Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Antibacterial Effects of Salt with Natural Antimicrobial Substances against Foodborne Pathogens

천연 항균물질이 첨가된 소금의 식중독 세균에 대한 항균효과

  • 현정은 (중앙대학교생명공학대학식품영양학과) ;
  • 박세은 (중앙대학교생명공학대학식품영양학과) ;
  • 이서현 (중앙대학교생명공학대학식품영양학과) ;
  • 이연진 (중앙대학교생명공학대학식품영양학과) ;
  • 장민경 (중앙대학교생명공학대학식품영양학과) ;
  • 문성권 (중앙대학교생명공학대학식품영양학과) ;
  • 이선영 (중앙대학교생명공학대학식품영양학과)
  • Received : 2020.11.12
  • Accepted : 2020.12.10
  • Published : 2020.12.31
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Abstract

Salt is a common seasoning agent used in various processed foods, especially in kimchi and salted seafood (jeotgal). This study was conducted to investigate the efficacy of salt with antimicrobial substances (acetic acid, garlic extract, carvacrol, nisin, thymol, and their combination (acetic acid+nisin+thymol)) on improvement of antibacterial effects of salt against foodborne pathogens. Salt (10%) was prepared using six different types of 0.2% natural antimicrobial substances. The antibacterial effect of salt combined with natural antimicrobial substances was evaluated against foodborne pathogens using the broth micro-dilution method and growth curve plotted using absorbance measurements. For the five foodborne pathogens, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of salt without antimicrobial substances as control were in the range of 24~>50,000 ㎍/mL and >50,000 ㎍/mL, respectively. Salt with nisin, thymol, or garlic extract showed strong inhibitory effects and their MIC against L. monocytogenes were 49, 12,500, and 24 ㎍/mL, respectively. In particular, salt with nisin showed inhibitory activities against Gram-positive bacteria. However, all the antimicrobial substances were less effective against Gram-negative bacteria such as E. coli O157:H7 and S. Typhimurium than Gram-positive bacteria. These results could be used for the development of salt with natural antimicrobial substances especially targeted against L. monocytogenes. This would enable the lowering of saline concentration while improving the storability of food.

Keywords

References

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