• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.844-849
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• 2005

Bacteriocidal effect of calcium oxide (CaO, scallop shell powder) on reduction of microorganism in sesame leaf was evaluated through comparison with chemical sanitizers such as chlorine, ethanol, and hydrogen peroxide. CaO showed 0.55-1.49, 0.85-2.56, 0.16-1.08, 0.30-1.14, and $0.19-1.07\;log_{10}$ CFU/g reductions of total aerobic bacteria, total coliforms, Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium respectively, indicating possible use of CaO as effective natural sanitizer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1696-1700
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• 2016

In this study, acorn pomace extract (APE) was developed as a natural chemical sanitizer and substitute for chlorine-based sanitizers such as sodium hypochlorite containing harmful substances. Antimicrobial activities of APE and its combined treatments with fumaric acid (FA) and mild heat against Listeria monocytogenes inoculated on red chard were examined. Among the treatments, combined treatment of 0.5% APE at $50^{\circ}C$ and 0.5% FA was the most effective, causing reduction of L. monocytogenes populations by 3.36 log CFU/g compared to the control. After combined treatment, populations of aerobic mesophilic bacteria in the red chard decreased by 2.89 log CFU/g during storage at $4^{\circ}C$ for 8 days compared to the control. Regarding color changes in red chard upon combined treatment, there was no significant change among the red chard samples. These results indicate that combined treatment of APE, FA, and mild heat can improve microbial safety of red chard without affecting quality such as color during storage.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.60-64
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• 2006

In this study, we evaluated bacteriocidal effect of CaO (scallop shell powder) for the reduction of microorganism in lettuce, and compared with main chemical sanitizers such as chlorine, ethanol, hydrogen peroxide. As a result, the effectiveness of CaO showed dramatic reduction rate for total aerobic bacteria, Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium and were $5.9{\times}10^3,\;1.3{\times}10^5,\;5.9{\times}10^3,\;2.7{\times}10^6,\;3.6{\times}10^3,\;4.5{\times}10^3\;and\;2.6{\times}10^4$, respectively. CaO did not show better disinfecting efficiency than chlorine or hydrogen peroxide which were used as sanitizer. In Bacillus cereus case, it showed $10^6$ reduction rate, and were $10^2{\sim}10^5$ times better reduction than ethanol sanitizer. According to these results, CaO can alternate the currently used chemical sanitizers due to its natural origin as well as the effectiveness for sterilization.

• Food Science and Industry
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• v.50 no.1
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• pp.67-73
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• 2017

Control of food pathogens is critical in food safety field. Norovirus is one of the major causes of gastroenteritis and food poisoning worldwide, however, currently, there is not a vaccine or a specific drug available for its treatment. There are several methods to inactivate norovirus during food processing by chemical and physical treatments, however, the use of natural substance has been suggested as an optional strategy due to their safety and consumer preference. In this study supported by Ministry of Food and Drug Safety in Korea, we identified novel plant-derived substances with significant anti-norovirus activities. The aim of this project was to determine the antiviral activity of a wide range of natural substances, including plant-derived extracts and essential oils, using a norovirus surrogate system, human norovirus replicon-bearing cells, and mouse in vivo experiments. During the activity screening test, we identified novel anti-norovirus substances or oils using plaque assay with MNV-1. Six selected substances were formulated into an optimum mixture and used as an ingredient for salad sauce of which anti-novovirus activity was confirmed(pending for patent and paper submission). The potential application of selected natural substances as a metal surface sanitizer was also tested. Interestingly, the mixture of selected natural compounds showed a significant inhibitory effect against norovirus. These results suggest that these substances may be used as food ingredient with anti-norovirus antivity or components for surface sanitizers to prevent norovirus contamination.

• Journal of the Korean Society of Visualization
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• v.15 no.2
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• pp.26-32
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• 2017

Hypochlorous acid(HOCl) is a chemical that is a safe sanitizer and disinfectant approved by the Food and Drug Administration as a food additive, exhibiting strong sterilizing power with low effective chlorine concentration of pH 5.0-6.5 and effective chlorine concentration 10-80 ppm. To apply to fishery industries, we develope the HOCl ice for store or delivery of fishery products. However when HOCl is being frozen, the contained HOCl are expelled out from the ice due to the molecular structures of ice; there is no space to contain HOCl inside. To increase chlorine containing amount in ice, we develop the alginate particles containing HOCl which is bio comparable since alginate is a natural polymer extracted from the brown algae and it is widely used for drug delivery and containing substances, etc. We produce HOCl with water as base solution suppressing osmotic flow from fishery products, and mix it with the developed alginate particles and made HOCl-alginate ice and checked the remaining amount of HOCl. We measure the change of pH and chlorine concentration optimizing the best concentration of alginate particles. Finally, we produce the alginate particle HOCl ices with respect to the alginate's optimal concentration.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.162-167
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• 2004

In this study, untreated (UT), water soaking (WT), and sanitizing solutions [chlorine at 100 ppm (CL): ethanol at 10% (ET); hydrogen peroxide at 1% (HP); chlorine at 100 ppm + ethanol at 10%(CE); chlorine at 100 ppm + hydrogen peroxide at 1% (CH); ethanol at 10% + hydrogen peroxide at 1% (EH); chlorine at 100 ppm + ethanol at 10% + hydrogen peroxide at 1% (CEH)] were compared in terms of their antimicrobial effectiveness against natural microflora of wild cabbage (Brassica oleracea var. capitata). All samples were kept in sanitizing solutions for 2 min, and effectiveness of sanitizing agents was evaluated based on number of decimal reduction of total aerobic mesophilic, total coliforms, E. coli, lactic acid bacteria, and yeast and mold counts. Average initial levels of these organisms in samples were $9.21{\pm}0.15,\;6.60{\pm}0.06,\;6.08{\pm}0.03,\;and\;3.66{\pm}0.08\;log_{10}\;CFU/g$ for total aerobic mesophilic bacteria, total coliforms, lactic acid bacteria, and yeasts and molds, respectively, Escherichia coli was not detected in any tested samples. Decimal reduction of populations of total aerobic mesophilic, total coliforms, E. coli, lactic acid bacteria, and yeasts and molds were: in $WT\;8.09,\;5.36,\;5.82,\;and\;3.57 log_{10}\;CFU/g;\;in \;CL\;7.39,\;4.10\;5.24,\;2.45\;log_{10}\;CFU/g;\;in\;ET\;6.78,\;4.23,\;5.20,\;2.50\;log_{10}\;CFU/g;\;in\;HP\;6.11,\;4.27,\;5.28,\;2.46\;log_{10}\;CFU/g;\;in\;CE\;6.18,\;4.26,\;5.31,\;2.49\;log_{10}\;CFU/g;\;in\;CH\;6.10,\;3.77,\;5.33,\;2.46\;log_{10}\;CFU/g;\;in\;EH\;6.07\;3.82,\;4.76,\;2.41\;log_{10}\;CFU/g;\;and\;in\;CEH\;5.27,\;3.45,\;4.45,\;2.15\;log_{10}\;CFU/g,$ respectively. Statistical analysis of the results showed effectiveness of CEH sanitizing solution for elimination of microbial contamination was the highest among all sanitizer treatments.