title: Bactericidal effect of hydrogen peroxide on Salmonella typhimurium in liquid whole egg.
abstract: The effect of hydrogen peroxide on Salmonella typhimurium in whole egg was evaluated. The bactericidal effects observed on the test organism at 5 degrees and 20 degrees C were found to be similar. There was a 99% kill in the presence of 0.5% and 1.0% H2O2. Addition of the test organism and H2O2 after pre-heating the egg material at 40 degrees C for 15 min caused a rapid kill which was 10,000-fold greater than that produced by H2O2 alone.
mesh_terms: D004531:Eggs; D005516:Food Microbiology; D006861:Hydrogen Peroxide / Q000494:pharmacology*; D012486:Salmonella typhimurium / Q000187:drug effects / Q000254:growth & development*; D013696:Temperature
chemical_list: D006861:Hydrogen Peroxide