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Bactericidal effect of hydrogen peroxide on Salmonella in milk used for cheese manufacture



Bactericidal effect of hydrogen peroxide on Salmonella in milk used for cheese manufacture



Revista de Microbiologia 20(2): 145-149



This study investigated the effect of hydrogen peroxide (H2O2) on Salmonella typhimurium, Salmonella typhi and Salmonella dublin individually inoculated into sterilized milk. The treatments included addition of 0, 200, 400 and 600 p.p.m. H2O2 at 54 degrees C, and 0, 800, 1000, 1200 and 1400 p.p.m. H2O2 at 32 degrees C. Incubation time was 1 h. After decomposition of the H2O2 by addition of catalase the remaining microorganisms were counted.

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Accession: 002034451

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