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251. The action of chemical disinfectants on bacteriophages for the lactic streptococci

Published online by Cambridge University Press:  01 June 2009

G. J. E. Hunter  and
H. R. Whitehead
G. J. E. Hunter
Affiliation:
From the Dairy Research Institute (N.Z.), (D.S.I.R.), Palmerston North
H. R. Whitehead
Affiliation:
From the Dairy Research Institute (N.Z.), (D.S.I.R.), Palmerston North
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Extract

The times needed for the complete inactivation of bacteriophages for the lactic streptococci by several chemical disinfectants in various strengths were determined. The phage preparations, consisting essentially of whey, contained the usual amounts of protein and lactose, so that the results obtained must be considered applicable only under the defined conditions. Hydrogen and hydroxyl ions were found to inactivate phage when they were present in sufficient concentration but their effects between pH. values of 4 and 7 were negligible over several days at room temperature.

By far the most effective of the disinfectants were active chlorine and permanganate, which suggests that the inactivation of phage is most readily brought about by oxidation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 11 , Issue 1 , January 1940 , pp. 62 - 66
Copyright
Copyright © Proprietors of Journal of Dairy Research 1940

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References

REFERENCES

(1) Whitehead, & Hunter, (1939). J. Dairy Res. 10, 120.CrossRefGoogle Scholar
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(5) Clifton, (1930–1931). Proc. Soc. Exp. Biol., N.Y., 28, 745.CrossRefGoogle Scholar