Japanese Journal of Food Microbiology
Online ISSN : 1882-5982
Print ISSN : 1340-8267
ISSN-L : 1340-8267
Comparison of Germicidal Activity between Electrically Acidified Water and Acidified Sodium-Hypochlorite Solution
Kiyoshi SUZUKITeruhiko MIZOTAMinoru MAKINOMamoru TOMITA
Author information
JOURNAL FREE ACCESS

1996 Volume 13 Issue 3 Pages 127-131

Details
Abstract

Use of electrically acidified water (E. A. W.) has become popular for sanitation in the medical and food fields in Japan recently. Acidified sodium-hypochlorite solution (A. S. H. S.) is known to have strong germicidal action. Therefore we examined the differences between E. A. W. and A. S. H. S. in the germicidal action. We used solution of B. subtilis spores. Thegermicidal characteristics of E. A. W. and A. S. H. S. were similar. The relationship between the logarithmic number of survivors per milliliter and available chlorine concentrations was described a second-order function. The relationship between the logarithmic number of survivors per milliliter and treatment temperature was shown as a broken line: there seemed to be a turning point at around 20°C.The relationships between the logarithmic number of survivors per milliliter and treatment duration was similar to those of reported by MERCER'S.

Content from these authors
© Japanese Society Food Microbiology
Previous article Next article
feedback
Top