scholarly journals Erratum to: Quaternary ammonium compounds were more effective than a phenolic compound or sodium hypochlorite in lnhibitlng growth of Phytophthora cinnamomi (rands).

1985 ◽  
Vol 14 (3) ◽  
pp. 61-61
Author(s):  
G. L. Noske ◽  
B. L. Shearer
Keyword(s):  
Phenolic Compound ◽  
Sodium Hypochlorite ◽  
Quaternary Ammonium ◽  
Phytophthora Cinnamomi ◽  
Quaternary Ammonium Compounds ◽  
Ammonium Compounds

DESTRUCTION OF LACTIC ACID STREPTOCOCCUS BACTERIOPHAGE BY HYPOCHLORITE AND QUATERNARY AMMONIUM COMPOUNDS*

1951 ◽  
Vol 14 (2) ◽  
pp. 52-54 ◽  
Author(s):  
R. B. Parker ◽  
P. R. Elliker
Keyword(s):  
Lactic Acid ◽  
Sodium Hypochlorite ◽  
Quaternary Ammonium ◽  
Exposure Period ◽  
Quaternary Ammonium Compounds ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Quaternary Compounds ◽  
Dairy Equipment ◽  
Ammonium Compounds

A modification of the Weber and Black method was employed to compare rate of destruction of lactic streptococcus bacteriophage by sodium hypochlorite and quaternary ammonium compounds. At concentrations of 50 and 100 ppm, the hypochlorite exhibited faster destruction of phage than did the quaternary ammonium compounds. At 200 ppm both quaternaries and hypochlorites completely inactivated the phage in a 15-second exposure period. Results indicated that an active hypochlorite should be preferable to quaternary compounds for destruction of bacteriophage on dairy equipment. Different phage strains for both Streptococcus lactis and Streptococcus cremoris showed marked variations in resistance to quaternary ammonium germicides.

EFFICACY OF SODIUM HYPOCHLORITE AND QUATERNARY AMMONIUM COMPOUNDS ON YEASTS ISOLATED FROM APPLE JUICE

2011 ◽  
Vol 35 (1) ◽  
pp. 104-119 ◽  
Author(s):  
LORENA INÉS BRUGNONI ◽  
JORGE ENRIQUE LOZANO ◽  
MARÍA AMELIA CUBITTO
Keyword(s):  
Sodium Hypochlorite ◽  
Quaternary Ammonium ◽  
Apple Juice ◽  
Quaternary Ammonium Compounds ◽  
Ammonium Compounds

Determination of quaternary ammonium compounds in food products by the method of ultra-performance liquid chromatography/high resolution mass-spectrometry

2020 ◽  
Vol 86 (8) ◽  
pp. 23-31
Author(s):  
V. G. Amelin ◽  
D. S. Bolshakov
Keyword(s):  
Mass Spectrometry ◽  
High Resolution ◽  
Quaternary Ammonium ◽  
High Resolution Mass Spectrometry ◽  
Food Products ◽  
Quaternary Ammonium Compounds ◽  
High Resolution Mass ◽  
Ammonium Compounds ◽  
Resolution Mass

The goal of the study is developing a methodology for determination of the residual amounts of quaternary ammonium compounds (QAC) in food products by UHPLC/high-resolution mass spectrometry after water-acetonitrile extraction of the determined components from the analyzed samples. The identification and determination of QAC was carried out on an «UltiMate 3000» ultra-high-performance liquid chromatograph (Thermo Scientific, USA) equipped with a «maXis 4G» high-resolution quadrupole-time-of-flight mass spectrometric detector and an ion spray «ionBooster» source (Bruker Daltonics, Germany). Samples of milk, cheese (upper cortical layer), dumplings, pork, chicken skin and ground beef were used as working samples. Optimal conditions are specified for chromatographic separation of the mixture of five QAC, two of them being a mixture of homologues with a linear structure (including isomeric forms). The identification of QAC is carried out by the retention time, exact mass of the ions, and coincidence of the mSigma isotopic distribution. The limits for QAC detection are 0.1 – 0.5 ng/ml, the determination limits are 1 ng/ml for aqueous standard solutions. The determinable content of QAC in food products ranges within 1 – 100 ng/g. The results of analysis revealed the residual amount of QAC present in all samples, which confirms data of numerous sources of information about active use of QAC-based disinfectants in the meat and dairy industry. The correctness of the obtained results is verified by introduction of the additives in food products at a level of 10 ng/g for each QAC. The relative standard deviation of the analysis results does not exceed 0.18. The duration of the analysis is 30 – 40 min.

Sign in / Sign up

Export Citation Format

Share Document