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Escherichia Coli
Study results from Ochanomizu University update understanding of Escherichia coli
March 10th, 2009
"The effects of the disinfectants NaClO and calcinated calcium on the food-borne pathogens Staphylococcus aureus, Escherichia coli 0157:147, and Salmonella spp. attached to shredded cabbage leaves were examined. After these bacteria were attached to shredded leaves for 1h, the leaves were treated with NaClO and/or calcinated calcium," researchers in Otsuka, Japan report. "About 2.6-log and 3.5-log reductions of E. coli 0157 were achieved by treatment with NaClO (100ppm, pH 6.0, 10min) and calcinated calcium (0.1%, 20min), respectively. The combination of 100ppm NaClO and 0.1% calcinated calcium resulted in a 3- to 4-log reduction in the pathogen populations without...
Source: TB & Outbreaks Week (2009-03-10)
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