Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-26T15:19:45.407Z Has data issue: false hasContentIssue false
  • English
  • Français

Bacteriophage inactivation and starter-inhibiting properties of a peracetic acid disinfectant

Published online by Cambridge University Press:  01 June 2009

Leo P. M. Langeveld  and
Renate M. G. E. Van Montfort-Quasig
Leo P. M. Langeveld
Affiliation:
Netherlands Institute for Dairy Research (NIZO), PO Box 20, NL-6710 BA Ede, The Netherlands
Renate M. G. E. Van Montfort-Quasig
Affiliation:
Netherlands Institute for Dairy Research (NIZO), PO Box 20, NL-6710 BA Ede, The Netherlands
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Information
Journal of Dairy Research , Volume 63 , Issue 4 , November 1996 , pp. 649 - 654
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

ANON. 1986 [The determination of the activity of cheese starters, The demonstration of disturbing bacteriophages in mixed strain starters, The determination of bacteriophages for Streptococcus thermophilus and Lactobacillus bulgaricus.] Voorschriften voor chemisch, fysisch en microbiologisch onderzoek in de zuivelindustrie method 55.1, 55.2 and 55.5. Rijswijk, The Netherlands: FNZGoogle Scholar
ANON. 1987 [SU 388 – CIP-disinfection with peracetic acid.] Voedingsmiddelentechnologie 20 (10) 22–26Google Scholar
Cox, W. A. 1980 The detection and enumeration of mesophilic lactic bacteriophages. International Dairy Federation Bulletin no. 129 29–36Google Scholar
Dunsmore, D. G., Makin, D. & Arkins, R. 1985 Effect of residues of five disinfectants in milk on acid production by strains of lactic starters used for Cheddar cheesemaking and on organoleptic properties of the cheese. Journal of Dairy Research 52 287–297CrossRefGoogle Scholar
Foissy, H. & Fessler, E. 1982 On phagocytic action of hydrogen peroxide/peracetie acid on bacteriophages of lactic acid streptococci. Proceedings, XXIst International Dairy Congress, vol. 1, book 2, pp. 303–304. Moscow: MirGoogle Scholar
International Dairy Federation 1980 Starters in the Manufacture of Cheese. Brussels: IDF (International Dairy Federation Bulletin no. 129)Google Scholar
Lembke, J. & Teuber, M. 1981 [Inactivation of bacteriophages by disinfectants.] Deutsche Molkereizeitung 102 580–587Google Scholar
Maris, P. 1990 Validity of official methods in selection of disinfectants acting on bacteriophages. Sciences des Aliments 10 765–772Google Scholar
Russek, E. & Colwell, R. R. 1983 Computation of most probable numbers. Applied and Environmental Microbiology 45 1646–1650CrossRefGoogle ScholarPubMed
Stadhouders, J. & Leenders, G. J. M. 1984 Spontaneously developed mixed-strain cheese starters. Their behaviour towards phages and their use in the Dutch cheese industry. Netherlands Milk and Dairy Journal 38 157–181Google Scholar
Stadhouders, J., Smalbrink, L., Maessen-Damsma, G. & Klompmaker, T. 1988 [Phages and phage prevention in the manufacture of yogurt.] Voedingsmiddelentechnologie 21 (19) 21–24Google Scholar