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
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.
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