Affiliation:
1. Departments of Chemistry, and Poultry Science, 2 Auburn University, Auburn, Alabama 36849-3501
Abstract
Six novel
N
-halamine compounds of potential importance as disinfectants to the food-processing industry were tested against
Salmonella enteritidis, Salmonella gallinarum, Salmonella typhimurium
, and
Pseudomonas fluorescens
in aqueous solution. Inactivation times for 10
6
-fold reductions were determined as a function of water quality at pH 6.5 and 25°C. Phenol coefficients for the efficacies of the compounds against
S. enteritidis
have been reported also. When both stability and efficacy data are considered, as well as cost of production, two compounds, 1,3-dichloro-2,2,5,5-tetramethylimidazolidin-4-one and 1-chloro-2,2,5,5-tetramethylimidazolidin-4-one, offer the greatest potential as biocides for the food-processing industry.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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