Infection microbial contamination

Decorative eye cosmetic products have been reported to be subject to pathogenic microbial contamination. Regulatory agencies in several countries, therefore, permit the use of mercury-containing preservatives in eye makeups. The infections reported were to a large extent caused by contamination during use, and the introduction of self-sterilising preparations seems warranted. 

There are particular problems in the manufacture of non-carbonated RTD beverages that are not aseptically packed. These relate to microbial contamination. Products that have no carbon dioxide in their head space are particularly vulnerable to contamination by moulds and certain types of bacterial infection. For many years it was possible to control such potential contamination by the use of low levels of sulphur dioxide (50 ppm). Changes in European Preservative Regulations now make the use of this preservative in RTD formulations (but not dilutables) illegal unless it is carried over from a fruit component, when up to 20 ppm SO2 may be present. Even at this level, the gaseous preservative is rapidly lost and is quickly ineffective. 

Although it would seem reasonable to apply the electronic noses for measuring biological variables such as metabolic products and microbial activity, only a limited number of studies have been described. Of these, the following can be mentioned detection of infection bacteria activity in ulcers [10], microbial contamination in meat [11], classification of microbial strains [12,13], and monitoring of bioreactors [ 14]. 

Preservatives In addition to those processing controls mentioned above (Section 3.1.4.3), the sterility of a product may be maintained through the addition of antimicrobial preservatives. Preservation against microbial growth is an important aspect of multidose parenteral preparations as well as other formulations that require preservatives to minimize the risk of patient infection upon administration, such as infusion products [52], Aqueous liquid products are prone to microbial contamination because water in combination with excipients derived from natural sources (e.g., polypeptides, carbohydrates) and proteinaceous active ingredients may serve as excellent media for the growth [57], The major criteria for the selection of an appropriate preservative include efficiency against a wide spectrum of micro-... 

The spoilage of medicines as a result of microbial contamination, although obviously undesirable, has as its main consequence financial loss rather than ill health on the part of the patient. The other major problem posed by microbial contamination of medicines, that of the risk of initiating infection, although uncommon, is far more important in terms of risk to the patient and possible loss of life (Chapters 7 and 16). Infections arising by this means also have financial implications, of course, not only in additional treatment costs but in terms of product recalls, possible litigation and damage to the reputation of the manufacturer. 

A number of important infectious diseases are spread via microbial contamination of the air. This cross-infection can occur in a variety of situations — hospitals, cinemas, aeroplanes —while main-... 

Preservatives. These are included in pharmaceutical preparations to prevent microbial spoilage of the product and to minimize the risk of the consumer acquiring an infection when the preparation is administered. Preservatives must be able to limit proliferation of microorganisms that may be introduced unavoidably into non-sterile products such as oral and topical medications during their manufacture and use. In sterile products such as eye-drops and multi-dose injections preservatives should kill any microbial contaminants introduced inadvertently during use. It is essential that a preservative is not toxic in relation to the intended route of administration of the preserved preparation. 

Since October 1973, FDA regulations require that all U.S. ophthalmic ointments be sterile. This legal requirement was a result of several surveys on microbial contamination of ophthalmic ointments, and followed reports in Sweden and the United Kingdom of severe eye infections resulting from use of nonsterile ointments. In its survey published in 1973, the FDA found that of 82 batches of ophthalmic ointments tested from 27 manufacturers, 16 batches were contaminated, including 8 antibiotic-containing ointments. The contamination levels were low and were principally molds and yeasts... 

RL Anderson. lodophor antiseptics intrinsic microbial contamination with resistant bacteria. Infect Control Hosp Epidemiol 10 443-446, 1989. 

Coagulase-negative Staphylococcus species, particularly S. epidermidis, are the most common causes of catheter-related bacteremia [25], Heavy colonization of the skin-insertion site has been shown to be strongly correlated with catheter-related bacteremia. In hemodialysis patients, the risk of S. aureus bacteremia is six times greater than in nonhemodialysis patients. And numerous incidents of intravascular infection have been traced to microbially contaminated topical disinfectants. 

Additionally, when healthcare workers are palpating an infected area or performing a procedure in a microbially contaminated anatomical region, latex exam gloves should be worn, generally a standard procedure. Thereby, the hands are never directly exposed to large populations of microorganisms. However, this in no way reduces the need for antimicrobial efficacy in healthcare personnel handwash formulations. 

The incidence of surgical site infections traditionally has been stratified by the National Nosocomial Infection Surveillance (NNIS) system. Participating hospitals are categorized by size and medical school affiliation. Surgical site wounds are classified by the degree of microbial contamination at the operative site. The classification scheme is as follows [1,3] ... 

In 1965, a study by Altemeir and Culbertson determined the risk factors associated with surgical infections surgical infection risk (1) varies directly in proportion to the dose level of the microbial contaminants, (2) varies directly with the virulence of the microorganism(s), and (3) varies inversely with the immunological competence of the patient in controlling microbial invaders [9]. 

Generally, infectious diseases are spread in the food service environment in two ways (1) hand contact with one s own infected feces and passage of microbial contaminants to prepared foods as a result of inadequate handwashing and (2) handling of microbially contaminated objects (e.g., money, counters, soiled clothing, raw meats) and subsequent contamination of foods provided to the consumer [1]. 

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