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KMID : 0881720160310010008
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 1 p.8 ~ p.14
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Bacterial Contamination Reduction of Minimally Processed Agricultural Products using Antibacterial Foods and Molecular Biological Analysis
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Kim Jin-A
Lee Sung-Deuk
Hwang Kwang-Ho
Song Mi-Ok
Park Jung-eun
Kim Da-Mi
Jung Ae-Hee
Oh Young-Hee
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Abstract
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The purposes of this study are to confirm ways to reduce bacteria of minimally processed agricultural products, using antibacterial foods that are easily available in home and to improve bacterial hygienic condition of them. We chose garlic-allicin, ginger-gingerol, green tea-catechin, cinnamon-cinnamic aldehyde, wasabi-allyl isothiocyanate as antibacterial foods and their unique antibiotic materials. We confirmed the better washing effect when these antibiotic extracts were used, compared to washing effect by only distilled water. Their antibiosis was proved by statistical processing. PFGE (Pulsed Field Gel Electrophoresis) of Bacillus cereus shows continuous contamination probability of minimally processed vegetables by same product suppliers and the necessity of systematic measures against bacterial contamination.
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KEYWORD
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agricultural products, antibacterial foods, antibiosis, statistics, PFGE
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