DESTRUCTION OF BACTERIAL SPORES ON SOLID SURFACES
- 1 March 1980
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 4 (1-2) , 95-110
- https://doi.org/10.1111/j.1745-4549.1980.tb00598.x
Abstract
Heat resistance of bacterial spores is reduced by chemical pretreatment with peracetic acid and H2O2. The sporicidal effect of peracetic acid is better than that of H2O2. Because of the rapid decomposition at higher temperatures, peracetic acid seems to be suitable as a chemical sterilant at lower temperatures. It is removed more efficiently than H2O2 from the surface of packaging material.This publication has 6 references indexed in Scilit:
- Zur Kinetik der Temperaturabhängigkeit der Hitzeaktivierung und ‐inaktivierung von Bakterienendosporen als FolgereaktionMolecular Nutrition & Food Research, 1978
- Nutritional Requirements for Growth and Sporulation of Clostridium perfringensJournal of Applied Bacteriology, 1975
- Einführung in die Wärme- und StoffübertragungPublished by Springer Nature ,1972
- Comparison of Survivor Curves of Bacillus subtilis Spores Subjected to Wet and Dry HeatJournal of Food Science, 1969
- Influence of Spore Moisture Content on the Dry-Heat Resistance of Bacillus subtilis var. nigerApplied Microbiology, 1968