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Synergistic killing of spores of Bacillus subtilis by peracetic acid and alcohol
Author(s) -
LEAPER S.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00359.x
Subject(s) - peracetic acid , bacillus subtilis , chemistry , sterilization (economics) , spore , ethanol , alcohol , aseptic processing , microbiology and biotechnology , food science , biochemistry , bacteria , biology , hydrogen peroxide , foreign exchange , monetary economics , economics , foreign exchange market , genetics
Summary Synergistic sporicidal effects were observed when spores of Bacillus subtilis SA22 (NCA 72‐52) were exposed to 0.08% (v/v) peracetic acid plus 9.9% (v/v) various primary alcohols. Synergistic sporicidal responses were also found when combinations or 0.04 or 0.08% (vlv) peracetic acid plus up to approximately 20% (v/v) ethanol were used. Higher concentrations of ethanol or peracetic acid did not yield further sporicidal action. Simultaneous use of ethanol and peracetic acid is a possible method of sterilization of aseptic packaging materials.