Staphylococcus aureus 의 sublethal heating 후 NaCl 농도에 따른 회복 정도 비교Comparison of Recovery Levels of Staphylococcus aureus Treated at Different NaCl Concentrations after Sublethal Heating
- Authors
- 박경식; 김민주; 정혜진; 김근성
- Issue Date
- 2009
- Publisher
- 한국식품위생안전성학회
- Keywords
- staphylococcus aureus; sublethal injury; sublethal heating; NaCl treatment; D-value
- Citation
- 한국식품위생안전성학회지, v.24, no.4, pp 368 - 372
- Pages
- 5
- Journal Title
- 한국식품위생안전성학회지
- Volume
- 24
- Number
- 4
- Start Page
- 368
- End Page
- 372
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/33525
- ISSN
- 1229-1153
2465-9223
- Abstract
- The viability of Staphylococcus aureus, a significant cause of food poisoning in Korea, on TSA
plates was determined after sublethal heating treatments and NaCl treatments. In addition, recovery levels of sublethally
injured cells on TSA plates containing different concentrations of NaCl (TSAS) were investigated. The viability
decreased significantly with increasing degree of sublethal heating treatments, but increases in NaCl treatment concentrations
from 0 to 6% had little effect on the viability. After being sublethally treated at 55oC for 30 min, bacterial
populations were reduced by 7.91, 7.97 and 7.99 log CFU/mL on 2, 4 and 6% TSAS, respectively. After being sublethally
treated at 60oC for 30 min, bacterial populations were reduced by 6.46, 6.47 and 6.48 log CFU/mL on 2, 4 and
6% TSAS, respectively. Decimal reduction times (D-value) decreased with increasing NaCl treatment concentrations
after sublethal heating at 55 and 60oC. These data imply that the S. aureus cells sublethally injured by insufficient
heating processes had a lower recovery rate with increasing NaCl concentrations in the recovery media.
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