Fungicidal effect of 15 disinfectants against 25 fungal contaminants commonly found in bread and cheese manufacturing

Resistance of 19 mold and 6 yeast species to 15 commercial disinfectants was investigated by using a suspension method in which the fungicidal effect and germination time were determined at 20 degrees C. Disinfectants containing 0.5% dodecyldiethylentriaminacetic acid, 10 g of chloramine-T per 1, 2....

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Veröffentlicht in:	Journal of food protection 1996-03, Vol.59 (3), p.268-275
Hauptverfasser:	Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.), Nielsen, P.V
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENTOS Aspergillus versicolor Biological and medical sciences Bread - microbiology CHAMPIGNON Cheese - microbiology COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONTAMINACION CONTAMINATION DESINFECTANT DESINFECTANTES DETERIORATION DETERIORO Disinfectants - pharmacology Disinfection - methods Drug Resistance, Microbial FONGICIDE Food industries Food Microbiology Food-Processing Industry FROMAGE Fundamental and applied biological sciences. Psychology Fungi - drug effects Fungi - growth & development FUNGICIDAS General aspects GERMINACION GERMINATION HONGOS Hygiene and safety LEVADURA LEVURE PAIN PAN PRODUIT ALIMENTAIRE QUESO RESISTANCE AUX PRODUITS CHIMIQUES RESISTENCIA A PRODUCTOS QUIMICOS Spores, Fungal - drug effects TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS
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