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Interaction of air ions and bactericidal vapours to control microorganisms’

Interaction of air ions and bactericidal vapours to control microorganisms’
Interaction of air ions and bactericidal vapours to control microorganisms’
Aims: The aim of this study was to investigate the antibacterial activity of candles containing specific antibacterial compounds, such as essential oils and their constituent compounds. The importance of the ionization products from the flame and the aerial concentration of the volatile compounds were investigated.
Methods and Results: Agar plates inoculated with Escherichia coli (DH5α) (E. coli) or Staphylococcus aureus (NCTC strain number 8532) (S. aureus) were exposed in a large air-tight chamber to candle flames combined with the volatile bactericidal compounds β-pinene and orange oil. A steady decline in E. coli numbers was observed over time due to the effect of a candle flame. This was significantly increased by the addition of volatile oils. The number of S. aureus colonies was not reduced by a plain candle, but significant reductions were caused following exposure to β-pinene and orange oil candles. As aerial concentration of the volatiles was increased the viability of E. coli and S. aureus declined. Ionization products from the flame made a significant contribution to the observed effects, as intercepting the ions on a grounded grid over the agar plates allowed at least 20% more cells to survive.
Conclusions: This study demonstrates the antibacterial properties of ionization products from a candle flame, and that this effect can be significantly increased by the addition of specific antibacterial compounds, such as orange oil and β-pinene. The role of both the ionization products from the candle flame and the concentration of volatiles released are important to the effect. Significance and impact: The technique described here offers a new and novel technique for reducing the concentration of bacteria on surfaces.
Flame, ionization, essential oil, volatile, antibacterial
1364-5072
1324-1329
Hughes, JF
d6a276c8-a7e5-46d9-9b3a-e7be07d4ddfc
Gaunt, LF
7619afe4-94a4-47c9-b375-41cd9f1cad27
Higgins, SC
e1b0817b-fb68-4a50-88a2-4e0b3ebefcb2
Gilmour, A
e0d3b468-1e38-4576-b80c-7f9f2bb25a72
Hughes, JF
d6a276c8-a7e5-46d9-9b3a-e7be07d4ddfc
Gaunt, LF
7619afe4-94a4-47c9-b375-41cd9f1cad27
Higgins, SC
e1b0817b-fb68-4a50-88a2-4e0b3ebefcb2
Gilmour, A
e0d3b468-1e38-4576-b80c-7f9f2bb25a72

Hughes, JF, Gaunt, LF and Higgins, SC , Gilmour, A (ed.) (2005) Interaction of air ions and bactericidal vapours to control microorganisms’. Journal of Applied Microbiology, 99, 1324-1329.

Record type: Article

Abstract

Aims: The aim of this study was to investigate the antibacterial activity of candles containing specific antibacterial compounds, such as essential oils and their constituent compounds. The importance of the ionization products from the flame and the aerial concentration of the volatile compounds were investigated.
Methods and Results: Agar plates inoculated with Escherichia coli (DH5α) (E. coli) or Staphylococcus aureus (NCTC strain number 8532) (S. aureus) were exposed in a large air-tight chamber to candle flames combined with the volatile bactericidal compounds β-pinene and orange oil. A steady decline in E. coli numbers was observed over time due to the effect of a candle flame. This was significantly increased by the addition of volatile oils. The number of S. aureus colonies was not reduced by a plain candle, but significant reductions were caused following exposure to β-pinene and orange oil candles. As aerial concentration of the volatiles was increased the viability of E. coli and S. aureus declined. Ionization products from the flame made a significant contribution to the observed effects, as intercepting the ions on a grounded grid over the agar plates allowed at least 20% more cells to survive.
Conclusions: This study demonstrates the antibacterial properties of ionization products from a candle flame, and that this effect can be significantly increased by the addition of specific antibacterial compounds, such as orange oil and β-pinene. The role of both the ionization products from the candle flame and the concentration of volatiles released are important to the effect. Significance and impact: The technique described here offers a new and novel technique for reducing the concentration of bacteria on surfaces.

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Published date: 2005
Keywords: Flame, ionization, essential oil, volatile, antibacterial
Organisations: Electronics & Computer Science

Identifiers

Local EPrints ID: 262398
URI: http://eprints.soton.ac.uk/id/eprint/262398
ISSN: 1364-5072
PURE UUID: 22c93007-ae6f-4135-be82-071d5b138feb

Catalogue record

Date deposited: 26 Apr 2006
Last modified: 14 Mar 2024 07:11

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Contributors

Author: JF Hughes
Author: LF Gaunt
Author: SC Higgins
Editor: A Gilmour

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