Inhibition of Bacterial Growth by Two Chlorine Sources in a Model System
Authors:
- 1 May 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (3) , 931-933
Abstract
The bactericidal effectiveness of two sources of aqueous chlorine, hypochlorous acid and chlorine dioxide, against 18 pure and two mixed cultures of spoilage and potentially pathogenic bacteria normally associated with meat and poultry products was evaluated. Hypochlorous acid was significantly more effective than chlorine dioxide against Gram‐negative bacteria. Chlorine dioxide was more effective against Gram‐positive than Gram‐negative bacteria. The type and concentration of chlorine compound used and the type of microorganisms present determine the effectiveness of aqueous chlorine treatments.Keywords
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