| Autor: |
Leslie R. Bacon, Armin A. Roth, Alfred L. Sotier |
| Rok vydání: |
1953 |
| Předmět: |
|
| Zdroj: |
Journal of Milk and Food Technology. 16:61-65 |
| ISSN: |
0022-2747 |
| DOI: |
10.4315/0022-2747-16.2.61 |
| Popis: |
A new type of chlorine-liberating germicide designed to provide sanitizing solutions in the pH range of 5.8 to 7.0 has been introduced under the name of Wyandotte Antibac. This new germicide is a white, low-density powder based on 1,3-dichloro-5,5-dimethylhydantoin as the active agent and contains 16 percent available chlorine. Data obtained from performance tests in food and beverage serving establishments in several cities show that Antibac is an outstanding sanitizer for eating and drinking utensils. In germicidal performance it is comparable to sodium hypochlorite but its action on the skin is much milder. The material is rapidly and completely soluble in hot or cold water and shows excellent wetting and rinsing behavior. Other favorable characteristics found are a lesser retention of chlorous odor by sanitized vessels and no adverse effects on the foaming of beverages. After the introduction of Antibac for the sanitization of farm dairy utensils in unsupervised tests a considerable reduction in total bacteria counts in the milk and a very notable reduction in heat-resistant bacteria counts were found. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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