Affiliation:
1. Travenol Laboratories, Inc., Morton Grove, Illinois 60053
Abstract
The bactericidal and sporicidal effects of halogens are reviewed. Chlorine and iodine are the halogens most widely used for inactivating microorganisms. Compounds containing chlorine and iodine are, in general, equally effective in destroying vegetative cells, but chlorine compounds are more effective in inactivating spores. These relationships are illustrated graphically from the data available in the literature.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
36 articles.
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