References
- Chang DS, Shin DH, Chung DH, Kim CM, Lee IS. 2002. Food Hygiene. Jengmoonkak, Seoul. p 48-52.
- Gilmore TM, Mills V, Bruhn JC. 1998. A bridge to global food safety in the 21st century. Dairy Food and Environ Sanit 18: 360-367.
- Roberts T, Crutchfield SR. 2001. Food safety efforts accelerate in the 1990s. Food Rev 23: 44-49.
- Cho NS, Yang YY, Choi EH. 1986. Combination effect of potassium sorbate and sodium benzoate with sodium chloride on the growth of Escherichia coli and Salmonella typhimurium. Korean J Food Sci Technol 18: 23-27.
- Kathleen AL, Scott EM. 1987. Effects of potassium sorbate alone and in combination with sodium chloride on growth of Staphylococcus aureus MF31. J Food Prot 50: 750-752.
- Ita PS, Hutkins RW. 1991. Intracellular pH and survival of Listeria monocytogenes Scott A in tryptic soy broth containing acetic, lactic, citric, and hydrochloric acids. J Food Prot 54: 15-19.
- Tamblyn KC, Conner DE. 1997. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. J Food Prot 60: 629-633.
- Ahn ES, Kim YS, Shin DH. 2001. Observation of bactericidal effect of allyl isothiocyanate on Listeria monocytogenes. Food Sci Biotechnol 10: 31-35.
- Ahn EY, Shin DH, Baek NI, Oh JA. 1998. Isolation and identification of growth inhibition active substance from Sophora flavescens ait. Korean J Food Sci Technol 30: 672-679.
- Lee JY, Kim YS, Shin DH. 2002. Growth inhibition synergistic effect of linolenic acid and monoglyceride against Bacillus cereus and Staphylococcus aureus. J Agric Food Chem 50: 2193-2199. https://doi.org/10.1021/jf011175a
- Huang SL, Weng YM, Chiou RY. 2001. Survival of Staphylococcus aureus and Escherichia coli as affected by ethanol and NaCl. J Food Prot 64: 546-550.
- Cho SB, Lee YW, Kim JH. 1998. A study on synergistic effect of chitosan and sorbic acid on growth inhibition of Escherichia coli O157:H7 and Staphylococcus aureus. J Fd Hyg Safety 13: 112-120.
- Hwang JK, Kim HJ, Sim JS, Pyun YR. 1999. Bactericidal activity of chitosan on Streptococcus mutans. Korean J Food Sci Technol 31: 522-526.
- Oh SW, Hong SP, Kim HJ, Choi YJ. 2000. Growth inhibition effects of chitosans of Escherichia coli O157:H7, Staphylococcus aureus and Candida albicans. Korean J Food Sci Technol 32: 218-224.
- Lee JY, Park YS, Kim YS, Shin DH. 2002. Antimicrobial characteristics of metabolites of lactic acid bacteria from feces of newborn baby and from Dongchimi. Korean J Food Sci Technol 34: 472-479.
- Park HJ, Lee NK, Choi JO, Ha JU, Park HD. 2001. Control of Listeria monocytogenes in ground beef by Lactococcal bacteriocins. Food Sci Biotechnol 10: 199-203.
- Kim YM, Lee NK, Park HD, Lee DS. 2000. Migration of bacteriocin from bacteriocin coated film and its growth inhibition activity. Food Sci Biotechnol 9: 325-329.
- Jung DH. 1999. Food Microbiology. Sunjinmunhwasa, Seoul. p 215-218.
- Raccach M, Henngsen EC. 1997. The effect of chloride salts on Yersinia enterocolitica in meat. Food Microbiol 14: 431-438. https://doi.org/10.1006/fmic.1997.0110
- Reddy KA, Marth EH. 1995. Microflora of cheddar cheese made with sodium chloride, potassium chloride, or mixtures of sodium and potassium chloride. J Food Prot 58: 54-61.
- Sofos JN. 1986. Growth inhibition activity and functionality of reduced sodium chloride and potassium sorbate in uncured poultry products. J Food Sci 51: 16-19. https://doi.org/10.1111/j.1365-2621.1986.tb10825.x
- Hinton JR. 1999. Inhibition of the growth of Salmonella typhimurium ST-10 by propionic acid and chloride salts. Food Microbiol 16: 401-407. https://doi.org/10.1006/fmic.1998.0255
- Shin HK, Choi SS, Kang IS, Han SH. 1988. Effect of added NaCl levels on the physical, chemical and microbial properties of dry sausage during ripening period. Korean J Food Sci Technol 20: 755-761.
- Yang YY, Youn JH, Cho NS, Choi EH. 1988. Combination effects of potassium sorbate and sodium benzoate with sodium chloride on the growth of Bacillus subtilis. Korean J Food Sci Technol 20: 23-27.
- Kathleen AG, Jodim ML, Patrick F, Michael PD. 1992. Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. Appl Environ Microbiol 58: 2513-2516.
- Terrell RN, Quintanilla M, Vanderznat C, Gaudner FA. 1983. Effects of reduction or replacement of sodium chloride on growth of Micrococcus maraxella and Lactobacillus inoculated ground pork. J Food Sci 48: 122-124. https://doi.org/10.1111/j.1365-2621.1983.tb14803.x
- Miller AJ, Call JE, Whiting RC. 1993. Comparison of organic acid salts for Clostridium botulinum control in an uncured turkey product. J Food Prot 56: 958-962.
- Pauline CH, Jacora CW, Frank MR. 1996. Minimum inhibitory concentration of sodium lactate and sodium chloride for spoilage organism and pathogens at different pH values and temperature. J Food Prot 59: 1300-1304.
- Verhaegh GA, Marshall DL, Oh DH. 1996. Effect of monolaurin and lactic acid on Listeria monocytogenes attached to catfish fillets. J Food Microbiol 29: 403-410. https://doi.org/10.1016/0168-1605(95)00047-X
Cited by
- Effect of various additives on reduction of unpleasant odor and inhibition of Bacillus cereus growth in cheonggukjang vol.48, pp.6, 2016, https://doi.org/10.9721/KJFST.2016.48.6.569
- Effect of Salt Types on Chemical Characteristics of Salt-fermented Anchovy Fish Sauce vol.29, pp.1, 2017, https://doi.org/10.13000/JFMSE.2017.29.1.325
- 미량원소 강화 식품소재의 항균효과 vol.35, pp.1, 2006, https://doi.org/10.3746/jkfn.2006.35.1.035