Toledo R T, Escher F E, Ayres J C
Department of Food Science, University of Georgia, Athens, Georgia 30602.
Appl Microbiol. 1973 Oct;26(4):592-7. doi: 10.1128/am.26.4.592-597.1973.
The sporicidal properties of hydrogen peroxide were evaluated at concentrations of 10 to 41% and at temperatures of 24 to 76 C. The organisms tested and their relative resistance at 24 C to 25.8% H(2)O(2) were: Bacillus subtilis SA 22 > B. subtilis var. globigii > B. coagulans > B. stearothermophilus > Clostridium sp. putrefactive anaerobe 3679 > S. aureus, with "D" values of 7.3, 2, 1.8, 1.5, 0.8., and 0.2 min, respectively. Heat shocking spores prior to hydrogen peroxide treatment decreased their resistance. Wet spores were more resistant than dry spores when good mixing was achieved during hydrogen peroxide treatment. Inactivation curves followed first-order kinetics except for a lag period where the inactivation rate was very slow. Increasing the H(2)O(2) concentration and the temperature reduced the lag period.
在浓度为10%至41%以及温度为24至76摄氏度的条件下评估了过氧化氢的杀孢子特性。所测试的微生物及其在24摄氏度下对25.8%过氧化氢的相对抗性为：枯草芽孢杆菌SA 22 > 球形芽孢杆菌 > 凝结芽孢杆菌 > 嗜热脂肪芽孢杆菌 > 腐败厌氧梭菌3679 > 金黄色葡萄球菌，其“D”值分别为7.3、2、1.8、1.5、0.8和0.2分钟。在过氧化氢处理之前对孢子进行热激处理会降低其抗性。在过氧化氢处理过程中实现良好混合时，湿孢子比干孢子更具抗性。除了失活速率非常缓慢的延迟期外，失活曲线符合一级动力学。增加过氧化氢浓度和温度可缩短延迟期。
