Search

Objective: A wide variety of mouth rinses are available to combat micro‐organisms in the oral cavity. At the present global pandemic, the need of the hour is to control the viral infection due to the novel corona virus SARS‐COV‐2, as its port of entry is through the receptors located in the oral and pharyngeal mucosa. This systematic literature review focuses on the in vivo studies [randomized control trials (RCTs)] done on the efficacy of existing mouth rinses which have been used in reducing the viral loads. Methods: The electronic database which includes PubMed‐MEDLINE, Google scholar, Scopus, Web of Science, EMBASE, ProQuest and CINAHL was searched from December 2019 to June 2021 with appropriate Medical Subject Headings (MeSH) terms and Boolean operators. Two reviewers independently reviewed the abstracts. Results: Of the 2438 retrieved titles, 905 remained after removing duplicates. Twelve articles were eligible to be included in this review of which seven were randomized with adequate sample size. Conclusions: Mouth washes containing povidone iodine and chlorhexidine decrease the viral load transiently. Large amount of in vivo studies are of paramount importance, especially RCTs, to prove the efficacy of these mouth rinses. [ABSTRACT FROM AUTHOR]

To determine if commercially available mouthwash with β-cyclodextrin and citrox (bioflavonoids) (CDCM) could decrease the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) salivary viral load. In this randomized controlled trial, severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) PCR-positive patients aged 18–85 years with asymptomatic to mild coronavirus disease 2019 (COVID-19) symptoms for <8 days were recruited. A total of 176 eligible patients were randomly assigned (1:1) to CDCM or placebo. Three rinses daily were performed for 7 days. Saliva sampling was performed on day 1 at 09.00 (T1), 13.00 (T2) and 18.00 (T3). On the following 6 days, one sample was taken at 15.00. Quantitative RT-PCR was used to detect SARS-CoV-2. The intention-to-treat analysis demonstrated that, over the course of 1 day, CDCM was significantly more effective than placebo 4 hours after the first dose (p 0.036), with a median percentage (log 10 copies/mL) decrease T1–T2 of –12.58% (IQR –29.55% to –0.16%). The second dose maintained the low median value for the CDCM (3.08 log 10 copies/mL; IQR 0–4.19), compared with placebo (3.31 log 10 copies/mL; IQR 1.18–4.75). At day 7, there was still a greater median percentage (log 10 copies/mL) decrease in salivary viral load over time in the CDCM group (–58.62%; IQR –100% to –34.36%) compared with the placebo group (–50.62%; IQR –100% to –27.66%). These results were confirmed by the per-protocol analysis. This trial supports the relevance of using CDCM on day 1 (4 hours after the initial dose) to reduce the SARS-CoV-2 viral load in saliva. For long-term effect (7 days), CDMC appears to provide a modest benefit compared with placebo in reducing viral load in saliva. [ABSTRACT FROM AUTHOR]

Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C.

In this study, we examined the antimicrobial effects of citrus extract (Citrox ® ) and chitosan on lactic acid bacteria (LAB) and the pathogens Escherichia coli O157:H7 and Salmonella enterica on turkey meat during storage under vacuum packaging (VP) at 4 and 10 °C. We also examined the effects of Citrox and chitosan on pathogen contamination in tryptic soy broth (TSB). Chitosan alone or in combination with Citrox inhibited the growth of endogenous LAB in turkey meat, whereas citrus extract did not cause a major reduction in bacterial density. Citrus extract combined with chitosan yielded the lowest mesophilic total viable counts (TVCs), irrespective of temperature, showing major declines in all treated turkey samples from days 0–21 of storage. The shelf-lives of untreated, Citrox-treated, and chitosan and Citrox/chitosan-treated samples (as determined by TVC and sensory data) were 13, 17, and >21 days, respectively, at 4 °C for VP turkey. The addition of Citrox was more effective against S . enterica than E . coli in turkey, causing reductions of >0.5 and 2 log cfu/g at 4 and 10 °C, respectively, after 21 days of storage. Interestingly, the addition of chitosan had a significant inhibitory effect on E . coli at 4 °C and S . enterica at 10 °C as compared with the control (inoculated samples) resulting in dramatic reductions in E . coli (2 log) and S . enterica (5 log) cell counts on day 21. Of all the treatments examined, citrus extract in combination with chitosan showed an additive inhibitory effect against both pathogens, reducing E . coli and S . enterica populations, by approximately 2.7 or 4.5 and 2.2 or 5.6 log cfu/g, respectively, at 4 and 10 °C on day 21 of storage. [ABSTRACT FROM AUTHOR]

Highlights: [•] We studied the effect of packaging with citrus extract and natamycin on a deli salad. [•] Addition of citrus extract improved the taste and odour of salad kept under vacuum. [•] Salad’s shelf-life in air was extended (>10days) using citrus extract–natamycin. [•] The presence of citrus extract did not negatively influence the taste of salad. [Copyright &y& Elsevier]

Summary: Hydrogen peroxide, Ecasol and Citrox aerosols were each tested for their ability to kill a range of nosocomial pathogens. Hydrogen peroxide had the broadest microbicidal activity but operational issues limit its use. Ecasol was effective against all micro-organisms, except Clostridium difficile, while Citrox aerosols were not effective against Gram-negative bacilli. [ABSTRACT FROM AUTHOR]

Objective: The aim of the study - evaluation of the antiseptic properties of the combination of chlorhexidine and bioflavonoid CITROX against P. gingivalis ., Material and Methods: Clinical isolates of microbial cultures from the collection of the Department of Microbiology, Immunology, Virology of the Moscow State Medical University named after A.I. Evdokimov: P. gingivalis . Primary seeding of the studied material was carried out on nutrient media produced by Himedia Laboratories Pvt. Limited (India): Colombian agar with the addition of 5% defibrinated blood and a selective additive for the isolation of non-spore anaerobes. To conduct the experiment, a thermostatic rotary system - RTS-1 (Biosan, Latvia) was used, which performs a modern type of mixing due to the formation of a vortex-type diffusing effect. The interpretation of the results was carried out by changing the optical density index (the indicator in McFarland units) at a wavelength of λ = 850 nm., Results: The combination of CITROX + chlorhexidine 0.05% more effectively suppresses the growth of periodotopathogenic bacteria than chlorhexidine 0.05%, prolonging the adaptive phase (lag phase) of the growth of P.gingivalis bacteria and can be considered as an alternative to chlorhexidine without additives. Prolongation of the lag phase increases the time until the first clinical symptoms appear, as a result, the body has more time to form an immune response., Conclusion: The combination of the complex of bioflavonoids CITROX and chlorhexidine bigluconate in concentrations of 0.05% and 0.2% is active against P. gingivalis and can be considered as an alternative to chlorhexidine without additives. The inclusion of CITROX in the rinse aid reduces the concentration of chlorhexidine in the rinse aid, which can lead to a decrease in the severity of undesirable effects and be considered as an alternative remedy in the treatment of periodontal diseases.

Simple Summary: This study aimed to investigate the influence of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of Campylobacter jejuni in camel meat slices vacuum-packed and stored at 4 or 10 °C for 30 days. The shelf life of camel meat was 30 days longer using 1% or 2% Citrox in combination with 1% chitosan than when using Citrox alone. The reductions ranged from 4.0 to 3.5 logarithmic cycles during the storage period at both 4 and 10 °C. The quality of camel meat treated with Citrox plus chitosan was also better than that of the control meat and of meat treated with 0.85% NaCl. Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of <100 cfu/g after the first ten days and six days of storage at 4 and 10 °C, respectively. The addition of Citrox (1% and 2%) and 1% chitosan to camel meat samples and the application of vacuum storage were more effective than using Citrox (1% and 2%) alone and led to a reduction in C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C. [ABSTRACT FROM AUTHOR]

Considered to be a major portal of entry for infectious agents, the oral cavity is directly associated with the evolutionary process of SARS-CoV-2 in its inhalation of ambient particles in the air and in expectorations. Some new generations of mouth rinses currently on the market have ingredients that could contribute to lower the SARS-CoV-2 viral load, and thus facilitate the fight against oral transmission. If chlorhexidine, a usual component of mouth rinse, is not efficient to kill SARS-CoV-2, the use of a mouth rinses and/or with local nasal applications that contain β-cyclodextrins combined with flavonoids agents, such as Citrox, could provide valuable adjunctive treatment to reduce the viral load of saliva and nasopharyngeal microbiota, including potential SARS-CoV-2 carriage. We urge national agencies and authorities to start clinical trials to evaluate the preventive effects of βCD-Citrox therapeutic oral biofilm rinses in reducing the viral load of the infection and possibly disease progression. [ABSTRACT FROM AUTHOR]