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Effects of Hydrogen Peroxide on Growth of Pseudomonas fragi and Shelf Life of Pasteurized Half-and-Half

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

The effectiveness of adding small amounts of hydrogen peroxide to pasteurized half-and-half, skimmilk, and milk for controlling growth of Pseudomonas fragi was studied. Shelf life of commercial half-and-half at 11 C was almost doubled by addition of 0.005 to 0.009% hydrogen peroxide, and the shelf life of half-and-half containing P. fragi was tripled. These amounts of hydrogen peroxide retarded both growth of P. fragi and growth of unknown bacteria that produced sourness in the commercial half-and-half and were not detected by a sensory evaluation panel of 19 judges. Effectiveness of the additive was influenced by concentration, bacterial population, and temperature. Addition of 0.005% or less of hydrogen peroxide to autoclaved milk containing P. fragi usually permitted some cells to survive, and those increased in population more rapidly than did untreated cells.