한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제29권3호
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  • Pages.211-216
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  • 2014
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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항균성 식품을 이용한 식중독균 Bacillus cereus의 억제효과 분석

Inhibitory Effect of Antimicrobial Food against Bacillus cereus

  • 송미옥 (서울특별시 보건환경연구원 미생물관리팀) ;
  • 황영옥 (서울특별시 보건환경연구원 미생물관리팀) ;
  • 김수진 (서울특별시 보건환경연구원 미생물관리팀) ;
  • 류승희 (서울특별시 보건환경연구원 미생물관리팀) ;
  • 정효원 (서울특별시 보건환경연구원 미생물관리팀) ;
  • 박정은 (서울특별시 보건환경연구원 미생물관리팀) ;
  • 김다미 (서울특별시 보건환경연구원 미생물관리팀) ;
  • 박건용 (서울특별시 보건환경연구원 미생물관리팀) ;
  • 최성민 (서울특별시 보건환경연구원 미생물관리팀)
  • Song, Miok (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment) ;
  • Hwang, Youngok (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment) ;
  • Kim, Soojin (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment) ;
  • Ryu, Seunghee (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment) ;
  • Jeong, Hyowon (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment) ;
  • Park, Jungeun (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment) ;
  • Kim, Dami (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment) ;
  • Park, Geonyong (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment) ;
  • Choi, Sungmin (Microbiological Control Team, Seoul Metropolitan Government Research Institute of Public Health & Environment)
  • 투고 : 2014.03.30
  • 심사 : 2014.08.01
  • 발행 : 2014.09.30
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초록

본 실험은 2012년부터 2013까지 4,318건의 다양한 식품으로부터 155건의 B. cereus를 분리하고 그 중 140건에 대하여 $25^{\circ}C$와 $70^{\circ}C$의 추출온도에 따라 마늘, 계피, 생강, 녹차 추출물의 항균력 시험을 실시하였다. 식품유형별 균분리율은 고춧가루(48.65%), 농산물(31.08%), 김치류(25.61%)가 높았으며 식중독원인으로 의심되었던 식품접객업소 조리식품에서는 1.17%가 분리되었다. 항균성 시험에서는 $25^{\circ}C$ 마늘 추출물과 $25^{\circ}C$와 $70^{\circ}C$ 녹차 추출물에서만 140개의 모든 분리주에서 억제환이 나타났다. 억제환의 크기는 $25^{\circ}C$에서 마늘 > 녹차 > 계피의 순으로 $70^{\circ}C$에서는 녹차 > 마늘 > 계피의 순으로 나타나 온도에 따른 항균성의 차이가 있음을 알 수 있었다. 각 추출물들의 상관관계 분석에서 $25^{\circ}C$에서는 마늘과 녹차, 계피와 녹차가 유의적인 차이를 나타내었고 $70^{\circ}C$에서는 마늘과 녹차만이 유의적인 차이를 나타내었다.

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, $25^{\circ}C$ and $70^{\circ}C$. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that $25^{\circ}C$ garlic extract, $25^{\circ}C$ green tea extract, and $70^{\circ}C$ green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in $25^{\circ}C$ and green tea > garlic > cinnamon in $70^{\circ}C$. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in $25^{\circ}C$ and with only garlic extracting in $70^{\circ}C$ at p < 0.05.

키워드

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피인용 문헌

  1. Antibacterial Activity of Aqueous Garlic Extract Against Escherichia coli O157:H7, Salmonella typhimurium and Staphylococcus aureus vol.30, pp.2, 2015, https://doi.org/10.13103/JFHS.2015.30.2.210
  2. spp., and Coliforms Isolated from Agricultural Herb Products from the Market vol.47, pp.4, 2017, https://doi.org/10.4167/jbv.2017.47.4.171