The bactericidal properties of an iodine liquid and an iodine powder detergent sanitizer were found to he practically equal. At 25 ppm. of available iodine both products compared favorably with 100 ppm. of available chlorine in killing E. coli, S typhosa, M. pyogenes var. aures and Ps. aeruginosa, in the presence of hard water, whole milk, and dishwash soil. The iodine detergent-sanitizers can be recommended for sanitizing food utensils, if field tests substantiate results of the laboratory performance tests.

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Author notes

1Contribution No. 988, Massachusetts Agriculture Experiment Station, University of Massachusetts, Amherst.

Dr. W. S. Mueller is Associate professor of Dairy Industry at the University of Massachusetts, where he has been on the Experiment Station staff since 1931. A graduate of the University of Illinois, he received the M.S. degree from Rutgers University and the Ph.D. degree from the University of Massachusetts. Prior to his present position, he held the Edible Gelatin Manufacturers' Research Society of America fellowship at the University of Massachusetts. His numerous publications deal with gelatin, dairy products, anti-oxidants, nutritive value of coca and chocolate, quaternary ammonium germicides, and detergent-sanitizers.