Table 4.
Bacterial isolates | Sodium hypochlorite | Iodine | Hydrogen peroxide | Formalin | QAC | |||||
---|---|---|---|---|---|---|---|---|---|---|
1% | 2%∗ | 0.5% | 1%∗ | 1% | 3%∗∗ | 1% | 2%∗∗ | 1% | 1.5%∗ | |
Aer. hydrophila | 1 ± 1.0 | 2 ± 0.5 | 5 ± 0.5 | 8 ± 0.5 | 17 ± 0.5 | 21 ± 0.5 | 10 ± 0.5 | 14 ± 1.0 | 3 ± 0.5 | 5 ± 0.0 |
Proteus spp. | 0 ± 0.0 | 0 ± 0.0 | 5 ± 0.0 | 8 ± 2.0 | 19 ± 0.5 | 23 ± 0.5 | 11 ± 0.5 | 15 ± 0.5 | 3 ± 1.0 | 5 ± 1.0 |
Kleb. pneumoniae | 0 ± 0.0 | 0 ± 0.0 | 3 ± 0.0 | 6 ± 2.0 | 15 ± 0.0 | 18 ± 0.0 | 9 ± 1.0 | 14 ± 1.0 | 4 ± 0.5 | 5 ± 0.5 |
Citr. freundii | 1 ± 0.0 | 3 ± 0.0 | 5 ± 1.5 | 9 ± 3.0 | 16 ± 1.5 | 19 ± 2.0 | 12 ± 0.5 | 15 ± 0.0 | 4 ± 0.5 | 6 ± 0.5 |
Salm. enteritidis | 0 ± 0.0 | 0 ± 0.0 | 5 ± 0.5 | 10 ± 0.5 | 15 ± 1.0 | 20 ± 1.0 | 12 ± 0.5 | 14 ± 0.5 | 3 ± 0.0 | 5 ± 0.5 |
Streptococcus spp. | 1 ± 0.5 | 2 ± 1.5 | 5 ± 1.0 | 7 ± 1.5 | 17 ± 3.0 | 21 ± 1.0 | 12 ± 2.0 | 15 ± 2.0 | 4 ± 2.0 | 6 ± 1.5 |
Escherichia coli | 1 ± 0.0 | 2.0 ± 0 | 3 ± 0.0 | 5 ± 0.5 | 15 ± 0.5 | 20 ± 0.5 | 14 ± 0.5 | 19 ± 0.5 | 3 ± 0.5 | 6 ± 0.5 |
Ser. marcescens | 1 ± 0.5 | 2 ± 1.5 | 4 ± 0.5 | 7 ± 0.5 | 12 ± 0.0 | 18 ± 1.0 | 11 ± 0.5 | 14 ± 1.5 | 2 ± 0.0 | 4 ± 0.0 |
Ps. aeruginosa. | 0 ± 0.0 | 2 ± 0.5 | 3 ± 0.0 | 6 ± 0.5 | 13 ± 0.5 | 15 ± 1.0 | 9 ± 0.5 | 11 ± 0.5 | 4 ± 0.5 | 7 ± 0.5 |
Micrococcus spp. | 0 ± 0.0 | 0.0 ± 0 | 10 ± 0.5 | 12 ± 1.0 | 11 ± 0.5 | 17 ± 0.5 | 14 ± 0.5 | 17 ± 0.5 | 9 ± 0.0 | 10 ± 0 |
Range | 0–2 | 0–4 | 3–12 | 4–15 | 10–20 | 14–23 | 8–14 | 10–19 | 2–9 | 4–10 |
Mean | 1 ± 0.2 | 1 ± 0.3 | 4.9 ± 0.6 | 7.9 ± 0.7 | 15 ± 0.6 | 19 ± 0.5 | 11 ± 0.4 | 15 ± 0.5 | 4 ± 0.4 | 6 ± 0.4 |
∗User-recommended concentration by the manufacturer; ∗∗the concentrations are as recommended by Noga [16]; QAC- quaternary ammonium compound; Aer.- Aeromonas; Kleb.- Klebsiella; Citr.- Citrobacter; Salm.- Salmonella; Ser.- Serratia; Ps. -Pseudomonas.