The inactivation of bacillus subtilis spores at low concentrations of hydrogen peroxide vapour
journal contributionposted on 2012-11-28, 09:25 authored 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.
- Aeronautical, Automotive, Chemical and Materials Engineering
- Chemical Engineering
CitationMALIK, 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.
- AM (Accepted Manuscript)
NotesThis 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