Resistances to benzalkonium chloride of bacteria dried with food elements on stainless steel surface
- 作者：Takashi Kuda ; Toshihiro Yano ; Mayumi T. Kuda
- 关键词：Food sediment ; Stainless steel ; Benzalkonium chloride ; Escherichia coli ; Pseudomonas aeruginosa ; Staphylococcus aureus
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：2008
- 期刊代码：121_00236438
- 类别：abs
- 出版时间：July 2008
- 卷：41
- 期：6
- 页码：988-993
- 文件大小：225 K
摘要
To confirm the importance of washing food sediments from the surface of food-related environments, we examined resistances against benzalkonium chloride of pathogenic bacterial (Escherichia coli O26, Pseudomonas aeruginosa and Staphylococcus aureus) cells dried and adhered on stainless steel dishes with milk, beef gravy or tuna gravy. Suspensions (0.1 ml) of these bacteria (8–9 log cfu/ml) were put on a 5 cm 
stainless steel dish and dried at room temperature (20–24 °C) for 90 min in a bio-clean bench with ventilation. Though these bacteria suspended with distilled water decreased 30–40 fold during the drying period, milk and the gravies protected the bacteria. Without the food elements, the adhered E. coli and Stap. aureus were decreased from 6 to<2 log cfu/dish by 0.5 mg/ml benzalkonium chloride (BKC) for 10 min treatment. Although Ps. aeruginosa showed resistance to BKC, the adhered cells were inactivated by 2.0 mg/ml BKC. However, the bactericidal effect disappeared by the food elements, particularly with milk, even at 1.0 and/or 2.0 mg/ml BKC levels. The protective efficiency of milk on bacteria disappeared if washed with water.
stainless steel dish and dried at room temperature (20–24 °C) for 90 min in a bio-clean bench with ventilation. Though these bacteria suspended with distilled water decreased 30–40 fold during the drying period, milk and the gravies protected the bacteria. Without the food elements, the adhered E. coli and Stap. aureus were decreased from 6 to<2 log cfu/dish by 0.5 mg/ml benzalkonium chloride (BKC) for 10 min treatment. Although Ps. aeruginosa showed resistance to BKC, the adhered cells were inactivated by 2.0 mg/ml BKC. However, the bactericidal effect disappeared by the food elements, particularly with milk, even at 1.0 and/or 2.0 mg/ml BKC levels. The protective efficiency of milk on bacteria disappeared if washed with water.