| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6394638 | Food Control | 2011 | 13 Pages |
Abstract
The effectiveness of hydrogen peroxide on the destruction of planktonic cells of Escherichia coli at different temperatures, pH and sanitizer concentrations was studied. Inactivation kinetics of E. coli exhibited a clear dependence on hydrogen peroxide concentration, pH and temperature. A Weibullian mathematical model successfully described the inactivation curves. Quantitative kinetic results obtained allowed to identify various combinations H2O2 concentration-pH-temperature for 5-log cycles reduction of E. coli. Flow cytometry analysis revealed induced H2O2 cytoplasm membrane damage. TEM observations indicated that H2O2 treatment resulted in rupture of outer and cytoplasm membranes and a more uniform granularity.
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Authors
Silvia Raffellini, Marcela Schenk, Sandra Guerrero, Stella Maris Alzamora,