APPLY PESTICIDES CORRECTLY
A GUIDE FOR COMMERCIAL APPLICATORS
HOW TO USE
ANTIMICROBIAL
PESTICIDES
U.S. ENVIRONMENTAL PROTECTION AGENCY
OFFICE OF PESTICIDE PROGRAMS
WASHINGTON, D.C. 20460
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CONTENTS
Page
Acknowledgments iii
Preface iv
Introduction v
Pests 1-1
Bacteria 1-1
Fungi 1-2
Algae 1-2
Slimes 1-2
Viruses 1-2
Control of Microorganisms 2-1
Principles of Control 2-1
Methods of Control 2-1
Antimicrobial Pesticides 3-1
Chemical Groups 3-1
Types of Formulations 3-2
How Antimicrobial Agents Work 3-3
Using Antimicrobial Pesticides 4-1
Factors Affecting Use 4-1
Equipment 4-2
Application Rate and Calibration 44
Labels and Labeling 5-1
Parts of the Label 5-1
Protecting People and the Environment 6-1
Protecting People 6-1
Protecting the Environment 5.3
Safe Use Precautions 7-1
Before You Buy an Antimicrobial Agent 7-1
At the Time of Purchase 7-1
Transportation of Antimicrobials 7-1
Storage of Antimicrobials 7-1
Mixing Antimicrobials 7-1
Applying Antimicrobials 7-2
Cleaning Equipment 7-2
Disposal 7-2
Cleanup of Chemical Spills 7-3
Reentry Times 7-3
Laws and Regulations 8-1
Federal Insecticide, Fungicide, and Rodenticide Act
FIFRA, as Amended 8-1
Other Regulations 8-1
Definitions 9-1
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ACKNOWLEDGMENTS
This guide has been developed by the Cooperative Ex-
tension Service, University of Georgia, from funds pro-
vided by the Operations Division, Office of Pesticide
Programs, Environmental Protection Agency (EPA)
through the Extension Service, U.S. Department of Agri-
culture. The group effort was organized and led by Bur-
ton R. Evans, University of Georgia. Editor was Mary
Ann Wamsley, EPA.
Contributors were:
Carl E. Bruch, Food and Drug Administration, Depart-
ment of Health, Education, and Welfare
S. John Cobis, Veterans Administration
Norman E. Dewar, Vestal Laboratories
Frank E. Halleck, American Sterilizer Company, Inc.
Bertha Yanis Litsky, Research Consultant
Charles R. McDuff, Economics .Laboratory, Inc.
Darlene K. McLeod, Department of the Army, Office of
the Surgeon General
G. Briggs Phillips, Health Industry Manufacturers Associ-
ation
Margaret L. Wulf, The Dow Chemical Company
Charles C. Yeager, Registration Consulting Associates
Many other people in public health, industry, and gov-
ernment contributed greatly to the manual by reviewing
it at various stages. Special thanks go to Aram Beloian,
Criteria and Evaluation Division, EPA. Acknowledgment
is made to Lonza, Inc., Fair Lawn, New Jersey, for use
of the sample label, and to the authors of "Apply Pesti-
cides Correctly", an EPA/USDA publication, for some
of the content used in this manual.
in
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PREFACE
Federal regulations establish general and specific stan-
dards that you must meet before you can legally use
certain pesticides. This guide contains basic information
to help you meet the standards for applicators who use
antimicrobial agents which the Environmental Protec-
tion Agency has classified for restricted use.
Because the guide was prepared to cover the entire
Nation, some information important to your State may
not be included. The State agency in charge of your
training can provide the other material you should
study.
This guide will give you information about:
• microorganisms and their control,
• antimicrobial agents,
• labels,
• human and environmental safety,
• equipment,
• application techniques, and
• laws and regulations.
IV
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INTRODUCTION
Microorganisms, also known as microbes or "germs", are
living cells so small that most can be seen only with a
microscope. Algae, fungi, bacteria, and viruses are all
microbes. Any substance or mixture of substances that
acts against microbes is an antimicrobial agent.
This manual deals with the following types of antimicro-
bial agents:
• disinfectants,
• sanitizers,
• bactericides and bacteriostats,
• virucides,
• sterilants,
• algaecides,
• fungicides and fungistats,
• antifoulants,
• preservatives,
• slimicides,
• mildew cides.
Some of these chemicals may also be used to control
microorganisms on or in man or other living animals and
plants. This manual, however, applies only to their use in
controlling microorganisms which are either in or on
nonliving objects, water, or air.
Not included are antimicrobial agents used to control
fungi, bacteria, or viruses in or on processed food, bever-
ages, drugs, or cosmetics. They are regulated by the
Food and Drug Administration. Likewise not included
are the antimicrobial agents used to protect and preserve
wood products from microorganisms.
For the purposes of this manual, the term "microorgan-
ism" will refer to only the bacteria, fungi, algae, and
viruses.
The final chapter provides definitions of many of the
specialized terms used to describe antimicrobial pesti-
cides and how they work.
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PESTS
Microorganisms can be found nearly everywhere—in
water, air, dust, and soil; in most non-processed foods;
and in all decaying matter. Man and animals have micro-
organisms on their skin and hair, in their intestinal tracts
and feces, and in the fluid discharges of their bodies.
Most microbes are harmless under normal conditions. In
fact, they may perform useful functions. For example,
most plant and animal life could not exist without some
kinds of microbes; other kinds of microbes are used in
many industrial processes.
One of the major functions of microorganisms in nature
is their role in the decay process. Consider what would
happen if there were no microbial activity to break
down such things as animal carcasses, vegetation, and
tree stumps. Urban life depends on bacteria for sewage
treatment. Microorganisms are used in the fermentation
industries to produce such things as organic acids, sauer-
kraut, alcoholic drinks, bread, and cheese. Some are the
source of antibiotics used in medicine.
Some microorganisms, however, can be harmful. They
cause rriany kinds of diseases. Microorganisms can also
damage commercial products. For example, they can
cause undesirable changes in such materials as adhesives
and plastics.
Bacteria
Bacteria are microscopic, one-celled organisms that lack
the green pigment, chlorophyll.
Four hundred million (400,000,000) of these cells
would be the same size as one grain of granulated sugar.
When bacteria are magnified 1,000 times, they look no
bigger than a dot on this page.
Bacterial cells reproduce by dividing in half (fission) to
become two identical cells. Under ideal conditions, some
bacteria can reproduce as often as once every 15 to 30
minutes. One bacterium could become 70 billion bacte-
ria in only 12 hours.
Bacteria are divided into two major groups based on a
staining technique called a Gram stain. Those that stain
violet are called Gram positive; examples are the bacte-
rium that causes tetanus (Clostridium tetani) and the
bacterium that causes infection (Staphylococcus aureus).
Those that do not stain violet (but take a counter stain
of another color) are called Gram negative; examples are
the bacterium that causes typhoid (Salmonella typhosd),
and a bacterium that can break down or contaminate a
number of living and nonliving things (Pseudomonas
aeruginosa).
In addition to their staining characteristics, bacteria can
also be grouped on the basis of their form. All of the
thousands of species of bacteria have one of three gen-
eral forms: spherical (round), rod-shaped, or spiral (see
Figure 1).
B
Figure 1. Shapes of Bacteria.
A. Spherical B. Rod-shaped
C. Spiral
Spherical cells are cocci (singular, coccus). Many bacteria
of this shape can be identified by the patterns in which
the spherical cells are arranged.
Some of the rod-shaped bacteria form a spore within the
cell. The spore may later develop into a new cell. Bacte-
rial spore formation is not a type of reproduction, be-
cause there is no increase in the number of organisms
(see Figure 2).
Figure 2. Life cycle of sparing bacillus.
(1) Vegetative cell; (2) reproduction
by fission; (3) development ofprespore;
(4) bacillus with endospore; (5) free
spore; (6) germination of spore.
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Spores are extremely resistant to heat, chemicals, and
drying, but the cells that form spores are no more resis-
tant to these adverse conditions than are other bacterial
cells. While some spores may withstand boiling for many
days, vegetative cells (stage of active growth) may be
killed within a few minutes.
Figure 3. Life cycle of a non-sporing bacteria..
(1) Vegetative cell; (2) reproduction by fission.
Some types of bacteria do not produce spores. Their life
cycle includes only reproduction by fission.
The third principal bacterial form is spiral or screw-
shaped. This group includes the spirochetes.
Some bacteria are enclosed in a capsule, which may pro-
tect them from antimicrobial agents.
Some bacteria produce poisonous substances (toxins)
that can cause diseases, such as lockjaw or food poison-
ing, in man. Some other bacteria produce enzymes that
can, for example:
• dissolve or destroy living cells or industrial goods,
• foul surfaces that we contact daily, or
• contaminate equipment and food products.
Fungi
Fungi are a large group of nongreen plants that live by
feeding on either living or dead organisms. They cannot
make their own food, because they do not have the
green plant pigment, chlorophyll. Some fungi, such as
yeasts, occur as single cells that you would need a micro-
scope to see. Others, such as mushrooms, are quite large.
Over 100,000 species of fungi have been identified.
Fungi and bacteria are often found together in nature.
Many fungi are useful. They are necessary, for example,
in the making of bread, cheese, wine, and beer. Some,
such as mushrooms, are used as food. Other types are
troublesome because they cause decay and mildew.
Fungi will grow on a wide variety of natural and indus-
trial products.
Some fungi cause diseases in humans. Coccidiosis and
aspergillosis are fungal diseases caused by inhaled spores
that infect the lungs and other internal organs. Ring-
worm is an infection of the skin and nails caused by
fungi.
Fungi reproduce in several different ways. Some repro-
duce from cellular fragments of the fungal organism.
Others produce spores which function like seeds of
higher plants. Spores of fungi are not as resistant to
chemicals, heat, or drying as spores of bacteria.
Algae
The algae are similar to the fungi, but contain chloro-
phyll and other pigments. Algae range in size from one-
celled, microscopic organisms to 200-foot-long (61-
meter) seaweeds. They live in fresh or salt water, and on
land.
Algae are classified by their color: blue-green, brown,
red, and green. On water, they may appear as patches of
green scum called "pond scum". On soil or tree trunks
they may look green or blue. At the seashore, green, red,
and brown seaweeds can be seen.
Algae are the source of food that makes aquatic life
possible. Some types are used as human food, and others
have industrial uses.
In some cases, however, algae can be quite troublesome.
For example, they may:
give drinking water a disagreeable taste or odor,
cause itching to bathers,
poison fish,
clog water filtering systems and water cooling towers,
interfere with pulp mill operations, and
foul underwater structures.
When water temperatures and nutrients reach a favorable
level, certain algae may multiply very rapidly. Some
cause what is called "algal bloom" or pond scum, which
may seriously affect the other forms of water life and
the water quality. Large masses of algae in shallow pond
and lake water can deplete the oxygen and cause fish
kills.
Unlike the bacteria, viruses, and fungi, algae have little
direct medical importance to man.
Slimes
Slimes are combinations of fungi, algae, bacteria, and
other organisms. Slimes can be troublesome in any water
systems, including industrial water-cooling towers, and
in paper mill wet-end systems.
Viruses
Viruses are parasites that can live and reproduce only
inside the living cells of their selected host. Viruses are
about 1,000 times smaller than bacteria, and can be seen
only with the aid of an electron microscope.
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A virus enters a living plant or animal cell and repro-
duces itself within that cell. It usually destroys the cell,
however, and must enter another cell to survive. A virus
has no means of movement. It depends on other means,
such as air, water, insects, humans, or other animals, to
carry it from one host to another. Some viruses can
survive away from the host for many hours or days when
in organic material such as scabs, blood, and body
wastes.
Some of the diseases of man caused by viruses are small-
pox, rabies, yellow fever, influenza, measles, mumps,
polio, and hepatitis. Canine distemper and foot-and-
mouth disease are among the viral diseases that affect
animals. Plant diseases caused by viruses are major agri-
cultural problems. Plants affected include vegetables,
fruits, sugarcane, and tobacco.
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CONTROL OF MICROORGANISMS
Many microorganisms are helpful, but some must be
controlled. To insure that patients do not contact infec-
tious material, for example, hospitals must:
• sterilize or disinfect certain items for patient use, and
• keep floors and other surfaces free of harmful micro-
organisms.
In industry, control is necessary to protect raw mate-
rials, manufactured products, manufacturing processes
and systems, equipment, surfaces, and areas from con-
tamination, defacement, deterioration, fouling, and
spoilage.
Principles of Control
Microorganisms are all about us. We too often think that
chemicals are our only or best method of control, and
forget that other methods can be used.
The major ways to control microorganisms are to:
• prevent their entry,
• keep materials and surfaces clean so that microbes
will have nothing to feed on,
• keep materials and surfaces dry so that microbes will
not have enough moisture to multiply,
• keep the temperature low enough or high enough so
that the microbes either cannot grow or are killed,
and
• use chemical agents.
A combination of methods is basic to most microbial
pest control. The challenge lies in our ability to use the
best method or combinations of methods to achieve the
desired level of control.
Methods of Control
Nonchemical Control
Prevention of Entry-Walls and other physical barriers
can be used to prevent microbes from entering certain
areas. Special steps may be needed to reduce the number
of organisms being brought into a critical area by people,
equipment, and supplies. Some of the methods used are:
• requiring employees to wear clothing cleaned by the
institution (not street clothes),
• requiring employees to change shoes or put on shoe
covers when entering critical areas,
• requiring employees to wear hair covers and face
masks, and
• keeping equipment and supplies clean.
Air currents often carry microorganisms into areas where
they are not wanted. A combination of recirculating fil-
tered air and positive pressure will reduce airborne mi-
croorganisms in "clean" areas.
Scrubbing—Scrubbing is usually done with water and
some chemical agent, such as soap or detergent. Scrub-
bing removes dirt and other matter that contains mi-
crobes.
By adding an antimicrobial pesticide to certain deter-
gents, both cleaning and antimcirobial action can be
accomplished. These products are called "detergent dis-
infectants" or "germicidal detergents".
Air Filtration-Microorganisms, particles (such as dan-
druff or dirt), or droplets of liquid dispersed in a gas are
referred to as aerosols. Two types of filter materials are
used to remove these aerosols from the air. The fibrous
mat type is the most common when large volumes of the
air must be handled (such as in industries and hospitals).
Membrane filters are becoming more important in criti-
cal applications.
Fluid Filtration—Filtration is the only way to make some
biological and pharmaceutical fluids sterile and particle-
free. This method consists of passing a mixture of fluids
and solids through a porous medium. It traps any micro-
organisms larger than the pore size of its surface. Mat
and membrane filters are most often used, sometimes in
combination.
Boiling—Boiling can be used to disinfect objects. It kills
fungi, most viruses, and most vegetative forms of bacte-
ria in a few minutes. Bacterial spores may resist boiling
for many days. Boiling cannot achieve sterilization.
Steam—Applying saturated steam under pressure (auto-
claving) is the method most widely used to sterilize ma-
terials and articles; generally, it is also considered to be
the most reliable. Many combinations of the time and
temperature are considered satisfactory for steam sterili-
zation. Autoclaving for at least 15 minutes at a mini-
mum temperature 121°C (218°F) is an accepted mini-
mal standard. The time and temperature may vary, de-
pending on the size of the load and type of material.
The saturated steam must be at the proper temperature
and it must reach all parts of the sterilizer load. Air must
be removed from the chamber to be sure that the steam
will penetrate the load.
Dry Heat—The use of dry heat to control microorgan-
isms is one of the oldest known methods. Gas or electric
ovens are generally used. The ovens usually have a ther-
mostat, and some may have fans to circulate the hot air.
Any material that will withstand the temperature of dry
heat sterilization can be satisfactorily treated this way.
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Be sure to use the correct combination of exposure time
and temperature. Exposure to a temperature of 160°C
(288°F) for 2 hours or 170°C (360°F) for 1 hour will
generally achieve sterilization.
Incineration is a form of dry heat sterilization. Incinera-
tors work by completely burning microorganisms. An
example is direct flaming of instruments, such as for-
ceps.
Radiation—Artificially produced ultraviolet (UV) radia-
tion can be used in many ways for microbial control. UV
radiation can kill vegetative cell bacteria, but usually not
fungal and bacterial spores. UV radiation does not pene-
trate well. Therefore, it may not kill microorganisms
which are either in clumps or covered by dust and other
debris. UV radiation has limited usefulness.
Chemical Control
Nonchemical methods cannot always give adequate con-
trol of microorganisms. For this reason, antimicrobial
pesticides are often necessary. Use them:
• where they are needed, and
• where they can be used safely.
Select and use them so they work with other methods
whenever possible. Be careful not to harm yourself or
the environment. Remember, chemicals often will not
give adequate control unless they are used in combina-
tion with other methods.
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ANTIMICROBIAL PESTICIDES
Choosing the right antimicrobial agent is not easy. In
1974, over 8,000 brands of disinfectants, sanitizers, pre-
servatives, and sterilants were registered with EPA for
sale in the United States.
Chemical Groups
The most common antimicrobial agents are in one of the
following chemical groups. You often may not be able
to tell which chemical group an antimicrobial formula-
tion belongs to unless you are able to interpret the
chemical name(s) listed on the label as "active ingredi-
ents". Examples of a few chemical names are given for
some of these groups.
Halogens
The halogens are chlorine, bromine, iodine, and fluorine.
Some of these are used in antimicrobial agents. They are
powerfully reactive agents and must be applied only to
materials that can withstand their strong chemical activ-
ity.
Chlorine—Chlorine gas, household bleach (calcium or
sodium hypochlorite), or chemicals that release chlorine
(sodium dichloro-s-triazinetrione) are common antimi-
crobial agents. They are used on surfaces or objects that
are not damaged by the oxidizing and bleaching activity.
Chlorine is used to treat drinking water, swimming
pools, water-cooling towers, and dairy and food process-
ing equipment. These chemicals are also used in laundry
processing and paper manufacturing.
Iodine—Both iodine itself and chemical combinations
(polyethoxy polypropoxy polyethoxy ethanol — iodine
complex) that release iodine are used to treat surfaces or
objects that are not damaged by staining or by the
strong chemical action. Products used for surface treat-
ment are usually special iodine preparations that mini-
mize staining.
Heavy Metals
Certain metal salts have strong antimicrobial activity
even when diluted. Some (mercury, arsenic) have limited
usefulness because they are highly toxic to man and
other living forms.
Mercury-Salts of this element have been used to treat
inanimate surfaces, but their use has been limited be-
cause of the toxic residues they leave. Mercurial formula-
tions have been used as preservatives for leather (phenyl-
mercuric acetate), paper pulp, paints (phenylmercuric
oleate), and adhesives (phenylmercuric hydroxide).
Silver-Silver compounds have been used for many years
as an antiseptic and disinfectant. Colloidal silver is some-
times used in water filters.
Copper—Soluble salts of copper are antimicrobial agents.
Their use is limited, however, because they break down
so quickly in the environment. Copper sulfate is used to
control algae in swimming pools and other waters. More
stable copper compounds control fungi and mildew in
paint formulations (copper 8-quinolinolate).
Zinc—Zinc oxide is widely used as a mold inhibitor in
paint.
Arsenic—Organic arsenicals are used to preserve plastics
(oxybisphenoxarsine).
Tin—Organic tin compounds are used as preservatives for
paint films (bistributyltin oxide), plastics (tributyltin
linoleate), and textiles (tributyltin acetate), and as a
fungal control agent in industrial water-cooling systems.
Phenolic Derivatives
Many synthetic chemicals related to phenol (carbolic
acid) are in formulations used for disinfecting and sani-
tizing (orthobenzyl para-chlorophenol, ortho-phenyl-
phenol). These formulations are for treating equipment
and surfaces such as floors and walls. They also are used
as preservatives for textiles, leather, and paints. Some are
corrosive and must be handled with care. Chlorinated
phenols identified here are also formulated with other
antimicrobial chemicals for use as slimicides in the man-
ufacture of paper and in water-cooling towers.
Quaternary Ammonium Compounds
These compounds, widely known as "quats", are related
to detergents. They have weak to strong antimicrobial
activity against selected groups of microorganisms, and
they penetrate well. They are used to disinfect room
surfaces, laundry, and other materials. Examples of such
quats are:
alkyl (60%C14, 30%C16, 5%C12, 5%C18) dimethyl
ethylbenzyl ammonium chloride and methldode-
cylbenzyltrimethyl ammonium chloride.
Some formulations are used as algaecides in swimming
pools.
Acid-Anionic Surfactant
Sanitizers-Disinfectants
Acid-anionic surfactant sanitizers are widely used in the
dairy and food industry to sanitize stainless steel equip-
ment, utensils, and other surfaces. In hospitals, medical
and dental offices, and various other institutions, these
sanitizers are used as disinfectants for instruments, hard
surfaces, walls, floors, and other areas.
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Alcohols
Ethyl and isopropyl alcohols—Ethyl and isopropyl alco-
hols in concentrations of 60 to 95 percent have bacteri-
cidal action. Methyl alcohol is not generally used for
disinfection because it is toxic and is a weak bactericide.
Alcohol preparations are used on equipment and other
materials not damaged by their solvent action. Alcohols
are flammable.
Glycols—Formulations of single or mixed glycols (such
as triethylene glycol) can be applied as fine aerosols and
mists. They are used to temporarily reduce bacterial
numbers in the air in enclosed spaces.
Aldehydes
Formaldehyde—Gaseous formaldehyde can be used as a
sporicide and disinfectant in enclosed areas (such as
rooms or small chambers), but it penetrates poorly. High
htanidity (70 percent or more) must be maintained for
effective results.
Glutaraldehyde-Glutaraldehyde formulations are used
in hospitals and dental offices to disinfect and sterilize
medical equipment.
Oxiranes
Ethylene oxide—Ethylene oxide (ETO) is an effective
and widely used gas to sterilize medical supplies that
may be damaged by heat. Some ethylene oxide products
are flammable and explosive. Read the label. ETO
should be used in equipment with adequate control mea-
sures.
Types of Formulations
In an antimicrobial product, the chemicals that are effec-
tive against microorganisms are called active ingredients.
Each of these will be named on the container label.
Few products contain only active ingredients. They also
contain other chemicals called inert ingredients. These
are added to make the product safer and easier to
handle, measure, and apply, or to make it effective for
other uses such as cleaning.
The mixture of active and inert ingredients is called the
formulation. Some formulations are ready to use just as
you purchase them. Other formulations must be diluted
with water. The label directions will tell you how to use
each formulation. Many antimicrobial agents can be used
for more than one purpose. Each use may require a dif-
ferent concentration. Be sure the solution you prepare is
in the correct concentration for the job you need to do.
Follow the label directions carefully.
Here are the most common types of formulations:
Concentrated Liquids
Water-based concentrates are very common. The formu-
lation will often contain more than one active ingredi-
ent, as well as several inert ingredients. A typical concen-
trated liquid would be prepared for use by adding the
recommended volume of the concentrate to the stated
amount of water to form a diluted solution. Read the
label to determine the correct dilution and whether to
add water to the product, or the product to water.
For water treatment uses (slimicides for paper mills,
algaecides for cooling towers, disinfectants for drinking
water) a measured amount of the concentrate is nor-
mally added directly to the system.
Soluble Solids
Dry formulations, such as powders and granules, are also
quite common. Some contain 100 percent active ingredi-
ent, and some are mixtures. In most cases, these formu-
lations must be diluted before use. The diluent will be
specified on the label.
For water treatment, the directions may say either to
add the dry product directly at a point in the system
where there is good mixing, or to prepare a liquid con-
centrate before adding it to the system.
Granules, pellets, or briquets for water treatment release
the active ingredient slowly over a longer period of time.
These formulations provide a simple way to treat circu-
lating systems, such as cooling towers or swimming
pools.
Suspensions/Dispersions
Suspensions or dispersions are either finely divided solid
particles in a liquid or droplets of one liquid in another
(emulsions). Either type of formulation will separate un-
less it is well mixed before and during use.
Aerosols
An aerosol is a suspension of very fine particles or drop-
lets in air. Fog- or mist-generating machines are used to
produce aerosols to treat large enclosed areas. Pressur-
ized or nonpressurized packaged aerosol formulations
may be solutions or emulsions. A direction to shake well
before using is a reminder to get a well-mixed suspension
before applying the spray. *
Fogging and misting are not recommended for use in
hospitals.
Gases
Gaseous antimicrobial pesticides may be used to disin-
fect and sterilize where other agents cannot be used or
where the use of a gas is dictated by the need. Gases may
be supplied in pressurized containers, or they may be
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solids or liquids that are sprayed, heated, or evaporated
to produce the active gases.
Ethylene oxide and its mixtures are supplied in pressur-
ized cylinders. Formaldehyde may be purchased as a
powder to be heated or as a spray solution.
Gaseous agents are always used in unoccupied, enclosed
spaces. Special precautions are required to insure that
they will work well and that they will not harm the
applicator or other people. Pay close attention to all
label instructions. Temperature and relative humidity re-
quirements are sometimes critical. Also be sure to note
the types of materials which the product may be used to
treat and any post-treatment procedures that are re-
quired.
How Antimicrobial Agents Work
Antimicrobials can also be grouped according to the
level of activity they provide. Many antimicrobials work
at more than one level. Read the label to find out what
each antimicrobial agent will do. Know the limitations
of its activity. Antimicrobial agents work in one or more
of the following ways:
• Cidal or cide: Kills microorganisms by contact (bac-
tericide, fungicztfe).
• Static or stat: Interferes with growth or multiplica-
tion of the microorganisms (bacteriosrar, fungisrar).
• Reduces the number of microorganisms (sanitizers).
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USING ANTIMICROBIAL
PESTICIDES
Factors Affecting Use
You need to consider many factors when choosing an
antimicrobial agent:
Types of Microorganisms
The types of microorganisms to be controlled will vary.
Some are very resistant to specific chemicals, while
others are easily killed. No one chemical will kill all
types of microorganisms under all conditions. Learn
what each chemical agent can do by reading the product
label.
Number of Microorganisms
The number of microorganisms present may affect the
speed at which they can be killed. A larger number of
microbes may require longer exposure to the antimicro-
bial agent (see label directions). In some cases where
there are large amounts of microorganisms, such as fecal
or other organic contamination, no antimicrobial agent
can be expected to work. The area must be cleaned be-
fore the antimicrobial agent is applied, even though the
label may not say so.
Age and Condition of Organisms
Older microbial cells are more resistant to antimicrobial
agents than younger cells are. All antimicrobial agents
work best when microorganisms are actively multiplying
or dividing. Most agents will have little or no effect on
microbial spores.
In general, articles or materials exposed to soil or dust
and kept dry will have large numbers of bacterial and
fungal spores. Articles or materials exposed to organic
materials such as urine, protein, carbohydrates, and cel-
lulose in the presence of water will contain large num-
bers of growing bacteria and fungi in the vegetative cell
state.
Nature of Surface
Porosity, smoothness, oiliness, and other surface charac-
teristics may affect the action of antimicrobial agents.
Remember, the antimicrobial agent must contact the mi-
croorganisms to be effective.
Concentration
The amount of antimicrobial agent you apply will influ-
ence its effectiveness. Follow label directions for diluting
the product.
Contact Time
Chemical agents never act on microorganisms instantly.
Some function effectively within a few seconds; others
may take hours. Follow the label. If the antimicrobial
agent does not contact the microbial cell, however, it
will have no effect.
Hardness of Water
The hardness of water depends on the amount of cal-
cium, magnesium, and other chemicals present. Hardness
may interfere with the killing power of some antimicro-
bial agents. The label may set a hardness limit for the
diluting water (expressed in ppm of calcium carbonate).
You can determine the hardness of your local water sup-
ply by contacting municipal water supply officials or
your local public health authority.
Acidity/Alkalinity (pH)
All antimicrobial agents and slimicides work best at
some optimum level of acidity or alkalinity. Read the
label to determine if acids or alkalis are required to help
the disinfectant to work better.
Composition and Amount of Soil on
Surfaces
The presence of organic matter will interfere with activ-
ity of most chemical agents. In hospitals, for example,
surfaces may be contaminated with blood, pus, tissue
debris, sputum, urine, or feces. In food preparation
areas, fats or oils may be present. Because the organic
matter protects the microorganism, it reduces and may
completely stop the killing power of antimicrobial
agents. Thus, the label may require very dirty materials
to be exposed to a higher concentration of an antimicro-
bial agent for a longer time. The surface to be disin-
fected must be clean in order for the disinfectant to
work effectively. If it is not heavily soiled, cleaning and
disinfection may be done at the same time. Be sure the
product is designed for use as both a cleaner and disin-
fectant. Remember, if the antimicrobial agent does not
contact the microbes, it will have no effect.
Moisture or Humidity
Antimicrobial agents cannot work without water or
moisture. Either the relative humidity of the treated area
must be high, or water must be present in or on the
material to be treated.
Temperature
In many antimicrobial agents, there is a relationship be-
tween the rate of action and an increase in temperature.
4-1
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Equipment
You must understand the equipment you use to apply
antimicrobial agents. Selecting the correct equipment
may be the key to the success of the control program. In
addition, you must know how to use and maintain it.
Use and care of all equipment for applying antimicrobial
pesticides require special precautions. Be sure to mix the
product as the label directs. Always follow directions
provided by the producer of the antimicrobial agent and
by the manufacturer of the device.
Equipment that has been used with one antimicrobial
agent must not be used with another until it has been
cleaned and dried. Never make nonpesticide applications
with equipment that has been used with antimicrobials.
Gas Sterilizers
A gas sterilizer (Figure 4) is a closed chamber in which
gases are used to kill bacteria, viruses, and other micro-
organisms. The gas usually penetrates better if a vacuum
is created in the chamber. Ethylene oxide (ETO) is the
most common gas used.
Sterilizers range in size from less than 5 cubic feet (.14
cubic meters) to more than 100 cubic feet (2.8 cubic
meters). The small units may be operated with manual
controls at room temperature, or, like the larger units,
may have fully automatic controls which often include
built-in humidity controls.
Figure 4. Gas sterilizer (Courtesy of American Sterilizer Co.)
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Advantages:
• Ability to sterilize a wide variety of medical articles
and materials that would be destroyed in a steam
sterilizer.
• Ability to sterilize materials in a suitable package, and
maintain sterility after removal of the package from
the sterilizer, if proper precautions are taken.
• Ability to chemically and biologically monitor the
materials placed in the sterilizer for the presence of
the gas and the correct functioning of the sterilizer.
Limitations:
• Chemical burns and skin and mucous membrane irri-
tation may result when items such as surgical instru-
ments and catheters are not properly aerated after
treatment.
• Porous items absorb gas during processing. Time is
needed to allow the absorbed gas to dissipate. Knowl-
edge of aeration time is required.
• The gas cannot penetrate such materials as glass,
metal, and foil.
• Must use wrapping material that gas can penetrate
easily-do not use nylon, polyester, or foil.
• Sterilization takes a relatively long time (3 to 12
hours).
• There is a potential hazard to operators where venting
is not adequate.
ETO sterilization should be used only when the items
cannot withstand steam sterilization. Be sure to follow
the manufacturer's operating instructions exactly. Re-
member the following when using this type of equip-
ment:
• The ETO sterilizer should be installed in a large, well-
ventilated room.
• ETO should not exceed an average of 50 ppm over an
8-hour period any time when people may be in the
room.
• The sterilizer and aerator should be properly vented.
This may mean venting to the outdoors or to a stream
of running water such as a water-operated vacuum
pump.
• The temperature in areas where ETO cartridges and
cylinders are stored should never exceed 85°F
(29°C).
• When the label warns that an ETO product is flam-
mable or explosive, DANGER and NO SMOKING
signs should be visible in all areas where it is used or
stored.
• The sterilizer door should be opened for 5 minutes
before removing sterilized materials. This allows resid-
ual ethylene oxide in the chamber to dissipate.
• Any skin, eye, and throat irritations, as well as
nausea, dizziness, and disorientation should be re-
ported immediately.
• A color-change tape is available as a quick chemical
indicator of whether exposure of products has occur-
red. A biological indicator consisting of bacterial
spores is available to confirm that sterilizing condi-
tions were achieved. Use both indicators for adequate
control.
• Follow the manufacturer's instructions carefully. If
you notice any malfunction, shut off the ETO steril-
izer and notify maintenance personnel.
• All items undergoing gas sterilization should be prop-
erly aerated in accordance with the guidelines pub-
lished by the Association for Advancement of Med-
ical Instrumentation (AAMI).
Formaldehyde Vacuum Process
In this process, a vacuum device is used to remove part
of the air from the chamber of a pressurized container.
Next, steam is admitted, and then formaldehyde gas.
The steam heats the articles, maintains the temperature,
and causes the formaldehyde to penetrate better.
Limitations:
• Use is restricted to certain unwrapped instruments,
articles, and areas; not used for general sterilization.
• Penetration is slow.
• Porous items absorb gas during processing. Time is
needed to allow the absorbed gas to dissipate.
Fumigators
This process can be used for room disinfection. A heat
source (such as an electric frying pan) is used to vaporize
paraformaldehyde in an enclosed space to kill microor-
ganisms. The humidity and temperature must be con-
trolled or the results will be poor.
Advantages:
• Disinfection of well-exposed surfaces is possible.
Limitations:
• Gas concentration is difficult to control. Requires
room to be sealed, and this is difficult to achieve in
large rooms.
• High risk of accidental exposure.
• Requires prolonged airing to remove deposited sur-
face films of paraformaldehyde.
• Does not disinfect unexposed surfaces and does not
penetrate porous materials.
• Recommended or necessary only in special research,
"hot laboratory", or "exotic disease" situations.
• Should be used only by well-trained and experienced
operators.
Fogging and Spraying Applications
An antimicrobial agent is dispersed by an automatic
sprayer or atomizer. Application stops when all exposed
surfaces are wet. The equipment should be designed to
do the job, be durable, and provide ease in operating,
filling, and cleaning.
Fogging, where used, is only an adjunct to other meth-
ods of disinfection.
Advantages:
• May remove floating infectious particles from the air.
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Limitations:
• Bacteria that remain on the floor and horizontal sur-
faces must be removed by mechanical cleansing, re-
gardless of whether fogging has been used.
• Soil on surfaces may keep the disinfectant from com-
ing into direct contact with the microorganisms.
• Potentially hazardous to personnel.
Manually Operated Devices
These devices include such things as:
• mops, sponges, brushes, cloths,
• sprinkling cans,
• "pistol-grip" sprayers, and
• aerosol containers.
Figure 5.
Advantages:
• Physical "scrubbing" helps to clean surfaces so that
the antimicrobial agent can come in contact with the
microorganisms.
• "Pistol-grip" sprayers permit effective control of
where product is applied.
Limitations:
• Pressurized aerosols can only spot-disinfect articles or
surfaces.
• Frequent changes of disinfectant solution are neces-
sary as soil increases in bucket.
• Rate of application may vary.
Application Rate and Calibration
The amount of an antimcirobial agent that must be ap-
plied per unit area (such as per cubic foot, or gallons of
water) is stated on the label. Too much of the agent may
damage surface areas; too little may not give good con-
trol.
Many antimicrobial agents are applied by hand (such as
with a mop or cloth) to a surface area. For example, the
use directions may tell you to use 2 fluid ounces of the
product per gallon of water. If you want a 2-gallon mix-
ture, how many ounces of the product would you need?
• 2 ounces per gallon x 2 gallons = 4 ounces.
To find the amount needed, you must multiply the
amount of the product needed per gallon times the num-
ber of gallons desired.
In an algaecide-slimicide product for a water-cooling
tower,1 (Figure 6) use directions may tell you that 3
gallons of the product are needed per 10,000 gallons.
Your water-cooling tower contains 13,000 gallons. How
much of the product do you need?
3 : 10,000 : : x : 13,000
I— multiply-^
multiply
10,000x = 39,000 (3 x 13,000)
10,000x = 39,000
10x = 39
39-MO = 3.9
x = 3.9 gallons per 13,000 gallons
This type of problem is set up as a ratio or proportion
and solved for "x". In the example, 3.9 gallons of the
product would be needed in a 13,000- gallon water-cool-
ing tower.
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Figure 6. Industrial Water Cooling Tower (Courtesy: Banco. Jefferson. GaJ
4-5
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4-6
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LABELS AND LABELING
Each time you buy an antimicrobial agent, you also re-
ceive instructions that tell you how to use it. Those
instructions are the labeling.
What is labeling? What is a label? These words seem
alike, but they do not mean the same thing.
Labeling is all information, other than advertising, that
you receive from the company or its agents about the
product. Labeling includes such things as:
• the label on the product,
• technical bulletins,
• flyers, and
• information handed out by your dealer.
The label is the information printed on or attached to
the container. This label serves many purposes:
• To the manufacturer, the label is a "license to sell."
• To the State or Federal Government, the label is a
way to control the distribution, storage, sale, use, and
disposal of the product.
• To the buyer or user, the label is the main source of
facts on how to use the product correctly and legally.
• The label is a way to tell the users about special
safety measures needed.
Some labels are easy to understand; others are compli-
cated. But all labels can tell you how to use the product
correctly. This section will explain the items that you
will find on most labels.
Parts of the Label
Product Name
Each company has product names (sometimes called
trade or brand names) for its products. The product
name is the one used in ads. The product name shows up
plainly on the front panel of the label. It is the most
identifiable name for the chemical.
How the Product Works
Every label will contain a statement that tells whether
the product kills (e.g.,bactericide, fungicide) or controls
(e.g., bacteriostat, fungistat) the growth of microorgan-
isms. The sample label(page 54) is identified as a "Disin-
fectant-Sanitizer-Fungicide-Deodorizer".
Type of Formulation
Different types of formulations, such as solutions, gases,
emulsions, suspensions, and solids require different
methods of handling. The label may tell you what type
of formulation the package contains. The same antirtH;
crobial agent may be available in more than one formula-
tion.
Ingredient Statement
Every label must list what is in the product. This list is
written so that you can see quickly what the active in-
gredients are. The amount of each active ingredient (the
chemical that does the work) is given as a percentage by
weight or as pounds per gallon of concentrate. Each ac-
tive ingredient will be listed by the chemical name. A
common name may also be given. For example, hexa-
chlorophene is the common name for the chemical name
of 2,2'-methylenebis (3,4,6-trichlorophenol). The label
must also show what percent of the contents is made up
by the inert ingredients. The inert ingredients do not
have to be named. Check the sample label.
Net Contents
The net contents number tells you how much of the
product is in the container. This can be expressed in
gallons, pints, pounds, quarts, or other units of measure.
Name and Address of Manufacturer
The law requires the manufacturer or distributor of a
product to put the name and address of the company on
the label. This is so you will know who made or sold the
product.
Registration and Establishment Numbers
The registration number shows that the product has
been registered with the Federal Government. It is usu-
ally found on the front panel of the label and will be
written as "EPA Registration No. 00000-00." The estab-
lishment number tells what factory made the chemical,
in which State the factory is located, and the number
assigned to the factory. The establishment number may
be written as 000-MI-O. This number does not have to be
on the label, but must be somewhere on each container.
Signal Words and Symbols
To do their job, antimicrobial agents must control the
target pest. By their nature, they are toxic and can be
hazardous to people. You can tell the toxicity of a prod-
uct by reading the signal word and looking at the symbol
(if there is one) on the label.
Signal Words—One of the most important parts of the
label is the signal word. It tells you approximately how
hazardous the material is to people. The signal words
that follow are set by law. Antimicrobial agents that
have "Danger" on the label are usually those that may
cause irreversible skin and/or eye damage. Pay attention
to the signal word on the label. It is there to remind you
that the contents could make you sick, or even kill you.
5-1
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Each manufacturer must use the correct signal word on
every label.
Signal
Words
Toxicity
DANGER Highly Toxic
WARNING Moderately Toxic
CAUTION Low toxicity or comparatively free
from danger.
All products must bear the statement "Keep Out of
Reach of Children", unless the EPA Administrator has
waived this requirement for the product.
Symbol—One of the best ways to catch a person's eye is
with symbols. This is why a skull and crossbones symbol
is sometimes used on highly toxic materials along with
the signal word DANGER and the word POISON.
Precautionary Statements
Hazards to Humans (and Domestic Animals)—This sec-
tion will tell you ways in which the product may be
harmful to people and animals. It also will tell you of
any special steps you should take, such as the kind of
protective equipment needed.
Environmental Hazards—Antimicrobial agents are useful
chemicals, but wrong or careless use could cause undesir-
able effects. To help avoid this, the label contains envi-
ronmental precautions that you should read and follow.
Here are some examples:
• "Keep out of lakes, streams, or ponds."
• 'Treated effluent should not be discharged where it
will drain into lakes, streams, ponds, or public
water."
• "Do not contaminate water by cleaning of equipment
or disposal of waste."
Labels may contain broader warnings against harming
birds, fish, and wildlife.
Physical and Chemical Hazards—This section will tell
you of any special fire, explosion, or chemical hazards
that the product may pose.
Statement of Practical Treatment-If swallowing or in-
haling the product or getting it in your eyes or on your
skin would be harmful, the label will tell you emergency
first aid measures. It also will tell you what types of
exposure require medical attention.
The pesticide labeling is the most important information
you can take to the physician when you think someone
has been harmed or poisoned.
Statement of Use Classification
Every label will eventually show whether the product is
for general use or for restricted use. EPA puts every
product use into one of these two classes. The classifica-
tion is based on:
• the degree of toxicity,
• the way the antimicrobial agent is used, and
• its effect on the environment.
General Use—If an antimicrobial agent will harm the
applicator or the environment very little or not at all
when used exactly as directed, it will be labeled for gen-
eral use.
The label on the products will say "General Classifica-
tion".
Restricted Use—A restricted use antimicrobial agent is
one which could cause some human injury or environ-
mental damage even when used as directed on the label.
The label on these products will say:
RESTRICTED USE
PESTICIDE
For retail sale to and application only by
certified applicators or persons under their
direct supervision.
The restricted use statement will be at the top of the
front panel of the label.
Directions for Use
The instructions on how to use the antimicrobial agent
are an important part of the label or labeling for you.
This is the best way you can find out the right way to
apply the product.
The use instructions will tell you:
• the level of the product's antimicrobial activity.
• the type of microorganisms the'product is registered
to control. Labels use group names such as bacteria,
fungi, algae, slime, or yeasts. Some labels will name
the specific microorganisms to be controlled.
• recommended use areas (such as hospitals, industry).
• the substrate (surface or material) on or in which the
product can be used.
• whether the product is for general or restricted use.
• whether the product should be diluted, and if so, how
to prepare dilutions.
• how much to use.
• where the material should be applied.
• when it should be applied.
• how it should be applied.
• whether surface or objects sMuld be precleaned be-
fore application.
• contact/exposure time.
• whether the product should be rinsed or removed
from surfaces after use.
Misuse Statement
This section states: "It is a violation of Federal law to
use a product in a manner inconsistent with its labeling."
5-2
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Do not use an antimicrobial agent on or in any surface
or article not listed on the label. Do not use it to control
any group of microorganisms not related to those listed
on the label. Never dilute the antimicrobial agent to
form concentrations other than those specified on the
label.
Before the product could be registered, EPA required
the manufacturer to conduct many tests to be sure the
label directions were correct. By following them exactly,
you will:
• get the best results the product can give,
• avoid breaking the law, and
• protect yourself.
Reentry Statement
Some antimicrobial agents may bear a reentry statement
on the label. This statement will tell you how much time
must pass before a treated area is safe for entry by a
person without protective clothing and/or other safety
equipment. Local or regional conditions or practices
may call for additional safety measures which may not
be mentioned on the label. Get advice from local author-
ities for safety precautions to be met when reentry pre-
cautions are necessary.
Category of Applicator
If required for the product, this section will limit use to
certain categories of commercial applicators.
Storage and Disposal Directions
Every antimicrobial agent should be stored and disposed
of correctly. This section will tell you how to store and
dispose of the product and the empty containers.
Phenol Coefficient
The AOAC (Association of Official Analytical Chemists)
phenol coefficient number appears on the label of some
antimicrobial products. The phenol coefficient is a ratio
of the concentration of the product and the concentra-
tion of phenol required to kill certain bacteria in a speci-
fied time. It is not necessarily a good measure of the
activity of the product.
Use-Dilution Method
The AOAC Use-Dilution Method or test is referred to on
some labels. This is the laboratory test that measures
whether a disinfectant product kills test bacteria on a
standard hard surface. Some labels list the bacteria mea-
sured in the test.
These are: Salmonella chokra-suis, Staphylococcus
aureus, and for hospital disinfectants, Pseudomonas
aeruginosa.
5-3
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t/l
Sanitizing of Food Procestlng Equipment and other Hard
Surfacet In Food Contact Locations.
For sanitizing food processing equipment, dairy equipment,
food utensils, dishes, silverware, glasses, sink tops, counter-
tops, refrigerated storage and display equipment and other
hard surfaces. No Potable water rinse Is required.
Wash and rinse all articles thoroughly, then apply a solution
of 1 oz. in 4 gallons of water.
Apply to sink tops, countertops, refrigerated storage and
display equipment and other stationary hard surfaces by
cloth or brush. No Potable water rinse is required.
Dishes, silverware, glasses, cooking utensils and other similar
size food processing equipment can be sanitized by immer-
sion In a 1 oz./4 gallon dilution of
No Potable water rinse is required.
SAMPLE LABEL
At 1 oz./4 gallons, _
. fulfills the cri-
teria of Appendix F of the Grade "A" Pasteurized Milk
Ordinances 1965 Recommendations of the U.S. Public Health
Services In waters up to 1000 ppm of hardness calculated as
Ca CO, when evaluated by the AOAC Germlcidal and Deter-
gent Sanitlzer Method against Escherichia coli and Staphylo-
coccus aureus.
The udders, flanks, and teats of dairy cows can be sanitized
by washing with a solution of 1 oz.
In 4 gallons of warm water. No Potable water rinse Is required.
Use a fresh towel for each cow. Avoid contamination of
sanitizing solution by dirt and soil. Do not dip used towel
back into sanitizing solution. When solution becomes visibly
dirty, discard and provide fresh solution.
Precautionary Statements
Hazards to Humans and domestic animals
DANGER
Keep out of reach of children. Corrosive.
Causes eye damage and skin irritation. Do not
get in eyes, on skin, or on clothing. Protect
eyes and skin when handling. Harmful if
swallowed. Avoid contamination of food.
STORAGE AND DISPOSAL
-DO NOT CONTAMINATE WATER, FOOD, OR FEED BY
STORAGE OR DISPOSAL
-OPEN DUMPING IS PROHIBITED
-DO NOT REUSE EMPTY CONTAINER
PESTICIDE DISPOSAL ^
PESTICIDE OR RINSATE THAT CANNOT BE USED OR
CHEMICALLY REPROCESSED SHOULD BE DISPOSED OF
IN A LANDFILL APPROVED FOR PESTICIDES OR
BURIED IN A SAFE PLACE AWAY FROM WATER
SUPPLIES.
CONTAINER DISPOSAL
TRIPLE RINSE (OR EQUIVALENT) AND DISPOSE IN AN
INCINERATOR OR LANDFILL APPROVED FOR PESTI-
CIDE CONTAINERS, OR BURY IN A SAFE PLACE.
GENERAL
CONSULT FEDERAL, STATE OR LOCAL DISPOSAL
AUTHORITIES FOR APPROVED ALTERNATIVE PRO-
CEDURES SUCH AS LIMITED OPEN BURNING.
.DISINFECTANT-SANITIZER
77.5
77.5
7.5%
3.0%
89.5%
100.0%
FUNGICIDE DEODORIZER
Disinfectant-Sanitizer-Fungicide
Deodorizer for Hospital, Institutional,
Industrial, School, Dairy and Other
Farm and Home Use
AOAC Phenol Coefficients
Staphylococcus aureus, ATCC #6538
Salmonella typhosa, ATCC #6539
Active Ingredients
Didecyl dimethyl ammonium chloride
Isopropanol
Inert Ingredients
KEEP OUT OF REACH OF CHILDREN.
DANGER
Statement of Practical Treatment
In case of contact, immediately flush eyes or skin
with plenty of water for at least 15 minutes. For
eyes, call a physician. Remove and wash contamina-
ted clothing before reuse.
If swallowed, drink promptly a large quantity of
milk, egg whites, gelatin solution; or if these are not
available, drink large quantities of water. Avoid
alcohol. Call a physician immediately.
NOTE TO PHYSICIAN: Probable mucosal damage
may contraindicate the use of gastric lavage. Mea-
sures against circulatory shock, respiratory depres-
sion, and convulsion may be needed.
SEE LEFT PANEL FOR
ADDITIONAL PRECAUTIONARY STATEMENTS
EPA Registration No.
Net Contents
Manufactured By:
Directions for Use
It is a violation of Federal Law to use this
product in a manner inconsistent with its
labeling.
Disinfection In Hospitals, Nursing Homes and Other
Health Care Institutions.
For disinfecting floors, walls, countertops, bathing
areas, lavatories, bedframes, tables, chairs, garbage
palls and other hard surfaces.
Add 3)4 oz. to 4 gallons
water. Apply to previously cleaned hard surface
with mop or cloth.
is effec-
At this use-level,
tfve against Pseudomonas aeruginosa.
Disinfectant In Institutions, Industry, Schools and
Homes
For disinfecting floors, walls, bedframes, counter-
tops, tables, chairs, garbage pails, bathroom fixtures
and other hard surfaces.
Add 2oz. of to 4 gallons
of water. Apply to previously cleaned hard surface
with mop or cloth.
At 2 oz./4 gallon use-level, is ef-
fective against Staphylococcus aureus, Salmonella
choleraesuis and Trichophyton interdigltale (the
athlete's foot fungus).
Disinfection of Barber Tools
Barber tools (such as combs, brushes, razors, and
scissors) can be disinfected by Immersing in a
K-oz./gallon solution of
Disinfection of Poultry Equipment, Animal Quar-
ters and Kennels.
Poultry brooders, watering founts, feeding equip-
ment and other animal quarters (such as stalls and
kennel areas) can be disinfected after thorough
cleening by applying a solution of 2 oz.
in 4 gallons of water with a mop, cloth or brush.
Small utensils should be immersed in this solution.
Prior to disinfection, all poultry, other animals and
their feeds must be removed from the premises.
This includes emptying all troughs, racks and other
feeding and watering appliances. Remove all litter
and droppings from floors, walls and other surfaces
occupied or traversed by poultry or other animals.
After disinfection, ventilate buildings, coops and
other closed spaces. Do not house poultry, or other
enimals, or employ equipment until treatment has
been absorbed, set or dried.
All treated equipment that will contact feed or
drinking water must be rinsed with potable water
before reuse.
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PROTECTING PEOPLE AND THE
ENVIRONMENT
Protecting People
Most reported poisoning cases involving antimicrobial
agents occur in the home. Many times they involve
young children who have drunk disinfectants such as
pine oil or phenols. These children cannot read, and
think the bottle contains something good to drink. The
parents may be at fault for storing these products within
reach of their children. A few adults and children have
received skin and eye damage from spilled concentrates.
The use of chlorine in swimming pools has resulted in a
few accidents caused by gas being inhaled from leaking
tanks, gaskets, or lines.
The improper dilution of a germicidal detergent for dis-
infecting cribs in a hospital nursery caused about 20
infants to become sick. Someone did not read the label.
Mixing concentrated calcium hypochlorite with a quater-
nary ammonium compound can cause an explosion. In
some cases, mixing different antimicrobials can generate
toxic gases. Do not mix different antimicrobial agents
unless the label says you can.
Antimcirobial agents enter the body as follows:
• Through the skin (dermal)—primarily from chemicals
splashed on the skin.
• Through the eyes—primarily from chemicals splashed
into the eye.
Figure 7.
• Through the lungs (inhalation)—usually from acci-
Figure 8.
dental formation of aerosols during mixing of the
chemicals, or the gas phase of a few compounds.
Through the mouth (oral)—frequently from residues
left on treated objects but occasionally from acci-
dental ingestion, usually by children. Food and cigar-
ettes contaminated by unwashed hands have been the
source of some poisonings.
Figure 9.
Acute toxicity occurs when a large quantity of an anti-
microbial agent is inhaled, swallowed, or comes in con-
tact with skin or eye over a very short period of time.
Chronic toxicity is the result of repeated exposures to
small amounts of a chemical over a long period of time.
There is little evidence that the uses of antimicrobial
compounds described in this manual cause chronic toxic-
ity. To be sure, however, follow closely label precautions
on:
• skin contact,
• washing of hands,
• use of gloves, masks, and other protective devices,
and
• washing of work clothes.
Symptoms of Poisoning
You should know what kinds of sickness are caused by
the antimicrobial agents you use. You also should know
the conditions under which each one may make you
sick.
There are two kinds of clues to pesticide poisoning.
Some are feelings that only the person who has been
poisoned can notice — such as nausea or headache. These
are symptoms. Others, like vomiting, also can be noticed
by someone else. These are signs. So you should know:
• what your own feelings might mean, and
• what signs of poisoning to look for in your co-
workers and others who may have been exposed.
Antimicrobial agents in the same chemical group usually
cause similar kinds of sickness. This sickness may be
mild or severe, depending on the chemical and the
amount absorbed. But the pattern of illness caused by
one type of antimicrobial agent is usually similar. Having
6-1
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some of the signs and symptoms does not always mean
you have been poisoned. Other kinds of sickness (such as
influenza and food poisoning) may cause signs and
symptoms much like those of antimicrobial poisoning.
Headache and a feeling of being unwell, for example,
may signal the start of many kinds of illness. But the
pattern of particular symptoms and signs may make it
possible to tell one kind of sickness from another. Cer-
tain tests of the blood and urine can sometimes help
distinguish poisoning caused by antimicrobial agents
from other illnesses.
Direct contact with antimicrobial agents, especially con-
centrates, may cause severe injury to skin and eyes. Con-
tact is usually accompanied by irritation, burning, and
pain. Skin contact with some fumigants (ethylene oxide,
aldehydes) can cause severe skin damage, especially if
the contaminated skin is covered by clothing or gloves.
If an antimicrobial agent has been swallowed or inhaled,
the first symptoms are usually gastrointestinal upset,
such as nausea, vomiting, and abdominal pain. Headache
and dizziness are often present. Inhalation of air contain-
ing a high concentration of chemicals such as chlorine
can cause severe respiratory irritation.
If you see such signs or if you think someone has swal-
lowed an antimicrobial agent, get medical help immedi-
ately.
First Aid
If medical help is not immediately available, follow the
first aid instructions on the label. If you suspect that a
person has been poisoned, do not leave him alone. Do
not allow yourself or anyone else to become dangerously
sick before calling a physician or going to a hospital. It is
always better to be too cautious than too late. If possi-
ble, take the label from the container or the container
itself when you seek medical aid. To give proper treat-
ment, the medical personnel usually will need informa-
tion about the nature of the chemical that is causing the
symptoms.
The label on every antimicrobial agent will contain direc-
tions for first aid treatment. Study these instructions
carefully before diluting the chemical or using it in any
form.
If direct contact with the chemical occurs: Flushing with
Figure 10.
a large amount of water will often remove any dangerous
concentration of the antimicrobial agent. Use soap or
detergents to remove the last traces of the antimicrobial
agent from the skin, only if recommended on the label.
Be careful and prompt when the eye is involved. Flush
the eye with plain water for 10 minutes or longer to
remove harmful substances. Then get medical help.
Figure 11.
If someone has inhaled an antimicrobial agent: Move the
victim to fresh air as quickly as possible.
If an antimicrobial agent has been swallowed: Never in-
duce vomiting unless the label or physician tells you to.
Go to a physician immediately.
Protecting Your Body
Most contact with concentrated antimicrobial agents
occurs on or through the skin and eyes. Every user
should wear clothing that guards the whole body and
provides specific protection to the eyes and hands. Wear-
ing goggles or a face shield will reduce the chances of
splashing a chemical in your face and eyes.
Even if your hands and arms were protected, wash them
after mixing a chemical. The clothes that you wear while
diluting concentrated chemicals should be washed after
each use to keep chemicals from building up in them.
Any time you spill a pesticide on yourself, wash it off
immediately.
Protective Clothing and Equipment
The greatest hazard to commercial applicators using anti-
microbial agents is skin and eye damage. You must guard
your eyes with goggles or a face shield when handling
concentrated forms of toxic chemicals. Protect your
hands with liquidproof gloves when mixing any toxic
chemical. The gloves should be long enough to protect
the wrist. Gloves should not be lined with a fabric, such
as cotton. The lining is hard to clean if a chemical gets
on it. Sleeves should be outside of or taped to the gloves.
The hazards from skin contact are much less after the
chemical is diluted.
Protective devices for the respiratory tract are not often
needed with antimicrobial agents. Adequate ventilation
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or fresh air should be provided whenever an antimicro-
bial agent (liquid, powder, or tablets) is being diluted or
mixed.
If a respirator is needed, you should be aware that sev-
eral types are available. The chemical cartridge respirator
covers the mouth and nose. Air is filtered through a
filter pad and a cartridge made to absorb certain types of
chemical vapors. You should use this type of respirator
when you are exposed to intermittent concentrations of
a volatile and toxic antimicrobial agent.
The chemical canister respirator covers a larger area of
the face, and has a larger and longer lasting canister than
the cartridge respirator. This type should be used when
you are exposed to a continuous concentration of a vola-
tile and toxic chemical.
Wear a cartridge or canister approved by the National
Institute of Occupational Safety and Health (NIOSH) or
the Mine Safety and Health Administration (MSHA) for
the specific type of chemical you are using. Remember,
read the manufacturer's instructions carefully on the use
and care of these respirators.
Care and Maintenance of Clothing and
Equipment
Wear clean clothing daily. If clothing gets wet with a
concentrate or highly toxic chemical, change clothes
immediately. Do not store or wash contaminated cloth-
ing with other laundry. Wash gloves daily, inside and
out, and hang them to dry. Test gloves for leaks by
filling them with water and gently squeezing. Throw out
damaged gloves.
Wash goggles or face shields at least once a day. Elastic
or fabric headbands often absorb chemicals and are diffi-
cult to clean. Have some spares so you can launder or
replace them often.
Follow carefully the manufacturer's instructions for the
proper cleaning, storage, and maintenance of your respir-
ator. Change cartridges or canisters often.
Protecting the Environment
Our environment is our surroundings, including its many
forms of life. The benefits we can get from antimicrobial
agents must be balanced against the harm they can do to
the environment. Knowing how to use these chemicals
correctly includes knowing how to minimize the pollu-
tion they cause.
How Antimicrobial Agents Harm the
Environment
Antimicrobial agents must be used correctly, according
to established protocols or the manufacturer's recom-
mendations. If not used correctly, they can:
• harm plants and animals,
• leave undesirable residues, and
• damage the environment in other ways.
All antimicrobial agents adversely affect some type of
microorganism. Therefore, any agent can damage the en-
vironment if not chosen, used, and disposed of with
care.
Since most antimicrobial agents are used mainly indoors
on specific target areas, the risk of widespread environ-
mental contamination is less than with other types of
chemicals that are applied outdoors or over wide areas.
Select the antimicrobial agent that is labeled for your
specific uses.
Soil
If not disposed of correctly, antimicrobial agents can
contaminate soil.
Air
The ability of an antimicrobial agent to move in air de-
pends on the nature of the chemical, its ability to vapor-
ize, and other factors. In general, antimicrobial agents
that might be spread in this manner should be controlled
by making sure that:
• no unnecessary amounts are carried by air currents,
and
• those that are released are diluted to a level that is
safe for the environment.
Water
It is not possible to totally prevent pollution of water
supplies with antimicrobial agents used for washing and
flushing. You should be aware, however, that most fish
and other aquatic life are sensitive to even slight changes
in their environment. For example, 25 gallons of undi-
luted pine oil and sodium hydroxide used to clean one
city swimming pool drained into a creek and killed
about 45,000 fish. Normal use (with dilution) should
not cause problems unless an unusually large amount of
concentrate is washed or drained directly into water-
ways.
When antimicrobial agents must be disposed of in water,
it is most important to dilute them adequately. You
should also be aware of other limits that might be re-
quired by State or local authorities. Some chemicals can
be neutralized before disposal. Consult the manufacturer
for the correct method.
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SAFE USE PRECAUTIONS
Most parts of your job may involve some risk of illness
or injury from antimicrobial agents:
• hauling, storing, opening containers, mixing, loading,
or applying antimicrobial agents.
• repairing equipment,
• working with antimicrobial agents in closed areas,
• cleaning application equipment after use,
• disposing of surplus antimicrobial agents and empty
containers,
• cleaning up spills, and
• cleaning protective clothing and equipment.
Most of these tasks are done indoors. Each one requires
some safety measures to prevent harm to the materials
being treated, to people and animals, and to soil, air, and
water outside the area of use.
You can prevent harm from antimicrobial agents if you
follow safety precautions and use common sense. Here
are the minimum safety steps you should take.
Before You Buy an Antimicrobial
Agent
Select the correct antimicrobial agent. The first and
most important step is to determine what type of organ-
ism(s) you wish to control. Next, determine which anti-
microbial agents are registered to control the organism(s)
in or on the particular material. You may have a choice
of several. You may need help to guide you. Common
sources of information are health agencies and officials,
industrial specialists, and antimicrobial manufacturers
and dealers.
At the Time of Purchase
Read the label. It is important for you to find out:
• restrictions on use,
• if this is the correct antimicrobial agent for your
problem,
• if the product can be used safely,
• environmental precautions needed,
• if the formulation and amount of active ingredient
are right for your job,
• if you have the right equipment to apply the antimi-
crobial agent,
• if you have the right protective clothing and equip-
ment,
• how much of the chemical you need,
• the rate of application, and
• special instructions.
Transportation of Antimicrobials
You are responsible for the safe transport of your anti-
microbial agents.
• Fasten down all containers to prevent breakage and
spillage.
• Keep these agents away from food, feed, and passen-
gers.
• Antimicrobial agents should be transported in their
original containers.
• Keep paper and cardboard packages dry.
• If any antimicrobial agent is spilled in or from the
vehicle, clean it up right away. Use correct cleanup
procedures (described later).
• Do not leave unlocked antimicrobial agents unat-
tended. You are responsible if accidents occur.
Storage of Antimicrobials
The label will tell you how to store the product.
As soon as antimicrobials arrive, store them in a locked
and posted place. Children and other untrained persons
should not be able to get to them. They should not be
stored with food or drug supplies.
The storage place should keep the antimicrobial agents
dry, cool, and out of direct sunlight. It should have
enough insulation to keep the chemicals from freezing or
overheating.
The storage place should have:
• fire-resistant construction,
• nonabsorbent flooring,
• good ventilation,
• good lighting, and
• a lock on the door.
Keep the door locked. Store all chemicals in the original
containers. Check every container often for leaks or
breaks. If one is damaged, transfer the contents to a
container that has held exactly the same antimicrobial
agent. Clean up any spills correctly.
Keep an up-to-date inventory of the kinds and amounts
of agents you have.
Mixing Antimicrobials
Keep animals and people out of the mixing area. Do not
mix or load antimicrobial agents unless there is good
lighting and ventilation.
Before handling an antimicrobial agent container, put on
the correct protective clothing and equipment.
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Each time you use an antimicrobial agent, read the direc-
tions for mixing. Do this before you open the container.
This is essential.
When taking an antimicrobial agent out of the container,
keep the container and chemical below eye level. This
will avoid a splash or spill on your goggles or protective
clothing. Do the same thing when pouring or dumping
any antimicrobial. Containers with undiluted antimicro-
bial agents in the form of powders should be opened
with care to avoid exposure.
If you splash or spill a concentrated antimicrobial agent
while mixing:
• Stop right away.
• Remove contaminated clothing.
• Wash body thoroughly with large amounts of water.
Use soap or detergent if recommended on the label.
Speed is essential.
• Put on clean clothing.
• Clean up the spill.
When mixing antimicrobial agents, measure carefully.
Use only the amount called for on the label. Mix only
the amount you plan to use.
To prevent spills, replace all pour caps and close con-
tainers after use.
Applying Antimicrobials
Read the label again to find out:
• the protective equipment and clothing needed to
handle the chemical,
• the specific warnings and first aid measures,
• what it can be mixed with,
• how to mix it,
• how much to use,
• safety measures,
• when and where to apply to control the microorgan-
isms,
• how to apply,
• the rate of application, and
• special instructions.
Wear the correct protective clothing and equipment. Be
sure that the pails or other measuring devices are clean
and properly calibrated before using.
Before applying antimicrobial agents by spraying, be
sure that all unauthorized; personnel are out of the vicin-
ity.
Cleaning Equipment
Mops, pails, and other gear used in applying an antimi-
crobial must be cleaned as soon as you finish using them.
Don't forget to clean any measuring cups used in mixing
the product. Clean both the inside and outside. Follow
the manufacturer's directions.
Disposal
Excess Antimicrobial Agents
EPA recommends ways to dispose of excess pesticides
(including antimicrobial agents). Consult local author-
ities (health or solid waste) for procedures in your area.
If you have excess antimicrobial agents:
• Use them up as directed on the label, if possible.
• Burn them in a specially designated incinerator.
• If you do not have access to proper facilities for burn-
ing, bury the antimicrobial agents in a specially desig-
nated landfill.
• If you can neither burn or bury them right away,
store them safely until you can.
Containers
To prepare containers containing liquids for disposal:
1. Empty the container into the mixing tank or other
receptacle. Let it drain an extra 30 seconds.
2. Fill it one-fifth to one-fourth full of water.
3. Replace the closure and rotate the container. Upend
the container so that rinse reaches all the side sur-
faces.
4. Drain the rinse water from the container into the
tank. Let the container drain an extra 30 seconds
after emptying.
5. Repeat steps 2 through 4 at least two more times for
a total'of three rinses.
Remember to empty each rinse solution into the tank.
The EPA recommendations divide containers into three
groups. They tell you to dispose of each kind. Remem-
ber, however, that containers under pressure, such as
aerosol cans, will explode when heated. Observe label
precautions for these special containers.
Group I Containers—These are containers which will
burn, and:
• held organic or metallo-organic antimicrobial agents,
but not organic mercury, lead, cadmium, or arsenic
compounds.
Here are ways to dispose of them:
• You may burn them in a specially designated inciner-
ator for chemical wastes (very few are available).
• You may bury them in a specially designated landfill
for chemical wastes.
• You may burn small numbers -of them as directed by
State and local regulations.
Group II Containers—These are containers which will
not burn, and
• held organic or metallo-organic chemicals, but not or-
ganic mercury, lead, cadmium, or arsenic compounds.
Here are ways to dispose of them:
• Rinse the containers three times.
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• Many large containers in good shape can be reused by
your supplier. Return them to your manufacturer,
formulator, or drum reconditioner.
• You may send or take them to a place that will re-
cycle them as scrap metal or dispose of them for you.
• All rinsed containers may be crushed and buried in a
sanitary landfill. Follow State and local standards.
If containers have not been rinsed:
• Bury them in a specially designated landfill.
• Incinerate them in a pesticide incinerator.
Group III Containers—These include any containers
which held organic mercury, lead, cadmium, or arsenic,
or inorganic pesticides.
Here are ways to dispose of them:
• Rinse them three times and bury them in a sanitary
landfill.
• If they are not rinsed, enclose them in a tight outer
container and bury them in a landfill specially desig-
nated for these materials.
Cleanup of Chemical Spills
Minor Spills
Always work carefully. Do not hurry.
Keep people away from spilled chemicals. Rope off the
area and flag it to warn people. Do not leave unless
someone is there to warn of the danger.
If the antimicrobial agent was spilled on anyone, give the
correct first aid according to the label instructions.
Use an absorbent material to soak up the spill. You can
use soil, sawdust, cat litter, or diatomaceous earth.
Shovel all contaminated material into a leakproof con-
tainer for disposal. Dispose of it as you would excess
antimicrobial agents. Do not hose down the area. This
spreads the chemical.
Spills can be neutralized to stop the chemical action. To
make sure that you use the correct neutralizing chem-
ical, call the manufacturer of the antimicrobial.
Do not let anyone enter the area until the spill is all
cleaned up.
Major Spills
The cleanup job may be too big for you to handle. You
may not be sure of what to do. In either case, keep
people away, give first aid, and confine the spill. Then
call the manufacturer or the National Agricultural Chem-
icals Association. They have a Pesticide Safety Team
Network. You can call them toll-free any time at (800)
424-3900.
Report all major spills by phone to your State pesticide
regulartory agency. You also may need to notify other
authorities (such as State police, local sheriff, public
health officials, or fish and wildlife authorities).
Reentry Times
It may be dangerous for a person not protected with
proper clothing and/or equipment to enter an area im-
mediately after some antimicrobial agents have been
used. When required for safety, the label will list the
minimum time interval between application and reentry
into the treated area without proper protective clothing
and/or equipment.
Figure 12. Read the label
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LAWS AND REGULATIONS
Antimicrobial agents help to keep certain areas free from
dangerous bacteria, fungi, algae, and viruses. They also
protect many industrial, hospital, and home materials
and systems so essential to our way of life. Because pes-
ticides can be dangerous, Congress has passed laws af-
fecting the use of all pesticides (including antimicrobial
agents). These laws try to balance the need for antimi-
crobial agents against the need to protect people and the
environment from their misuse.
Federal Insecticide, Fungicide, and
Rodenticide Act (FIFRA), as
Amended
You are taking this training because of a law passed by
Congress in 1972. It is often called by its initials —
FIFRA. Because it provides that no pesticide can be
registered by EPA unless it is shown to be safe and effec-
tive when used as directed, it requires you to show that
you know the correct way to use and handle pesticides,
including antimicrobial agents.
Here are the parts of the law which concern you the
most:
• It says that all pesticide uses (including antimicrobial
agents) must be classified as either general or re-
stricted.
• It requires you to be certified as competent to use
any of the antimicrobial agents classified for re-
stricted use, and
• It provides penalties (fines and jail terms) for people
who do not obey the law.
Classification of Pesticides
Manufacturers must register every pesticide (including
antimicrobial agents) with EPA. By regulation, when
each antimicrobial agent is registered, all its uses must be
classified. EPA must decide whether each use is a general
or a restricted one.
Under the law, an antimicrobial agent use is classified as
general if it has little or no harmful effect on human
health or the environment when used exactly as di-
rected. It is classified as restricted if it could cause dam-
age even when used as directed.
Some uses may be general under some conditions and
restricted under others. Restricted-use applications must
be done only:
• by someone who is certified, or
• under the supervision of a certified person (unless the
label does not permit it).
Certification of Applicators
What is certification? It is proof that you know the safe
and correct way to carry out restricted uses. Congress
chose October 21, 1977, as the date for certification to
go into effect. The Environmental Protection Agency
(EPA), acting under Federal law, has by regulation set
minimum standards of competency for all commercial
applicators. Your State has developed a plan for certifi-
cation of competency that meets minimum national
standards. The certification plan in your State will be
administered by a branch of your State government.
Prohibited Actions
The new law lists many things you cannot do. These two
concern you most:
• You may not use an antimicrobial agent other than as
the label or labeling directs, except when special regu-
lations allow you to use it at a lower rate than the
label recommends.
• You may not dispose of any antimicrobial agent or its
container except as the label or labeling directs.
You also should know your State and local laws. They
may prohibit more actions than the Federal law does.
The applicator is responsible for correct pesticide use.
Penalties
Anyone who violates the FIFRA is subject to civil penal-
ties. Such penalties can be as much as $5,000 for each
offense. Before anyone can be fined by EPA, he has the
right to ask for a hearing in his own city or county.
Violations of the law may also subject him to criminal
penalties. They can be as much as $25,000 or 1 year in
prison, or both.
Other Regulations
Transportation
Transportation of hazardous materials is regulated by
the U.S. Department of Transportation, or in the case of
intrastate shipments, by the States. Certain pesticides
(including antimicrobial agents) may be among these
regulated hazardous materials. Shippers of pesticides
should check these regulations to determine:
• If the pesticides are regulated, and, if so,
• What classification is the material?
• What are the specific packaging, marking, labeling,
and shipping paper documentation requirements?
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For carriers of regulated pesticides, there may be vehicle
placarding requirements. Another important require-
ment prohibits hauling regulated pesticides (poisons) in
the same vehicle with food.
U.S. Department of Transportation requirements for
transport of hazardous materials may be found in the
DOT Hazardous Materials Regulations (Code of Federal
Regulations, Title 49, Parts 100-199).
For State regulations on intrastate transportation of
hazardous materials, contact the appropriate State
agency.
Worker Safety and Health
The Occupational Safety and Health Administration
(OSHA) is in the Department of Labor (DOL). OSHA
recordkeeping and reporting requirements apply to em-
ployers with 11 or more workers. The records must in-
clude all work-related deaths, injuries, and illnesses.
Minor injuries needing only first aid treatment need not
be recorded. But a record must be made if the injury
involves: •
• medical treatment,
• loss of consciousness,
• restriction of work or motion, or
• transfer to another job.
Regardless of the number of employees you have, if
there is a work-related death or if five or more em-
ployees are hospitalized, OSHA must be notified within
48 hours.
Residues
Antimicrobials may be used in packaging materials that
contact food. Since the antimicrobial may move from
the packaging materials into the food, leaving residues, a
tolerance must be set for these residues. A tolerance is
the concentration of a pesticide that is judged safe for
human use. EPA sets residue tolerances under regula-
tions authorized by the Federal Food, Drug, and Cosme-
tic Act. Residues in food are considered to be food addi-
tives and are regulated as such.
Most antimicrobial agents will not come in contact with
food when properly used.
Follow the label exactly. Then you can be sure you are
not breaking the law.
Figure 13.
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DEFINITIONS
Here are the definitions of terms used either in this man-
ual or on the label to describe the chemical's purpose:
ALGAECIDE: A chemical agent that kills algae.
ANTIFOULANT: A chemical agent that prevents
growth of organisms on underwater structures.
ANTIMICROBIAL AGENT/PESTICIDE: Any substance
or mixture of substances intended for preventing, de-
stroying, repelling, or mitigating any pest.
BACTERICIDE: A chemical agent that kills bacteria,
but not ordinarily bacterial spores.
BACTERIOSTAT: A chemical agent that inhibits the
growth of bacteria, without killing.
"-CIDE" or "-CIDAL": A suffix that means "to kill".
DEODORIZER: A chemical agent that prevents the for-
mation of odors by acting upon microorganisms.
DETERGENT DISINFECTANT: A product that is both
a cleaner and a disinfectant.
DISINFECTANT: A chemical product that kills micro-
organisms, except bacterial spores, on inanimate ob-
jects and surfaces.
DISINFECTION: A process that kills microorganisms,
except bacterial spores, on inanimate objects and sur-
faces.
FUNGICIDE: A product that kills fungi (including
yeasts).
FUNGISTAT: A product that inhibits the growth of
fungi, without killing.
GERMICIDE: See "Disinfectant".
INCINERATE: Flame, burn, or reduce to ashes.
MILDEWCIDE: A chemical agent that kills mildew (a
defacing fungus).
PHENOL COEFFICIENT: The ratio of the concentra-
tion of the product and the concentration of phenol
required to kill certain bacteria in a specified time.
PRESERVATIVE: A chemical agent or process that pre-
vents deterioration of materials.
SANITIZATION: The process of reducing the number
of organisms to safe levels as determined by public
health requirements.
SANITIZER: A chemical product that reduces microbial
contaminants to safe levels as determined by public
health requirements.
SLIMICIDE: A chemical preparation that prevents, in-
hibits, or destroys biological slimes composed of com-
binations of microorganisms.
SPORICIDE: A chemical agent that destroys bacterial
spores as well as vegetative forms of microorganisms.
"-STAT" or "-STATIC": A suffix that means to stop
growth of microorganisms without destruction.
STERILE: The condition of being free from all forms of
life, especially microorganisms.
STERILIZATION: The process of effecting the com-
plete destruction or removal of all forms of life.
STERILANT: A chemical agent intended to destroy all
forms of life, including viruses, bacteria, and fungi,
and their spores, on inanimate surfaces.
STERILIZER: A chemical agent or process that destroys
all forms of life in or on inanimate surfaces.
USE-DILUTION METHOD: A laboratory test that mea-
sures whether or not a disinfectant product kills test
bacteria on a standard hard surface.
VIRUCIDE: A chemical product that kills viruses.
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