EFFICACIES OF NOVEL N-HALAMINE DISINFECTANTS AGAINST SALMONELLA AND PSEUDOMONAS SPECIES

Six novel N-halamine compounds of potential importance as disinfectants to the food-processing industry were tested against Salmonella enteritidis, Salmonella gallinarum, Salmonella typhimurium, and Pseudomonas fluorescens in aqueous solution. Inactivation times for 10(6)-fold reductions were determined as a function of water quality at pH 6.5 and 25-degrees-C. Phenol coefficients for the efficacies of the compounds against S. enteritidis have been reported also. When both stability and efficacy data are considered, as well as cost of production, two compounds, 1,3-dichloro-2,2,5,5-tetramethylimidazolidin-4-one and 1-chloro-2,2,5,5-tetramethylimidazolidin-4-one, offer the greatest potential as biocides for the food-processing industry.