Archives of Pharmacal Research

The Pharmaceutical Society of Korea (대한약학회)
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Bactericidal Effects of CaO (Scallop-Shell Powder) on Foodborne Pathogenic Bacteria

  • Bae Dong-Ho (Division of Bioscience and Biotechnology, Konkuk University) ;
  • Yeon Ji-Hye (Department of Food Science and Technology, Chung-Ang University) ;
  • Park Shin-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee Dong-Ha (Korea Food and Drug Administration) ;
  • Ha Sang-Do (Department of Food Science and Technology, Chung-Ang University)
  • Published : 2006.04.01
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Abstract

This study was investigated the bactericidal effects of calcium oxide (CaO) on three common foodborne pathogenic bacteria: Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. Each bacteria level was determined in a CaO solution (0.01, 0.03, 0.05, 0.10, 0.15, and $0.20\%$ [w/v]) exposed for either 15 sec, 30 sec, 1 min, 2 min, 3 min, 5 min, 10 min, or 30 min. All three bacteria were not greatly affected by CaO solutions at concentrations of 0.01 and $0.03\%$, however, the decline of E. coli $(99\%;\;2.78\;log_{10}CFU/mL)$, L. monocytogens $(45\%;\;1.44\;log_{10}CFU/mL)$, and S. typhimurium $(70\%;\;2.08\;log_{10}CFU/mL)$ was greatest when they were exposed to $0.05\%$ CaO solution for 10 min. Moreover, the bactericidal action of CaO was maintained for at least 24 h of storage. The results of this study provide evidence that CaO, as a substitute for synthetic chemical substances has potential for use in the disinfection and sanitization of foods and food processing equipment.

Keywords

References

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