Microbiological evaluation of elastomeric chains

Objectives: To evaluate in vitro the surface of elastomeric chains of different manufacturers to verify the presence of pathogenic microorganisms at the moment of unpacking and analyze a possible inhibitory effect of the elastomeric chain when exposed to microorganisms of the oral cavity, for example, Streptococcus mutans, Lactobacillus casei, and Candida albicans. Materials and Methods: Elastomeric chains from Ortho-Organizers Inc, 3M Unitek, and Dental Morelli were placed in petri plates with brain heart infusion agar medium and in sterile test tubes with brain heart infusion broth. The samples were incubated at 37 degrees C and analyzed at 24 hours, 48 hours, 3 days, and 7 days. In addition, elastomeric chains from the three manufacturers were placed in dishes, inoculated with microorganisms, incubated at 37 degrees C, and analyzed after 24 and 72 hours. Results: No microorganism growth was detected after all incubation periods. No inhibition zones were identified surrounding the elastomeric chain. Conclusions: The results suggest that the fabrication of elastomeric chain is in accordance with biohazard concepts. However, careful manipulation is necessary to avoid colonization of pathogenic microorganisms since the composition of the elastomeric chains analyzed do not include antimicrobial agents.