Resistance of Salmonella typhimurium to ethanol based hand sanitizer

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  • Salmonellosis is one of the most common food infections identified in medical microbiology. Salmonella typhimurium, a pathogenic bacterium that produces this food infection is found to be a problem in the United States and Canada. It causes certain symptoms ranging from mild discomfort to death and depending on the individual's overall health. S. typhimurium is known to develop specific resistance mechanisms that allow it to withstand harsh environments produced by certain antibiotics and antibacterial agents. Antibacterial agents such as ethanol based hand sanitizers are common in today's society and can be found in almost any food industry, hospital or daycare facility. Identifying the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) was required in order to determine the resistance of Salmonella typhimurium, Ames strain to ethanol based Advanced Gel Purell. The inoculation of a series of 1:2 dilutions aided in determining the MIC while plating a lawn of bacterium helped identify the MBC resulting in two distinctive concentrations. The estimated concentration for MIC resulted in 6.3% (MIC6.3) while MBC presented a concentration of 25% (MBC25).

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    Research Material
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    Attribution-NonCommercial 4.0 International