C. difficile spores are resistant to routine cleaning agents and are able to survive on inanimate surfaces for long periods of time. There is increasing evidence of the importance of the clinical environment as a reservoir for pathogenic agents and as a potential source of healthcare-associated infections (HCAIs). In this context, to reduce the risk of cross-transmission, terminal disinfection of hospital wards and isolation rooms using hydrogen peroxide vapor (HPV) is attracting attention. Spores of C. difficile (ribotype 027) were exposed to constant concentrations of HPV ranging between 11 and 92 mg m3 (ppm) for a range of exposure times in a specially designed chamber. The inactivation data thus obtained was fitted using the modified Ch...
The emergence of multiresistant bacterial strains as agents of healthcare-related infection in hospi...
Hydrogen peroxide is a common antiseptic and disinfectant that is effective against both enveloped a...
Pathogenic bacteria in food industries may have several origins, including raw materials, workers, e...
C. difficile spores are resistant to routine cleaning agents and are able to survive on inanimate su...
Clostridium difficile is a major cause of antibiotic-associated diarrheal disease in many parts of t...
This pilot study investigates a novel approach towards efficacy testing of antimicrobial cleaning ag...
Background: Viral contamination of surfaces is thought to be important in transmission. Chemical dis...
Decontamination is often necessary in facilities with sensitive spaces where pathogen elimination is...
(See the Editorial Commentary by McDonald and Arduino, on pages 36–9.) Background. Admission to a ro...
Objective. New technologies have emerged in recent years for the disinfection of hospital rooms and ...
Vaporous hydrogen peroxide (VHP) has been used to disinfect a wide range of biological contaminants ...
The recovery of Clostridium difficile spores from hospital surfaces was assessed using rayon swabs, ...
Aims: To evaluate hydrogen peroxide vapour (H2O2) for its ability to inactivate Bacillus spores with...
This study was conducted to assess the effectiveness of Hydrogen Peroxide Vapor (HPV) to remove biol...
Abstract This study was conducted to assess the effectiveness of hydrogen peroxide vapor (HPV) to r...
The emergence of multiresistant bacterial strains as agents of healthcare-related infection in hospi...
Hydrogen peroxide is a common antiseptic and disinfectant that is effective against both enveloped a...
Pathogenic bacteria in food industries may have several origins, including raw materials, workers, e...
C. difficile spores are resistant to routine cleaning agents and are able to survive on inanimate su...
Clostridium difficile is a major cause of antibiotic-associated diarrheal disease in many parts of t...
This pilot study investigates a novel approach towards efficacy testing of antimicrobial cleaning ag...
Background: Viral contamination of surfaces is thought to be important in transmission. Chemical dis...
Decontamination is often necessary in facilities with sensitive spaces where pathogen elimination is...
(See the Editorial Commentary by McDonald and Arduino, on pages 36–9.) Background. Admission to a ro...
Objective. New technologies have emerged in recent years for the disinfection of hospital rooms and ...
Vaporous hydrogen peroxide (VHP) has been used to disinfect a wide range of biological contaminants ...
The recovery of Clostridium difficile spores from hospital surfaces was assessed using rayon swabs, ...
Aims: To evaluate hydrogen peroxide vapour (H2O2) for its ability to inactivate Bacillus spores with...
This study was conducted to assess the effectiveness of Hydrogen Peroxide Vapor (HPV) to remove biol...
Abstract This study was conducted to assess the effectiveness of hydrogen peroxide vapor (HPV) to r...
The emergence of multiresistant bacterial strains as agents of healthcare-related infection in hospi...
Hydrogen peroxide is a common antiseptic and disinfectant that is effective against both enveloped a...
Pathogenic bacteria in food industries may have several origins, including raw materials, workers, e...