KR20100025426A

KR20100025426A - Sterilizing and disinfecting method of toxigenic foodborne pathogenic bacteria on vegetables

Info

Publication number: KR20100025426A
Application number: KR1020080084154A
Authority: KR
Inventors: 하상도; 하지형
Original assignee: 중앙대학교 산학협력단
Priority date: 2008-08-27
Filing date: 2008-08-27
Publication date: 2010-03-09

Abstract

PURPOSE: A method for sterilization or disinfection of toxic food poisoning of vegetables is provided to solve a problem about chemical sterilizers, and to effectively remove food poisoning bacteria with ultraviolet rays capable of making synergy effects of the chemical sterilizer. CONSTITUTION: The concentration of chlorine type germicide is 100 ~ 200 ppm. The concentration of hydrogen peroxide is 100 ~ 2,000 ppm. The concentration of ethanol is 100,000 ~ 700,000 ppm. The chlorine type germicide includes chlorine dioxide, hypochlorous acid, salt of the chlorine dioxide, and the hypochlorous acid, dichloroisocyanuric acid, or salt of the dichloroisocyanuric acid. The food poisoning bacteria includes bacillus cereus spore, bacillus cereus, Staphylococcus aureus or a micrococcus.

Description

Sterilizing and disinfecting method of Toxigenic foodborne pathogenic bacteria on vegetables}

The present invention relates to a method for effectively sterilizing the food poisoning bacteria, in particular, Bacillus cereus and Staphylococcus aureus in combination with a low concentration of disinfectant and ultraviolet rays among the toxin-type food poisoning bacteria present in vegetables.

In recent years, food poisoning has increased due to environmental changes such as changes in dietary habits due to the expansion of school lunches and the increase of eating out opportunities, global warming, and room temperature. Efforts to secure safety are urgently required. In particular, the improvement of living standards not only raises the interest in health, but also changes the consumer's consumption form from meat eating to vegetarian food, especially in the well-being culture, and the sales of pre-processed packaged agricultural products and vegetables produced by large corporations have soared, especially in large discount stores. Doing. In particular, the pre-packaged vegetables (hereinafter referred to as "fresh vegetables") is the consumer's tendency is concentrated by various research results that the convenience and physiological activity can have a great effect on health promotion and maintenance. Generally, the inside of fresh vegetables is sterile, but the surface is contaminated with various microorganisms by various contaminants. Contamination of these microorganisms is highly likely to be directly transmitted to the consumer's table. Because of the high risk of causing it, there is an urgent need to prevent and thoroughly control the increase in food poisoning accidents.

In order to control food poisoning from vegetables, physical methods using high voltage pulse electric field, vibrating magnetic field, ultra high pressure, ultrasonic wave, microwave, etc., and disinfectant disinfectant such as chlorine, alcohol, quaternary ammonium, iodine, acid alkali and surfactant There are chemical methods and biological methods to use. Among them, the chemical sterilization method is most preferred in consideration of its convenience and economical efficiency, and it is reported that most of the food processing plants use sterilizing agents. However, most of the disinfectant disinfectants contain the possibility that harmful substances may enter the human body through food or utensils, containers, or harm. Therefore, special care and care should be taken.

Utensils and cooking utensils are sterilized and disinfected in a group kitchen or in a large restaurant using an ultraviolet sterilizer. Unlike the chemical methods such as chlorine or ozone, the sterilization method using ultraviolet rays has little effect on temperature and pH and does not generate disinfection by-products. Recently, it has been used in drinking water treatment and food processing, but studies on sterilization and disinfection using ultraviolet rays for vegetables and fruits, which must be kept fresh, are relatively inadequate.

Bacillus cereus is a Gram-positive, spore-forming, and soil flora that is widely distributed in the natural world. Naturally, the causative agents of food poisoning are food ingredients and processed foods that are closely related to soil. In fact, crops and vegetables, including cereals, are contaminated with the bacteria at a high rate. Bacillus cereus multiplies abnormally when cooked foods are left at room temperature for a long time, causing food poisoning. In the case of diarrhea, it is caused by various foods such as cooking with spices, soup of meat and vegetables, pudding, sausage cream, and vomiting. The main types of foods are rice and fried rice, which are carbohydrate foods. Bacillus cereus and its spores are widely distributed in nature and are present in grains and vegetables, which are raw materials for processed foods. On average, Bacillus cereus with less than 5 log ₁₀ CFU / g is reported to be safe. In general, the Food and Drug Administration discloses on average 3 log ₁₀ CFU / g or less for foods consumed without further heat treatment. Also, Food Code II. 5. In general food standards and standards, quantitative standards for foods other than those for which Bacillus cereus, which is a food poisoning bacterium, are determined. ① For special purpose foods, 2 log ₁₀ CFU / g or less. , Sterilized products should be negative.) ② In case of jang and sauce, mixed seasoned food, pickled food, and stewed food, 4 log ₁₀ CFU / g or less (However, sterilized products should be negative) ③ Other processed foods The standard of quantification of B. cereus is strictly determined by the standard of 3 log ₁₀ CFU / g (but the sterilized product should be negative).

In addition, S. aureus , a common cause of food poisoning, with Salmonella and enteritis vibrio, was 363 patients in 10 cases in 2001, 370 patients in 8 cases in 2002 and 808 in 13 cases in 2003. Patients have been reported to have developed. Staphylococcus aureus is a causative agent of purulent disease and food poisoning, and is a bacterium that is important in food hygiene. The bacterium is resistant and widely distributed in the natural world such as air and soil. It is easily contaminated with food. The causative agents of Staphylococcus aureus are very diverse, and many of the plant foods differ from Salmonella food poisoning. Staphylococcus aureus ( S. aureus ) generates heat-resistant toxins in the process of proliferation, and can be sterilized by heating and cooking bacteria, but enterotoxin, the causative agent of food poisoning, is resistant to heat and is not destroyed by heat. Recognizing that heat treatment after staphylococcus aureus growth to produce toxins does not prevent food poisoning, the fresh vegetables taken immediately should be sanitized to remove the source of infection.

Bacillus cereus, its spores and resistant Staphylococcus aureus, which are adhered well to any surface of food and are difficult to clean and disinfect, should be treated with very high concentrations of chemical fungicides and should be satisfied despite the use of high concentrations of chemical fungicides. Not only does not have a sterilization treatment, but also due to the use of a high concentration of chemical sterilizers, there is a problem that remains in the disinfectant components harmful to the human body in the sterilized food. In addition, it is possible to sterilize drinking water and processed foods using ultraviolet rays, but in the case of vegetables where freshness is essential, shaded areas that cannot reach ultraviolet rays when sterilized with ultraviolet rays cannot be sterilized, and also appropriate UV dose When exceeded, the freshness of the vegetables is reduced, the problem of changing the color of the vegetables themselves occurs.

As a result of continuous studies by the present inventors to solve the above problems and the needs of the food industry, the present invention focuses on the complete disinfection of Bacillus cereus and Staphylococcus aureus present in foods such as mushrooms, using only conventional fungicides. Invented a method for disinfection using ultraviolet light that creates a synergistic effect on enhancing the disinfecting power of the disinfectant while significantly reducing the concentration of the chemical disinfectant that is harmful to the human body. The present inventors have created a synergistic effect of promoting sterilization even at low concentrations during the sterilization process by using the same in mushrooms, and prevented the remaining of the fungicide. Furthermore, by providing a method for sterilizing Bacillus cereus and Staphylococcus aureus, the object is to provide a safe food from the onset of food poisoning.

The present invention for solving the above problems relates to a sterilizing method of sterilization and vegetables using ultraviolet rays, chemical sterilization by a single or two or more disinfectants selected from hydrogen peroxide, chlorine disinfectant, quaternary ammonium compound disinfectant and ethanol ; And physical sterilization by ultraviolet rays having a dose of 5 to 550 ㎽ · sec / cm 2;

When sterilization of the vegetables by the method of the present invention, it is possible to effectively remove toxin-type food poisoning bacteria such as Staphylococcus aureus and Bacillus cereus, in particular, it is possible to disinfect even the spores of Bacillus cereus, which is very difficult to remove. . In addition, since a low concentration of chemical fungicides can be used, the problem of residual chemical fungicides, which has previously been a problem, can be solved.

Thus, the chemical (sterilization disinfectant) -physical (ultraviolet) sterilization method of the fresh vegetables prepared by the present inventors will be described in detail below.

Method of sterilizing the toxin-type food poisoning bacteria of the vegetable of the present invention is a combination treatment sterilization method according to chemical fungicides and ultraviolet dose, if more detailed description,

Chemical sterilization by discontinuous or two or more disinfectants selected from hydrogen peroxide, chlorine disinfectants, quaternary ammonium compound disinfectants and ethanol; And physical sterilization by ultraviolet rays having a dose of 5 to 550 Pa.sec / cm 2.

In the case of using hydrogen peroxide in the chemical fungicide, it is preferable to use 100 to 2,000 ppm, preferably 1,000 to 2,000 ppm, more preferably 1,500 to 2,000 ppm, and when using a chlorine fungicide, 10 to 200 ppm, It is preferable to use 50 to 200 ppm, more preferably 150 to 200 ppm, and in the case of using ethanol in the chemical fungicide, 100,000 to 700,000 ppm, more preferably 300,000 to 700,000 ppm, more preferably 500,000 to 700,000 ppm is recommended. In this case, when the chemical sterilizers described above are used below the amount of each used, there is a problem that a sufficient sterilization effect is not seen. When the chemical sterilizers are exceeded, the chemical sterilizer may remain in the vegetables.

Chlorinated fungicides in the chemical fungicides are not particularly limited thereto, but are not limited to chlorine dioxide; Hypochlorous acid or salts thereof; Isocyanuric dichloride or salts thereof; One or two or more selected from among them may be used, and the salt may include an alkali metal salt or an alkaline earth metal salt. In more detail, chlorine dioxide (ClO ₂ ), hypochlorous acid (HOCl), sodium hypochlorite (NaOCl), lithium hypochlorite (LiOCl), potassium hypochlorite (KOCl), calcium hypochlorite (Ca (OCl) ₂ ), Dichloroisocyanuric acid, Sodium dichloroisocyanurate, Dichloroisocyanuric acid potassium salt, Sodium dichloroisocyanurate dihydrate and derivatives thereof Single or 2 or more types selected from among them can be used.

Among the chemical fungicides, quaternary ammonium compound-based fungicides may use ammonium chloride including one or more substituents selected from C ₁ to C ₁ ₈ alkyl and benzyl groups, and more specifically, chloride-n -Decyl-n, n-dimethyl-1-decane ammonium (1-decanaminium, n-decyl-n, n-dimethyl-chloride), di-n-alkyl chloride (C ₈ ~ C ₁₀ ) dimethylammonium {Quaternary ammonium compounds , di-n-alkyl (C ₈ ~ C ₁₀ ) dimethyl ammonium chlorides, average molecular weight 332 ~ 361), alkyl chloride (C ₁₂ ~ C ₁₄ ) dimethylethylbenzylammonium (Quaternary ammonium compounds, alkyl (C ₁₂ ~ C ₁₄ ) dimethyl ethylbenzyl ammonium chloride}, chloride -n- alkyl (C ₁₂ ~ C ₁₈₎ dimethyl ethyl benzyl ammonium {Quaternary ammonium compounds, n-alkyl (C 12 ~ C 18) dimethyl ethylbenzyl ammonium chloride}, chloride, alkyl (C ₁₂ ~ C ₁₈₎ benzyldimethyl ammonium {Quaternary ammonium compounds, alkyl (C 12 ~ C 18) benzyldimethyl chlorides} and their derivatives selected from discontinued or 2 But it can use the above, but the invention is not particularly limited. The dose of the ultraviolet rays is preferably 5 to 550 Pa.sec / cm 2, preferably 100 to 550 Pa.sec / cm 2, more preferably 350 to 510 Pa.sec / cm 2, wherein the UV dose is 5 Pa.sec. If it is less than / cm 2, there is a problem that the effect of co-treatment with a chemical fungicide cannot be seen, and when the UV dose exceeds 550 ㎽ · sec / ㎠, the freshness of vegetables and the like may be deteriorated. Falling problems can occur.

In the sterilization method of the present invention, the vegetable is not particularly limited thereto, but may sterilize single or two or more selected vegetables from mushrooms, lettuce, cucumbers, broccoli, parsley, bell pepper, paprika, potatoes and carrots. In particular, among the toxin-type food poisoning bacteria present in these vegetables is characterized by the bactericidal disinfection of Bacillus cereus and its spores and Staphylococcus aureus.

Sterilization and sterilization method of the present invention,

Simultaneously using chemical sterilization with a bactericide and physical sterilization with ultraviolet rays; Or after chemical sterilization by a bactericide, in combination with physical sterilization by ultraviolet light; You can sterilize the toxin-type food poisoning bacteria of vegetables, and if you explain this in more detail,

Chemical sterilization by mixing 100 parts by weight of single or two or more chemical fungicides selected from hydrogen peroxide (H ₂ O ₂ ), chlorine disinfectants, quaternary ammonium compound disinfectants, and ethanol and 5 to 20 parts by weight of vegetables. It is characterized by simultaneously performing disinfection and physical sterilization using ultraviolet rays.

In addition, the present invention

Hydrogen peroxide (H ₂ O ₂ ), chlorine (Chloride) disinfectant, quaternary ammonium compound disinfectant and ethanol selected from one or two or more kinds of chemical disinfectant mixed with 5 to 20 parts by weight of vegetables and chemical sterilization while slowly stirring First step of disinfection; And

And a second step of disinfecting the chemical sterilized vegetables with ultraviolet rays in the first step.

As described above, the present invention can simultaneously perform chemical sterilization and physical disinfection using ultraviolet rays, or can be performed by dividing step by step, thereby providing a food in which Bacillus cereus and its spores and Staphylococcus aureus are almost completely killed. It is possible to prevent the problem caused by the remains of chemical fungicides harmful to the human body.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited by the following examples.

Examples 1-20 and Comparative Examples 1-4

Sterilization of Mushrooms Using Ethanol and Ultraviolet Rays

A 99% ethanol (manufacturer: Duksan Co., Ltd.) solution was diluted to 100,000 ppm with distilled water to prepare 200 ml of a fungicide disinfectant composition for mushrooms, and Example 1 was used in combination with ultraviolet light of 6 Pa.sec / cm 2. And to prepare a disinfectant disinfectant composition for mushrooms in the same manner as in Example 1, Examples 2 to 20 and Comparative Examples 1 to 4 were carried out to have a composition of Table 1.

division ethanol UV dose Example 1 100,000 ppm 6 secsec / ㎠ Example 2 100,000 ppm 96 secsec / ㎠ Example 3 100,000 ppm 216 secsec / ㎠ Example 4 100,000 ppm 360 secsec / ㎠ Example 5 100,000 ppm 504 secsec / ㎠ Example 6 300,000ppm 6 secsec / ㎠ Example 7 300,000ppm 96 secsec / ㎠ Example 8 300,000ppm 216 secsec / ㎠ Example 9 300,000ppm 360 secsec / ㎠ Example 10 300,000ppm 504 secsec / ㎠ Example 11 500,000 ppm 6 secsec / ㎠ Example 12 500,000 ppm 96 secsec / ㎠ Example 13 500,000 ppm 216 secsec / ㎠ Example 14 500,000 ppm 360 secsec / ㎠ Example 15 500,000 ppm 504 secsec / ㎠ Example 16 700,000 ppm 6 secsec / ㎠ Example 17 700,000 ppm 96 secsec / ㎠ Example 18 700,000 ppm 216 secsec / ㎠ Example 19 700,000 ppm 360 secsec / ㎠ Example 20 700,000 ppm 504 secsec / ㎠ Comparative Example 1 100,000 ppm not used Comparative Example 2 300,000ppm not used Comparative Example 3 500,000 ppm not used Comparative Example 4 700,000 ppm not used

Examples 21 to 45 and Comparative Examples 5 to 9

Sterilization of Mushrooms Using Hydrogen Peroxide and Ultraviolet Rays

A solution of 49.99% hydrogen peroxide (Huwa-san TR-50, Roam Chemical NV. Belgium) was diluted to 100 ppm with distilled water to prepare 200 ml of a disinfectant disinfectant composition for mushrooms. 1 was carried out. And to prepare a fungicide disinfectant composition for mushrooms in the same manner as in Example 21, Examples 22 to 45 and Comparative Examples 5 to 9 were carried out to have a composition of Table 2.

division Hydrogen peroxide UV dose Example 21 100 ppm 6 secsec / ㎠ Example 22 100 ppm 96 secsec / ㎠ Example 23 100 ppm 216 secsec / ㎠ Example 24 100 ppm 360 secsec / ㎠ Example 25 100 ppm 504 secsec / ㎠ Example 26 500 ppm 6 secsec / ㎠ Example 27 500 ppm 96 secsec / ㎠ Example 28 500 ppm 216 secsec / ㎠ Example 29 500 ppm 360 secsec / ㎠ Example 30 500 ppm 504 secsec / ㎠ Example 31 1,000 ppm 6 secsec / ㎠ Example 32 1,000 ppm 96 secsec / ㎠ Example 33 1,000 ppm 216 secsec / ㎠ Example 34 1,000 ppm 360 secsec / ㎠ Example 35 1,000 ppm 504 secsec / ㎠ Example 36 1,500 ppm 6 secsec / ㎠ Example 37 1,500 ppm 96 secsec / ㎠ Example 38 1,500 ppm 216 secsec / ㎠ Example 39 1,500 ppm 360 secsec / ㎠ Example 40 1,500 ppm 504 secsec / ㎠ Example 41 2,000 ppm 6 secsec / ㎠ Example 42 2,000 ppm 96 secsec / ㎠ Example 43 2,000 ppm 216 secsec / ㎠ Example 44 2,000 ppm 360 secsec / ㎠ Example 45 2,000 ppm 504 secsec / ㎠ Comparative Example 5 100 ppm not used Comparative Example 6 500 ppm not used Comparative Example 7 1,000 ppm not used Comparative Example 8 1,500 ppm not used Comparative Example 9 2,000 ppm not used

Examples 46-70 and Comparative Examples 10-14

Sterilization of Mushrooms Using Sodium Hypochlorite and Ultraviolet Rays

A 12% solution of sodium hypochlorite (Schering-Plough Ltd., Colo UK, UK) was diluted to 10 ppm with distilled water to prepare 200 ml of a fungicide disinfectant composition for mushrooms. It was. And to prepare a fungicide disinfectant composition for mushrooms in the same manner as in Example 46, Examples 46 to 70 and Comparative Examples 10 to 14 were carried out to have a composition of Table 3.

division Sodium hypochlorite UV dose Example 46 10 ppm 6 secsec / ㎠ Example 47 10 ppm 96 secsec / ㎠ Example 48 10 ppm 216 secsec / ㎠ Example 49 10 ppm 360 secsec / ㎠ Example 50 10 ppm 504 secsec / ㎠ Example 51 50 ppm 6 secsec / ㎠ Example 52 50 ppm 96 secsec / ㎠ Example 53 50 ppm 216 secsec / ㎠ Example 54 50 ppm 360 secsec / ㎠ Example 55 50 ppm 504 secsec / ㎠ Example 56 100 ppm 6 secsec / ㎠ Example 57 100 ppm 96 secsec / ㎠ Example 58 100 ppm 216 secsec / ㎠ Example 59 100 ppm 360 secsec / ㎠ Example 60 100 ppm 504 secsec / ㎠ Example 61 150 ppm 6 secsec / ㎠ Example 62 150 ppm 96 secsec / ㎠ Example 63 150 ppm 216 secsec / ㎠ Example 64 150 ppm 360 secsec / ㎠ Example 65 150 ppm 504 secsec / ㎠ Example 66 200 ppm 6 secsec / ㎠ Example 67 200 ppm 96 secsec / ㎠ Example 68 200 ppm 216 secsec / ㎠ Example 69 200 ppm 360 secsec / ㎠ Example 70 200 ppm 504 secsec / ㎠ Comparative Example 10 10 ppm not used Comparative Example 11 50 ppm not used Comparative Example 12 100 ppm not used Comparative Example 13 100 ppm not used Comparative Example 14 200 ppm not used

Comparative Examples 15 to 19

Without using a chemical disinfectant, by using only ultraviolet light to sterilize the mushrooms physically, Comparative Examples 15 to 19 were carried out as shown in Table 4.

division Disinfectant UV dose Comparative Example 15 not used 6 secsec / ㎠ Comparative Example 16 not used 96 secsec / ㎠ Comparative Example 17 not used 216 secsec / ㎠ Comparative Example 18 not used 360 secsec / ㎠ Comparative Example 19 not used 504 secsec / ㎠

Experimental Example

Example 1 to 70 and Comparative Examples 1 to 19, such as to use the disinfectant composition and the UV sterilization to an exemplary Pleurotus eryngii with edible mushroom Bacillus cereus (B. cereus) and Staphylococcus aureus (S. aureus ) Removal experiments were carried out, the experimental method is as follows.

1) How to prepare strain

Two strains used in the experiment were Bacillus cereus F4810 / 72 and Staphylococcus aureus ATCC35556, and cell suspensions were prepared as follows. Bacillus cereus F4810 / 72 and Staphylococcus aureus ATCC35556 were each inoculated in TSB (Tryptic Soy Broth, Difco Laboratories, USA), incubated at 37 ° C for 24 hours, 10 μl of the solution was added to 10 ml of TSB, and then incubated at 37 ° C incubator for 24 hours. After culturing for 10 minutes at 7,000 rpm centrifuged for 10 minutes, the supernatant was discarded, suspended in 0.1% Peptone Water (PW, Oxoid, Basingstoke, Hampshire, UK) solution and resuspended again. Then, the resuspended cell solution (10 ^8-9 CFU / ㎖) was used as the strain used.

2) Suspension Inoculation Method

The cell suspension prepared above was adjusted to 8 to 9 log ₁₀ CFU / mL of bacteria, and then inoculated on the surface of the mushrooms and dried for 10 minutes. After drying, the dried mushroom was recovered and used immediately as a sample.

3) Bacillus cereus ( B. cereus ) How to measure

12.5 mL of egg yog and antimicrobic vial P (22 mL) of sterilized mannitol-egg york-polymyxin agar medium (Difco Laboratories, Difco Laboratories, Detroit, MI, USA) 1 tablet of Difco Laboratories, Detroit, Michigan, USA) was prepared by mixing 5.0 mL of 4.1 mL. After stirring and diluting the tested mushrooms, 1.0 mL of the diluted solution was inoculated into a sterile petri dish, and 15-20 mL of MYP was dispensed to measure the number of bacteria of B. cereus . The average value of the repeatedly measured value is shown as the measured value of Tables 5-8 of the following Experimental example.

4) Staphylococcus aureus ( S. aureus ) How to measure

Sterile Mannitol Salt agar (MSA Difco Laboratories, Detroit, MI, USA) was used to determine the number of Staphylococcus aureus bacteria. After stirring and diluting the tested mushrooms, 1.0 mL of the diluted solution was inoculated into a sterile petri dish, and 15-20 mL of MYP was dispensed to measure the bacterial count of B. cereus . The average value of the repeatedly measured value is shown as the measured value of Tables 5-8 of the following Experimental example.

Experimental Example 1

The bacterium of Bacillus cereus F4810 / 72 and Staphylococcus aureus ATCC35556 were measured using the bactericidal disinfectant composition prepared in Examples 1 to 20 and Comparative Examples 1 to 4 and mushrooms sterilized by UV rays, and the results were It is shown in Table 5 below. And the bacterial reduction rate of Table 5 shows the respective bacterial reduction rate for the number of bacteria of Examples 1 to 20 and Comparative Examples 1 to 4 on the basis of the initial bacteria inoculated in food.

division Bacillus cereus (log ₁₀ CFU / g) Bacterial reduction rate Staphylococcus aureus (log ₁₀ CFU / g) Bacterial reduction rate Comparative Example 1 4.86 ± 0.04 12.0% 5.99 ± 0.07 0.90% Example 1 4.06 ± 0.10 26.5% 4.29 ± 0.12 32.7% Example 2 3.82 ± 0.07 30.9% 4.04 ± 0.05 36.8% Example 3 3.70 ± 0.06 33.1% 3.92 ± 0.05 38.8% Example 4 3.68 ± 0.02 33.4% 3.90 ± 0.04 39.1% Example 5 3.45 ± 0.04 37.6% 3.86 ± 0.03 42.9% Comparative Example 2 4.44 ± 0.02 19.8% 5.82 ± 0.12 20.0% Example 6 3.75 ± 0.10 32.2% 3.97 ± 0.21 37.9% Example 7 3.45 ± 0.02 37.6% 3.67 ± 0.14 42.9% Example 8 2.90 ± 0.07 47.5% 3.12 ± 0.11 51.9% Example 9 2.60 ± 0.17 52.9% 2.82 ± 0.05 56.9% Example 10 2.51 ± 0.07 52.9% 2.82 ± 0.09 56.9% Comparative Example 3 3.29 ± 0.08 40.5% 4.44 ± 0.16 26.5% Example 11 2.88 ± 0.05 47.9% 3.10 ± 0.05 52.3% Example 12 2.72 ± 0.06 50.9% 2.94 ± 0.07 55.0% Example 13 2.51 ± 0.03 54.7% 2.43 ± 0.17 58.5% Example 14 1.45 ± 0.07 73.8% 2.67 ± 0.11 76.0% Example 15 1.38 ± 0.02 75.0% 2.60 ± 0.09 77.1% Comparative Example 4 2.76 ± 0.01 50.1% 3.94 ± 0.08 34.8% Example 16 2.13 ± 0.04 61.5% 2.85 ± 0.07 64.8% Example 17 1.97 ± 0.08 64.4% 2.70 ± 0.03 67.4% Example 18 1.83 ± 0.04 66.9% 2.59 ± 0.07 69.7% Example 19 1.22 ± 0.13 78.0% 2.16 ± 0.15 79.8% Example 20 0.78 ± 0.10 85.9% 1.80 ± 0.01 87.1%

Looking at the experimental results of Table 5, in the case of Comparative Example 1 using only ethanol as a conventional fungicide, the bacterial reduction rate of 12.0% is shown at a concentration of 100,000 ppm, the present invention even when using the same amount of ethanol by using ultraviolet light It can be confirmed that the above bacteria reduction effect can be obtained. And it can be seen that very high bacterial reduction rate can be obtained by using the same concentration of ethanol and ultraviolet light than Comparative Examples 2, 3, 4 of different concentrations.

Experimental Example 2

Using the bactericidal disinfectant composition for mushrooms prepared in Examples 21 to 45 and Comparative Examples 5 to 9 and mushrooms sterilized with ultraviolet rays, the bacterial counts were measured according to the method for measuring the number of bacteria of Bacillus cereus ATCC 14893 and Staphylococcus aureus ATCC35556. The results are shown in Table 6 below. And the bacterial reduction rate of Table 5 shows the respective bacterial reduction rate based on the number of bacteria of Comparative Examples 5, 6, 7, 8 and 9.

division Bacillus cereus (log ₁₀ CFU / g) Bacterial reduction rate Staphylococcus aureus (log ₁₀ CFU / g) Bacterial reduction rate Comparative Example 5 5.32 ± 0.02 1.50% 5.20 ± 0.03 1.10% Example 21 5.13 ± 0.02 4.90% 4.95 ± 0.04 5.90% Example 22 5.09 ± 0.03 5.80% 4.71 ± 0.01 10.5% Example 23 4.86 ± 0.06 10.1% 4.51 ± 0.07 14.2% Example 24 4.70 ± 0.05 13.0% 4.44 ± 0.05 15.6% Example 25 4.55 ± 0.08 15.7% 3.94 ± 0.05 25.1% Comparative Example 6 5.11 ± 0.07 5.40% 5.10 ± 0.01 3.00% Example 26 5.03 ± 0.04 6.80% 4.85 ± 0.03 7.80% Example 27 4.86 ± 0.17 10.1% 4.69 ± 0.07 10.8% Example 28 4.63 ± 0.11 14.2% 4.41 ± 0.07 16.2% Example 29 4.46 ± 0.06 17.5% 4.39 ± 0.09 16.5% Example 30 4.33 ± 0.02 19.8% 4.01 ± 0.07 23.8% Comparative Example 7 4.76 ± 0.11 11.9% 4.94 ± 0.01 6.10% Example 31 4.32 ± 0.04 20.0% 4.58 ± 0.05 12.9% Example 32 4.13 ± 0.04 23.4% 3.97 ± 0.15 24.5% Example 33 3.97 ± 0.03 26.5% 4.04 ± 0.21 23.2% Example 34 3.63 ± 0.01 32.7% 3.85 ± 0.14 26.9% Example 35 3.46 ± 0.14 36.0% 3.75 ± 0.01 28.6% Comparative Example 8 4.71 ± 0.06 12.8% 4.84 ± 0.02 8.00% Example 36 4.27 ± 0.09 20.9% 4.33 ± 0.11 17.7% Example 37 4.11 ± 0.21 23.9% 3.81 ± 0.03 27.6% Example 38 3.90 ± 0.14 27.8% 3.72 ± 0.13 29.3% Example 39 3.46 ± 0.07 36.0% 3.73 ± 0.01 29.3% Example 40 2.86 ± 0.06 47.1% 3.64 ± 0.05 30.8% Comparative Example 9 4.65 ± 0.03 13.8% 4.74 ± 0.07 9.10% Example 41 3.85 ± 0.03 28.7% 3.92 ± 0.09 25.5% Example 42 3.73 ± 0.01 30.9% 3.85 ± 0.13 26.7% Example 43 3.64 ± 0.08 32.6% 3.69 ± 0.18 29.8% Example 44 3.39 ± 0.07 37.3% 3.64 ± 0.05 30.7% Example 45 2.97 ± 0.11 45.0% 3.52 ± 0.07 33.0%

Looking at the experimental results of Table 6, in Comparative Example 5 using only hydrogen peroxide, which is an existing fungicide, shows a bacterial reduction rate of 1.50% at a concentration of 100 ppm hydrogen peroxide, but the present invention uses the same amount of hydrogen peroxide by using ultraviolet light in combination. It can be confirmed that the above bacteria reduction effect can be obtained. And it can be confirmed that a very high bacterial reduction rate can be obtained by using ethanol and ultraviolet light of the same concentration than Comparative Examples 6, 7, 8, and 9 of different concentrations.

Experimental Example 3

Using the bactericidal disinfectant composition for mushrooms prepared in Examples 46 to 70 and Comparative Examples 10 to 14 and mushrooms sterilized with ultraviolet rays, the number of bacteria was measured according to the method for measuring the number of bacteria of Bacillus cereus ATCC 14893 and Staphylococcus aureus ATCC35556. The results are shown in Table 7 below. And the bacterial reduction rate of Table 7 shows the bacterial reduction rate based on the number of bacteria of Comparative Examples 10, 11, 12, 13 and 14.

division Bacillus cereus (log ₁₀ CFU / g) Bacterial reduction rate Staphylococcus aureus (log ₁₀ CFU / g) Bacterial reduction rate Comparative Example 10 5.22 ± 0.13 1.40% 5.47 ± 0.07 2.50% Example 46 5.03 ± 0.11 4.90% 5.00 ± 0.04 10.9% Example 47 4.93 ± 0.03 6.70% 4.90 ± 0.05 12.6% Example 48 4.81 ± 0.01 9.10% 4.78 ± 0.06 14.8% Example 49 4.70 ± 0.03 11.1% 4.67 ± 0.11 16.8% Example 50 4.33 ± 0.05 18.1% 4.30 ± 0.02 23.3% Comparative Example 11 5.09 ± 0.04 3.90% 5.29 ± 0.16 5.80% Example 51 4.44 ± 0.07 16.2% 4.40 ± 0.11 21.5% Example 52 4.39 ± 0.06 17.1% 4.36 ± 0.08 22.4% Example 53 4.32 ± 0.09 18.4% 4.29 ± 0.09 23.6% Example 54 4.22 ± 0.10 20.3% 4.19 ± 0.13 25.4% Example 55 4.11 ± 0.04 22.3% 4.08 ± 0.05 27.3% Comparative Example 12 4.97 ± 0.10 6.10% 5.08 ± 0.07 9.50% Example 56 4.37 ± 0.12 17.3% 4.34 ± 0.04 22.6% Example 57 4.32 ± 0.14 18.4% 4.29 ± 0.06 23.6% Example 58 4.20 ± 0.04 20.6% 4.17 ± 0.06 25.7% Example 59 4.06 ± 0.07 23.3% 4.03 ± 0.01 28.2% Example 60 3.93 ± 0.12 25.6% 3.90 ± 0.01 30.4% Comparative Example 13 4.86 ± 0.07 8.20% 4.91 ± 0.08 12.4% Example 61 4.32 ± 0.07 18.4% 4.29 ± 0.05 23.6% Example 62 4.22 ± 0.09 20.3% 4.19 ± 0.04 25.4% Example 63 4.16 ± 0.08 21.4% 4.12 ± 0.01 26.5% Example 64 4.00 ± 0.04 24.4% 3.97 ± 0.06 29.2% Example 65 3.76 ± 0.06 29.0% 3.73 ± 0.03 33.6% Comparative Example 14 4.76 ± 0.01 10.0% 4.81 ± 0.07 14.2% Example 66 4.13 ± 0.01 21.9% 4.10 ± 0.01 26.9% Example 67 4.06 ± 0.02 23.3% 4.03 ± 0.04 28.2% Example 68 3.86 ± 0.03 27.1% 3.82 ± 0.01 31.8% Example 69 3.55 ± 0.08 32.8% 3.52 ± 0.11 37.2% Example 70 3.70 ± 0.04 39.5% 3.67 ± 0.07 34.6%

Looking at the experimental results of Table 7, in the case of Comparative Example 5 using only sodium hypochlorite, which is a conventional fungicide, chlorine ion shows a bacterial reduction rate of 1.40% at a concentration of 10 ppm, but the present invention uses the same amount of chlorine ion by using UV light. It can be seen that even by using more bacteria reduction effect can be obtained. And it can be confirmed that very high bacterial reduction rate can be obtained by using ethanol and ultraviolet rays of the same concentration than the comparative examples 10, 11, 12, 13 and 14 of different concentrations.

Experimental Example 5

Using the mushrooms sterilized only with ultraviolet rays carried out in Comparative Examples 15 to 19, the bacterial counts were measured according to the bacterial counting method of Bacillus cereus ATCC 14893 and Staphylococcus aureus ATCC35556, and the results are shown in Table 8 below.

division Bacillus cereus (log ₁₀ CFU / g) Bacterial reduction rate Staphylococcus aureus (log ₁₀ CFU / g) Bacterial reduction rate Comparative Example 15 5.04 ± 0.15 6.80% 5.43 ± 0.22 3.70% Comparative Example 16 4.92 ± 0.17 9.00% 5.23 ± 0.15 7.10% Comparative Example 17 4.75 ± 0.26 12.2% 5.03 ± 0.11 10.8% Comparative Example 18 4.31 ± 0.21 20.3% 4.94 ± 0.19 12.4% Comparative Example 19 4.03 ± 0.17 25.4% 4.63 ± 0.22 17.8%

Looking at the bacterial count measurement results of Comparative Examples 15 to 19 sterilized mushrooms only by the ultraviolet rays shown in Table 8, the bacterial count measurement results of Examples 1 to 70 sterilized according to the present invention, the physical sterilization in the same UV dose It can be seen that very good.

Experimental Examples 1 to 4 through the use of a chemical fungicide and ultraviolet light can be confirmed that the synergistic effect on the sterilization disinfection when sterilizing vegetables, which is due to the sterilizing power of the ultraviolet light itself and hydrogen peroxide (H ₂ O ₂ ), It seems to greatly enhance sterilization power by promoting radical reaction of chemical sterilizers such as chlorine disinfectant, quaternary ammonium compound disinfectant, and ethanol. The bactericidal Bacillus cereus and its spores appear to be sterilizable.

Thus, the present invention is expected to significantly reduce the incidence of food poisoning by providing food sterilized by Bacillus cereus and Staphylococcus aureus, and is also expected to prevent or minimize the remaining of chemical fungicides.

Claims

In the sterilization method of vegetables,

Chemical disinfection by discontinuation of two or more disinfectants selected from hydrogen peroxide, chlorine disinfectants and ethanol; And

A method for disinfecting toxin-type food poisoning bacteria of vegetables, characterized in that combined use;

The method according to claim 1, wherein the chlorine fungicide has a concentration of 100 to 200 ppm.

The method according to claim 1, wherein the hydrogen peroxide is 100 to 2,000 ppm concentration.

According to claim 1, wherein the ethanol is a method for disinfecting toxin-type food poisoning bacteria of vegetables, characterized in that the concentration of 100,000 ~ 700,000 ppm.

The method of claim 2, wherein the chlorine fungicide

Chlorine dioxide; Hypochlorous acid or salts thereof; Isocyanuric dichloride or salts thereof; Method of disinfecting toxin-type food poisoning bacteria of vegetables, characterized in that the selected single species or two or more.

The method according to any one of claims 1 to 5,

The vegetable is a method for disinfecting toxin-type food poisoning bacteria of vegetables, characterized in that the end species or two or more selected from mushrooms, lettuce, cucumber, broccoli, parsley, bell pepper, paprika, potatoes and carrots.

The method according to any one of claims 1 to 5,

Simultaneously using chemical sterilization with a bactericide and physical sterilization with ultraviolet rays; or

After chemical sterilization with a bactericide, using a combination of physical sterilization with ultraviolet rays; How to sterilize toxin type food poisoning bacteria of vegetables.

The method according to any one of claims 1 to 5,

The toxin-type food poisoning bacterium is a method for disinfecting toxin-type food poisoning bacteria of vegetables, characterized in that it comprises one or two or more selected from Bacillus cereus, Bacillus cereus spores and Staphylococcus aureus.