volume 14, issue 2, P51-53 1992
DOI: 10.1111/j.1472-765x.1992.tb00645.x
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Abstract: The sensitivity of two strains of Vibrio cholerae to disinfectant compounds used in food processing, kitchen and personal hygiene has been compared with the sensitivity of a ‘disinfectant‐test’ strain of Escherichia coli. In a suspension test, both strains of V. cholerae were slightly more sensitive than E. coli to all the compounds. When used in a hard‐surface disinfection test, the vibrios died rapidly during the initial drying phase. Disinfectant products which are effective to control the risks from patho…

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