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New Developments in Bactericides

Department of Bacteriology, Oregon Agricultural Experiment Station, Corvallis

ABSTRACT

Bactericides of greatest interest in the food and institutional sanitation fields at the present time include the hypochlorites, quaternary ammonium compounds, chloramines, dichlorodimethylhydantoin, and the iodophors. The research reported on these products in recent years is too extensive to cover at this time. Therefore, the present discussion will deal only with certain phases that may serve to illustrate the trend toward new or improved products and their specific application in sanitation fields.

An interesting characteristic of all of the above compounds is their dependency on one of the three halogens, chlorine, bromine, or iodine. When the halogens are employed alone for bactericidal purposes in solutions free of organic matter, chlorine appears to be the most active, with bromine next and iodine slowest. However, in the presence of organic matter, iodine usually is more active than chlorine. Iodine also can be combined with certain surface active agents to form an iodophor, a new type of product which has occasioned considerable interest in recent years as a germicide.