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Antimicrobial Effect of Various Chopping Boards against Food-borne Bacteria

도마의 재질별 식중독 원인균에 대한 항균효과

  • Kim, Ji-Young (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Hyoung-Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lim, Hyun-Cheol (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment Microbiology Division) ;
  • Choi, Gyeong-Cheol (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment Microbiology Division) ;
  • Kim, Du-Woon (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 김지영 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 이형재 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 조정용 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 임현철 (전라남도보건환경연구원 식품약품분석과) ;
  • 최경철 (전라남도보건환경연구원 식품약품분석과) ;
  • 김두운 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품 연구센터)
  • Received : 2011.09.14
  • Accepted : 2011.11.16
  • Published : 2012.02.29

Abstract

The purpose of this study was to evaluate the antibacterial activities of chopping boards made of various materials such as three antibiotic plastics, a general plastic, and various woods (red pine, rubber tree, cypress, birch, and bamboo) using zone inhibition assay and real-time PCR. Wood chopping boards showed high antimicrobial activity against Vibrio vulnificus, while plastic chopping boards showed high antimicrobial activity against Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. Bamboo chopping board among the wood chopping boards showed the highest antimicrobial activity against five foodborne bacteria such as E. coli O157:H7, S. Typhimurium, Vibrio cholerae, and V. vulnificus. These results may be helpful in the selection of a chopping board with high antimicrobial activity and in the application of hygiene procedures for prevention of cross-contamination.

Keywords

chopping boards;antimicrobial activity;food safety;plastic;wood

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