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KMID : 0881720140290030211
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Journal of Food Hygiene and Safety
2014 Volume.29 No. 3 p.211 ~ p.216
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Inhibitory Effect of Antimicrobial Food against Bacillus cereus
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Song Mi-Ok
Hwang Young-Ok
Kim Soo-Jin
Ryu Seung-Hee
Jeong Hyo-won
Park Jung-eun
Kim Da-Mi
Park Geon-Yong
Choi Sung-Min
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Abstract
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Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, 25oC and 70o C. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that 25o C garlic extract, 25o C green tea extract, and 70o C green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in 25o C and green tea > garlic > cinnamon in 70o C. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in 25o C and with only garlic extracting in 70o C at p < 0.05.
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KEYWORD
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B. cereus, antimicrobial activity, ginger, garlic, green tea, cinnamon
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