논문 상세보기
pp.203-208
This study was to evaluate the efficacy of sanitizer concentrations and treatment time against two major food-borne pathogenic microorganisms such as Escherichia coli and Staphylococcus aureus on a stainless steel surface. As a result, stainless steel, treated with 100 ppm of chlorine showed reduction of E. coli(1.56, 1.49, 1.95 log cfu/25 ㎠) and S. aureus(0.49, 0.88, 1.27 log cfu/25 ㎠) after 0, 5 and 10 min, but none was not detected in treatment with 200 ppm. The population of E. coli(0.73, 0.90, 1.55 log cfu/25 ㎠) and S. aureus(0.37, 1.00, 1.45 log cfu/25 ㎠) reduced in 35.5% ethanol treated group, but none was not detected in treatment with 70%. The population was reduced E. coli(0.28, 0.64, 1.07 log cfu/25 ㎠) and S. aureus(0.53, 0.87, 0.99 log cfu/25 ㎠) by treatment with 45.5ppm of hydrogen peroxide, but none was not detected in treatment with 91 ppm. Quarternary ammonium compound with 100 ppm was reduced E. coli(0.82, 1.62, 1.71 log cfu/25 ㎠) and S. aureus(0.46, 0.93, 1.38 log cfu/25 ㎠), but none was not detected in treatment with 200 ppm. Predictive models of sterilization for all 4 disinfectants were suitable to use with r2 value of higher than 0.94. These models may be of use to food services and manufacture of safe products by controlling E. coli and S. aureus without the need for further detection of the organisms.
