Oxidizing disinfectants are generally strong oxidizing agents. They kill microorganisms by oxidizing enzymes closely related to metabolism within the microorganisms, such as hypochlorous acid and atomic oxygen, which they produce.
Peroxides and chlorine-based disinfectants are commonly used oxidizing agents in food storage. Both have strong oxidizing capabilities and can effectively kill microorganisms in food. Peroxides primarily kill microorganisms by releasing nascent oxygen with strong oxidizing power during decomposition, while chlorine-based disinfectants kill microorganisms through the strong oxidizing effect of their effective chlorine components. After effective chlorine penetrates microbial cells, it destroys the sulfhydryl groups of enzyme proteins and nucleoproteins or inhibits enzymes sensitive to oxidation, leading to microbial death.
