Sanitizers
Mostrando 1-12 de 37 artigos, teses e dissertações.
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1. Alcoholmeter as a Simple and Accessible Way for Ethanol Determination in Alcohol-Based Hand Sanitizers
Expensive and complex methodologies are available to determine the ethanol concentration in alcohol gel samples. The aim of this article was to demonstrate that alcoholmeter could be used as an alternative method to determine ethanol in gel formulations. Alcohol gel samples were produced using: hydroxypropylmethylcellulose (HPMC), hydroxyethylcellulose (HEC)
J. Braz. Chem. Soc.. Publicado em: 2021-06
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2. Determination of Ethanol in Gel Hand Sanitizers Using Mid and Near Infrared Spectroscopy
Alcohol-based gel hand sanitizers became very popular during the COVID-19 (coronavirus disease 2019) pandemic. In Brazil, several irregular factories emerged requiring an efficient control by the police and regulatory agencies to guarantee product quality. This problem required a method to determine ethanol content, which led to the development of two method
J. Braz. Chem. Soc.. Publicado em: 2020-09
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3. Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves
Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic
Food Sci. Technol. Publicado em: 2020-06
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4. A QUÍMICA DOS SANEANTES EM TEMPOS DE COVID-19: VOCÊ SABE COMO ISSO FUNCIONA?
In December 2019, the first case of severe acute respiratory syndrome (COVID-19), caused by the new coronavirus (SARS-CoV-2) was reported and the disease was declared as a worldwide pandemic in March 2020. As there is no vaccine currently available, the daily hygiene cleaning habits and social distance are the ways to fight COVID-19 indicated by the WHO. Han
Quím. Nova. Publicado em: 2020-05
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5. Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves
Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic
Food Sci. Technol. Publicado em: 17/01/2020
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6. Effectiveness evaluation of alternative sanitizers in microbiological quality of strawberry (Fragaria ananassa Duch Var. Oso Grande) after artificial contamination by Escherichia coli
Abstract Washing and sanitization are considered particularly critical steps for the microbiological quality of fruits. At this stage, it is important to select the sanitizer which must have microbiological effectiveness. In the literature, there is a great interest on alternative sanitizers for microbiological quality control of food. This study aimed at ve
Food Sci. Technol. Publicado em: 09/09/2019
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7. Characterization and application of Lippia alba (Mill) and Cymbopogon citratus D.C. Stapf. essential oils as natural sanitizers in coriander
Abstract Essential oils (EOs) are a promising alternative for food preservation and can be used instead of synthetic antimicrobial compounds such as sanitizers, as long as they are efficient and safe. In view of this possibility of use, Lippia alba (Mill) (LAEO) and Cymbopogon citratus D.C. Stapf. (CCEO) essential oils were evaluated as natural antimicrobial
Food Sci. Technol. Publicado em: 02/05/2019
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8. Infraestrutura para higienização das mãos em um hospital universitário
Resumo OBJETIVO Avaliar a infraestrutura hospitalar e o conhecimento dos coordenadores sobre a estrutura da unidade para à higienização das mãos. MÉTODO Estudo transversal descritivo realizado em um hospital universitário no Sul do Brasil, entre dezembro de 2016 e janeiro de 2017. Foram avaliadas 18 unidades de internação e entrevistados 16 coorden
Rev. Gaúcha Enferm.. Publicado em: 10/01/2019
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9. Effect of Antimicrobials on Salmonella Spp. Strains Isolated from Poultry Processing Plants
ABSTRACT The routine use of antimicrobials in animal production for the treatment of infections, disease prevention, or as growth promoters is a predisposing factor for the development and dissemination of antimicrobial resistance. In food industries, sanitizers are used for the control of microbial colonization, and their efficacy depends on contact time an
Rev. Bras. Cienc. Avic.. Publicado em: 2016-06
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10. Different methods to quantify Listeria monocytogenesbiofilms cells showed different profile in their viability
Listeria monocytogenes is a foodborne pathogen able to adhere and to form biofilms in several materials commonly present in food processing plants. The aim of this study was to evaluate the resistance of Listeria monocytogenes attached to abiotic surface, after treatment with sanitizers, by culture method, microscopy and Quantitative Real Time Polymerase Cha
Braz. J. Microbiol.. Publicado em: 2015-03
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11. Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica wa
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-04
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12. Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite
Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for al
Braz. J. Microbiol.. Publicado em: 10/01/2014