Document Detail

Antibacterial Effect of Food Additives and Detergents against Histamine-Producing Bacteria on Food Contact Material Surfaces.
MedLine Citation:
PMID:  22200801     Owner:  NLM     Status:  In-Data-Review    
We investigated the antibacterial activity of food additives and detergents against histamine-producing bacteria on food contact material surfaces. Based on minimum inhibitory concentration (MIC) testing with Morganella morganii NBRC3848, Raoultella planticola NBRC3317 and Enterobacter aerogenes NCTC10006, we screened nine food additives and four detergents with relatively high inhibitory potency. We prepared food contact material surfaces contaminated with histamine-producing bacteria, and dipped them into fourteen agents (100 µg/mL). Sodium hypochlorite, benzalkonium chloride, benzethonium chloride, n-hexadecyltrimethylammonium chloride and 1-n-hexadecylpyridinium chloride showed antibacterial activity against histamine-producing bacteria. We prepared low concentrations of the five agents (10 and 50 µg/mL) and tested them in the same way. Sodium hypochlorite showed high antibacterial activity at 10 µg/mL, and the other four showed activity at 50 µg/mL. So, washing the material surface with these reagents might be effective to prevent histamine food poisoning owing to bacterial contamination of food contact surfaces.
Eri Kamii; Gaku Terada; Junki Akiyama; Kenji Isshiki
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan     Volume:  52     ISSN:  1882-1006     ISO Abbreviation:  Shokuhin Eiseigaku Zasshi     Publication Date:  2011  
Date Detail:
Created Date:  2011-12-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0142214     Medline TA:  Shokuhin Eiseigaku Zasshi     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  340-7     Citation Subset:  IM    
Faculty of Fisheries Sciences, Hokkaido University.
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