Antimicrobial Activity of Halogens
- 1 August 1981
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 44 (8) , 608-613
- https://doi.org/10.4315/0362-028x-44.8.608
Abstract
The bactericidal and sporicidal effects of halogens are reviewed. Chlorine and iodine are the halogens most widely used for inactivating microorganisms. Compounds containing chlorine and iodine are, in general, equally effective in destroying vegetative cells, but chlorine compounds are more effective in inactivating spores. These relationships are illustrated graphically from the data available in the literature.This publication has 12 references indexed in Scilit:
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