Growth Inhibition of Newly Emerging Arcobacter butzlrei by Organic Acids and Trisodium Phosphate

새롭게 출현한 Arcobacter butzleri의 유기산과 trisodium phosphate 처리에 의한 생육저해효과

  • Jang, Jung-Soon (Department of Food and Bioengineering, Kyungwon University) ;
  • Lee, Young-Duck (Department of Food and Bioengineering, Kyungwon University) ;
  • Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University)
  • 장정순 (경원대학교 식품생물공학과) ;
  • 이영덕 (경원대학교 식품생물공학과) ;
  • 박종현 (경원대학교 식품생물공학과)
  • Published : 2003.12.01


Growth of a newly emerging pathogen, Arcobacter butzleri, in domestic raw meat was evaluated by various sanitizing agents. One percent of acetic acid, citric acid, lactic acid, and trisodium phosphate (TSP) added to the cell suspension of six A. butzleri strains inhibited their growth within ten minutes, and especially the lactic acid inhibited growth within five minutes. One percent of all the acids at the culture broth inhibited growth completely within one hr. 0.1% of the acids inhibited growth within 72 hr, whereas two percent of TSP had the same effect in one hr. Among the acids, lactic acid had the strongest inhibition activity. Hydrogen peroxide, sodium hypochlorite, and ethanol showed lower inhibiting activities than the above agents. While garlic extract and lactic acid bacteria culture also inhibited A. butzleri, onion extract did not. Therefore, food-borne poisoning of A. butzleri in raw meat could be prevented by organic acid and trisodium phosphate treatments.

새롭게 출현한 식중독 세균으로 국내 유통 계육 등에 많이 오염이 되어 있는 Arcobacter butzleri를 제어하기 위해 여러 위생제 처리에 따른 생육영향을 평가하였다. 이들 균체에 1%농도의 유기산과 trisodium phosphate를 5, 10분간 처리한 결과 대부분이 10분 이내에 사멸한 것을 확인할 수 있었으며, 젖산의 경우는 5분 이내에 모든 균주가 사멸하였다. 배양할 때의 유기산의 농도별 생육영향은 1%의 농도로는 1시간 이내에, 0.1%의 농도에서 72시간 이내에 A. butzleri가 사멸한 것을 볼 수 있었으며, trisodium phosphate의 경우 2% 농도에서는 1 시간이내에 사멸하였다. 유기산 중에는 젖산의 생육저해효과가 가장 우수하게 나타났으며 hydrogen peroxide, sodium hypochlorite와 ethanol에 대한 사멸효과를 보았으나, 이 처리제는 효과가 나쁘거나 풍미에 영향을 주어 좋은 처리제라 할 수 없었다. 그리고 마늘과 양파즙에 대한 항미생물 작용에서 마늘에만 생육저해작용을 확인할 수 있었으며, 젖산균이 생산하는 유기산에 의한 낮은 pH에 의한 저해효과를 확인할 수 있었다. 따라서 계육 등의 육가공 및 취급 시에 유기산 및 TSP 등을 이용하여 주요 Arcobacter에 의한 식중독저해가 가능할 것으로 사료되었다.



  1. CDC. Incidence of foodborne pathogens of public heath impor-tance. The challenges and Prospects for the 21st Century in Vet-erinary Science 38: 77-83(1998)
  2. CDC. Diagnosis and Management of Foodborne Illnesses. Rec-mendations and Reports 50: 1-69 (2001)
  3. NIAID. Foodbome Diseases. Fact Sheet (2002)
  4. Vandamme, P., Falsen, E., Rossau, R.H., Segers, P., Tytgat, R. and DeLey, J. Revision of Campylobacter. Helicobacter and Wolinella taxonomy: Emendation of generic descriptions and pro-posal of Arcobacter gen. nov. Int. J. Syst. Bacteriol. 41: 88-103 (2001)
  5. Neill, S.D., Ellis, W.A. and O'Brien, J.J. Designation of aerotoler-ant Campylobacter-like organisms from porcine and bovine abor-tions to the genus Campylobacter. Res. Vet. Sci. 27: 180186 (1979)
  6. Vandamme, P., Vancanneyt, B., Pot, L., Mels, L., Hoste, B., Dew-ettinck. D., Vlaes, L., Van Den Borre, c., Higgins, R., Hommez, J., Kersters, K, Butzler, J.P. and Goosens, H. Polyphasic taxo-nomic study of the emended genus Arcobacter with Arcobacter butlzeri com. nov. and Arcobacter skirrowii sp. nov., an aerotoler-ant bacterium isolated from veterinary specimens. Int. J. Syst. Bacteriol. 42: 344-356 (1992)
  7. Wesley, I.V Helicobacter and Arcobacter species: Risks for foods and beverges. J. Food Prot. 59: 1127-1132 (1996)
  8. Jang, J.S., Lee, Y.D., Chang, H.G., Oh, D.H. and Park, J.H. Prev-alence and antibiotic resistance of Arcobacter butzleri in domestic raw meats. Food Sci. Biotechnol. 11: 659-664(2002)
  9. Nerren, P.V, Huis in't Veld, J.H.J. and Mossel, D.A.A. 1994. The immediate bactericidal effect of lactic acid on meat-borne patho-gen. J. Food Prot. 77: 490-496 (1994)
  10. Jang, K.I. and Kim, K.Y. Control of contamination and inactiva-tion of foodborne pathogen in poultry. Presented at the 64th Korean Society of Food Science and Technology Annual Meeting (2000)
  11. De Vuyst, L. and Vandamme, E.J. Antimicrobiol potential of lac-tic acid bacteria, pp. 91-142. In: Bacteriocins of Lactic Acid Bac-teria. Chapman & Hall Inc. New York, USA (1994)
  12. Ahn, Y.T., Shin, P.K and Kim, H.U. Growth inhibition of E. coli 0157:H7 and Salmonella typhimurium by lactic acid bacteria and bifidobacteria. J. Food Hyg. Saf. 12: 181-187 (1997)
  13. Ita, P.S. and Hutkins, R.W. (1991) Intracellular pH and survival of Listeria monocytogens Scott A in trypic soy broth containing acetic, lactic, citric and hydrochloric acids. J. Food Prot. 54: 1519 (1991)
  14. Kang, J.H., Lee, Y.D., Jung, K.C. and Park, J.H. Sanitizing agent effect and antibiotic resistance of Salmonella spp. isolated from raw chicken carcasses in food service. Korean J. Food Sci. Tech-nol. 33: 582-588 (2001)
  15. Phillips, C.A. and Duggan, J. The effect of EDTA and trisodium phosphate, alone and in combination with nisin, on the growth of Arcobacter butzleri in culture. Food Microbiol. 18: 547-554 (2001)
  16. Ahn, Y.S. and Shin, D.H. Antimicrobial effects of organic acids and ethanol on several Foodbome microorganisms. Korean J. Food Sci. Technol. 31: 1315-1323 (1999)
  17. Shin, S.Y., Hwang, H.J. and Kim, W.IJ Inhibition of Campylo-bacter jejuni in chicken by ethanol, hydrogen peroxide, and oraganic acids. J. Microbiol. Biotechnol. II :418-422 (2001)
  18. Collins, D.I., Murano, E.A. and Wesley, I.V Survival of Arco-bacter butzleri and Campylobacter jejuni after irradiation treat-ment in vacuum-packaged ground pork. J. Food. Prot. 59: 1164-1166 (1996)
  19. Kim, Y.S., Park, K.S., Kyung, K.H., Shim, S.T. and Kim, H.K. Antibacterial activity of garlic extract against Escherichia coli. Korean J. Food Sci. Technol. 28:730-735 (1996)
  20. Mantis, A.J., Karaioannoglou, P.G., Spanos, G.P and Panetsos, A.G. The effect of garlic extract on food posioning bacteria in culture media. Lebens. Wiss. Technol. 11:26-32 (1978)