Journal of environmental and Sanitary engineering (환경위생공학)

Korean Society for Environmental Sanitary Engineers (대한환경위생공학회)
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Inactivation of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes by Hydrogen Peroxide and Lactic acid

과산화수소와 유산ol Escherichia coli O157:H7, Salmonella Enteritidis 및 Listeria monocytogenes의 증식 억제에 미치는 영향

  • Jang Jae-Seon (Dept. of Health Administration, Gacheon-Gil) ;
  • Lee Mi-Yeon (Health and Environment Research Institute, Incheon) ;
  • Lee Jea-Mann (Health and Environment Research Institute, Incheon) ;
  • Kim Yong-Hee (Health and Environment Research Institute, Incheon)
  • 장재선 (가천길대학 보건행정과) ;
  • 이미연 (인천광역시 보건환경연구원) ;
  • 이제만 (인천광역시 보건환경연구원) ;
  • 김용희 (인천광역시 보건환경연구원)
  • Published : 2004.12.01
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Abstract

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with hydrogen peroxide and lactic acid, and combination of hydrogen peroxide and lactic acid. The minimun inhibitory concentration (MIC) of hydrogen peroxide in E coli O157:H7 was 100 ppm at pH 5.0, 6.0, 6.5 and 7.0, while in Listeria monocytogenes 25 ppm at PH 5.5, 6.0 and 50 ppm at PH 6.5, 75ppm at pH 7.0. MIC of lactic acid in E coli O157:H7 was 2500 ppm at pH 5.0, 6.0, 6.5 and 7.0. MIC of lactic acid in S. Enteritidis was 1250 ppm at pH 5.0, 2500 ppm at pH 5.5, 6.0, 5.5 and 7.0, while in L monocytogenes 625 ppm at pH 5.5 and 125 ppm at pH 6.0, 6.5 and 7.0. MIC of combined hydrogen Peroxide and lactic acid in E. coli O157:H7, S. Enteritidis, and L. monocytogenes was 75 ppm of hydrogen peroxide with 2500 ppm of lactic acid at pH 6.5. The correlations between MICs of hydrogen peroxide and lactic acid in E. coli O157:H7, S. Enteritidis and L. monocytogene were obtained through the coefficient of $determination(R^2)$. $R^2$ value were 0.9994, 0.9935 and 0.9283, respectively. The inhibitory effect of hydrogen peroxide and lactic acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using lactic acid together with hydrogen peroxide.

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References

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