Bactericidal effects of CaO (scallop-shell powder) on foodborne pathogenic bacteria
- Authors
- Bae, DH; Yeon, JH; Park, SY; Lee, DH; Ha, SD
- Issue Date
- Apr-2006
- Publisher
- PHARMACEUTICAL SOCIETY KOREA
- Keywords
- CaO; bactericidal effects; Escherichia coli; Listeria monocytogenes; Salmonella typhimurun
- Citation
- ARCHIVES OF PHARMACAL RESEARCH, v.29, no.4, pp 298 - 301
- Pages
- 4
- Journal Title
- ARCHIVES OF PHARMACAL RESEARCH
- Volume
- 29
- Number
- 4
- Start Page
- 298
- End Page
- 301
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24386
- DOI
- 10.1007/BF02968574
- ISSN
- 0253-6269
1976-3786
- Abstract
- This study was investigated the bactericidal effects of calcium oxide (CaO) on three common foodborne pathogenic bacteria: Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. Each bacteria level was determined in a CaO solution (0.01, 0.03, 0.05, 0.10, 0.15, and 0.20% [w/v]) exposed for either15 sec, 30 sec, 1 min, 2 min, 3 min, 5 min, 10 min, or 30 min. All three bacteria were not greatly affected by CaO solutions at concentrations of 0.01 and 0.03%, however, the decline of E. coli (99%; 2.78 log(10)CFU/mL), L. monocytogrens (45%; 1.44 log(10)CFU/mL), and S. typhimurium (70%; 2.08 log(10)CFU/mL) was greatest when they were exposed to 0.05% CaO solution for 10 min, Moreover, the bactericidal action of CaO was maintained for at least 24 h of storage. The results of this study provide evidence that CaO, as a substitute for synthetic chemical substances has potential for use in the disinfection and sanitization of foods and food processing equipment.
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