Effects of Sucrose Monopalmitate under Microbubble Generation and/or Slightly Acidic Hypochlorous Water on Salmonella Enteritidis Adsorbed on the Surface of Various Materials

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  • Mishima Tomoko
    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
  • Yoshizumi Asako
    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
  • Yamakawa Mami
    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
  • Miyaji Natsumi
    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
  • Kido Nozomi
    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
  • Honjoh Ken-ichi
    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University : Associate Professor
  • Miyamoto Takahisa
    Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University : Professor

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Other Title
  • 異なる素材表面に付着させたサルモネラに対するショ糖パルミチン酸エステル，マイクロバブルおよび微酸性次亜塩素酸水の併用効果
  • コトナル ソザイ ヒョウメン ニ フチャク サセタ サルモネラ ニ タイスル ショ トウ パルミチンサン エステル,マイクロバブル オヨビ ビサンセイ ジアエンソサンスイ ノ ヘイヨウ コウカ

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Abstract

Effects of sucrose monopalmitate under microbubble generation and/or slightly acidic hypochlorous water（SAHW）on Salmonella Enteritidis were investigated in suspension and on the surface of various materials. In suspension, S. Enteritidis was not injured by the treatment with sucrose palmitate at 100 mg/L under generation of microbubble, though the cells decreased the viable counts by 3.0 log by the treatment with SAHW at 30 mg/L. In contrast, the viable counts decreased only by 1.6 log when S. Enteritidis was treated with sucrose palmitate under microbubble generation and subsequent treatment with SAHW. The viable counts of S. Enteritidis adsorbed on the surface of cabbage leaf decreased by 0 . 3 , 1 . 3 , and 1 . 3 log by the treatment with sucrose monopalmitate under microbubble generation, SAHW and sucrose monopalmitate under microbubble generation followed by SAHW. By the same treatments, the viable counts of S. Enteritidis decreased by 0.7, 3.2, and 4.2 log in cells adsorbed on nitrocellulose membrane, 0.6, 1.2, and 2.3 log in cells on PVDF membrane, 0.7, 1.0, and 0.9 log in cells on Hybond-N+membrane, respectively. It seems that the bacteria adsorbed on the surface of PVDF membrane provide a model system to investigate the efficacy of detergents and sterilizers on decontamination of vegetables.

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