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Air Sanitation By Chemical Agent

Air Sanitation By Chemical Agent - Air sanitation can be done by the use of certain gaseous chemical agents. These agents are mostly used to sterilize air in an enclosed space. Limitations with chemical agents are
(1) it is difficult to maintain a desired concentration because of the deposition of the agents on surfaces and
(2) large volumes of agents are required to maintain the final concentration.Although no chemical agent has been found to be successful, the following are of some use.

Hypochlorous acid: Hypochlorous acid or a hypochlorite like sodium hypochlorite in a final concentration of 1:2 million can be used to sanitize air. This concentration is sufficient to cause a reduction of bacteria as well as viruses like influenza virus.

As with other gaseous agents, the effectiveness of hypochlorous acid or hypochlorite against airborne microorganisms depends upon the moisture content of air. Slightly increased relative humidity has a profound action. For example, rapid killing of streptococci and staphylococci occurs at a relative humidity of 90%.

Quaternary ammonium surface active disinfectant: This is a commercially available disinfectant and can be used as an air sanitizing agent. There occurs a reduction in the number of airborne and surface bacteria in hospital rooms when this compound is spray-fogged.

Fogging procedures are effectively used to decontaminate the rooms vacated by patients infected with staphylococci, streptococci, pseudomonads and Salmonella.
Glycols: Propylene glycol and triethylene glycol are active against streptococci, staphylococci, pneumococci, H. influenzae and influenza virus at a concentration 1:4 million. Their microbicidal activity is maximum at a temperature of about 27°C and a relative humidity of 45 - 70%.

The bactericidal activity of glycols are due to their hygroscopicity. When glycol molecules are atomized into the air they dissolve in the film of moisture surrounding each microorganism. At a particular concentration of glycol, the moisture inside the bacterial cell is drawn out of the cell and this leads to the death of the microbe.

 

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