Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Biofilm Formation of Food-borne Pathogens under Stresses of Food Preservation

식품 보존 스트레스에서의 식중독세균의 생체막 생성

  • Lee, No-A (Department of Food and Bioengineering, Kyungwon University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Woman's University) ;
  • Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University)
  • 이노아 (경원대학교 분자.식품생명공학과) ;
  • 노봉수 (서울여자대학교 식품미생물공학과) ;
  • 박종현 (경원대학교 분자.식품생명공학과)
  • Published : 2006.02.01
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Abstract

Most bacteria form biofilm as self-defence system, making efficient food sanitization, preservation, and instrument washing more difficult. Biofilm formation of Salmonella, E. coli, B. cereus, and S. aureus was observed during 24 hr food preservations by performing microtiter plate and glass wool assays. Most cells formed biofilm and attached onto glass wool. When biofilm formation and injury were analyzed on the microtiter plate, 10 and 20% acid-injured E. coli and S. aureus, respectively, 30-50% cold temperature $(4^{\circ}C)-injured$ B. cereus and E. coli, and 30-55% 6% sodium chloride solution-injured Salmonella showed significant biofilm formation. Results indicate biofilm formation level differed within species depending on type of stress.

세균이 외부stress에 대한 자가저항으로 biofilm형성을 하는 것은 식품 뿐만아니라 식품기기등의 세척, 소독등의 식품안전 확보에 많은 어려움을 주게 된다. 본 연구에서는 glass wool과 mlcrotiter plate assay를 이용하여 주요 식중독 세균인 Salmonella, E. coli, B. cereus, S. aureus를 여러가지 식품보존하에서 상해와 biofilm형성 정도를 비교하였다. 이들 세균은 외부의 stress없는 조건하에서도 상해를 받지 않았고 모두 biofilm이 형성되어 glass wool에 부착되었다. Microtiter plate assay에서의 상해별 biofilm형성은 acid stress에서 10%이내의 상해를 받은 E. coli와 약 40%의 상해를 받은 S. aureus에서 높게 나타났다. $4^{\circ}C$의 cold temperature에서는 30-50% 상해를 나타낸 B. cereus와 E. coli가 높은 biofilm 형성을 보였고 cold starvation에서는 다른 stress에 비해 전체적으로 biofilm형성도가 낮은 값으로 측정되었다. 그리고 6% sodium chlorine solution에서 30-55%의 상해를 입은 Salmonella가 높은 biofilm 형성도를 보였다. 그러나 같은 종의 식중독 세균이라도 외부의 stress 대하여 다양한 정도의 biofilm을 생성하는 것으로 보인다. 따라서 식품으로부터 이들 식중독 세균을 제어하기 위해서는 대상식품의 보존환경에 따른 biofilm 형성특성을 고려해야 할 것으로 사료된다.

Keywords

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