Bactericidal effects of CaO (scallop-shell powder) on foodborne pathogenic bacteria
DC Field | Value | Language |
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dc.contributor.author | Bae, DH | - |
dc.contributor.author | Yeon, JH | - |
dc.contributor.author | Park, SY | - |
dc.contributor.author | Lee, DH | - |
dc.contributor.author | Ha, SD | - |
dc.date.available | 2019-05-30T07:33:07Z | - |
dc.date.issued | 2006-04 | - |
dc.identifier.issn | 0253-6269 | - |
dc.identifier.issn | 1976-3786 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24386 | - |
dc.description.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. | - |
dc.format.extent | 4 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | PHARMACEUTICAL SOCIETY KOREA | - |
dc.title | Bactericidal effects of CaO (scallop-shell powder) on foodborne pathogenic bacteria | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/BF02968574 | - |
dc.identifier.bibliographicCitation | ARCHIVES OF PHARMACAL RESEARCH, v.29, no.4, pp 298 - 301 | - |
dc.identifier.kciid | ART001086933 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000237198500006 | - |
dc.identifier.scopusid | 2-s2.0-33646388955 | - |
dc.citation.endPage | 301 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 298 | - |
dc.citation.title | ARCHIVES OF PHARMACAL RESEARCH | - |
dc.citation.volume | 29 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | CaO | - |
dc.subject.keywordAuthor | bactericidal effects | - |
dc.subject.keywordAuthor | Escherichia coli | - |
dc.subject.keywordAuthor | Listeria monocytogenes | - |
dc.subject.keywordAuthor | Salmonella typhimurun | - |
dc.subject.keywordPlus | EGG WASHWATER | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | ANTIBACTERIAL ACTIVITY | - |
dc.subject.keywordPlus | CAMPYLOBACTER-JEJUNI | - |
dc.subject.keywordPlus | CERAMIC POWDERS | - |
dc.subject.keywordPlus | SURVIVAL | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | GROWTH | - |
dc.subject.keywordPlus | SALMONELLA | - |
dc.subject.keywordPlus | INHIBITION | - |
dc.relation.journalResearchArea | Pharmacology & Pharmacy | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Medicinal | - |
dc.relation.journalWebOfScienceCategory | Pharmacology & Pharmacy | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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