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III. Sodium Hypochlorite

The Rate of Decomposition of Sodium Hypochlorite in Cow's Milk

Nizer Laboratories Company, Detroit, Michigan

ABSTRACT

Hypochlorites are very rapidly decomposed by most organic complexes. Leastwise, raw vegetable and animal extracts absorb the available chlorine spontaneously. Chlorine in the form of its gas, as nitrogen tri-chloride, as chloramines, or as hypochlorites has been considerably exploited as a sterilizing or preserving agent for food products. In view of the severe chlorinating and oxidizing properties of hypochlorites it is very doubtful if they exert any marked selective disinfectant action when conducted into raw mixed food products such as oysters, canned vegetables, meats, milk, etc. In order to exert a preserving power in such substances, the chlorine would necessarily be required to attack the enzymes and microorganisms initially, and only moderately the food products themselves. Practically no work has been published to illustrate any such selective action. It is conceivable that selective might be possible. For instance (a) reductases, and (b) anaerobic organisms (or their products) might be believed to absorb the chlorine at the greatest rate and hence constitute cases of direct selection.