THE INFLUENCE OF HYDROSTATIC PRESSURE AND URETHANE ON THE THERMAL INACTIVATION OF BACTERIOPHAGE

Abstract

In Difco nutrient broth, containing 0.5 per cent NaCl, pH 6.6, Escherichia coli phages T1, T2, and T5 were inactivated at 66°C., and T7 at 60°C., at nearly the same rate. In each case the rate of destruction was not uniform but more or less decreased with time of heating. With T2 there was an initial increase in number of infective centers after heating for several minutes at 66°C.