evaluation of the efficiency of non alcoholic-hand gel sanitizers products as an antibacterial
DESCRIPTION
Biologi FST UNAIRTRANSCRIPT
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Evaluation of the efficiency of Non alcoholic – Hand Gel Sanitizers products as an
Antibacterial
Salha H.M. Al-Zahrani and Afraa M. Baghdadi
Microbiology Department, Faculty of Science
King Abdul Aziz University - Saudi Arabia 2012
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Bella Saskia Arfa 081014062
Ira Tjahyaning P. 081014084
Hakimah 081014107
Indira Faya N. 081014114
3rd Member’s Group Name
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INTRODUCTION
Hand
Microbes
Resident flora
Staphylococcus aureus
Staphylococcus epidermidis
Streptococcus viridians
Transient flora
Gram negative Bacilli
Infection
Resident flora : always colonizing deeper skin layers which always resistant to mechanical removing and had lower pathogenic potential
Transient flora : colonizes the superficial skin layers for short periods
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Hand cleansing
Clean water
Soap
Hand gel sanitizer (more practical)• Antimicob
ial compound
Antimicobial compound
Compound
Biological
Spices: cinnamons,
garlic, onion,
ginger, etc.
Chemical
Etanol /
Alcohol
Inhibit the growth and activity of microbial
Bactericidal
Bacteriostatic
But most hand gel sanitizers are sold in Saudi market in Jeddah do not contain alcohol
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• How the antibacterial effect of hand gel sanitizers products on selected Gram-positive and gram-negative bacteria?
• How the effect of using hand gel sanitizers on volunteers hand skin as a bactericidal?
• How the differentiation of santizer activity as bactericidal or bacteriostatic effect?
PROBLEM STATEMENT
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• To know the antibacterial effect of hand gel sanitizers products on selected Gram-positive and gram-negative bacteria
• To know the effect of using hand gel sanitizers on volunteers hand skin as a bactericidal
• To know differentiation of santizer activity as bactericidal or bacteriostatic effect
PURPOSE
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MATERIALS
Materials
7 Non alcohol-hand gel sanitizers products
Samples
Samples from hand
Bacterial samples
Media
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NON ALCOHOL - HAND GEL SANITIZERS PRODUCTS
Seven different marketed products of hand gel sanitizers were analyzed to determine the best composition among these products in order to record the optimal antiseptic composition.
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Bacterial samples: Bacterial suspension of concentration 106 CFU/ml suspension
was used.
* ATCC : American Type Culture Collection (Rockville, USA)
- Gram-positive bacteria:
Bacillus subtilis ATCC6633
Staphylococcus aureus ATCC29213
Staphylococcus epidermidis
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Bacillus subtilis ATCC6633
Domain: Bacteria Phylum : Firmicutes Class : Bacilli Order : BacillalesFamily : Bacillaceae Genus
: BacillusSpecies : B. subtilis
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Staphylococcus aureus ATCC29213
Domain: BacteriaKingdom : Monera Phylum : FirmicutesClass : BaciliOrder : Bacillales Family : StaphylococcaceaeGenus : StaphylococcusSpecies : S.aureus
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Staphylococcus epidermidis
Domain: BacteriaKingdom : Monera Phylum : FirmicutesClass : BaciliOrder : Bacillales Family : StaphylococcaceaeGenus : StaphylococcusSpecies: S.epidermidis
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Escherichia coli ATCC25422
Domain: Bacteria Kingdom : Eubacteria Phylum : Proteobacteria Class : GammaproteobacteriaOrder : Enterobacteriales Family : Enterobacteriaceae Genus : Escherichia Species: E. coli
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Pseudomonas aeruginosa
Kingdom : Bacteria Phylum : Proteobacteria Class : Gamma ProteobacteriaOrder : PseudomonadalesFamily : PseudomonadaceaeGenus : PseudomonasSpecies : P. aeruginosa
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MEDIA Nutrient broth and agar
Muller–Hinton agar
MacConkey agar
Escherichia coli
Staphylococcus aureusStaphylococcus
epidermidisPseudomonas
aeruginosaBacillus subtilis
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METHODS
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STANDARDIZATION OF INOCULUM
The inoculate were prepared from the stock cultures, were
maintained on nutrient agar at 4°C and sub cultured into Nutrient
broth using a sterile wire loop
The density of suspension inoculated into the media for
susceptibility test was determined by comparison with 0.5 McFarland standard of Barium sulfate solution
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How to make 0,5 McFarland standart
McFarland 1 :9,9 ml H2SO4 1% +
0,1 BaCl2 1%
McFarland 0,5 :Take 5 ml McFarland
1 + 5ml aquades
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DISC AGAR DIFFUSION TECHNIQUE
The seven different marketed products of hand gel sanitizers were separately determined in plates containing 15 ml of Muller–Hinton agar medium
Each plate was seeded one of the five bacterial culture strains (which was enriched in Nutrient broth). 0.1ml of each gel sanitizer was poured in pores (5mm in diameter) in Muller–Hinton agar medium.
The plates were allowed to stand at refrigerator temperature for 2 h for the compound to diffuse into the agar and then the cultures were incubated at 35°C for 24 h
After incubation antibacterial effectiveness were determined by measuring the diameter of the inhibition zone formed around the pores for each compound.
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5
Antimicrobial(0,1ml Hand gel sanitizers)
Inhibition zone
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DETERMINATION OF MINIMUM INHIBITORY CONCENTRATION (MIC) & MINIMUM BACTERICIDAL
CONCENTRATION (MBC)
MBC is read by looking at whether bacterial growing in agar and comparison
of control
Inkubated at 37 C for 18-24 hours
After the discovery of the tube that serves as a MIC, then do a stocking on agar plate
Sample solution of 4 kinds concentration are 2%,4%,6%,8%
Inkubated at 37 C for 24 hours
MIC can be read by looking at the clarity of the solution on the control tube
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Aerobic and
anaerobic media
(Nutrient agar and
MacConkey agar)
was placed in the Petri dishes.All Petri
dishes for both
aerobic and
anaerobic media were
marked before
application (Bf) and
after application
(Aft).
Swabs were
inoculated on the
surface of the media.The Petri dishes were
incubated at 37°C for
24-48 hours.
Bacterial smear
resulted from the culture
was stained by
Gram stain and examined
for bacterial presence.The same procedure
was obeyed for
the 7 consecutive days on
all subjects.
MICROBIOLOGICAL SAMPLE PROCESSING
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Samples from hand
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Table 1 : Antibacterial effect of Hand Gel Santizers products on selected Gram-positive and Gram negative bacteria
RESULT
Disc Agar method
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Table 2. Effect of using hand gel sanitizers on volunteers hand skins as bactericidal
Swab method
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Table 3: Differentiation of sanitizer activity as bactericidal or bacteriostatic effect
MIC &
MBC method
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Opportunistic microorganisms can cause different infections and multidrug- resistant pathogens that are commonly involved in some infectious diseases are difficult to treat. The transfer of bacteria from the hands to food, objects, or people plays an important role in the spread of diseases. Normal human skin always harbors bacteria (102 and 106CFU/cm2)
The critical density of microorganisms on the hands needed for the spread of pathogens remains unknown and it may depend on the type of micro-organism, the patient´s resident flora and their colonization resistance
Well-controlled studies in the health care setting and home setting pose numerous challenges, which can affect the findings. The test parameters used in published studies have not been consistent, and therefore, the effect that they may have had makes drawing definitive conclusions on the comparative activities of hand wash products problematic.
To reduce infections in healthcare settings, alcohol-based hand sanitizers are recommended as a component of hand hygiene. Food and Drug Administration (FDA) recommends a concentration of 60% to 95% ethanol or isopropanol, the concentration range is of greatest germicidal efficacy, OIC (2008).
Some products marketed to the public as antimicrobial hand sanitizers do not contain alcohol despite a label claim of reducing “germs and harmful bacteria” by 99.9%.
DISCUSSION
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• Fragrance ingredients• ketones• aldehyde• lactone• Phenol derivatives• aliphatic alcohol• quinolone• others are natural
• Glycerol• propylene glycol and• trimethylene glycol
• Carbomere
Non-alcohol
gel sanitiz
er composition
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Mechanisme of antimicrobial
Antimicrobial activity was increased with the number of substituent on the nucleus and to a certain extent was a
function of the position of substitution.
While Carbomer derivatives has proved to improve skin absorption and formulation viscosity, effect can give sustained release of drugs onto the
skin.
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• The antibacterial effect from seven hand gel sanitizers product showed that only one in different concentrations could inhibit Gram negative and Gram positive bacteria under investigation (that always harbor hands). Other sanitizers showed a limited action against either Gram negative or Gram positive used
• The effect of using hand gel sanitizers on volunteers hand skins finding demonstrated that only two of sanitizers under investigation showed 100% effectiveness and the higher percentage for the two most potent was 70% ,the four other sanitizers contributed a less percentage (60%, 50%, 40% and 20%).
• Differentiation of sanitizers activity on seven different products showed that sanitizer gel No. 2 was the most effective as bactericidal concerning the higher concentrations (4%,6%,8%). Whereas, No. 3, 4, 5 was considered anti-Gram negative antibactericidal among concentrations 6% and 8%. No. 1 was anti-Gram positive antibactericidal within all concentrations. Other sanitizer gels were considered bacteriostatic agents.
CONCLUSION
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• Despite a label claim of reducing “germs and harmful bacteria” by 99.9%, we observed an apparent increase in the concentration of bacteria in handprints impressed on agar plates after cleansing
??
• This indicated that Hand hygiene promotion interventions did not result in sustained improvement in hand hygiene associated with the use of the tested hand gel sanitizers, and an assessment of their impact on individual infection risk are lacking therapeutic effectiveness.
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VS