This study was performed to investigate the single and combined effect of concentrations of garlic juice according to the pH and temperature on the growth of Salmonella enteritidis in brain heart infusion broth, and to develope Response surface model for the effect of concentrations of garlic extract. The results of electric conductibility of Salmonella enteritidis growing in the range of incubation temperature (25～42℃), pH (5.5～9.0) and concentration of garlic juice (0～0.8%) showed that a badge with high temperature had low D.T.value and concentration of garlic extract were significantly correlated with D.T.value (p<0.01). Growth of Salmonella enteritidis in the condition of 37℃ and pH 7.0 presented the lowest D.T.value.

• 홍정미(서울대학교 환경보건학과) | Jeong-Mi Hong
• 정효준(서울대학교 환경보건학과) | Hyo-June Jeong Corresponding Author
• 이홍근(서울대학교 환경보건학과) | Hong-Keun Lee