TY  - JOUR
  - Murphy, J,Mahony, J,Bonestroo, M,Nauta, A,van Sinderen, D
  - 2014
  - January
  - International Dairy Journal
  - Impact of thermal and biocidal treatments on lactococcal 936-type phages
  - Validated
  - WOS: 20 ()
  - LACTOBACILLUS-PARACASEI BACTERIOPHAGES LACTIS BACTERIOPHAGES MILK CONTAMINATION INACTIVATION RESISTANCE SEQUENCE BIOFILM KINETICS INSIGHTS SYSTEM
  - 34
  - 56
  - 61
  - This study investigated the robustness of eleven 936-type phages in response to thermal exposure, biocidal treatments and surface disinfectants. Four of the eleven phages were found to be considerably thermotolerant at 85 degrees C. Nine of the phages were highly resistant to 800 ppm sodium hypochlorite, a concentration that far exceeds industrially applied levels, whereas all eleven phages were readily inactivated by 0.2% sodium hydroxide and 0.015% peracetic acid, as well as two surface disinfectants (1% Virkon and Spor-Klenz). A third surface disinfectant (alkyldimethylbenzylammonium chloride) failed to reduce phage infectivity. All eleven phages were susceptible to high concentrations of the major fermentation by-product, lactic acid (300 mM). These findings indicate that sanitation procedures used by the dairy industry have a varied and phage-specific ability to reduce phage infectivity. (C) 2013 Elsevier Ltd. All rights reserved.
  - 10.1016/j.idairyj.2013.06.011
DA  - 2014/01
ER  - 

@article{V243944434,
   = {Murphy,  J and Mahony,  J and Bonestroo,  M and Nauta,  A and van Sinderen,  D },
   = {2014},
   = {January},
   = {International Dairy Journal},
   = {Impact of thermal and biocidal treatments on lactococcal 936-type phages},
   = {Validated},
   = {WOS: 20 ()},
   = {LACTOBACILLUS-PARACASEI BACTERIOPHAGES LACTIS BACTERIOPHAGES MILK CONTAMINATION INACTIVATION RESISTANCE SEQUENCE BIOFILM KINETICS INSIGHTS SYSTEM},
   = {34},
  pages = {56--61},
   = {{This study investigated the robustness of eleven 936-type phages in response to thermal exposure, biocidal treatments and surface disinfectants. Four of the eleven phages were found to be considerably thermotolerant at 85 degrees C. Nine of the phages were highly resistant to 800 ppm sodium hypochlorite, a concentration that far exceeds industrially applied levels, whereas all eleven phages were readily inactivated by 0.2% sodium hydroxide and 0.015% peracetic acid, as well as two surface disinfectants (1% Virkon and Spor-Klenz). A third surface disinfectant (alkyldimethylbenzylammonium chloride) failed to reduce phage infectivity. All eleven phages were susceptible to high concentrations of the major fermentation by-product, lactic acid (300 mM). These findings indicate that sanitation procedures used by the dairy industry have a varied and phage-specific ability to reduce phage infectivity. (C) 2013 Elsevier Ltd. All rights reserved.}},
   = {10.1016/j.idairyj.2013.06.011},
  source = {IRIS}
}