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Growth Inhibition Effects of Ethanol and Sodium Chloride on Bacillus cereus  

Jang, Ji-Hyun (Department of Food and Bioengineering, Kyungwon University)
Jang, Jung-Soon (Department of Food and Bioengineering, Kyungwon University)
Lee, Sang-Yun (R&D Center for Functional Foods, Pulmuone Co. Ltd.)
Kim, Hyun-Su (R&D Center for Functional Foods, Pulmuone Co. Ltd.)
Kang, Sang-Mo (Konkuk University)
Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 998-1002 More about this Journal
Abstract
Agricultural foodstuffs, usually consumed without sterilization, are frequently contaminated with foodborne pathogen B. cereus. Ethanol and sodium chloride were used to inhibit this pathogen for its effective control. Though five minutes of exposure to 20% ethanol did not inhibit the growth of B. cereus, inhibition was detected to 30% ethanol solution. As exposed longer, B. cereus was more effectively inhibited than E. coli and S. typhimurium. B. cereus, E. coli and S. typhimurium were not inhibited when exposed in a 10% sodium chloride solution for five minutes. However, these bacteria were inhibited with a combination of 10% sodium chloride and 20% ethanol solution for five minutes. Much synergistic growth inhibition on B. cereus was found at the treatment. Its viable count was reduced from $10^8cfu/ml$ to $10^2cfu/ml$ after five minutes and showed no count after ten minutes. This trend was also confirmed for the wild types of B. cereus. This method may be applied for the effective pre-treatment of many agricultural foodstuffs, especially uncooked foodstuffs, without the hazards that accompany special sanitizers and the nutritional loss from harsh sterilization.
Keywords
ethanol; NaCl; Bacillus cereus; inhibition effect;
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