Synergistic killing of spores of Bacillus subtilis by peracetic acid and alcohol
- 28 June 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (3) , 355-360
- https://doi.org/10.1111/j.1365-2621.1984.tb00359.x
Abstract
Summary: Synergistic sporicidal effects were observed when spores of Bacillus subtilis SA22 (NCA 72‐52) were exposed to 0.08% (v/v) peracetic acid plus 9.9% (v/v) various primary alcohols. Synergistic sporicidal responses were also found when combinations or 0.04 or 0.08% (vlv) peracetic acid plus up to approximately 20% (v/v) ethanol were used. Higher concentrations of ethanol or peracetic acid did not yield further sporicidal action. Simultaneous use of ethanol and peracetic acid is a possible method of sterilization of aseptic packaging materials.Keywords
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