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AN ANTIBACTERIAL TEST
The two Petri dishes at the right show
the American Association of Textile Chemists and Colorists (AATCC)
antibacterial Test Method 147 conducted on two different pieces
of fabric. One is an Ultra-Fresh® treated fabric and the other
has no treatment.
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Untreated |
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Ultra-Fresh®
Treated |
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Untreated |
| Ultra-Fresh®
Treated |
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The bacteria used is a Staphylococcus aureus (Staph A) strain. The
bacterial culture was smeared in parallel streaks onto the clear
nutrient agar medium in each dish. Then the piece of fabric was
placed directly on the streaks in the nutrient. The bacterial contamination
was allowed to incubate under ideal growth conditions for a specified
time.
The yellow streaks are the visual indication of the rapid multiplication
and growth of the germs in the nutrient. These streaks are bacterial
growth. The contact by the untreated fabric did not inhibit bacterial
growth whereas no growth occurred on the Ultra-Fresh® treated
fabric. In fact, there is a "growth free zone" around
the Ultra-Fresh® treated sample.
Ultra-Fresh® has preserved the hygienic freshness of the fabric.
AN ANTIFUNGAL TEST
The two Petri dishes at the right show AATCC
antifungal Test Method 30 conducted on two different pieces of fabric.
Again, one is Ultra-Fresh® treated and the other has no treatment.
The fungus used is the common Aspergillus niger organism. Tiny fungal
spores (invisible to the naked eye) are carefully introduced onto
the surface of the two fabric samples which have been placed on
a clear nutrient medium in each dish. The fungal spores are allowed
to incubate and germinate under ideal growth conditions for a specified
time.
When it has grown for a few days, the dark fungus organism is highly
visible, as seen on the untreated fabric which becomes entirely
covered. In comparison, there is no growth on the surface of the
Ultra-Fresh® treated fabric (i.e. surface inhibition). Furthermore,
there is a "growth free zone" or "halo" around
the sample.
Ultra-Fresh® has prevented the deterioration of the fabric by
the fungus and has preserved its hygienic freshness.
It should also be noted that many people are allergic to fungal
(mold) spores which can be produced in large quantities on products
that do not resist fungal growth. Depending on the product and fungal
species, this growth may not even be visible. |
