Use Of Vinegar Research Articles

Expression of p53 in toluidine blue positive oral squamous cell carcinoma lesions and expression of Ki67 in vinegar positive oral squamous cell carcinoma lesions.

The aims of this study were to investigate the sensitivity and specificity of toluidine blue and/or vinegar in oral cancer screening and to examine the correlation between clinical screening using toluidine blue and vinegar and the expression of the tumor marker p53 and proliferation marker Ki67, respectively. The study consisted of 87 patients with suspected oral squamous cell carcinoma lesions. Toluidine blue and/or vinegar were applied to the lesions, followed by biopsies. The tissues were diagnosed histopathologically and underwent immunohistochemical process for p53 or Ki67. The results revealed that the sensitivity and specificity of oral cancer screening using toluidine blue were 93% and 46%, respectively; whereas the sensitivity and specificity using vinegar were 85% and 81%, respectively. A statistically significant correlation between the use of vinegar and the expression of Ki67 (p = 0.019) was observed. Although there was a difference in the expression of p53 between specimens that were positive and negative to toluidine blue, the correlation did not reach a significant level. Based on the results from this study, vinegar has a lower sensitivity than toluidine blue but a higher specificity for oral cancer screening. The results of the clinical screening using vinegar correlated with the expression of Ki67 at the cellular level.

Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts.

The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a fundamental role in imparting distinct flavors. In the context of this experimental investigation, the foundational base of Taiwanese-style thick soup serves as the platform for a meticulously planned sensory and dietary behavior evaluation. Our research methodology combines the use of survey questionnaires and experimental techniques, employing purposive sampling and snowball sampling methods to recruit participants. The central focus of this study is to understand consumers' culinary preferences when presented with a choice between two contrasting types of vinegar-specifically, black vinegar and balsamic vinegar-as alternative gastronomic enhancements. This precise orchestration of data collection and systematic evaluation provides a perceptive window into participants' culinary inclinations and food choices, resulting in a detailed and profound understanding of their taste preferences. The empirical findings stemming from this experimentation reveal notably significant differences in the sensory assessments among participants engaging in diverse culinary experiences. Notably, distinct variations are observed in terms of visual perceptions, olfactory distinctions, and overall sensory satisfaction. This study occupies a crucial position within existing research paradigms by strategically expanding the scope of sensory investigations within the realm of Taiwanese-style thick soup. This introduces an innovative aspect represented by the introduction of balsamic vinegar as a compelling alternative to the customary black vinegar. As a result, the emerging findings not only offer compelling insights into the nuanced food choice and taste preferences of consumers, but also open up new and innovative directions within the complex tapestry of Chinese gastronomy.

Byron’s Vinegar Diet: A Historical and Nutritional Analysis

The harmful effects of the vinegar diet that Lord Byron used for weight loss have recently been examined in an article in the journal Nutrients . 1 Byron, who suffered from a combination of what we would call eating disorders today, also had several other health issues throughout his life, and was obsessive about losing weight, is known to have consumed only vinegar with water and rice in the last years of his life. This article explores the history of the use of vinegar as a weight-loss tool, and the associated health risks, which include hypocalcaemia (low calcium levels), hyperreninemia (abnormally high concentration of renin in the blood, which contributes to high blood pressure and kidney failure), and osteoporosis (thinning of bone tissue). The authors conclude that Byron’s extensive use of the vinegar diet likely exacerbated his pre-existing health problems.

Comparative physical, antioxidant, and antimicrobial properties of films prepared by dissolving chitosan in bioactive vinegar varieties

Solvent casting following the dissolution of chitosan in aqueous acetic acid is the most widely used method for preparing chitosan films. In this study, an economical and practical way is proposed to improve the physicochemical properties of chitosan films by using vinegar varieties both as solvents and as bioactive additives to improve the properties of the films. Chitosan films were prepared by dissolving chitosan in pomegranate, grape, apple, and hawthorn vinegar. Vinegar contains bioactive phenolics and different organic acids together with acetic acid, depending on the main raw material from which it is obtained. The films' mechanical, optical properties, antioxidant and antimicrobial activities were compared with each other and with the chitosan film prepared by dissolving chitosan in acetic acid. The antioxidant and antimicrobial properties of chitosan films prepared with vinegar increased. The use of vinegar as a solvent increased the UV light barrier properties of the films. Improved antimicrobial, antioxidant, optical, and elastic properties of films prepared by dissolving chitosan in vinegar varieties are promising in applications of these films as potential and economic food packaging materials.

Effect of Rinse Solutions on Rhizostoma pulmo (Cnidaria: Scyphozoa) Stings and the Ineffective Role of Vinegar in Scyphozoan Jellyfish Species.

Rhizostoma pulmo is a widely distributed scyphozoan in the Mediterranean Sea. Their stings result mainly in erythema, small vesicles, or/and pain, and cause a high number of bathers to seek assistance from first-aid services during the summer season. Despite the threat that jellyfish stings represent to public health, there is disagreement in the scientific community on first-aid protocols, with the dispute largely centered around the effectiveness of vinegar. In the present research, we investigated the effect of commonly used rinse solutions on nematocyst discharge in R. pulmo and the effect of vinegar on three more scyphozoans (Aurelia sp., Cassiopea sp., and Rhizostoma luteum). Scented ammonia, vinegar, and acetic acid triggered nematocyst discharge in R. pulmo. Vinegar also caused nematocyst discharge in Aurelia sp., Cassiopea sp., and R. luteum. In contrast, seawater, baking soda, freshwater, urine, and hydrogen peroxide were considered neutral solutions that did not induce nematocyst discharge. These results indicate that the use of vinegar, acetic acid, or commercial products based on these compounds is counterproductive. Their use can worsen pain and discomfort caused not only by R. pulmo stings but also by those of any scyphozoan. The use of seawater is recommended for cleaning the R. pulmo sting site until an inhibitor solution that irreversibly prevents nematocyst discharge is discovered.

SOSIALISASI PEMANFAATAN KEDELAI MENJADI PRODUK TAHU DAN DAMPAKNYA DI KELURAHAN PELAWI UTARA KECAMATAN BABALAN KABUPATEN LANGKAT

North Pelawi Village is one of the villages located in Babalan District, Langkat Regency. Independent enterprises that make tofu are micro, small and medium enterprises that are still active in carrying out activities to produce a tofu product using vinegar at a relatively low cost. The impact of using vinegar for the manufacture of tofu, where the liquid waste can cause environmental pollution because the water flowing in the sewers has a very strong smell, especially if the volume of liquid waste is large, of course it will make people restless and disturb the surrounding environment and the effect of vinegar can cause stomach acid which can bring disease on our bodies. The implementation of the activities is carried out by theoretical and lecture methods (socialization) and the implementation method in which the above student activities are accompanied by DPL lecturers to help the community of North Pelawi Village. The results of the KKN-T activities related to tofu making are carried out through socialization in which it is hoped that the next tofu production must be switched from the use of vinegar to the use of nigarin sea water with the consequence of avoiding environmental pollution and avoiding the tendency of stomach acid and avoiding the tendency of stomach acid. The socialization activity of making tofu has benefits, namely it can increase public knowledge.

Acetic acid and the skin: a review of vinegar in dermatology.

Vinegar is commonly used as a home remedy for many skin problems. It is important for dermatologists to understand the evidence supporting its use in skin disease, as well as potential adverse effects, so they can properly counsel patients on the safe use of this widely available treatment. Vinegar possesses antimicrobial and antioxidant properties that provide utility in wound care as well as bacterial and fungal infections. There is also evidence to support its use in pruritus, head lice removal, and treatment of striae gravidarum. While generally safe, inappropriate use can result in damage to the skin. In this review, we discuss the evidence supporting vinegar as a treatment for skin disease, as well as adverse events reported from misuse, to provide dermatologists the knowledge to counsel patients on the safe and appropriate use of vinegar.

Differing Effects of Vinegar on Pelagia noctiluca (Cnidaria: Scyphozoa) and Carybdea marsupialis (Cnidaria: Cubozoa) Stings-Implications for First Aid Protocols.

The jellyfish species that inhabit the Mediterranean coastal waters are not lethal, but their stings can cause severe pain and systemic effects that pose a health risk to humans. Despite the frequent occurrence of jellyfish stings, currently no consensus exists among the scientific community regarding the most appropriate first-aid protocol. Over the years, several different rinse solutions have been proposed. Vinegar, or acetic acid, is one of the most established of these solutions, with efficacy data published. We investigated the effect of vinegar and seawater on the nematocyst discharge process in two species representative of the Mediterranean region: Pelagia noctiluca (Scyphozoa) and Carybdea marsupialis (Cubozoa), by means of (1) direct observation of nematocyst discharge on light microscopy (tentacle solution assay) and (2) quantification of hemolytic area (tentacle skin blood agarose assay). In both species, nematocyst discharge was not stimulated by seawater, which was classified as a neutral solution. In P. noctiluca, vinegar produced nematocyst discharge per se, but inhibited nematocyst discharge from C. marsupialis. These results suggest that the use of vinegar cannot be universally recommended. Whereas in case of a cubozoan C. marsupialis sting, the inhibitory effect of vinegar makes it the ideal rinse solution, in case of a scyphozoan P. noctiluca sting, vinegar application may be counterproductive, worsening the pain and discomfort of the stung area.

Study of effectiveness of local vinegar (Acetic Acid) in infected orthopaedic wound management

Wound infection is commonest problem encountered in orthopaedic practice may be due to compound wounds or infection of surgical wound in post operative period. The wound infection is ubiquitous in hospital environment and is a real challenge to treat. The most common pathogen is Pseudomonas aeruginosa involving skin and subcutaneous tissue. Though Staphylococcus Aereus Staph epidermidis are also secondary microorganisms found. Many wound care methods and local disinfectants solutions antibiotics are been used in practice for wound care and its early healing. Inspite of availability of all antimicrobial agents, it is difficult to treat wound infection. In our present study an attempt was made to assess the results of local use of Vinegar (acetic acid) in treating infected wounds, which is economical and easily available for infected wound care. Materials and Methods: A prospective study was done in orthopaedic infected wounds which were not responding to traditional wound care. The infected wounds included in our study were compound fracture wounds and infected surgical wounds. The infected wounds were dressed up with local soaked gauge piece in acetic acid or local infiltration at wound edges with proper debridement. Results: Culture sensitivity of discharge from wounds revealed pseudomonas aeruginosa and were resistant to almost all available antibiotics used in our Government hospital. These wounds responded dramatically with use of acetic acid locally. Their hospital stay was reduced. Conclusion: Infected wound care with local acetic acid is effective in treating compound wounds and surgical wound infections. Keywords: Infected wound, Vinegar (Acetic Acid).

Use of Vinegar and Water to Identify COVID-19 Cases During a Workplace Entrance Screening Protocol.

To evaluate an empirical olfactory test to identify COVID-19 cases during a workplace entrance screening. An active screening for olfactory dysfunction using water and vinegar was conducted in April to June 2020 among 4120 meat packing workers in Latin America. The sensitivity and specificity of the active olfactory screening examination were 41.2% and 85.3%, respectively, using reverse transcription polymerase chain reaction (RT-PCR) tests as a gold standard. 10.6% of employees who tested positive for COVID-19 had an olfactory dysfunction as their only symptom. These individuals would not have been identified with standard workplace screening measures including temperature screening. Active screening for olfactory dysfunction may serve as a valuable tool to both identify potential COVID-19 infections and exclude those who do not have infection and should be a part of parallel algorithm combined with standard workplace entrance screening procedures.

Understanding Humma-e-Wabai (epidemic fever) and Amraz-e-Wabai (epidemic disease) in the light of Unani medicine.

The pathogenesis and clinical characteristics of Humma-e-Wabai were described several years ago in the Unani System of Medicine close to the clinical manifestation associated with epidemic or pandemic situations. In the Unani System of Medicine, Humma-e-Wabai described under the legend of epidemic disease (Amraz-e-Wabai). Amraz-e-Wabai is an umbrella term which is applied for all types of epidemic or pandemic situation. Renowned Unani Scientists like; Zakariya Rhazi (865-925 AD), Ali Ibn Abbas Majusi (930-994 AD), Ibn Sina (980-1037 AD), Ismail Jorjani (1,042-1,137 AD), Ibn Rushd etc., explained that Humma-e-Waba is an extremely rigorous, lethal fever, that is caused due to morbid air (fasid hawa) and it frequently spreads among the larger population in the society. There are four etiological factors responsible for Amraz-e-Wabai viz; change in the quality of air, water, earth, and celestial bodies, which was described by Ibn Sina in Canon of Medicine. He also advised that movements should be limited during epidemic situations. Shelters should be fumigated with loban (Styrax benzoin W. G. Craib ex Hartwich.), Kafoor (Cinnamomum camphora L.), Oodkham (Aquilaria agallocha Roxb.), Hing (Ferula foetida L.), myrtle (Myrtus communis L.), and sandalwood (Santalum album L.), etc. The use of vinegar (sirka) and rose water (arque gulab) has been advocated to prevent the infection by spray. Avoid consumption of flesh, oil, milk, sweets, alcohol. Food prepared with vinegar. Specific antidotes (e.g. Tiryaq-e-Wabai, Tiryaq-e-Farooque), should be used as prophylaxis. This review attempts to explain the concept, prevention, and management of epidemic or pandemic situations.

Use of Vinegar in Japanese Cuisine during the Edo Period

Use of Vinegar in Japanese Cuisine during the Edo Period

Understanding COVID-19 in the light of epidemic disease described in Unani medicine.

Unani system of medicine is based on the humoral theory postulated by Hippocrates, according to him the state of body health and disease are regulated by qualitative and quantitative equilibrium of four humours. Amraz-e-Waba is an umbrella term which is used in Unani medicine for all types of epidemics (smallpox, measles, plague, Hameer Saifi, influenza, Nipaha, Ebola, Zika, and 2019 novel coronavirus, etc.) mostly fatal in nature. The coronavirus disease 2019 (COVID-19) is a severe acute respiratory infection, and the pathogenesis and clinical features resemble with those of Nazla-e-Wabaiya (influenza) and Zatul Riya (pneumonia) which were well described many years ago in Unani text such as high-grade fever, headache, nausea and vomiting, running nose, dry cough, respiratory distress, alternate and small pulse, asthenia, foul smell from breath, insomnia, frothy stool, syncope, coldness in both upper and lower extremities, etc. The World Health Organization declared COVID-19 as a global emergency pandemic. Unani scholars like Hippocrates (370-460 BC), Galen (130-200 AD), Rhazes (865-925 AD), and Avicenna (980-1037 AD) had described four etiological factors for Amraz-e-Waba viz., change in quality of air, water, Earth, and celestial bodies, accordingly mentioned various preventive measures to be adopted during epidemics such as restriction of movement, isolation or "quarantena", and fumigation with loban (Styrax benzoin W. G. Craib ex Hartwich.), sandalwood (Santalum album L.), Zafran (Crocus sativus L.), myrtle (Myrtus communis L.), and roses (Rosa damascena Mill.) and use of vinegar (sirka) and antidotes (Tiryaq) as prophylaxis, and avoiding consumption of milk, oil, sweet, meat, and alcohol. This review focuses and elaborates on the concept, prevention, and probable management of COVID-19 in the light of Amraz-e-Waba.

Understanding COVID-19 in the light of epidemic disease described in Unani medicine.

Unani system of medicine is based on the humoral theory postulated by Hippocrates, according to him the state of body health and disease are regulated by qualitative and quantitative equilibrium of four humours. Amraz-e-Waba is an umbrella term which is used in Unani medicine for all types of epidemics (smallpox, measles, plague, Hameer Saifi, influenza, Nipaha, Ebola, Zika, and 2019 novel coronavirus, etc.) mostly fatal in nature. The coronavirus disease 2019 (COVID-19) is a severe acute respiratory infection, and the pathogenesis and clinical features resemble with those of Nazla-e-Wabaiya (influenza) and Zatul Riya (pneumonia) which were well described many years ago in Unani text such as high-grade fever, headache, nausea and vomiting, running nose, dry cough, respiratory distress, alternate and small pulse, asthenia, foul smell from breath, insomnia, frothy stool, syncope, coldness in both upper and lower extremities, etc. The World Health Organization declared COVID-19 as a global emergency pandemic. Unani scholars like Hippocrates (370-460 BC), Galen (130-200 AD), Rhazes (865-925 AD), and Avicenna (980-1037 AD) had described four etiological factors for Amraz-e-Waba viz., change in quality of air, water, Earth, and celestial bodies, accordingly mentioned various preventive measures to be adopted during epidemics such as restriction of movement, isolation or "quarantena", and fumigation with loban (Styrax benzoin W. G. Craib ex Hartwich.), sandalwood (Santalum album L.), Zafran (Crocus sativus L.), myrtle (Myrtus communis L.), and roses (Rosa damascena Mill.) and use of vinegar (sirka) and antidotes (Tiryaq) as prophylaxis, and avoiding consumption of milk, oil, sweet, meat, and alcohol. This review focuses and elaborates on the concept, prevention, and probable management of COVID-19 in the light of Amraz-e-Waba.

Comparison of commercially available food decontaminants with established methods of decontamination for household practices which are used to keep foods safe

The microbiological safety of food has been a major concern in Bangladesh following several reports of food borne outbreaks associated with contaminated food and vegetables. To minimize the outbreak, several studies suggested that decontamination is necessary before cooking. Washing with water is the most common technique for decontamination in Bangladesh. In order to ensure food safety, the use of different food washing agents is also becoming popular day by day. For this reason, this study was conducted to evaluate the efficacy of various sanitizers and treatment method for decontamination. In this study, several decontamination methods including washing with hot water, cold water, salt water, vinegar and commercially available food sanitizer to evaluate for their efficacy against different microorganisms. Here, salad vegetables were washed with various sanitizers and then microbiological analysis was done to reveal the bacterial and fungal load. This study revealed that most of the sanitizing methods were able to reduce microbial load minimum by 2 log CFU/g. Vinegar and hot water wash were the most effective method of decontamination compare to others with the former showing a 3 log CFU/g reduction. This can be concluded that common items like the use of vinegar and hot water were more effective than the commercial decontaminating agents available.

EFEITOS SISTÊMICOS DO VINAGRE DE MAÇÃ EM RATOS SUBMETIDOS À DIETA HIPERCALÓRICA VINAGRE DE MAÇÃ EM RATOS OBESOS

Obesity is a public health problem, with alarming numbers, when viewed as incidence projections for the coming years. It is a metabolic syndrome characterized by excess fat in adipose tissue. In view of this, see Search for obesity. The practice of daily intake of apple cider vinegar with therapeutic treatment has been widespread, due to the potential antihyperlipidemic property of acetic acid. This study aimed to evaluate the effect of using apple cider vinegar on the surveillance of the high calorie diet. 32 male Wisteros were used, divided into 4 groups: Control Group (C), Group with administration of apple cider vinegar (V), Group with administration of high calorie diet (D), Group with administration of high calorie diet associated with administration of apple cider vinegar (DV). During the experiment, the groups that had induced obesity received a diet in the cafeteria, while other groups received ration. After 3 months, apple cider vinegar was made for 8 weeks. The animals were sacrificed and taken from blood, mesenteric fat, aorta and liver samples for analysis. There are no significant differences due to the use of vinegar, except for TGO and TGP in groups C and V. Therefore, apple cider vinegar is not effective in reducing levels of total cholesterol, HDL, VLDL, LDL, triglycerides, blood glucose, TGO and TGP when already tall, nor for weight reduction of animals. However, it was shown to be hepatoprotective, when associated with a normolipidic diet.

Os conhecimentos sobre pediculose entre estudantes de uma escola do campo vinculada às atividades do PIBID

A pediculose é um problema de saúde causada pela infestação de piolhos do couro cabeludo. O objetivo deste trabalho foi investigar os conhecimentos sobre a pediculose entre estudantes do ensino fundamental de uma escola do campo, de Uberaba, MG. Nós aplicamos um questionário antes e após palestra educativa sobre essa ectoparasitose para estudantes de 10 a 13 anos. Nós verificamos que antes da atividade educativa, 38% dos estudantes identificaram o piolho como um “bicho”; 47% relaram que a única forma do piolho é a lêndea; 34% indicaram que a forma de transmissão da pediculose é ficando perto de pessoas que possui piolho; 42% mencionaram que o piolho vive sugando sangue e 21% disseram que o tratamento deve ser feito com remédio e pente fino. Após a atividade educativa, 38% desses estudantes identificaram o piolho como um inseto que vive na cabeça, 37% disseram que as formas vitais do piolho são a lêndea, ninfa e adultos; 35% indicaram que a forma de transmissão da parasitose é por meio de roupas, pente e boné; 77% disseram que o piolho se alimenta de sangue; e 40% relataram que o tratamento da pediculose envolve uso vinagre e pente fino nos cabelos. Nós observamos claramente a melhoria dos conhecimentos dos estudantes quanto aos aspectos biológicos e profiláticos da pediculose por meio de palestras interativas para a promoção da saúde. Esse estudo abre a perspectiva para a construção de práticas educativas sobre a pediculose pelos bolsistas do PIBID e a comunidade da escola do campo.

The impact of vinegar on pathogenic Acanthamoeba astronyxis isolate.

Acanthamoeba keratitis (AK) is a severe corneal disease that was reported by WHO as the second most common infectious cause of blindness after trachoma; contact lens wear is considered one of the main risk factors in its transmission. Thus, the treatment of AK is crucial but, the inability of medical agents to completely eradicate the resistant cyst, together with their toxic effects, suggest that new agents are needed. Vinegar has been known long ago as a simple and available disinfectant with antimicrobial effects, so the present study aimed to test the effect of different concentrations of vinegar solution on Acanthamoeba astronyxis isolate, along the period of 1h in comparison to parasite and chlorhexidine controls. Post hoc test analysis revealed a highly significant difference between the vinegar-treated parasites and both controls, as regards the viable and non-viable mean cysts count. Vinegar concentration of 5% exhibited the highest mean of non-viable cysts along the time intervals, while the lowest was shown with 0.04% where also, no viable cysts were detected at 60min. All tested concentrations behaved in a time-dependent manner. There was a positive correlation with a significant outcome between the different concentrations and the mean of the non-viable parasites along time. Transmission electron microscopy of treated cysts revealed corrugated altered cell wall with loss of ridges and detachment and shrinkage of content. Treated trophozoites showed flattening of the acanthopodia with thinned out plasma membrane and degenerated cytoplasmic content. The study highlighted the potential use of vinegar as an adjuvant in the prevention and treatment of AK.

Effects of fruit vinegars on root dentin microhardness and roughness.

Aims:The aim of this in vitro study was to evaluate the effects of newly proposed irrigants; the pomegranate, apple cider, and grape vinegars in comparison with contemporary irrigants; sodium hypochlorite (NaOCl), chlorhexidine gluconate (CHX), and octenidine-hydrochloride (OCT) on microhardness and surface roughness of human root canal dentin.Subjects and Methods:The crowns of the 105 mandibular incisor teeth were removed, and roots were separated longitudinally. Root halves were embedded in acrylic-resin and were ground flat. The specimens were randomly divided into following six test groups (n = 30); pomegranate vinegar, apple cider vinegar, grape vinegar, 2.5% NaOCl, 2% CHX, OCT and a control group based on the treatment time, samples were then divided into two subgroups (15 min or 30 min). Each specimen was first subjected to surface roughness and then Vickers microhardness testing. The data were statistically analyzed.Results:Pomegranate, apple cider, and grape vinegars exhibited similar roughness values (P > 0.05) and presented higher results than other groups (P < 0.05). There was no statistically significant difference between the microhardness values of the irrigant groups (P > 0.05). The microhardness decreased when the exposure time increased from 15 min to 30 min (P < 0.05).Conclusions:The use of vinegar for endodontic irrigation may have a softening effect on root canal dentin with time and may increase dentin roughness.

Control of bacterial biofilms formed on pacifiers by antimicrobial solutions in spray.

The aim was to evaluate the use of vinegar, hydrogen peroxide and sodium bicarbonate solutions for the disinfection of pacifiers. Different types and concentrations of the substances were screened in planktonic and biofilm for antimicrobial activity on Streptococcus mutans, Staphylococcus pyogenes, Staphylococcus aureus and Escherichia coli. Also, the effect of the most effective substance was tested against polymicrobial biofilms aiming to mimic the multispecies colonization found in a pacifier. Based on the agar diffusion test, minimal inhibitory concentration (MIC) and minimal microbicide concentration assays, 70% apple vinegar (70%AV) and 70% hydrogen peroxide (70%HP) were selected (P<0.05). All tested solutions were able to significantly reduce viable cells of S. pyogenes, S. mutans and E.coli from the biofilms A statistically significant reduction of viable cells in S. aureus biofilms were observed after treatment with 70%AV in comparison to the other treatments. When compared to other microbial species, it was found that 70%HP was particularly effective against E.coli. The solution of 70%HP was able to reduce the viable cells of Enterobacteriaceae/pseudomonas of a polymicrobial biofilm formed from a pacifier. The other solutions were not effective in relation to control group. Solutions of 70% HP showed to be a good alternative for chlorhexidine digluconate for the disinfection of pacifiers.