Table 2.
Microorganism | Minimum Concentrations with Maximum Inhibitory Effect of Antimicrobial Agents (% log Reduction) | ||||
---|---|---|---|---|---|
KMS (% w/v) |
NaOCl (% v/v) |
NaCl (% w/v) |
Citric Acid (% w/v) |
Salt/Acid (% w/v) |
|
Bacteria Gram-positive | |||||
B. cereus | 10 (99.9%) | 0.0005 (99.77%) | 10 (93.69%) | 5 (96.69%) | 15:20 (92.41%) |
B. subtilis | 10 (98.92%) | 0.0005 (99.83%) | 20 (91.68%) | 5 (99.99%) | 15:10 (99.96%) |
S. aureus | 10 (70.48%) | 0.0005 (100%) | - * | 30 (100%) | 15:20 (99.9999%) |
S. epidermidis | 3 (94.62%) | 0.0005 (99.998%) | 10 (43.76%) | 5 (100%) | 15:10 (100%) |
Bacteria Gram-negative | |||||
E. aerogenes | 10 (64.51%) | 0.0005 (100%) | 5 (77.61%) | 5 (99.9999%) | 15:10 (100%) |
S. marcescens | 10 (66.11%) | 0.0005 (100%) | 5 (96.53%) | 5 (99.999%) | 15:10 (100%) |
Yeast | |||||
C. tropicalis | 5 (99.98%) | 0.0005 (100%) | 5 (42.45%) | 30 (99.51%) | 15:20 (9.91%) |
L. elongisporus | 10 (78.12%) | 0.0005 (100%) | 5 (72.45%) | 30 (99.97%) | 15:20 (98.61%) |
Mold | |||||
A. aculeatus | 1 (99.999%) | 0.0005 (98.34%) | - | - | - |
P. citrinum | 2.5 (99.999%) | 0.0020 (39.74%) | - | - | - |
Note: * = No inhibitory effect.