|
KMID : 0380620070390010104
|
|
Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.104 ~ p.107
|
|
|
Comparative Susceptibility of Staphylococcus aureus and Escherichia coli Strains Isolated from Korean Foods to Commercially Available Sanitizers/Disinfectants
|
|
Kim Hyoung-Il
Jeon Dae-Hoon
Lee Young-Ja
Kwak Hyo-Sun
Kang kil-Jin
Eom Mi-Ok
Sung Jun-Hyun
Kang Han-Saem
Kwon Ki-Sung
|
|
|
Abstract
|
|
|
|
To investigate the comparative susceptibility of E. coli and S. aureus strains isolated from Korean foods to sanitizer/disinfectants, the bactericidal efficacies of sodium hypochlorite and benzalkonium chloride were assessed by quantitative suspension tests in both ’clean’ and ’dirty’ conditions, respectively. The sanitizers/disinfectants achieved over 5-log reduction in viable counts of all strains at the tolerance exemption concentration, except in the case of S. aureus exposure to sodium hypochlorite under dirty condition. There were no significant differences in the susceptibility of antibiotic-resistrant and antibiotic-sensitive isolated strains to the sanitizers/disinfectants (p>0.05).
|
|
|
KEYWORD
|
|
|
susceptibility, E. coli, S. aureus, sanitizers/disinfectants
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|