Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Sensitivities of Salmonella typhimurium and Staphylococcus aureus to Ozonation in the Presence of Soluble Starch and Metal Ion Complex

  • Kim, Kee-Il (Research Center for Industrial Development of Functional Natural Products, Chungang University) ;
  • Kang, Suk-Nam (Chemical Engineering and Biotechnology, Korea Polytechnic University) ;
  • Lee, Ok-Hwan (Department of Nutrition, University of Massachusetts) ;
  • Park, Jeong-Hyun (R&D Center of Dong Woo Industrial Co., Ltd.)
  • Published : 2008.08.31
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Abstract

This study was carried out to investigate the bactericidal efficacy of concentration (0.1, 0.2, and 0.4 ppm) and exposure time (10 and 30 min) of ozone on bacterial reduction rate of Salmonella typhimurium KCTC 2541 and Staphylococcus aureus ATCC 13515 in the distilled water (DW), and DW supplemented with 0.2% soluble starch (SS), and metal ion (MC) using argentums (Ag) and copper (Cu). The significant bactericidal differences of S. aureus were showed in the treatments of DW and SS, respectively, at the concentration of ozone above 0.1 ppm for 10 min, comparing the respective initial bacterial counts. The bacterial reduction of S. aureus was more sensitive than that of S. typhimurum at the same concentration of ozone. The bacterial reduction rate of SS treatment was slightly lower than that of DW treatment at the same concentration of ozone (p<0.05), however, the bacterial reduction rate of strains improved in the MC treatment compared to the DW treatment at the same concentration of ozone.

Keywords

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