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KMID : 0380620120440040467
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.467 ~ p.471
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Evaluation of the Bactericidal Activity of Electrolyzed Water against Salmonella Typhimurium and Staphylococcus aureus on Perilla Leaves
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Kim Se-Ri
Ryu Kyoung-Yul
Lee Myoung-Hee
Jung Chan-Sik
Yoon Yo-Han
Shim Won-Bo
Kim Ju-Hee
Kim Byung-Seok
Yoo Soon-Young
Kim Doo-Ho
Yoon Jong-Chul
Chung Duck-Hwa
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Abstract
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This study was conducted to evaluate the bactericidal activity of weakly alkalic electrolyzed water (WEW) against Salmonella Typhimurium and Staphylococcus aureus on perilla leaves. The influences of organic matter, inform of bovine serum, and the ratio of WEW to perilla leaves on bactericidal activity of WEW were also examined. Treatment of these organisms with 25, 50, 75, and 100 ppm WEW was performed for 1 min, 3 min and 5 min, respectively. Higher bactericidal activity was observed after a treatment with 100 ppm WEW compared to a treatment with 25 ppm WEW by 0.7 log10CFU/g. The bactericidal activity of WEW also decreased with increasing bovine serum concentration. At the ratio of 10:1 (WEW: perilla leave), levels of Salmonella Typhimurium and Staphylococcus aureus were only reduced by 0.57 and 0.79 log10CFU/g, respectively. It is suggested that the removal of organic debris prior to application of sanitizers and treatment above the ratio of 25:1 (WEW: perilla leave) is needed in order to improve WEW activity.
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KEYWORD
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perilla leaves, weakly alkalic electrolyzed water, Salmonella Typhimurium, Staphylococcus aureus
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