Viability of the colon-typhoid group in carbonated water and carbonated beverages

✍ Scribed by S.A. Koser; W.W. Skinner

• Book ID: 104124080
• Publisher: Elsevier Science
• Year: 1922
• Tongue: English
• Weight: 54 KB
• Volume: 193
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(22)90548-4

✦ Synopsis

CARBONATION exerts a distinctly harmful effect upon the members of the colon-typhoid group, the period of viability of which is much shorter in carbonated water than in plain tap water. The destructive effect of the carbon dioxide is especially marked at room temperature (19 to 23 ° C.) ; it is tess marked at I ° C.

The organisms may persist for a slightly longer period in a " non-acid " beverage than in carbonated water.

In beverages containing 0.094 per cent. or more of citric o,r lactic acids, the death-rate is very rapid, being due apparently to the effect of these two acids.