| 摘要 |
<p>Cutting tools for cutting bread and pastry are sterilised by applying, e.g. spraying, before or during cutting process, a soln. contg. by vol., 60-80% EtOH, 5-35% water, 2-30% one or more non-toxic acids and 0-20% non-resinifying vegetable oils. Process suppresses mould-formation in packed, sliced bread and pastry. EtOH and acid component act synergetically in increasing disinfecting activity. The sliced bread/pastry, which should be consumed within 8 days, is protected from mould during this period.</p> |
