食品に残留する過酸化水素の殺菌作用について

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タイトル別名
  • Studies on Sterilizing Effect of Hydrogen Peroxide in Commercial Food
  • ショクヒン ニ ザンリュウ スル カサンカスイソ ノ サッキン サヨウ ニ ツイテ

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抄録

Hydrogen peroxide contained in noodles showed the antibacterial action against E. coli and Vibrio Parahaemolyticus. 77ppm of hydrogen peroxide was enough to kill 2.3×102 cells of V. parahaemolyticus per 1g of noodle, while 160ppm was enough to kill 1.1×103 cells of E. coli. The cells of Bacillus subtilis were more resistant to hydrogen peroxide than those of the above strains.<BR>The bacteriocidal action of hydrogen peroxide was tested by using E. coli and V. parahaemolyticus and it was found that there was a close relation between the action and cell amounts. The amounts of hydrogen peroxide for bacteriocidal action against these strains were as follows; 50mg/mg N of cells to E. coli, 17mg/mg N of cells to V. parahaemolyticus.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 11 (3), 139-142, 1970

    公益社団法人 日本食品衛生学会

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