행주 내 식품위해미생물에 대한 쌀뜨물 발효액의 살균 효과

Abstract

study was conducted to seek optimum concentration and treatment time of fermented ricewater (Rizen) to disinfect food-borne bacteria in kitchen towel. 2.65 log10 cfu/g of E. coli was reduced when doubleor triple diluted fermented rice water was treated during 2 hours. In case of concentrated fermented rice water, crudeand double diluted solutions showed complete sterilization after 2 and 5 hours, respectively. On the other hand, triple,quadruple, quintuple diluted solutions needed 24 hours for complete sterilization. The effect of fermented rice wateras a disinfectant was compared with water, detergent and chlorine treatment against E. coli and S. Typhimurium con-taminated in kitchen towel. The initial number of E. coli in untreated kitchen towel were 5.05 log10 cfu/g and weredecreased to 4.32, 3.70 and 3.02 by treatments of water, detergent and chlorine, respectively. The double and triplediluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchentowel to 2.43, 2.30 and 1.88 log10 cfu/g, respectively. The initial number of S. Typhimurium in untreated kitchen towelwere 4.80 log10 cfu/g and were decreased to 4.12, 3.58 and 2.81 by treatments of water, detergent and chlorine, respec-tively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water alsoreduced the E. coli 10 cfu/g, respectively. Consequently, the fermented ricewater is thought to be a good disinfectant to reduce food-borne bacteria like E. coli and Salmonella contaminated inkitchen towel.