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The inactivation of bacillus subtilis spores at low concentrations of hydrogen peroxide vapour

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journal contribution
posted on 28.11.2012, 09:25 by Danish MalikDanish Malik, C.M. Shaw, Chris RiellyChris Rielly, Gilbert Shama
Spores of the bacterium Bacillussubtilis were deposited onto the surface of membranes by a process of filtration and exposed to concentrations of hydrogen peroxide vapour between 10 and 90 mg/m3 (ppm) for times ranging from 1.5 to 48 h. The inactivation data obtained in this way was modelled using the Weibull, Series-Event and Baranyi inactivation models. The Weibull model provided the best fit, and its use was extended to previously published literature obtained at higher hydrogen peroxide concentrations to produce a correlation yielding D (decimal reduction value) values over a range from 10 to almost 4000 ppm.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Citation

MALIK, D.J. ... et al., 2013. The inactivation of bacillus subtilis spores at low concentrations of hydrogen peroxide vapour. Journal of Food Engineering, 114 (3), pp. 391–396.

Publisher

© Elsevier

Version

AM (Accepted Manuscript)

Publication date

2013

Notes

This article was published in the Journal of Food Engineering [© Elsevier] and the definitive version is available at: http://dx.doi.org/10.1016/j.jfoodeng.2012.08.031

ISSN

0260-8774

Language

en