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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. © 2010 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
Autor:Raffellini, S.; Schenk, M.; Guerrero, S.; Alzamora, S.M.
Filiación:Departamento de Tecnología, Universidad Nacional de Lujan, Ruta Nacional 5 y 7, 6700 Luján, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 C.A.B.A., Argentina
Consejo Nacional de Investigaciones Científicasy, Técnicas de la República Argentina, Rivadavia 1917, C.A.B.A., Argentina
Palabras clave:E. coli; Hydrogen peroxide; Inactivation kinetics; PH; Temperature; Time to 5-log reductions; Escherichia coli
Año:2011
Volumen:22
Número:6
Página de inicio:920
Página de fin:932
DOI: http://dx.doi.org/10.1016/j.foodcont.2010.11.027
Título revista:Food Control
Título revista abreviado:Food Control
ISSN:09567135
CODEN:FOOCE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v22_n6_p920_Raffellini

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Citas:

---------- APA ----------
Raffellini, S., Schenk, M., Guerrero, S. & Alzamora, S.M. (2011) . Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations. Food Control, 22(6), 920-932.
http://dx.doi.org/10.1016/j.foodcont.2010.11.027
---------- CHICAGO ----------
Raffellini, S., Schenk, M., Guerrero, S., Alzamora, S.M. "Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations" . Food Control 22, no. 6 (2011) : 920-932.
http://dx.doi.org/10.1016/j.foodcont.2010.11.027
---------- MLA ----------
Raffellini, S., Schenk, M., Guerrero, S., Alzamora, S.M. "Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations" . Food Control, vol. 22, no. 6, 2011, pp. 920-932.
http://dx.doi.org/10.1016/j.foodcont.2010.11.027
---------- VANCOUVER ----------
Raffellini, S., Schenk, M., Guerrero, S., Alzamora, S.M. Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations. Food Control. 2011;22(6):920-932.
http://dx.doi.org/10.1016/j.foodcont.2010.11.027