{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,14]],"date-time":"2025-11-14T17:13:41Z","timestamp":1763140421734},"reference-count":0,"publisher":"Canadian Science Publishing","issue":"6","license":[{"start":{"date-parts":[[1974,6,1]],"date-time":"1974-06-01T00:00:00Z","timestamp":139276800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.nrcresearchpress.com\/page\/about\/CorporateTextAndDataMining"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Can. J. Microbiol."],"published-print":{"date-parts":[[1974,6,1]]},"abstract":"<jats:p> The antimicrobial properties of trichlorofluoromethane, (Freon\u00ae 11), dichlorofluoromethane (Freon 21), and monochlorodifluoromethane (Freon 22) were tested at room temperature (22 \u00b0C) on various foodstuffs over a 12-week period. Changes in color, odor, and texture as well as precipitate formation, liquefaction, and pH were measured using samples of milk, eggs, fish, and shrimp. Dichlorofluoromethane exhibited the greatest microbial inhibition requiring 6.6\u2002mg\/ml to retard bacteria and fungal development in eggs and fish for 12 weeks, 13.1\u2002mg\/ml for shrimp, and 68\u2002mg\/ml to preserve milk. Trichlorofluoromethane was similar to dichlorofluoromethane, but monochlorodifluoromethane did not have any food preservation properties at the concentrations tested.Colony development of Streptococcus lactis was also investigated with the three previously mentioned fluorocarbons plus dichlorodifluoromethane (Freon 12). The decreasing order of inhibition of colony development was as follows: dichlorofluoromethane (Freon 21) &gt; trichlorofluoromethane (Freon 11) = dichlorodifluoromethane (Freon 12) &gt; monochlorodifluoromethane (Freon 22). The change in pH of S. lactis-seeded pasteurized milk was also inhibited by certain concentrations of dichlorofluoromethane. <\/jats:p>","DOI":"10.1139\/m74-136","type":"journal-article","created":{"date-parts":[[2010,4,30]],"date-time":"2010-04-30T14:45:53Z","timestamp":1272638753000},"page":"891-896","source":"Crossref","is-referenced-by-count":2,"title":["Food preservation and antibacterial properties of four fluoroalkane compounds"],"prefix":"10.1139","volume":"20","author":[{"given":"O. W. Van","family":"Auken","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"J.","family":"Healy","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A. J.","family":"Kaufmann","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"155","container-title":["Canadian Journal of Microbiology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/www.nrcresearchpress.com\/doi\/pdf\/10.1139\/m74-136","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,1,6]],"date-time":"2020-01-06T00:01:57Z","timestamp":1578268917000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.nrcresearchpress.com\/doi\/10.1139\/m74-136"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1974,6,1]]},"references-count":0,"journal-issue":{"issue":"6","published-print":{"date-parts":[[1974,6,1]]}},"alternative-id":["10.1139\/m74-136"],"URL":"https:\/\/doi.org\/10.1139\/m74-136","relation":{},"ISSN":["0008-4166","1480-3275"],"issn-type":[{"value":"0008-4166","type":"print"},{"value":"1480-3275","type":"electronic"}],"subject":[],"published":{"date-parts":[[1974,6,1]]}}}