Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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The Effect of Chemical Sanitizers on Reducing Staphylococcus aureus on Rubber Gloves Depending on Material and Food Contaminant

고무장갑 재질 및 식품 오염에 따른 살균소독제의 황색포도상구균 저해 효과

  • Min-Seok Oh (Department of Food and Nutrition, Chung-Ang University) ;
  • Sun-Young Lee (Department of Food and Nutrition, Chung-Ang University)
  • 오민석 (중앙대학교 생명공학대학 식품영양학과) ;
  • 이선영 (중앙대학교 생명공학대학 식품영양학과)
  • Received : 2024.06.13
  • Accepted : 2024.06.25
  • Published : 2024.06.30
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Abstract

This study investigated the effect of sodium hypochlorite and ethanol on reducing Staphylococcus aureus on gloves depending on material and food contaminant. S. aureus inoculated onto rubber gloves with various organic substances (pork extract, perilla leaf extract, and 0.2% peptone water) and inoculated rubber gloves were stored in a desiccator at 100% RH and 25℃ for 24 h before treatments with distilled water, ethanol, or sodium hypochlorite. Levels of S. aureus were significantly reduced on both types of rubber gloves when treated with ethanol and sodium hypochlorite. However, sodium hypochlorite treatment resulted in 3.27 log CFU/each of S. aureus in pork extract on nitrile gloves, indicating that the effectiveness of disinfection may vary depending on the glove material and the type of organic substance. The results of this study suggest that ethanol treatment is the most effective disinfection method for S. aureus on rubber gloves, regardless of the material and organic substances.

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