Synergistic Effects of Combined Disinfecting Treatments Using Sanitizers and UV to Reduce Levels of Bacillus cereus in Oyster Mushroom
- Authors
- Ha, Ji-Hyoung; Lee, Bong-Un; Auh, Joong-Hyuck; Ha, Sang-Do
- Issue Date
- Apr-2011
- Publisher
- KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
- Keywords
- Bacillus cereus; oyster mushroom; sanitizers; synergistic effects; UV irradiation
- Citation
- JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.54, no.2, pp 269 - 274
- Pages
- 6
- Journal Title
- JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY
- Volume
- 54
- Number
- 2
- Start Page
- 269
- End Page
- 274
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/21654
- DOI
- 10.3839/jksabc.2011.042
- ISSN
- 1738-2203
2234-7941
- Abstract
- Effects of sanitizers and. UV light irradiation on foodborne pathogen, Bacillus cereus F4810/72 found on oyster mushroom were investigated at 10, 30, 50, and 70% ethanol, 100, 500, 1000, 150), and, 2000 ppm hydrogen peroxide (H2O2), 20, 60, 100, 150, and 200 ppm sodium hypochlorite (NaClO), and UV exposure doses at 6, 96, 216, 360, and 504 mWs/cm(2) were evaluated. The combined sanitizers/UV treatments resulted in greater reductions in bacterial counts than either treatment alone. The synergy values of combined ethanol/UV, H2O2/UV and NaClO/UV treatment for B. cereus were 0.14-1.59., 0.05-0.88, and 0.09-0.81 log(10) CFU/g, respectively. These findings suggest that a significant synergistic benefit results from combined sanitizer/UV treatment in eliminating food-borne pathogens on oyster mushroom.
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