Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Evaluation for Efficacies of Commercial Sanitizers and Disinfectants against Bacillus cereus Strains

  • Kim, Il-Jin (Department of Food Science and Technology, Chung-Ang University) ;
  • Ha, Ji-Hyoung (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Yong-Su (Korea Health Industry Development Institute) ;
  • Kim, Hyung-Il (Korea Food & Drug Administration) ;
  • Choi, Hyun-Chul (Korea Food & Drug Administration) ;
  • Jeon, Dea-Hoon (Korea Food & Drug Administration) ;
  • Lee, Young-Ja (Korea Food & Drug Administration) ;
  • Kim, Ae-Jung (Department of Food and Nutrition, Hyejeon College) ;
  • Bae, Dong-Ho (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Chan (Department of Food Science and Technology, Chung-Ang University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
  • Published : 2009.04.30
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Abstract

Bactericidal efficacies of various sanitizers and disinfectants against 10 Bacillus cereus strains isolated from Korean foods and 8 standard B. cereus strains were investigated. The sanitizing capabilities of ethanol, iodine, chloride, quaternary ammonium, hydrogen peroxide, and peroxide acetic acid were investigated using the EN 1276 method based on quantitative suspension testing. The resistance against sanitizers and disinfectants was higher for wild-type than standard strains, and the bactericidal activities decreased in dirty conditions. Ethanol, chlorine, and iodine at the maximum level allowed under Korean food sanitation laws showed a great effectiveness against B. cereus. Hydrogen peroxide at 1,100 ppm showed the lowest bactericidal activity against B. cereus. These results indicate that the legally allowed maximum concentrations of sanitizers and disinfectants in Korea do not reduce all B. cereus strains by at least $5\;{\log}_{10}\;CFU/mL$.

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References

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