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Conference

Conference

Development and analysis of the hand alcohol disinfectant  [2008]

Vilka, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology; Skudra, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology;

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Food cannot be exposed to the danger of pollution in its circulation. Hand hygiene is one of the simplest and most effective methods of preventing food poisoning by microbes. One of the most important parts of hygiene consideration is the hygiene of staff, including hand washing and disinfestations. It is connected with the right choice of disinfectant, actualizing the necessity to use low risk biocides which are completely biodegradable. Low risk biocide can't contain active substance which is bioacumulative, hardly degradable or classified as carcinogenic, mutagen and toxic to reproductive system or allergic. Low risk biocide is safe for environment and non-toxic to people. Ethanol is mentioned in the laws and legislations of the European Union as an active substance in the low risks biocides. According to European Union Biocide Directive (16.02.1998.) 98/8/EK alcohol hand disinfectants belongs to the first group of biocide as biocide for peoples hygiene. That is why a new formulation of a hand disinfectant on the base of ethanol has been made where besides the active substance, hand moisturizers and emollients are included. They help to keep the hand skin healthy, preventing its irritation. Alcohol hand disinfectant is a clear colourless gel, pH can vary from 7.0 to 7.7, and the content of ethanol in mass is from 62% to 64%. It is important to ensure the bactericide and fungicide influence of the disinfectant. That is approved during research, according
to LVS EN 1040:2006 (11.04.2006) and LVS EN 1275:2006(11.04.2006), use test microorganisms Staphylococcus aureus ATCC 6538, Pseudomonas aeruginosa ATCC 15442, Salmonella typhimurium ATCC 14028, Candida albicans ATCC 10231, Aspergillus niger ATCC 16404. A technology of manufacturing is made to secure the industrial produce of the disinfectant. A technical documentation for this disinfectant is made during this research, which includes the information required for the user of this product. Documentation includes the safety data sheet for this product, which informs about danger identification, specification, which presents information about the product stock qualities, product describing parameters, its terms of transportation and storage, its warranty period and technical task with information about the text on product label.

Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
2008
Start Page:
36
End Page:
40
Publisher:
LLU
ISBN:
978-9984-784-69-4
All titles:
"Development and analysis of the hand alcohol disinfectant"@eng
Other:
"Summary (En)"
"3 tables"
"4 ref."
"3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p. 36-40"
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Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
2008
Start Page:
36
End Page:
40
Publisher:
LLU
ISBN:
978-9984-784-69-4
All titles:
"Development and analysis of the hand alcohol disinfectant"@eng
Other:
"Summary (En)"
"3 tables"
"4 ref."
"3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p. 36-40"