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Creator:: Hays, Helen Alford
Resource Type:: Masters Thesis
Full Text:: , to some extent in disinfection of drinking water ~~d swimming pools, and in sanitization of food

Creator:: Fortney, Kenneth Frederick
Resource Type:: Masters Thesis
Full Text:: slowness of cheesemaking . Smith, Parker and Elliker ( 82 , p . 218) found in Oregon dairy plants that 21

Creator:: Wang, Wei-sheng
Abstract:: This study was carried out to compare the effects of a quaternary ammonium compound (QAC) upon strains of Pseudomonas aeruginosa which were either sensitive or resistant to the germicide. The cationic QAC used was alkyldimethylbenzylammonium chloride. The resistant types were isolated from the sensitive population by selection of mutants which...
Resource Type:: Masters Thesis
Full Text:: methods. The Weber and Black method was used to determine the germicidal effect of QAC at a low

Creator:: Mosley, Elder Bishop
Resource Type:: Masters Thesis
Full Text:: human disease was not known and the importance of disinfection was not widely recognized. Lister, in

Creator:: Miller, Donald Duane
Resource Type:: Dissertation
Full Text:: certain hypochlorite and quaternary ammonium compounds $ A1 ÀBSTRCT OP TiE ThESIS OF Donald. Duane

Creator:: Shikashio, Tommy Kiyoshi
Abstract:: The concentrations of iodophor necessary to reduce the activity of several metabolic enzyme systems 50 percent was used as the basic approach in attempts to elucidate the mechanism of germicidal action of iodine. For comparisons, a chlorine-releasing germicide (Trichlorocide) and a quaternary ammonium compound were also tested. It was found...
Resource Type:: Dissertation
Full Text:: below that normally used for disinfection and sanitation pur- poses, providing further evidence on the

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: AS A DISINFECTANT FOR COMMERCIALLY PROCESSED SEAFOOD INTRODUCTION Processing ready-to-eat and

Creator:: Waite, Joy G.
Abstract:: Wine has recently been shown to be a possible protective agent against microbial foodbome illness. The chemical environment of wine makes it difficult, if not impossible, for microorganisms to survive. The low pH, high concentration of organic acids, relatively high ethanol concentrations, and the potential for high levels of sulfur...
Resource Type:: Masters Thesis

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