Items Tagged with 'hydrogen peroxide'

In response to a petition submitted by Cargill, FDA has amended existing regulations to provide for the use of hydrogen peroxide in food production, including meat and poultry, as an antimicrobial agent, oxidizing and reducing agent, and bleaching agent, and to remove sulfur dioxide.

This article looks at the use of UV-C light in combination with hydrogen peroxide (H₂O₂) to disinfect packages in the extended shelf life of milk and plant-based products.

A recent study evaluated the effect of brine pH, salt level, storage temperature, and use of hydrogen peroxide to kill Listeria monocytogenes and Staphylococcus aureus, salt-tolerant pathogens known to contaminate cheese brine.

SteraPak by TOMI Environmental Solutions features SteraMist ionized Hydrogen Peroxide, which is able to disinfect the smallest of spaces.