known for their antiseptic properties

chlorhexidine

one important bisbiguanide antiseptic

chlorexidine

it has a broad spectrum activity against yeast, gram positive bacteria, and gram negative bacteria with exception of pseudomonas aeruginosa, which may develop resistance on repeated exposure

chlorexidine

disrupt cell membranes and is bacteriostatic at lower concentrations or bactericidal at higher concentrations, in which it actually causes the cell cytoplasmic contents to congeal

alexidine

another bisbiguanide that is gaining popularity as a surgical scrub and an oral rinse because it acts faster than chlorexidine

peroxygens

strong iodizing agents that can be used as disinfectants or antiseptics

hydrogen peroxide

widely used peroxygen which is often used in solution to disinfect surfaces and may also be used as a gaseous agent

hydrogen peroxide

solutions that are inexpensive skin antiseptics that break down into water and oxygen gas both of which our environmentally safe

hydrogen peroxide

works by producing free radicals that damage cellular macromolecules

hydrogen peroxide

has broad spectrum activity working against gram positive, and gram negative, bacteria, fungi, viruses, and endospores

paracetic acid

used as a liquid or plasma sterilant in so far as it readily kills endospores is more effective than hydrogen peroxide even at rather low concentrations and is immune to inactivation by catalysis and peroxidases

benzoyl peroxide

a peroxygen that used in acne medication solutions

propionibacterium acnes

killed by using benzoyl peroxide

carbamide peroxide

an ingredient used in toothpaste

a peroxygen that combats oral biofilms that cause tooth discoloration and halitosis

ozone gas

peroxygen with disinfectant qualities and is used to clean air or water supplies

supercritical carbon dioxide

works by penetrating cells and forming carbonic acid, thereby lowering the cell ph considering

chemical preservatives

used to inhibit microbial growth and minimize spoilage in some foods

commonly used chemical preservatives include sorbic acid, benzoic acid, and probiotic acid

sorbic and benzoic acids

exhibits increased efficacy as the ph decreases

sorbic acid

thought to work by inhibiting various cellular enzymes, including those in the citric acid cycle, as well as catalysis and peroxidases

sorbic acid

added as a preservative in a wide variety of foods including dairy, bread, fruit, and vegetable products

benzoic acid

found naturally in many types of fruits and berries, spices, and fermented products

benzoic acid

thought to work by decreasing intracellular ph, interfering with mechanism such as oxidative phosphorylation and the uptake of molecules such as amino acids into cells

propionic acid

thought to both inhibit enzymes and decrease intracellular ph, working similarly to benzoic acid

propionic acid

more effective preservative at a higher ph than either sorbic acid or benzoic acid

propionic acid

naturally produced by some cheeses during their ripening and is added to other types of cheese and baked goods to prevent mold contamination

bacillus mesentericus

bacterium which causes bread to become ropy

sulfur dioxide

prevents browning of foods and is used for the preservation of dried fruits

it has been used in wine making scenes ancient times

sulfur dioxide gas

dissolves in water readily, forming sulfites

nitrites

added to process meats to maintain color and stop the germination of clostridium botulinum endospores

nisin

an antimicrobial peptide produced by the bacterium lactococcus lactis and is particularly effective against gram positive organisms

nisin

works by disrupting cell wall production living cells more prone to lysis and it is used to preserve cheeses, meats, and beverages

natamycin

an antifungal macrolide antibiotic produced by the bacterium streptomyces natalensis

natamycin

also used for meat preservation in countries outside the united states