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KMID : 1007520080170040842
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Food Science and Biotechnology
2008 Volume.17 No. 4 p.842 ~ p.845
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Sensitivities of Salmonella typhimurium and Staphylococcus aureus to Ozonation in the Presence of Soluble Starch and Metal Ion Complex
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Kim Kee-II
Kang Suk-Nam
Lee Ok-Hwan
Park Jeong-Hyun
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Abstract
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This study was carried out to investigate the bactericidal efficacy of concentration (0.1, 0.2, and 0.4 ppm) and exposure time (10 and 30 min) of ozone on bacterial reduction rate of Salmonella typhimurium KCTC 2541 and Staphylococcus aureus ATCC 13515 in the distilled water (DW), and DW supplemented with 0.2% soluble starch (SS), and metal ion (MC) using argentums (Ag) and copper (Cu). The significant bactericidal differences of S. aureus were showed in the treatments of DW and SS, respectively, at the concentration of ozone above 0.1 ppm for 10 min, comparing the respective initial bacterial counts. The bacterial reduction of S. aureus was more sensitive than that of S. typhimurum at the same concentration of ozone. The bacterial reduction rate of SS treatment was slightly lower than that of DW treatment at the same concentration of ozone (p<0.05), however, the bacterial reduction rate of strains improved in the MC treatment compared to the DW treatment at the same concentration of ozone.
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KEYWORD
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ozonation, Salmonella typhimurium, Staphylococcus aureus, soluble starch, metal ion complex
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