Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Growth Inhibition Effects of Ethanol and Sodium Chloride on Bacillus cereus

Ethanol과 NaCl에 의한 Bacillus cereus 생육저해 영향

  • Published : 2003.10.01
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Abstract

Agricultural foodstuffs, usually consumed without sterilization, are frequently contaminated with foodborne pathogen B. cereus. Ethanol and sodium chloride were used to inhibit this pathogen for its effective control. Though five minutes of exposure to 20% ethanol did not inhibit the growth of B. cereus, inhibition was detected to 30% ethanol solution. As exposed longer, B. cereus was more effectively inhibited than E. coli and S. typhimurium. B. cereus, E. coli and S. typhimurium were not inhibited when exposed in a 10% sodium chloride solution for five minutes. However, these bacteria were inhibited with a combination of 10% sodium chloride and 20% ethanol solution for five minutes. Much synergistic growth inhibition on B. cereus was found at the treatment. Its viable count was reduced from $10^8cfu/ml$ to $10^2cfu/ml$ after five minutes and showed no count after ten minutes. This trend was also confirmed for the wild types of B. cereus. This method may be applied for the effective pre-treatment of many agricultural foodstuffs, especially uncooked foodstuffs, without the hazards that accompany special sanitizers and the nutritional loss from harsh sterilization.

비살균 처리 농산식품에 오염되어 있는 세균성 식중독균인 B. cereus의 저감화 할 수 있는 방법을 개발하고자 하였다 B. cereus를 20% ethanol농도에서 5분간 처리 시에는 생육에 영향이 없었으나 30% ethanol에서 5분간 처리하였을 경우 생육저해효과를 보였다. 또한 처리시간이 경과함에 따라 뚜렷한 증식저해 효과를 나타냈으며 E. coli, S. typhimurium 보다 더 많은 생육저해 현상을 보였다. 10% NaCl에서 5분간 처리한 경우 모든 균주에서 효과가 없는 것으로 나타났지만 10% NaCl 과 20% ethanol을 조합하여 5분, 10분간 처리한 경우 모든 균에서 생육이 저해되었다. 특히 B. cereus의 경우는 5분 처리 후에 $10^8cfu/mL$수준에서 $10^2cfu/mL$로 감소하였으며 10분간 처리 시 모두 사멸되는 synergy효과를 보였고 야생형의 B. cereus에서도 비슷한 경향을 보였다. 이러한 결과는 특별한 살균처리 없이 식용되는 여러 농산 식품소재의 전처리에 적용함으로써 식중독 유발균의 오염을 저감화 하는데 활용될 수 있으리라 사료된다.

Keywords

References

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