Sporicidal properties of mixtures of hydrogen peroxide vapor and hot air
1986
Wang, J. | Toledo, R.T.
A study assessed the effectiveness of various gaseous (hot air, steam, air-saturated hydrogen peroxide vapor (ASHPV)) for aseptic packaging to produce high-quality, shelf-stable, high-moisture content foods, with major emphasis on the use of ASHPV. The study involved the evaluation of the effect of time, temperature, and ASHPV concentration on the inactivation of spore growth for 3 varieties of Bacillus subtilis. The results indicated that at sufficiently high temperature B. subtilis spores on various types of surfaces were inactivated in less than 2 minutes to reduced the spore population by 6 log orders. It was concluded that ASHPV is an appropriate sterilant for aseptic packaging systems. (wz)
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