INVESTIGADORES
ALZAMORA Stella Maris
artículos
Título:
Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
Autor/es:
RAFFELLINI, S; SCHENK, M.; GUERRERO, S; ALZAMORA, STELLA MARIS
Revista:
FOOD CONTROL
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2011 vol. 22 p. 920 - 932
ISSN:
0956-7135
Resumen:
The effectiveness of hydrogen peroxide on the destruction of planktonic cells of Escherichia coli at different temperatures, pH and sanitizer concentrations was studied. Inactivation kinetics of E. coli exhibited a clear dependence on hydrogen peroxide concentration, pH and temperature. A Weibullian mathematical model successfully described the inactivation curves. Quantitative kinetic results obtained allowed to identify various combinations H2O2 concentrationepHetemperature for 5-log cycles reduction of E. coli. Flow cytometry analysis revealed induced H2O2 cytoplasm membrane damage. TEM observations indicated that H2O2 treatment resulted in rupture of outer and cytoplasm membranes and a more uniform granularity.
