Bactericidal and virucidal activity of ethanol and povidone ‐iodine

The present study provides an overview of the bactericidal and virucidal activity of ethanol and povidone ‐iodine based on a systematic literature search. Both ethanol and povidone‐iodine have an inactivating effect on bacteria and viruses depending on the concentrations used. The data may help to improve the microbicidal application of ethanol and povidone‐iodine in practice. AbstractEthanol and povidone ‐iodine (PVP‐I) are important microbicides that inactivate bacteria and viruses. The present study provides a review of literature data on the concentration‐dependent bactericidal and virucidal activity of ethanol and PVP‐I in vitro. A systematic search was performed using the meta‐databas e for biomedicine PubMed. Eventually, 74 studies with original data on the reduction of bacterial and viral infectivity using in vitro tests were analyzed. A safe bactericidal effect of ethanol can be expected at concentrations between 60% and 85%, and the exposure times vary between ≤0.5 and ≥5  min. Within an exposure of up to 5 min, 80%–90% ethanol also exerts virucidal/low‐level activity, which includes its action against enveloped viruses plus adeno‐, noro‐, and rotaviruses. For PVP‐I, the best bactericidal and virucidal/high‐level effect is present at a concentration ran ge of approx. 0.08%–0.9% depending on the free iodine concentration. The maximum exposure times are 5 min for bacteria and 60 min for viruses. The available data may help optimiz...

Source: MicrobiologyOpen - June 21, 2020 Category: Microbiology Authors: Andreas Sauerbrei Tags: ORIGINAL ARTICLE Source Type: research