HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Zoller, H. F. Articles by Eaton, S. M. Search for Related Content PubMed Articles by Zoller, H. F. Articles by Eaton, S. M.

V. Sodium Hypochlorite¹

Some Studies on the Bactericidal Action of Sodium Hypochlorite in Cow's Milk

Research Department of The Nizer Laboratories Company, Detroit, Michigan

ABSTRACT

If sodium hypochlorite possesses a phenol coefficient of such great magnitude and if it reverts into sodium chloride and oxygen upon decomposition, as it is generally claimed, the question naturally arises; why can it not be used with safety to sterilize milk?

There are many natural reasons outside of the Food and Drug Acts which preclude the possibility of its use in the above field, and we propose to discuss the natural reasons against its use, and to present new data bearing on the question. The more urgent is this investigation since sodium hypochlorite has become such a valuable disinfecting agent in food factories and dairies. In the hypochlorite disinfection of milking machines, pipe lines, pumps, vats and other utensils in the dairies and milk product factories, it is not always possible to drain the last traces of the dilute hypochlorite rinse from some of them. Consequently if fresh or pasteurized milk should be turned into or pumped through such apparatus, it will become contaminated with traces of the disinfectant.

¹ Read before a meeting of the Society of American Bacteriologists, at Detroit, Michigan, December, 1922.