Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Bacteriocidal Effect of Calcium oxide (CaO, Scallop-shell Powder) on Natural Microflora and Pathogenic Bacteria in Sesame Leaf

Calcium oxide(CaO)를 활용한 깻잎 중 존재하는 자연균총 및 주요 식중독균의 제어

  • Yeon, Ji-Hye (Department of Food Science and Technology.BET-Research Institute, Chung-Ang University) ;
  • Lee, Dong-Ha (Korea Food and Drug Administration) ;
  • Ha, Sang-Do (Department of Food Science and Technology.BET-Research Institute, Chung-Ang University)
  • 연지혜 (중앙대학교 식품공학과.생명환경연구원) ;
  • 이동하 (식품의약품안전청) ;
  • 하상도 (중앙대학교 식품공학과.생명환경연구원)
  • Published : 2005.10.31
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Abstract

Bacteriocidal effect of calcium oxide (CaO, scallop shell powder) on reduction of microorganism in sesame leaf was evaluated through comparison with chemical sanitizers such as chlorine, ethanol, and hydrogen peroxide. CaO showed 0.55-1.49, 0.85-2.56, 0.16-1.08, 0.30-1.14, and $0.19-1.07\;log_{10}$ CFU/g reductions of total aerobic bacteria, total coliforms, Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium respectively, indicating possible use of CaO as effective natural sanitizer.

본 연구에서는 천연물질유래 살균소독제인 CaO가 깻잎 중 존재하는 자연균총, E. coli, L. monocytogenes, S. typhimurium에 미치는 저해효과를 알아보았고 chlorine, ethanol, hydrogen peroxide 등과 같은 주요 chemical sanitizer와 비교하였다. CaO를 농도별(0.05-0.2%), 시간별(2-10분) 처리했을 때 총호기성균은 $0.55-1.49\;log_{10}CFU/g$, 대장균은 $0.85-2.56\;log_{10}CFU/g$, E. coli는 $0.16-1.08\;log_{10}CFU/g$, L. monocytogenes는 $0.30-1.14\;log_{10}CFU/g$, S. typhimurium은 $0.19-1.07\;log_{10}CFU/g$의 감소를 보였으며, 특히 0.2%에서는 일반적으로 사용되는 100 ppm의 chlorine, 20% 이내의 ethanol, 1%의 hydrogen peroxide만큼 우수한 살균효과를 보였다. 본 연구에 따라 CaO는 기존의 화학적 살균제를 대체할 수 있는 좋은 천연물질유래 살균소독제로 활용될 수 있을 것이다.

Keywords

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