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Abstract:

The inactivation kinetics of Escherichia coli ATCC 35218 in hydrogen peroxide solutions at different concentrations (0-3.00% w/v) and pH values (3.0-7.2) at 25C was studied. Effectiveness of H2O2 solutions against E. coli ATCC 35218 appeared to improve at both higher H 2O2 concentrations and more acidic pH values. As the H2O2 level was lowered, the influence of the pH of the solution on the rate of E. coli destruction was more notorious. Most of the inactivation semilogarithmic curves were not linear. Inactivation kinetics was modeled by using a Weibull type distribution of resistances. Quadratic polynomial models were applied to express the effects of H2O 2 concentration and pH on the exposure time needed to reduce the microbial population by 5 log. © 2008, The Author(s).

Registro:

Documento: Artículo
Título:Effect of hydrogen peroxide concentration and pH on inactivation kinetics of Escherichia coli
Autor:Raffellini, S.; Guerrero, S.; Alzamora, S.M.
Filiación:Departamento de Tecnología, Universidad Nacional de Luján, Cruce Ruta Nacional 5y 7, 6700 Luján, Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Escherichia coli
Año:2008
Volumen:28
Número:4
Página de inicio:514
Página de fin:533
DOI: http://dx.doi.org/10.1111/j.1745-4565.2008.00128.x
Título revista:Journal of Food Safety
Título revista abreviado:J. Food Saf.
ISSN:01496085
CODEN:JFSAD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01496085_v28_n4_p514_Raffellini

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Citas:

---------- APA ----------
Raffellini, S., Guerrero, S. & Alzamora, S.M. (2008) . Effect of hydrogen peroxide concentration and pH on inactivation kinetics of Escherichia coli. Journal of Food Safety, 28(4), 514-533.
http://dx.doi.org/10.1111/j.1745-4565.2008.00128.x
---------- CHICAGO ----------
Raffellini, S., Guerrero, S., Alzamora, S.M. "Effect of hydrogen peroxide concentration and pH on inactivation kinetics of Escherichia coli" . Journal of Food Safety 28, no. 4 (2008) : 514-533.
http://dx.doi.org/10.1111/j.1745-4565.2008.00128.x
---------- MLA ----------
Raffellini, S., Guerrero, S., Alzamora, S.M. "Effect of hydrogen peroxide concentration and pH on inactivation kinetics of Escherichia coli" . Journal of Food Safety, vol. 28, no. 4, 2008, pp. 514-533.
http://dx.doi.org/10.1111/j.1745-4565.2008.00128.x
---------- VANCOUVER ----------
Raffellini, S., Guerrero, S., Alzamora, S.M. Effect of hydrogen peroxide concentration and pH on inactivation kinetics of Escherichia coli. J. Food Saf. 2008;28(4):514-533.
http://dx.doi.org/10.1111/j.1745-4565.2008.00128.x