Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antimicrobial Effect of Various Chopping Boards against Food-borne Bacteria

도마의 재질별 식중독 원인균에 대한 항균효과

  • Kim, Ji-Young (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Hyoung-Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lim, Hyun-Cheol (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment Microbiology Division) ;
  • Choi, Gyeong-Cheol (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment Microbiology Division) ;
  • Kim, Du-Woon (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 김지영 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 이형재 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 조정용 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 임현철 (전라남도보건환경연구원 식품약품분석과) ;
  • 최경철 (전라남도보건환경연구원 식품약품분석과) ;
  • 김두운 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품 연구센터)
  • Received : 2011.09.14
  • Accepted : 2011.11.16
  • Published : 2012.02.29
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Abstract

The purpose of this study was to evaluate the antibacterial activities of chopping boards made of various materials such as three antibiotic plastics, a general plastic, and various woods (red pine, rubber tree, cypress, birch, and bamboo) using zone inhibition assay and real-time PCR. Wood chopping boards showed high antimicrobial activity against Vibrio vulnificus, while plastic chopping boards showed high antimicrobial activity against Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. Bamboo chopping board among the wood chopping boards showed the highest antimicrobial activity against five foodborne bacteria such as E. coli O157:H7, S. Typhimurium, Vibrio cholerae, and V. vulnificus. These results may be helpful in the selection of a chopping board with high antimicrobial activity and in the application of hygiene procedures for prevention of cross-contamination.

해마다 반복되는 식중독 발생을 예방하기 위한 한 접근 방법으로써 시판품의 다양한 도마(항균처리 plastic 재질 3종, 항균처리 않은 plastic재질 1종, 나무재질(홍송, 고무나무, 편백나무, 박달나무, 대나무)를 대상으로 세균성 식중독의 주요한 원인균인 Escherichia coli O157:H7, S. Typhimurium, V. vulnificus, V. cholerae, V. parahaemolyticus 및 S. aureus의 6종 미생물에 대하여 저지환 시험과 real-time PCR을 이용한 정량법을 이용하여 항균력을 평가하였다. Plastic 재질의 도마들은 E. coli O157:H7, S. Typhimurium, S. aureus의 식중독균에 대해 항균력을 나타내었고, 항균력이 표시된 도마와 표시되어있지 않은 도마들 간의 항균력 차이는 크지 않았다. 나무 재질의 도마는 V. vulnificus에 대해서 항균력을 나타내었고, 5종의 나무 재질의 도마들 중 대나무 도마는 E. coli O157:H7, S. Typhimurium, V. cholerae, V. vulnificus의 4종의 균에 대해 저지환 시험에서 항균력을 나타내었으며, real-time PCR로 정량한 결과에서는 S. aureus에 대해 생육억제력을 나타내어 5종의 식중독균에 대하여 가장 광범위한 항균력을 보였다. 이는 대나무에 함유된 polyphenol과 organic acid 등의 작용으로 추측된다. 항균력이 있다고 표시된 도마에서도 시험 대상 균들 중 일부에 대해서만 항균력이 나타났으며, 재질별로 항균력에 차이가 나타났던 결과들로부터 도마에 대한 위생상의 지나친 신뢰는 큰 위험을 초래할 가능성이 있음을 인식하고, 조리의 최종관리자들에 의한 일상적인 철저한 관리가 필요하다고 판단된다.

Keywords

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