Abstract
Various bacteria, yeasts, and molds important to the food industry were incubated in aerosol cans containing A C Broth and one of the following three gas hydrate formers: propane, dichlorodifluoromethane (f-12), and 1,1-difluoro-1-chloroethane (f-142b). Most hydrate formers were tested at three concentrations: low (vapor state), intermediate (liquid state, low level), and high (liquid state, high level). Samples were continuously agitated for 48 hr at 21 ± 3 C. Changes in numbers of microorganisms were determined by plate count. With hydrate formers in the vapor state, propane was more toxic to the microorganisms tested than either f-12 or f-142b. The most resistant organisms from these trials were then tested against f-12 or f-142b in the liquid state. Hydrate formers were far more toxic in the liquid state than in the vapor state. With the exception of sporulated cultures of Bacillus cereus, all microorganisms tested were greatly reduced in numbers when agitated for 48 hr at 21 C in the presence of f-12 or f-142b.
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