Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Inhibition of Compylobacter jejuni in Chicken by Ethanol, Hydrogen Peroxide, and Organic Acids

  • Shin, Soon-Young (Graduate School of Biotechnology, Korea University) ;
  • Hwang, Han-Joon (Graduate School of Biotechnology, Korea University) ;
  • Kim, Wang-June (Division of Food Assessment and Standardization, Korea Food Research Institute)
  • Published : 2001.06.01
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Abstract

Growth inhibition of Compylobacter jejuni ATCC 33291 was observed in the presence of various preservatives at various temperatures. The addition of ethanol (0.5% to 5%), hydrogen peroxide (0.05%), acetic acid (1%), propionic acid, benzoic acid, and sorbic acid showed strong antibacterial activities against C. jejuni at pH 5.5 or 6.5. The addition of 1% acetic acid and lactic acid were most effective at $42{\circ}C, followed by $25{\circ}C$ and $4{\circ}C$. This indicated that the inhibitory effect was temperature dependent. In the chicken model system, the practical death rate of C. jejuni in the FBP-media with 1% acetic temperatures ($4{\circ}$C$, $25{\circ}$C, and $42{\circ}$). Therefore, precaution has to be taken in the use of organic acids as a disinfectant in the chicken slaughterhouse.

Keywords

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