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Effect of Organic Acids on the Survival of Escherichia coli O157 : H7
Deog-Hwan Oh,Jong-Hyun Park,Boo-Kil Park 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.3
The inhibitory effect of various organic acids on the growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract at 37℃ or 4℃ was determined. Minimal inhibitory pHs of acetic acid, citric acid, fumaric acid, hydrochloric acid and lactic acid were 5.0, 4.0, 4.5, 4.0 and 4.5, respectively. Acetic acid (0.012 M) showed the strongest antimicrobial activity, based on the pH values or equivalent molar concentrations, followed by lactic acid (0.006 M), fumaric acid (0.004 M) and citric acid (0.004 M), respectively. E. coli O157:H7 with an initial in℃ulum of 10^7 CFU/ml and 10^5 CFU/ml in tryptic soy broth supplemented with 0.6% yeast extract, acidified to target pH with citric, fumaric and lactic acids at 37℃, was completely inactivated after 7 d and 5 d incubation, respectively, except for the acetic acid (9 d). The bactericidal effect decreased at the same pH when the incubation temperature was reduced from 37℃ to 4℃. The pH values of 0.2% acetic (pH 5.1), 0.6% citric (pH 4.2) and 0.4% lactic acid (pH 4.3) in TSBYE were almost correspondent to the minimal inhibitory pH values on E. coli O157:H7 of acetic (pH 5.0), citric (pH 4.0) and lactic acids (pH 4.5).
Application of Nanoparticles in Food Preservation and Food Processing
Prakash J.,Vignesh K.,Anusuya T.,Kalaivani T.,Ramachandran C.,Sudha Rani R.,RUBAB MOMNA,KHAN IMRAN,Fazle Elahi,DeogHwanOh,DevanandVenkatasubbu G. 한국식품위생안전성학회 2019 한국식품위생안전성학회지 Vol.34 No.4
This study focuses on the role of nanotechnology in the field of food industries. Bioactive components with antimicrobial activity against food pathogens are encapsulated into nanoparticles (NPs) to improve and extend their efficiency in food preservation. However, these NPs should be biocompatible and nontoxic for humans.Advancement in this field has resulted in the development of NPs for food packaging in some industries. The most commonly used group of NPs in the food industry is metal oxide. As metal oxide NPs such as zinc oxide and titanium dioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced functional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a few insights into safety regulations on nano-based food formulation and preservation.