Evolution Of Hard Surface

Disinfectants In Poultry Operations

S.T.Moubarak
Cairo University

Disinfectants- A History Overview

18th and 19th centuries

Introduction of a range of chemicals such as:

- Copper sulphate (1767),
-Bleaching powder (1798),
-Hydrogen peroxide (1818),
-Creosote (1836),
- Iodine (1839),
-Chlorine water (1843),
- Phenol (1860),
- Quats (1916).

Evolution of chemical disinfectants in

poultry industry

Antiseptic

Disinfectant

Surfactants

Surfactants

DISINFECTION

Scientific definition:

A process (physical or chemical) designed to give a 5 log

reduction of organisms
(99.999% kills)

Microbial Kill Summary

LLD

ILD

3 Log /
99.9%

3 Log /
99.9%

6 Log /
99.9999%

6 Log /
99.9999%

Fungi

5 Log /
99.999%

5 Log /
99.999%

Non-Enveloped
Viruses

3 Log /
99.9%

3 Log /
99.9%

Enveloped Viruses
Vegetative
Bacteria

Mycobacteria
Spores

4 Log /
99.99%

HLD

Chemical
Sterilants

5 Log /
99.999%

5 Log /
99.999%

6 Log /
99.9999%

6 Log /
99.9999%

6 Log /
99.9999%

6 Log /
99.9999%

Microbi
al
Sensitivi
ty to
Chemica
l
Biocides

Classes of Organisms Ranked in order of Susceptibility to Disinfectants

Disinfectants Selection Criteria

Antimicrobial efficacy
Corrosivity
Chemical hazard
Environmental concerns
Stability

Biocidal Spectrum

Corrosivity

Chemical Hazard

Environmental Concerns

Stability

Hydrogen Peroxide and

Peracetic Acid

Hydrogen Peroxide

Hydrogen peroxide was discovered in 1818 by the French chemist

Louis-Jacques Thenard. He coined the famous term eau oxygenee
to express his belief that it was oxygen diluted into water!

 Hydrogen peroxide - H2O2 - was rapidly commercially available

thereafter, and was primarily used for bleaching straw hats!
Since that time, production has grown to currently over 3 million
metric tons per year worldwide with a yearly growth of about 3%.
Its main applications are pulp bleaching (50% of demand),
chemical synthesis, and textile bleaching.

a clean oxidant.

H2O2 ------------> H2O +1/2 O2

H2O2 and preparation of other oxidants

Inorganic chemistry :
Persalts (perborate, percarbonate, persulphates, metal peroxides, etc.)
as well as sodium chlorite and chlorine dioxide.
Organic chemistry :
Epoxy products (oils, latex), organic peroxides, peracetic acid,
sulphur derivatives, etc.

Hydrogen peroxide and Food industry

Hydrogen peroxide is used to clean and disinfect

packages in contact with food products.
Its aseptic properties are also invaluable in the
sterilization of drink packs (milk, fruit juice, etc.).

%
Hydrogen peroxide

%3

Hydrogen peroxide

%6

Super D

% 35
50 %
70 %

Standard
grade

% 50
60 %
70 %
% 10
30%
35 %
% 35
50 %

Technical grade
Food grade

.
.
.
% 3
10.
10 20 30
.

) (% 3

.

.

.

.

.

Electronic grade

% 30
32%
% 30

Highly Concentrated

% 90

Reagent grade

.

.
-
.

Oxidation potentials of various oxidisers

Oxidiser

Oxidation potential

Fluorine

3,0

Hydroxyradicals

2,8

Ozone

2,1

Hydrogen Peroxide

1,8

potassium permanganate

1,7

Chlorine Dioxide

1,5

Chlorine

1,4

Peracetic Acid (PAA)

Peracetic acid
Peroxyacetic acid
Acetic peroxide
Acetyl hydroperoxide
Proxitane

It is an organic compound.
a colorless liquid with a characteristic pungent odor like vinegar.

 All commercially available PAA products contain an

equilibrium of PAA, hydrogen peroxide, acetic acid, and
water.
Its formula is CH3CO3H.

Peracetic Acid Preparation

(peroxide group transfer)

H
H2O2 +

CH3COOH

C
H

Hydrogen
Peroxide

Acetic
Acid

O
C
O O H

Peroxyacetic Acid

Main Uses of Peracetic Acid

Sanitation of Industrial Processing Equipement

Milk and Dairy plants.

Meat, Poultry, Seafood, and egg plants.
Fruit and Vegetable processing.
Pulp and paper mills.
Winery, breweries

Control of Biofilm

Iodine

Iodine was discovered by Bernard Courtois at 1811 in France.

Origin of name: from the Greek word "iodes" meaning "violet".

Iodophors

Preparations that bind iodine to a solubilising agent or

carrier. The water-soluble complex allows the slow release
of a low concentration of free iodine.
This helps to minimise the negative side effects of using
free elemental iodine.

Modern iodine preparations

The two most commonly used iodophors

Povidone iodine (PVP-I): a chemical complex of
polyvinylpyrrolidone (also known as povidone and PVP) and
elemental iodine.
Cadexomer iodine: an iodine and polysaccharide complex.

Iodophors as Hard surface Disinfectant

Components:
IODINE
SURFACTANT
ACID

Iodine

levels from 1.5 - 2.9 % available iodine

Surfactant
Necessary to solubilise and control
the release of Iodine in solution, and
to improve the penetration of Iodine
in soiled conditions
The most expensive component

How do we control the

release of Iodine ?
By creating
MICELLES

Micelle Formation

Controlled release
Without surfactant, the
penetration and dispersion
of Iodine is very poor and
inactivation occurs only on
the surface of organic
matter.

Acids

Necessary to stabilise the Iodine in solution.

Essential to maintain a low pH for destruction of Viruses
and Fungi.
Prevents water salts affecting the disinfectant
Mixed acid systems are less corrosive than single acids.

Hard Surface Disinfectants based

on Aldehydes and Quaternary
Ammonium Compounds

S.T.Moubarak

Aldehydes and Quaternary Ammonium Compounds

Aldehydes: Formaldehyde or Glutaraldehyde and/or Glyoxal.

QAC:
- Alkyl dimethyl benzyl ammonium chloride
- Didecyl dimethyl ammonium chloride
- Octyldecyl dimethyl ammonium chloride
- Dioctyl dimethyl ammonium chloride
Pine oil
Alcohols
Terpineol, Terpine derivatives.

Glutaraldehyde

Glutaraldehyde is manufactured in Germany by BASF

and in the USA by Union Carbide Corporation.
It is usually sold commercially as a 45% or 50%
aqueous solution.

Glutaraldehyde C5H8O2
(Synonyms)
CHO-CH2-CH2-CH2-CHO

1,5-pentanedial
1,3-diformylpropane
Glutaral
Glutardialdehyde
Glutaric dialdehyde

Biocidal Mechanism of
Glutaraldehyde
The cell walls of all living organisms contain free amine
groups (lysine and arginine) that serve as the reactive site
for glutaraldehyde attack.
(crosslinking of the free amine groups)

Effect of pH

The principal health effects of

Glutaraldehyde

Irritation of the skin, eye and respiratory

tract.
Skin sensitization
Occupational asthma

QACs General formula

R1

R3
N. . . . . . . . . . X

R2

R4

Where R1-4 represent(s) alkyl or aryl substituents and X represents a halogen, such
as bromide, iodide, or chloride

Alkyl groups !!! CnH2n+1

Alkane

Formula

Alkyl group

Formula

methane

CH4

methyl
group

-CH3

ethane

CH3CH3

ethyl group

-CH2CH3

propane

CH3CH2CH3 n-propyl
group

-CH2CH2CH3

butane

CH3CH2CH2 n-butyl
CH3
group

CH2CH2CH2
CH3

 The properties of the quaternary ammonium compounds (Quats)

vary by:
- the number and length of the alkyl chains
- introduction of various active groups in the molecules
- selection of the corresponding anion (chloride, bromide, etc.)

Mode of Action of QACs

QACs irreversibly bind

to the phospholipids and proteins
of the membrane, thereby
impairing permeability.

Mode of Action of QACs

- The antimicrobial activity of quaternary ammonium with

an alkyl chain is related to lipophilia and peaks

between C12 and C16

(for both Gram-positive and Gram-negative bacterial strains).

Conclusion

Quaternary Ammonium Compounds with a carbon chain

between

12 and 16 are more efficient

Glutaraldehyde and QACs

This combination yields a synergistic effect

between the QAC and glutaraldehyde, and
is most efficacious when the ratio of QAC to
glutaraldehyde is :
approximately three parts QAC to one
part glutaraldehyde

Phenolic Compounds
THE COMPONENTS
Three Major Groups

1- Phenolic: Synthetic (p-tertiary amylphenol,

o-benzyl-p-chlorophenol and o-phenylphenol)
2- Cresylic/Phenolic Combination
3- Saponified Cresylic (Saponified cresylic acids)

Other Oxidizing Compounds

Potassium peroxy monopersulphate

Main Uses of Oxidizing Compounds

Indications include practically everything !!

Increasing popularity
Environment friendly

Golden age for Microbicidal Science

Many questions remain unanswered, such as:

The significance of microbicide resistance,
The fine mechanism of action of microbicides, the
possibility of (primary action sites)
And the effect of microbicides on emerging pathogens and
microbial biofilms.

Thank You !!