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KMID : 1007520200290101439
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Food Science and Biotechnology
2020 Volume.29 No. 10 p.1439 ~ p.1445
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Evaluation of standard enrichment broths for recovery of healthy and chlorine-injured Escherichia coli O157:H7 cells in kimchi
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Lee Hae-Sook
Choi Hee-Eun
Choi Ung-Kyu
Yuk Hyun-Gyun
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Abstract
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This study aimed to evaluate three standard enrichment broth preparations for the recovery of healthy and chlorine-injured E. coli O157:H7 cells in kimchi. The growth of healthy and chlorine-injured cells in kimchi was observed in three different broths for 24 h. Results showed that the three broths were equally effective for the growth of healthy cells, although the broth described by the International Organization for Standardization (ISO) showed better performance in terms of maximum growth rate when compared to the other two broths described by the Korea Food Code (KFC) and the Food and Drug Administration (FDA). In the case of chlorine-injured cells, similar growth patterns were observed in KFC and ISO broths, whereas inhibition or no growth was found in FDA broth. Thus, this study suggests that KFC and ISO broths were more suitable than FDA broth for the enrichment of E. coli O157:H7 cells in kimchi.
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KEYWORD
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Escherichia coli O157:H7, Kimchi, Injured cell, Enrichment broth, Recovery
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