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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Detalles Bibliográficos

Publicado en:	Appl Microbiol
Autores principales:	Toledo, R. T., Escher, F. E., Ayres, J. C.
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	American Society for Microbiology (ASM) 1973
Materias:	Food Microbiology and Toxicology
Acceso en línea:	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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