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. stearoth...

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Dettagli Bibliografici
Pubblicato in:Appl Microbiol
Autori principali: Toledo, R. T., Escher, F. E., Ayres, J. C.
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology (ASM) 1973
Soggetti:
Food Microbiology and Toxicology
Accesso online: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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