Bactericidal effect of hydrogen peroxide on Salmonella typhimurium in liquid whole egg
Makaleler > Tam Makale · 1987
Yazarlar: A. ÜNlütürk, F. Turantasl
Journal of Applied Bacteriology, Uluslararası, 1987, cilt 62, ss 25-28
DOI: 10.1111/j.1365-2672.1987.tb02377.x
Özet
The effect of hydrogen peroxide on Salmonella typhimurium in whole egg was evaluated. The bactericidal effects observed on the test organism at 5 degrees and 20 degrees 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 degrees C for 15 min caused a rapid kill which was 10,000-fold greater than that produced by H2O2 alone.