Effect of Sterilization Conditions on Microbial Reduction in Cleaning Tools
![]() |
Im, Ji-Yu
(Department of Food Science and Technology, Sunchon National University)
Kim, Chae-Young (Department of Food Science and Technology, Sunchon National University) Kim, Eun-yeong (Department of Food Science and Technology, Sunchon National University) Kim, Min-jin (Department of Food Science and Technology, Sunchon National University) Kim, Jung-Beom (Department of Food Science and Technology, Sunchon National University) |
1 | Lee, S.H., Yun, J.W., Lee, J.H., Jung, Y.H., Lee, D.H., Trends in recent waterborne and foodborne disease outbreaks in South Korea, 2015-2019. Osong Public Health Res. Perspect, 12, 73-79 (2021). DOI |
2 | Bryan, F.L., Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. J. Food Protect., 51, 663-673 (1998). DOI |
3 | Kusumaningrum, H.D., Van Putten, M.M., Rombouts, F.M., Beumer, R.R., Effects of antibacterial dishwashing liquid on foodborne pathogens and competitive microorganisms in kitchen sponges. J. Food Protect., 65, 61-65 (2002). DOI |
4 | Lee, Y.S., Lee, S.H., Ryu, K., Kim, Y.S., Kim, H.I., Choi, H.C., Jeon, D.H., Lee, Y.J., Ha, S.D., Survey on practical use of sanitizers and disinfectants on food utensils in institutional foodservice. J. Food Hyg. Saf., 22, 338-345 (2007). |
5 | Kim, Y.S., Jeon, Y.S., Han, J.S., Inhibition effect of sanitizers against E. coli and a hygienic condition on the surface of utensils and equipments used to food service. J. Korean Soc. Food Sci. Nutr., 31, 965-970 (2002). DOI |
6 | Kim, S.H., Lee, H.S., Ryu, D.S., Choi, S.J., Lee, D.S., Antibacterial activity of silver-nanoparticles against Staphylococcus aureus and Escherichia coli. J. Microbiol. Biotechnol., 39, 77-85 (2011). |
7 | Park, S.G., Development of HACCP system through thermal and UV sterilization process management and SSOP : for rice-cake dried products. PhD Thesis, Hanyang University, Korea (2018). |
8 | Cunningham, F.E., Influence of microwave radiation on psychrotrophic bacteria. J. Food Protect., 43, 651-655 (1980). DOI |
9 | Ha, W., Kil, M.S., Cho, P.Y., Research on the igniting potential for a microwave oven. Fire Investigation Socity of Korea, 3, 51-63 (2012). |
10 | Ministry of Food and Drug Safety(2022, Jun 7). Food Poisoning Statistics. Retrieved from http://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do?menu_ no=519&menu_grp=MENU_GRP02 |
11 | Lynch, R.A., Elledge, B.L., Griffith, C.C., Boatright, D.T., A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma. J. Environ. Health, 66, 9-26 (2003). |
12 | Kim, J.B., Park, Y.B., Kim, K.C., Kim, D.H., Kang, S.H., Lim, Y.S., Park, P.H., Yoon, M.H., Lee, J.B., Evaluation and reduction of microbiological hazard of spoon and spoon case carried by nursery school children. J. Korean Soc. Food Sci. Nutr., 40, 116-122 (2011). DOI |
13 | Lee, Y.W., Na, S.S., Cho, S.B., Cheung, C.Y., Park, S.G., Inhibition effect of germ-resistant sponge on microbial growth in kitchen hygiene. J. Environ. Health Sci., 22, 109-121 (1996). |
14 | Jiang, X., Doyle, M.P., Fate of Escherichia coli O157:H7 and Salmonella Enteritidis on currency. J. Food Protect., 62, 805-807 (1999). DOI |
15 | Park, H.K., Park, B.K., Shin, H.W., Park, D.W., Kim, Y.S., Cho, Y.H., Lee, K.H., Kang, K.J., Jeon, D.H., Park, K.H., Ha, S.D., Evaluation of effectiveness of sanitizers and disinfectants used in domestic food processing plants. Korean J. Food Sci. Technol., 37, 1042-1047 (2005). |
16 | Park, S.H., Gwon, W.G., Lee, I.S., Kim, E.J., Hwang, S.J., Koo, H.S., Na, Y.R., Kim, B.J., Park, E.H., Lee, M.O., Distribution and toxin gene characteristic of Bacillus cereus isolated from foods in Busan. J. Food Hyg. Saf., 35, 219-224 (2020). DOI |
17 | Lee, S.H., Survival and growth of foodborne pathogens on commercial dish sponge/clothes and inhibitory effect of sanitizers. MS Thesis, ChungAng University, Korea (2010). |
18 | Hwang, I.S., Cho, J.Y., Hwang, J.H., Hwang, B.M., Choi, H.M., Lee, J.Y., Lee, D.G., Antimicrobial effects and mechanism(s) of silver nanoparticle. Microbiol. Biotechnol. Lett., 39, 1-8 (2011). |
19 | Kim, J.Y., Lee, H.J., Cho, J.Y., Lim, H.C., Choi, G.C., Kim, D.W., Park, K.H., Moon, J.H., Antimicrobial effect of various chopping boards against food-borne bacteria. Korean J. Food Sci. Technol., 44, 114-120 (2012). DOI |
20 | Je, D.H., A Study on the made in 80%Cu-20%Zn alloy antibacterial of filter. MS Thesis, Pukyong National University, Korea (2018). |
21 | Park, S.J., Assessment of food sanitation knowledge and practices of food handle's and microbiological evaluation of open-kitchen environment. MS Thesis, Duksung Women's University, Korea (2016). |
22 | Kotiranta, A., Lounatmaa, K., Haapasalo, M., Epidemiology and pathogenesis of Bacillus cereus infections. Microbes Infect., 2, 189-198 (2000). DOI |
23 | Lee, H.R., Standardization of disinfection methods according to fabric materials and identification of contaminated microorganism. MS Thesis, Catholic University of Pusan, Korea (2021). |
24 | Fujikawa, H., Ushioda, H., Kudo, Y., Kinetics of Escherichia coli destruction by microwave irradiation. Appl. Environ. Microbiol., 58, 920-924 (1992). DOI |
25 | Khalil, H., Villota, R., Comparative study on injury and recovery of Staphylococcus aureus using microwaves and conventional heating. J. Food Protect., 5, 181-186 (1988). DOI |
![]() |