항균성 식품을 이용한 식중독균 Bacillus cereus의 억제효과 분석 (Inhibitory Effect of Antimicrobial Food against Bacillus cereus)

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 29권 / 3호 / 211 ~ 216페이지
· 저자명 : 송미옥, 황영옥, 김수진, 류승희, 정효원, 박정은, 김다미, 박건용, 최성민

초록

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two differenttemperature, 25oC and 70oC. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followedby Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposedto causing food poison was 1.17%. Analysis of antimicrobial activity showed that 25oC garlic extract, 25oCgreen tea extract, and 70oC green tea extract resisted against all 140 isolates and the others resisted against some isolates.
Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in 25oC and green tea> garlic > cinnamon in 70oC. The correlation analysis of each extracts showed that geen tea extract was different significantlywith garlic and cinnamon extracting in 25oC and with only garlic extracting in 70oC at p < 0.05.

영어초록

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two differenttemperature, 25oC and 70oC. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followedby Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposedto causing food poison was 1.17%. Analysis of antimicrobial activity showed that 25oC garlic extract, 25oCgreen tea extract, and 70oC green tea extract resisted against all 140 isolates and the others resisted against some isolates.
Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in 25oC and green tea> garlic > cinnamon in 70oC. The correlation analysis of each extracts showed that geen tea extract was different significantlywith garlic and cinnamon extracting in 25oC and with only garlic extracting in 70oC at p < 0.05.

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