This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Prior, B. A. Articles by Marth, E. H. Search for Related Content PubMed Articles by Prior, B. A. Articles by Marth, E. H. Agricola Articles by Prior, B. A. Articles by Marth, E. H.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1970 July; 20(1): 139-144
Copyright © 1970 American Society for Microbiology. All Rights Reserved.

Effect of Gas Hydrate Formers on Microorganisms

Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706

ABSTRACT

Various bacteria, yeasts, and molds important to the food industry were incubated in aerosol cans containing A C Broth and one of the following three gas hydrate formers: propane, dichlorodifluoromethane (f-12), and 1,1-difluoro-1-chloroethane (f-142b). Most hydrate formers were tested at three concentrations: low (vapor state), intermediate (liquid state, low level), and high (liquid state, high level). Samples were continuously agitated for 48 hr at 21 ± 3 C. Changes in numbers of microorganisms were determined by plate count. With hydrate formers in the vapor state, propane was more toxic to the microorganisms tested than either f-12 or f-142b. The most resistant organisms from these trials were then tested against f-12 or f-142b in the liquid state. Hydrate formers were far more toxic in the liquid state than in the vapor state. With the exception of sporulated cultures of Bacillus cereus, all microorganisms tested were greatly reduced in numbers when agitated for 48 hr at 21 C in the presence of f-12 or f-142b.