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KMID : 1007520090180020537
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Food Science and Biotechnology
2009 Volume.18 No. 2 p.537 ~ p.540
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Evaluation for Efficacies of Commercial Sanitizers and Disinfectants against Bacillus cereus Strains
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kim Il-Jin
Ha Ji-Hyoung
Kim Yong-Su
Kim Hyung-Il
Choi Hyun-Chul
Jeon Dae-Hoon
Lee Young-Ja
Kim Ae-Jung
Bae Dong-Ho
Kim Keun-Sung
Lee Chan
Ha Sang-Do
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Abstract
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Bactericidal efficacies of various sanitizers and disinfectants against 10 Bacillus cereus strains isolated fromKorean foods and 8 standard B. cereus strains were investigated. The sanitizing capabilities of ethanol, iodine, chloride,quaternary ammonium, hydrogen peroxide, and peroxide acetic acid were investigated using the EN 1276 method based onquantitative suspension testing. The resistance against sanitizers and disinfectants was higher for wild-type than standardstrains, and the bactericidal activities decreased in dirty conditions. Ethanol, chlorine, and iodine at the maximum levelallowed under Korean food sanitation laws showed a great effectiveness against B. cereus. Hydrogen peroxide at 1,100 ppmshowed the lowest bactericidal activity against B. cereus. These results indicate that the legally allowed maximumconcentrations of sanitizers and disinfectants in Korea do not reduce all B. cereus strains by at least 5 log10 CFU/mL.
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KEYWORD
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efficacy, sanitizer, disinfectant, food borne pathogen, Bacillus cereus
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