Doctor of Philosophy (PhD)
School of Nutrition and Food Sciences
A unique biocide composition (patent pending) that is formed from a hydrogen peroxide and sodium hypochlorite mixture was investigated. A biocidal "complex" is formed by adding the peroxide to the hypochlorite in an amount so that the weight ratio of the peroxide to the hypochlorite is no less than 1:10. The chemical structure of this biocidal "complex" is uncertain but we postulate that it is a semi-stable complex, whose stability is disrupted by heat, acid, U/V exposure and the presence of organic matter (i.e., microbes) The antimicrobial activity of the biocidal "complex" is most likely a combination effect between oxidation and reductive mechanisms The biocidal complex needed from one sixth to one half the concentration of hydrogen peroxide and from one twentieth to one half that of sodium hypochlorite to kill a range of Gram-positive and Gram-negative cells. In the case of bacterial spores (Bacillus sp.), MICs of the biocidal complex ranged from one twentieth to one half and from one fourth to one half for hydrogen peroxide and sodium hypochlorite, respectively. FIC values for both bacterial cells and spores were less than one. FIC values of less than one indicate that a synergistic effect exists between biocide components. The activity of the biocide is stable at alkaline pH, with a half-life of at least 42 days. It is non-corrosive and can be effective in both a dip and spray mode against bacterial cells in their planktonic or sessile state. Our studies indicate that sodium hypochlorite is not only synergistic with hydrogen peroxide but with sodium peroxide as well The use of this biocidal complex may provide a safe, effective and easy method for killing potential pathogens as well as for disinfecting and removing biofilms, as they pose a threat to human safety, particularly in the Food Industry.
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DeQueiroz, Giovanna Aita, "A new broad spectrum disinfectant suitable for the food industry" (2004). LSU Doctoral Dissertations. 2866.
Donal F. Day