NDLI: Synergistic effects of combined disinfecting treatments using sanitizers and UV to reduce levels of Bacillus cereus in oyster mushroom

Content Provider	Semantic Scholar
Author	Ha, Ji-Hyoung Lee, Dong-Un Auh, Joong-Hyuck Ha, Sang-Do
Copyright Year	2011
Abstract	Effects of sanitizers and UV light irradiation on foodborne pathogen, Bacillus cereus F4810/72 found on oyster mushroom were investigated at 10, 30, 50, and 70% ethanol, 100, 500, 1000, 1500, and, 2000 ppm hydrogen peroxide (H2O2), 20, 60, 100, 150, and 200 ppm sodium hypochlorite (NaClO), and UV exposure doses at 6, 96, 216, 360, and 504 mWs/cm2 were evaluated. The combined sanitizers/UV treatments resulted in greater reductions in bacterial counts than either treatment alone. The synergy values of combined ethanol/UV, H2O2/UV and NaClO/UV treatment for B. cereus were 0.14-1.59, 0.05-0.88, and 0.09-0.81 log10 CFU/g, respectively. These findings suggest that a significant synergistic benefit results from combined sanitizer/UV treatment in eliminating food-borne pathogens on oyster mushroom.
Starting Page	269
Ending Page	274
Page Count	6
File Format	PDF HTM / HTML
DOI	10.3839/jksabc.2011.042
Alternate Webpage(s)	http://210.101.116.28/W_files/kiss2/06005684_pv.pdf
Alternate Webpage(s)	https://doi.org/10.3839/jksabc.2011.042
Volume Number	54
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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