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- KAWASAKI Chikataro
- Faculty of Pharmaceutical Sciences, Osaka University
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- NAGANO Hideo
- Faculty of Pharmacy, Meijo University
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- KONO Keiko
- Faculty of Pharmaceutical Sciences, Osaka University
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- IIO Toshihiro
- Showa Pharmaceutical College
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- KONDO Masaomi
- Faculty of Pharmaceutical Sciences, Osaka University
Bibliographic Information
- Other Title
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- 食品に残留する過酸化水素の殺菌作用について
- 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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Abstract
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.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 11 (3), 139-142, 1970
Japanese Society for Food Hygiene and Safety
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Keywords
Details 詳細情報について
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- CRID
- 1390282679203064832
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- NII Article ID
- 130003691637
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 8251977
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed