Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
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Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes by Organic Acid

유기산이 Escherichia coli O157:H7, Salmonella 및 Listeria monocytogenes의 증식에 미치는 영향

  • Jang, Jae-Seon (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Lee, Hye-Jeong (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Oh, Bo-Young (Health and Environment Research Institute, Incheon) ;
  • Lee, Jea-Mann (Health and Environment Research Institute, Incheon) ;
  • Go, Jong-Myeong (Health and Environment Research Institute, Incheon) ;
  • Kim, Yong-Hee (Health and Environment Research Institute, Incheon)
  • 장재선 (가천의과학대학교 식품영양학과) ;
  • 이혜정 (가천의과학대학교 식품영양학과) ;
  • 오보영 (인천광역시 보건환경연구원) ;
  • 이제만 (인천광역시 보건환경연구원) ;
  • 고종명 (인천광역시 보건환경연구원) ;
  • 김용희 (인천광역시 보건환경연구원)
  • Published : 2007.10.30
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Abstract

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

Keywords

References

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