Hydrogen peroxide contained in noodles showed the antibacterial action against E. coli and Vibrio Parahaemolyticus. 77ppm of hydrogen peroxide was enough to kill 2.3×10² cells of V. parahaemolyticus per 1g of noodle, while 160ppm was enough to kill 1.1×10³ cells of E. coli. The cells of Bacillus subtilis were more resistant to hydrogen peroxide than those of the above strains.
The bacteriocidal action of hydrogen peroxide was tested by using E. coli and V. parahaemolyticus and it was found that there was a close relation between the action and cell amounts. The amounts of hydrogen peroxide for bacteriocidal action against these strains were as follows; 50mg/mg N of cells to E. coli, 17mg/mg N of cells to V. parahaemolyticus.