[Method of quantitative assessment of antimicrobial effects of iodine-containing preparations].

Iodine-containing preparations were studied by UV spectral analysis. Water-soluble composition of 1,3-diethylbenzimidasolium triiodide is inactivated in the presence of meat-peptone broth. Dissolving of these preparations in a mixture of acetone and stearic acid does not change the physicochemical properties or impair the antibacterial effect. A high antibacterial effect of 12 iodine-containing compounds has been demonstrated: 15-min exposure suppressed the growth of bacteria at the minimal concentration of 0.1-1.0 microgram/ml.