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Comparative Susceptibility of Staphylococcus aureus and Escherichia coli Strains Isolated from Korean Foods to Commercially Available Sanitizers/Disinfectants  

Jeon, Dae-Hoon (Center for Food Evaluation, Korea Food and Drug Administration)
Kang, Kil-Jin (Kwangju Regional KFDA)
Eom, Mi-Ok (Center for Food Evaluation, Korea Food and Drug Administration)
Sung, Jun-Hyun (Center for Food Evaluation, Korea Food and Drug Administration)
Kang, Han-Saem (Center for Food Evaluation, Korea Food and Drug Administration)
Kwak, Hyo-Sun (Center for Food Evaluation, Korea Food and Drug Administration)
Kwon, Ki-Sung (Center for Food Evaluation, Korea Food and Drug Administration)
Lee, Young-Ja (Center for Food Evaluation, Korea Food and Drug Administration)
Kim, Hyung-Il (Center for Food Evaluation, Korea Food and Drug Administration)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.1, 2007 , pp. 104-107 More about this Journal
Abstract
To investigate the comparative susceptibility of E. coli and S. aureus strains isolated from Korean foods to sanitizer/disinfectants, the bactericidal efficacies of sodium hypochlorite and benzalkonium chloride were assessed by quantitative suspension tests in both 'clean' and 'dirty' conditions, respectively. The sanitizers/disinfectants achieved over 5-log reduction in viable counts of all strains at the tolerance exemption concentration, except in the case of S. aureus exposure to sodium hypochlorite under dirty condition. There were no significant differences in the susceptibility of antibiotic-resistrant and antibiotic-sensitive isolated strains to the sanitizers/disinfectants (p>0.05).
Keywords
susceptibility; E. coli; S. aureus; sanitizers/disinfectants;
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