title: Potential uses of combined halogen disinfectants in poultry processing.
abstract: Five organic N-halamine compounds (combined halogen disinfectants) were compared for their bactericidal activities against Salmonella typhimurium under controlled pH and temperature. All five compounds were effective as bactericides in demand-free buffers ranging from pH 5.0 to 9.0 and treatment temperatures from 4 to 48 C. The range of contact times necessary for a 99.9999% inactivation of viable cells was from .22 to 29 min, depending on the halogen concentration, temperature, and pH of the demand-free buffer. Two of the compounds (3-chloro-4,4-dimethyl-2-oxazolidinone and 1,3-dichloro-4,4,5,5-tetramethyl-2-imidazolidinone) were found to have considerable promise in high-temperature applications, and a third compound (1-bromo-3-chloro-4,4,5,5-tetramethyl-2-imidazolidinone) was more suitable for low-temperature treatments.
authors: Department of Chemistry, Auburn University, Alabama 36849.
authors: M S
authors: MS
authors: Smith
authors: D E
authors: DE
authors: Williams
authors: S D
authors: SD
authors: Worley
mesh_terms: D000818:Animals; D004202:Disinfectants / Q000494:pharmacology*; D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology; D006219:Halogens / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D011200:Poultry; D012486:Salmonella typhimurium / Q000187:drug effects*; D013696:Temperature
chemical_list: D004202:Disinfectants; D006219:Halogens