Evaluation for Efficacies of Commercial Sanitizers and Disinfectants against Bacillus cereus Strains
- Authors
- Kim, Il Jin; Ha, Ji-Hyoung; Kim, Yong-Su; Kim, Hyung-Il; Choi, Hyun-Chul; Jeon, Dea-Hoon; Lee, Young-Ja; Kim, Ae Jung; Bae, Dong-Ho; Kim, Keun-Sung; Lee, Chan; Ha, Sang-Do
- Issue Date
- Apr-2009
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- efficacy; sanitizer; disinfectant; food borne pathogen; Bacillus cereus
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.2, pp 537 - 540
- Pages
- 4
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 18
- Number
- 2
- Start Page
- 537
- End Page
- 540
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/23255
- ISSN
- 1226-7708
2092-6456
- 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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Collections - Graduate School > ETC > 1. Journal Articles
- College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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