Synergistic effect of microwave heating and hydrogen peroxide on inactivation of microorganisms

摘要

Escherichia coli K-12 isogenous strains and Pseudomonas areuginosa 102 were used to study the synergistic effects of combined microwave heating at short-time processing with low concentrations of hydrogen peroxide. The effect of micro- wave heating to temperature of 40,50, and 60 deg. C, as well as the concentration of hydrogen peroxide(0.05,0.08, and 0.1/100), the sequence of the agent's use, the nature of microorganisms on the survival of cells, DNA damages and interaction factors were studied. A method of anomalous viscosity time depen- dencies(AVTD)was used for measurement of the changes of genome conformational state(GCS)simultaneously with bac- terials survival determination.