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KMID : 0545120010110030418
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Journal of Microbiology and Biotechnology
2001 Volume.11 No. 3 p.418 ~ p.422
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Inhibition of Campylobacter jejuni in Chicken by Ethanol, Hydrogen Peroxide, and Organic Acids
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Shin, Soon Young
Hwang, Han Joon/Kim, Wang June
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Abstract
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Growth inhibition of Campylobacter jejuni ATCC 33291 was observed in the presence of various preservatives at various temperatures. The addition of ethanol (0.5% to 5%), hydrogen peroxide (0.05%), acetic acid (1%), propionic acid, benzoic acid, and sorbic acid showed strong antibacterial activities against C. jejuni at pH 5.5 or 6.5. The addition of 1% acetic acid and lactic acid were most effective at 42℃, followed by 25℃ and 4℃. This indicated that the inhibitory effect was temperature dependent. In the chicken model system, the practical death rate of C. jejuni in the FBP-media with 1% acetic acid was much lower than the theoretical decimal rate at all temperatures (4℃, 25℃, and 42℃). Therefore, precaution has to be taken in the use of organic acids as a disinfectant in the chicken slaughterhouse.
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