Inactivation of Bacillus anthracis spores by liquid biocides in the presence of food residue

Applied and Environmental Microbiology

Volumn 73, Issue 20, 2007, Pages 6370-6377

  Hilgren, J ^a,b   Swanson, K M J ^a   Diez Gonzalez, F ^b   Cords, B ^a  

^a Ecolab Research Center   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCIDES; DRYING; FOOD PRODUCTS; HYDROGEN PEROXIDE; ORGANIC ACIDS;

BACILLUS ANTHRACIS; EGG YOLK EMULSION; FOOD RESIDUES; PEROXYACETIC ACID;

BACTERIA;

BIOCIDE; CHLORINE; HYDROGEN PEROXIDE; HYPOCHLORITE SODIUM; PERACETIC ACID; STAINLESS STEEL; WATER;

BACTERIUM; CONCENTRATION (COMPOSITION); DISINFECTION; FOOD; HYDROGEN PEROXIDE; PESTICIDE; SPORE;

ACCURACY; ARTICLE; BACILLUS ANTHRACIS; BACTERIAL SPORE; BACTERIAL STRAIN; COLONY FORMING UNIT; EGG YOLK; EMULSION; FLOUR; FOOD; MILK; NONHUMAN; PARAMETER; QUANTITATIVE ANALYSIS; STATISTICAL MODEL;

BACILLUS ANTHRACIS; COLONY COUNT, MICROBIAL; DISINFECTANTS; FOOD; HYDROGEN PEROXIDE; PERACETIC ACID; SODIUM HYPOCHLORITE; SPORES, BACTERIAL;

BACILLUS ANTHRACIS;

EID: 35449007239     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.00974-07     Document Type: Article

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