4종류의 식중독세균(Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium)에 대하여 녹차 물추출물에 의한 항균작용을 조사하였다. 각 식중독세균을 tryptic soy broth(TSB)에 약 CFU/ml 정도 되게 접종하여 35에서 30시간 배양하였다. 세균의 배양중 대수증식기의 중기 혹은 말기에 녹차 물추출물을 0-2%

The antibacterial activity of clove (Eugenia caryophyllata Thumb) in culture troth against S. aureus was tested at 35, 5, -20, 50, 55 and 60. Tryptic soy broth(TSB) containing 0∼0.5%(w/v) of clove was inoculated with 105∼107 CFU/ml of S. aureus and incubated at each temperature. The growth of S. aureus occured at 0.1% clove after a prolonged lag period while viable cells of S. aureus decreased more than 2 log cycles at 0.3 and 0.4% clove during 12 hours storage at 35. During 32 days of refrigerated storage at 5, survivors of S. aureus were decreased with the progress of time and increasing clove concentration. At the presence of 0.2, 0.3 and 0.4% clove, bacterial cells were dead after 32, 20 and 16 days of refrigerated storage, respectively. During 32 days of frozen storage at -20, survivors of S. aureus were decreased less than 0.5 log cycle at 0% clove. At the presence of 0.1∼0.4% clove, survivors were decreased 2.5∼3.0 log cycles after 1 day and then decreased 0.4∼0.8 log cycles through the frozen storage. There were small changes in populations of S. aureus in TSB between different concentrations of clove during frozen storage. The D-values of S. aureus at clove 0, 0,2, 0.4% were 28.53, 15.14, 8.9 min at 50, 18.43, 10.32, 6.74 min at 55 and 12.78, 9.88, 5.72 min at 60, respectively. The D-values for S. aureus were decreased with the increasing temperature and clove concentration.