Bactericidal effect of hydrogen peroxide on Salmonella typhimurium in liquid whole egg
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 62 (1) , 25-28
- https://doi.org/10.1111/j.1365-2672.1987.tb02377.x
Abstract
The effect of hydrogen peroxide on Salmonella typhimurium in whole egg was evaluated. The bactericidal effects observed on the test organism at 5.degree. and 20.degree. C were found to be similar. There was a 99% kill in the presence of 0.5% and 1.0% H2O2. Addition of the test organism and H2O2 after pre-heating the egg material at 40.degree. C for 15 min caused a rapid kill which was 10,000-fold greater than that produced by H2O2 alone.This publication has 3 references indexed in Scilit:
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- Egg White Catalase: 1. Catalatic Reaction ,Poultry Science, 1971
- Effect of heat pasteurisation on some egg white enzymesJournal of the Science of Food and Agriculture, 1969