In article <328ABFAE.5DE2 at sirius.com>, ray at sirius.com writes:
<< ray at sirius.com: The acetic acid supposedly sterilizes the solution,
killing all the germs. We want to
make it with citric acid, at a dilution of 1 gm per 100 gm water. It's
just the protein
and the acid in the solution.
Here's the question: Will the citric acid kill germs as well as the acetic
acid? (Sorry
about the highly technical language... I hope you know what I mean.)
>>
(Even the acetic does not really sterilize.)
No citric acid will not work as well. If you would like a copy of my two
articles on this subject, please send me your snail mail address.
Or, find:
1. Sorrells, Kent M., Davin C. Enigl and John R. Hatfield. 1989.
Effect of pH, Acidulant, Time, and Temperature on the Growth and Survival
of Listeria monocytogenes. Journal of Food Protection 52: 571-573.
2. Sorrells, Kent M. and Davin C. Enigl. 1990. Effect of pH,
Acidulant Sodium Chloride and Temperature on the Growth of Listeria
monocytogenes. Journal of Food Safety 11: 31-37.
Davin C. Enigl, MS-MEAS, President-Microbiologist
HACCP Validations-sm Hazard Analysis and Critical Control Points for the
Food, Cosmetic, Pharmaceutical, and Nutritional Supplement Industry
Voice: (916) 989-8264, Fax: (916) 989-8205, Pager: (714) 725-7695
9040 Erle Blunden Way
Fair Oaks, CA 95628
November 14, 1996
4:13 pm
