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dc.contributor.author
Raffellini, Silvia Monica  
dc.contributor.author
Schenk, Marcela Liliana  
dc.contributor.author
Guerrero, Sandra N.  
dc.contributor.author
Alzamora, Stella Maris  
dc.date.available
2019-01-17T21:54:37Z  
dc.date.issued
2011-06  
dc.identifier.citation
Raffellini, Silvia Monica; Schenk, Marcela Liliana; Guerrero, Sandra N.; Alzamora, Stella Maris; Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations; Elsevier; Food Control; 22; 6; 6-2011; 920-932  
dc.identifier.issn
0956-7135  
dc.identifier.uri
http://hdl.handle.net/11336/68239  
dc.description.abstract
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 concentration-pH-temperature 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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
E. Coli  
dc.subject
Hydrogen Peroxide  
dc.subject
Inactivation Kinetics  
dc.subject
Ph  
dc.subject
Temperature  
dc.subject
Time to 5-Log Reductions  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-01-17T13:57:12Z  
dc.journal.volume
22  
dc.journal.number
6  
dc.journal.pagination
920-932  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Raffellini, Silvia Monica. Universidad Nacional de Luján. Departamento de Tecnología; Argentina  
dc.description.fil
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Food Control  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2010.11.027  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713510004081  

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