초록 열기/닫기 버튼
배경: 식중독 발생을 예방하기 위한 위생관리에 살균소독제 사용이 필수적이다. 국내에서 제조된 유기염소계 살균소독 제인 푸드세이프(Foodsafe, 네오케미칼, 파주, 한국)에 대한 살균소독력을 평가하였다. 방법: 병원에서 분리된 균주와 표준 균주를 이용하여 푸드세이프 살균소독제(염소농도 100 ppm)에 0.5, 1, 2, 5, 10, 30, 60분간 노출시킨 후 혼합액을 tryptic soy broth/agar 또는 Sabouraud dextrose agar에 접종하여 배양하고 균의 발육유무와 생균수를 관찰하였다. 결과: 일반 세균, 진균, 결핵균 및 영양형의 Bacillus subtilis는 모두 100 ppm 농도에서 노출시간 2분 이내에 살균되었으나 포자형의 B. subtilis는 100 ppm에서 1시간까지 살균효과가 없었다. 유기물 오염상태에서 일반 세균, 진균, 결핵균 및 영양 형의 B. subtilis는 모두 100 ppm에서 2분 이내에 살균되었다. 결론: 푸드세이프는 일반세균, 진균 및 결핵균에 대한 살균력이 강하므로 식품위생관리를 위한 살균소독제로서는 물론 병원감염관리를 위한 중간 수준의 소독제로서도 유용할 것으로 사료된다.
Background: Sanitizers and disinfectants are essential for hygienic control to prevent food poisoning. We evaluated the biocidal activity of a chlorine-based sanitizer/disinfectant, Foodsafe (Neochemical, Paju, Korea), against bacteria, yeasts, and mycobacteria. Methods: Clinical isolates and reference ATCC strains were exposed to the sanitizer/disinfectant solution (HOCl 100 ppm) prepared with Safefood tablets for various periods (0.5, 1, 2, 5, 10, 30, and 60 min). After the exposure the mixture of microorganisms and Safefood solution was inoculated into tryptic soy broth and onto tryptic soy agar or Sabouraud dextrose agar and cultured at 35oC. Results: All strains of bacteria, yeasts, mycobacteria, and vegetative form of Bacillus subtilis were killed within 2 min of an exposure to Foodsafe (100 ppm of HOCl) under both clean and dirty conditions. But, the spore form of B. subtilis was not killed even after 60 min. Conclusion: It may be recommended that Foodsafe can be used as an effective sanitizer/disinfectant for food hygienic control and an intermediate-level disinfectant for hospital infection control.
Background: Sanitizers and disinfectants are essential for hygienic control to prevent food poisoning. We evaluated the biocidal activity of a chlorine-based sanitizer/disinfectant, Foodsafe (Neochemical, Paju, Korea), against bacteria, yeasts, and mycobacteria. Methods: Clinical isolates and reference ATCC strains were exposed to the sanitizer/disinfectant solution (HOCl 100 ppm) prepared with Safefood tablets for various periods (0.5, 1, 2, 5, 10, 30, and 60 min). After the exposure the mixture of microorganisms and Safefood solution was inoculated into tryptic soy broth and onto tryptic soy agar or Sabouraud dextrose agar and cultured at 35oC. Results: All strains of bacteria, yeasts, mycobacteria, and vegetative form of Bacillus subtilis were killed within 2 min of an exposure to Foodsafe (100 ppm of HOCl) under both clean and dirty conditions. But, the spore form of B. subtilis was not killed even after 60 min. Conclusion: It may be recommended that Foodsafe can be used as an effective sanitizer/disinfectant for food hygienic control and an intermediate-level disinfectant for hospital infection control.
