The Action of Hydroxylamine on Bacteria

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Abstract
When hydroxylamine was incorporated into muscle of halibut, lingcod and coho salmon in concentrations varying from 24 to 240 μg. per gm. (24 to 240 parts per million) it caused a much more marked delay in the rate of bacterial spoilage of samples stored at. 0 °C., and in one instance at 25 °C., than did 200 μg. per gm. of sodium nitrite. From 5 to 50 μg. of hydroxylamine per ml. of nutrient broth either partially or entirely inhibited the growth of ten species of fish spoilage bacteria at 25 °C. and pH 5.9 to 7.5. Somewhat similar results were obtained with a culture of a food poisoning strain of Staphylococcus aureus and the strict anaerobe Clostridium botulinum, except that these organisms were in general less sensitive and that most effective inhibition was obtained at pH 5.9.

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