MICROORGANISISMS INACTIVATION CHART
NOM DE L’ESPÈCE | Famille | DOSE (mJ/cm2) |
Agrobacterium tumefaciens | Bacteria | 8.5 |
Bacillus anthracis | Bacteria | 8.7 |
Bacillus megatherium (vegetative) | Bacteria | 2.5 |
Bacillus megatherium (spores) | Bacteria | 2.5 |
Bacillus subtilis (vegetative) | Bacteria | 11 |
Bacillus subtilis (spores) | Bacteria | 58 |
Clostridium tetani | Bacteria | 22 |
Corynebacterium diphtheria | Bactérie | 6.5 |
Dysentery bacilli (diarrhea) | Bacteria | 4.2 |
Escherichia coli (diarrhea) | Bacteria | 6.6 |
Legionella bozemanii | Bacteria | 3.5 |
Legionella dumoffii | Bacteria | 5.5 |
Legionella gormanii | Bacteria | 4.9 |
Legionella micdadei | Bacteria | 3.1 |
Legionella longbeachae | Bacteria | 2.9 |
Legionella pneumophila (legionnaires disease) | Bacteria | 3.8 |
Leptospira interrogans (infectious jaundice) | Bacteria | 6 |
Mycobacterium tuberculosis | Bacteria | 10 |
Neisseria catarrahalis | Bacteria | 8.5 |
Proteus vulgaris | Bacteria | 6.6 |
Pseudomonas aeruginosa (laboratory) | Bacteria | 3.9 |
Pseudomonas aeruginosa (environmental) | Bacteria | 10.5 |
Rhodospirillum rubrum | Bacteria | 6.2 |
Salmonella (food poisoning) | Bacteria | 10 |
Salmonella enteritidis | Bacteria | 7.6 |
Salmonella paratyphi (enteric fever) | Bacteria | 6.1 |
Salmonella typhimurium | Bactérie | 15.2 |
Salmonella typhosa (typhoid fever) | Bacteria | 7 |
Saracen lutea | Bacteria | 26.4 |
Serratia marcescens | Bacteria | 6.2 |
Shigella dysentariae (dysentary) | Bactérie | 4.2 |
Shigella flexneri (dysentary) | Bacteria | 3.4 |
Shigella sonnei | Bacteria | 7 |
Staphylococcus epidermidis | Bacteria | 5.8 |
Staphylococcus aureus | Bacteria | 7 |
Streptococcus faccalis | Bacteria | 10 |
Streptococcus heaolyeous | Bacteria | 5.5 |
Streptococcus lactis | Bacteria | 8.8 |
Viridans streptococci | Bacteria | 3.8 |
Vibro comma (cholera) | Bacteria | 6.5 |
Bacteriophage (E. Coli) | Virus | 6.6 |
Influenza | Virus | 6.6 |
Poliovirus (poliomyelitis) | Virus | 7 |
Rotavirus | Virus | 24 |
Tobacco mosaic virus | Virus | 440 |
Hepatitis | Virus | 8 |
Cryptosporidium (3-log) | Protozoa | <10 |
Giardia lamblia (3-log) | Protozoa | 6-10 |
Nematode eggs | Protozoa | 92 |
Paramecium | Protozoa | 200 |
Chlorella vulgaris | Algae | 22 |
Aspergillus flavus (yellowish green) | Mold spore | 99 |
Aspergillus glaucus (bluish green) | Mold spore | 88 |
Aspergillus nigar (yellowish green) | Mold spore | 330 |
Mucor ramosissimus (white-grey) | Mold spore | 35.2 |
Penicillium digitatum (olive) | Mold spore | 88 |
Penicillium expansum (olive) | Mold spore | 22 |
Penicillium roqueforti (green) | Mold spore | 26.4 |
Rhizopus nigricans (cheese mold) | Mold spore | 220 |
Baker’s yeast | Yeast | 8.8 |
Brewer’s yeast | Yeast | 6.6 |
Common yeast cake | Yeast | 13.2 |
Saccharomyces ellipsoideus | Yeast | 13.2 |
Saccharomyces sp | Yeast | 17.6 |