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Effect of Temperature on Stability of Hydrogen Peroxide in Milk¹

Department of Food Science and Industries, University of Wisconsin, Madison

ABSTRACT

The bactericidal effectiveness of hydrogen peroxide (H₂O₂) depends not only on the amount added to a treatment medium such as milk, but also on the concentration maintained during treatment. Stabilizing the concentration of H₂O₂ in milk is difficult because of catalytic agents such as heavy metal ions, catalase, and lactoperoxidase (6). In addition, environmental conditions such as temperature and pH affect rate of H₂O₂ decomposition (4, 5, 8). At ambient or lower temperatures, decomposition of aqueous solutions of H₂O₂ is slight and bactericidal effectiveness low. At higher temperatures, bactericidal efficiency increases and rate of decomposition is accelerated. The relative importance of these two antithetical effects at different temperatures must be considered in selecting treatment conditions.

This study was undertaken to aid in defining treatment temperatures by determining H₂O₂ decomposition in various test media at different temperatures. The selected media and temperatures have been used in previous treatments of Staphylococcus aureus with H₂O₂ or are representative of conditions used to treat milk commercially.

¹ This investigation was supported by Public Health Research Service Grant EF-00204 from the Bureau of State Services, Division of Environmental Engineering and Food Protection.

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