Sporicidal Properties of Hydrogen Peroxide Against Food Spoilage Organisms
The sporicidal properties of hydrogen peroxide were evaluated at concentrations of 10 to 41% and at temperatures of 24 to 76 C. The organisms tested and their relative resistance at 24 C to 25.8% H(2)O(2) were: Bacillus subtilis SA 22 > B. subtilis var. globigii > B. coagulans > B. stearothermophilu...
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| Publicat a: | Appl Microbiol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1973
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379855/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349974/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.4.592-597.1973 |
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