• Title/Summary/Keyword: food-borne poisoning

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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;Lee, Young-Duck;Park, Jong-Hyun
    • Korean Journal of Food Science and Technology
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    • v.35 no.6
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    • pp.1169-1173
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    • 2003
  • 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.