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Research Note

Effects of Aerosolized Sanitizers of Different Droplet Sizes on Foodborne Pathogen Reduction

원문정보

Young-Ho Kim, Young-Jun Jo, Yun-Ji Kim, Minseon Koo, Jong-Kyung Lee, Se-Wook Oh

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초록

영어

The diffusivity of aerosol sanitizers may be determined by the weight and droplet size of the aerosol. To test the effects of droplet size, 2 types of aerosol sanitizers were prepared using different ultrasonic nebulizer frequencies (1.6 and 2.4 MHz) and their reduction activities were determined against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. A sodium hypochlorite aerosol was treated for 10, 30, or 60 min in a model aerosol cabinet. When the aerosol prepared by nebulizing at 1.6 MHz was treated for 30 min, a 0.2 log reduction was observed in E. coli O157:H7 and 0.3 log reductions were exhibited in L. monocytogenes and S. typhimurium, respectively. After 60 min, the 3 pathogens were reduced by 1.7, 0.6, and 0.8 log units, respectively. However, when the aerosol prepared by nubulizing at 2.4 MHz was treated, the microbes presented 1.6, 0.5, and 0.6 log reductions at 30 min, and 1.8, 0.9, and 1.1 log reductions at 60 min of treatment, respectively.

목차

Abstract 
 Introduction
 Materials and Methods
  Bacterial strains
  Sample preparation and inoculation
  Preparation of different droplet-sized aerosol saintizers
  Droplet size determination
  Antimicrobial aerosol treatment 
  Enumeration of healthy cells
  Statistical analysis
 Results and Discussion
  Aerosol diffiusion dynamics
  Particle size distribution patterns of the aerosol sanitizers
 References

저자정보

  • Young-Ho Kim Division of Food Safety Research, Korea Food Research Institute
  • Young-Jun Jo Division of Food Safety Research, Korea Food Research Institute
  • Yun-Ji Kim Division of Food Safety Research, Korea Food Research Institute
  • Minseon Koo Division of Food Safety Research, Korea Food Research Institute
  • Jong-Kyung Lee Department of Food and Nutrition, Hanyang Women's University
  • Se-Wook Oh Division of Food Safety Research, Korea Food Research Institute

참고문헌

자료제공 : 네이버학술정보

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