Effect of UV or Ethanol Treatment on the Arcobacter butzleri Contaminated on Pork

돈육에 오염 된 Arcobacter butzleri에 대한 자외선 또는 에탄올 처리에 따른 효과

  • Lee, Min-Hwa (Department of Food and Nutrition, Chung-Ang University) ;
  • Choi, Chang-Sun (Department of Food and Nutrition, Chung-Ang University)
  • 이민화 (중앙대학교 자연과학대학 식품영양학과) ;
  • 최창순 (중앙대학교 자연과학대학 식품영양학과)
  • Received : 2011.08.31
  • Accepted : 2012.03.16
  • Published : 2012.04.30


Although Arcobacter butzleri is a foodborne emerging pathogen causing gastroenteritis in human and animals, there are a few researches on the physical and chemical control methods. The aim of this study was to investigate the effect of ultraviolet radiation or ethanol treatment on A. butzleri. To demonstrate the UV effect, 8 ${\log}_{10}CFU$/mL of A. butzleri were spiked on stainless steel and the pork was then exposed to 250 nm of ultraviolet light for 108-648 mWs/$cm^2$. To ascertain the effect of ethanol, A. butzleri and A. butzleri spiked pork were soaked or sprayed 10, 35 and 70% of ethanol for 10 to 30 min. A. butzleri significantly decreased all of the UV doses in stainless steel, whereas, the reduction was just $0.92{\pm}0.62-1.29{\pm}0.34\;{\log}_{10}CFU$/mL in pork spiked with A. butzleri. In the ethanol groups, A. butzleri decreased significantly in 35% or 70% of ethanol in contrast, the bacterial counts were dropped slightly in A. butzleri spiked pork groups. Therefore, it is necessary to develop various kinds of control methods or hurdle technology for A. butzleri.


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