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Bacteriocidal Effect of Calcium oxide (CaO, Scallop-shell Powder) on Natural Microflora and Pathogenic Bacteria in Sesame Leaf  

Yeon, Ji-Hye (Department of Food Science and Technology.BET-Research Institute, Chung-Ang University)
Lee, Dong-Ha (Korea Food and Drug Administration)
Ha, Sang-Do (Department of Food Science and Technology.BET-Research Institute, Chung-Ang University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 844-849 More about this Journal
Abstract
Bacteriocidal effect of calcium oxide (CaO, scallop shell powder) on reduction of microorganism in sesame leaf was evaluated through comparison with chemical sanitizers such as chlorine, ethanol, and hydrogen peroxide. CaO showed 0.55-1.49, 0.85-2.56, 0.16-1.08, 0.30-1.14, and $0.19-1.07\;log_{10}$ CFU/g reductions of total aerobic bacteria, total coliforms, Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium respectively, indicating possible use of CaO as effective natural sanitizer.
Keywords
CaO; scallop shell powder; sanitizer; Escherichia coli; Listeria monocytogenes; Salmonella typhimurium;
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