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Comparative sensitivity of Vibrio cholerae 01 E1 Tor and Escherichia coli to disinfectants

The sensitivity of two strains of Vibrio cholerae to disinfectant compounds used in food processing, kitchen and personal hygiene has been compared with the sensitivity of a ‘disinfectant‐test’ strain of Escherichia coli. In a suspension test, both strains of V. cholerae were slightly more sensitive than E. coli to all the compounds. When used in a hard‐surface disinfection test, the vibrios died rapidly during the initial drying phase. Disinfectant products which are effective to control the risks from pathogenic enterobacteriaceae should also be appropriate for V. cholerae.