ABSTRACT
This review covers publications during the period January 2021 to December 2021 on adverse reactions to antiseptic drugs and disinfectants. Specific agents discussed are alcohols (ethanol, isopropanol), aldehydes (formaldehyde), ethylene oxide, guanidines (chlorhexidine, polyhexamethylene guanidine, and polyhexamethylene biguanidine), benzalkonium compounds, triclosan, povidone-iodine, and sodium hypochlorite. No new data were identified for glutaraldehyde, cetrimide, tosylchloramide, triclocarban, and phenolic compounds. The use of antiseptic drugs and disinfectants has increased considerably since 2020 in various medical and occupational settings, in commerce and gastronomy, as well as in the home, due to their antiviral properties against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) during the still ongoing Coronavirus Disease 2019 (COVID-19) pandemic. Irritant effects on the respiratory system, the skin and eyes were the most common adverse reaction, while the widespread and occasionally excessive use led to increased reports of poisonings as well as of oral misuse of disinfectants, sometimes associated with serious outcomes such as death from methanol intoxication. Eye exposures in children caused by inadvertent exposures due to unsupervised dispensers in public spaces were pointed out as being specifically problematic. Side effects in the eye may also occur in the general population by improper and unprotected use of UV lamps. The need to improve the safe use of disinfectant devices was pointed out in general.
ABSTRACT
This review covers publications during the period of January 2020 to December 2020 on adverse reactions to antiseptic drugs and disinfectants. Specific agents discussed are alcohols (ethanol, isopropanol), aldehydes (formaldehyde), guanidines (chlorhexidine, polyhexamethylene guanidine, and polyhexamethylene biguanidine), benzalkonium compounds, triclocarban, povidone-iodine, and sodium hypochlorite. No new data were identified for glutaraldehyde, cetrimide, ethylene oxide, tosylchloramide, triclosan, iodine, and phenolic compounds. The use of antiseptic drugs and disinfectants has been considerably increased during 2020 in a variety of medical and occupational settings, in commerce and gastronomy, as well as in the household, due to their antiviral properties against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) during the Coronavirus Disease 2019 (COVID-19) pandemic. Exposure was additionally increased by widespread misinformation on social media for non-evidence based disinfectant use, even including ingestion or injection, as well as by questionable practices such as environmental spraying or disinfectant gates. Irritant effects on the respiratory system, skin and eyes were the most common adverse reaction, while the widespread and sometimes excessive use led to increased reports of poisonings, as well as cases of disinfectant adulteration including dilution into ineffective concentrations or addition of toxic agents such as methanol.
ABSTRACT
Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.