Antimicrobial Effects of Camellia Japonica L. Leaves Extract on Food-borne Pathogenic Microorganisms

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 37, No. 1, pp. 113~121 (2005). ©The Korean Society of Food Science and Technology. ÿW¾Z(Camellia japonica L.) ´ ºÂb ®F bö ~º Î R? 9¶L ®'·. Antimicrobial Effects of Camellia Japonica L. Leaves Extract on Food-borne Pathogenic Microorganisms Young-Sook Hahn Department of Food and Nutrition, Sungshin Women’s University Antimicrobial effects of Camellia japonica L. were determined against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes using paper disc method, and minimum inhibitory concentrations (MICs) were measured. Methanol extract (MEex), water fraction (WAfr), and butanol fraction (BUfr) showed antimicrobial effects against all tested microorganisms, with MEex showing strong antimicrobial effect against S. aureus and L. monocytogenes, and WAfr, Bufr, and ethylacetate fraction (EAfr)against S. aureus. No effects were observed in n-hexane fraction (HEfr) and chloroform fraction (CHfr) against all tested microorganisms. All species grown in the medium adding fractions of Camellia Japonica L. leaves extact were inhibited from WAfr and BUfr, repectively.(meaning not clear) MEex showed over 25% inhibitory effect against all tested microorganisms. BUfr showed over 50% inhibitory effect against all microorganisms except L. monocytogenes. EAfr and WAfr showed over 30% effect against S. aureus and L. monocytogenes. MICs of MEex against S. typhimurium and BUfr against S. aureus were 625 g/mL, indicating C. japonica L. extract can exert antimicrobial activity even at low concentration. Key words: Camellia japonica L., antimicrobial, methanol extract. B. . 1996jö 2,676«b ÷ê>îb, 1998jêöº 4,577«b ê³'b Ã&~ ® (3). ^ ~ ãÖ * 650ò «öB 3,300Wò «~ 7ë ~¶& B~ 7 9,000« Ò~º ©b > ® (3). F b~ ; 5 ÚO»b ÚB chlorinated water(3), acidified sodium chlorite(4), electrolyzed oxidizing water(5), hydrogen peroxide(6), chlorite dioxide(7), diacetyl(8)" B sorbic acid(9), benzoic acid(10), Lactobacillus &ÒÖb (11), bacteriocin (12), lysozyme(13), FVÖ(14) Â _f W B ¾Òf þ 6îF ¾Ò(15)ö ~ 7ë b~ Ã& O» >Ú z . ¾ " ²j¶. f ;æË' »~ Ã&f n*Wö & ~ W Bö & Vb*ç ;~² ¢ ®b, ÂF ¾~ Bö & F^ ¸jæ ® . Âbö Ò~º W bîj ²Ò Ï~¶ ~º º ®, ~£ 5 bÖë öB J¾*¦V B~² ê¯ > ® . ¾ &¦ª~ Wö & & ®(1620)¾ £Ò(2,21,22-24) Ï>º bÚö > ® "*öB z® > ®º ôf ¶bö &Bº & ; (24). ÿW¾Zº N¾Z"ö ³~ #ç> vÏW, Î. J¾Æ Öë ^« ê Bö V¢ ÖÒ~ f /Ï® æz~ ®b, ®*f ®~ F bö ~ ¢V>º ; Ë, ¯ 7ë" &N~. ¦ Ò²^ BB 7ºW Æ Ã&> ® (1). 7ëj BÚ~ V * Kf J¾ *¦V ê³>Ú z, ® & Öëö HACCP(hazard analysis and critical control point)" ?f * &Ò Bv ê«>Ú & ®æò ^ê'b 7ë B º ê³ Ã&~ ®º º^ (2). 7ë~ 15-20%º ÷ bî ®ª«~æò ' j J " r &¦ªf ^ö V~º ©b '>æ 7ëö ®ÚB ^ Næ~º j7f &® (3). ÖÒ¾¢~ ãÖ æ¦~ Ûêö V ^W 7ë ö ~ ~¶>º 1990jö 618«öB 1994jö 1,746«". *Corresponding author: Young-Sook Hahn, Sungshin Women's University, Dongseon-dong 3 ga, Sungbuk-gu, Seoul 136-742, Korea Tel: 82-2-920-7210 Fax: 82-2-921-3197 E-mail: [email protected] 113.

(2) ®"²æ B 37 ² B 1 ^ (2005). 114. Þ¦V *ræ E b « f 10ú öãö >{> B "ö 3-5B~ N} Ú® (25). ´f Ú1¾ æö ; 6º Z æö; &Ë¶Òö bÖ Î·~ º ×î& ®. . f ÿf ïb J ¾ Ýf ïb ^ ì vó . öÖæº jj æOb £ 200« ª> Ú ®º ©b > ® . öBº 7 1«(Camellia japonica L.) ¶ ª~ ®b jv' ºÚ ö ª~ ®º ÿW«b F*¶öb([! )B 7ºW ;> ® (25). 6 £Ò' Î" ÿW¾Z ´f F(Ð?), êÛÃ(Ù ëáÑ), zç(ü)ö ÎË ®, &æf º ^Òj, .(ð), jÂ.(D), Ú.(M), Ã(²Ñ), úã ç(

(3) +¹), (©Z), êÛÃ(ÙëáÑ), ËÂ.(TD), «ë(yë), Â.(D), æ;ç(8ü), Æ.(Û)" '.( ), ¯.(ã), zç(ü)ö ÎË ® rJê (25). ÿWö & º ¢~ ãÖ ÖN(à.)¢ ~ E ö Ö ©b "*öB Æ.Ã(hematemesis)ö ÒÏ º & ®b(26), rzR > ÛB(27) > ® . 6 Fujita (28)f camellin L-pi-pecolic acid 5 eugenol ~ z bj ªÒ { : ® . Þ, ÚöBº ¢¦ ¶ ö ~~ ÿWF~ ¢> Wª ªC" F;~ jÖ ï >î, ÿW« ~ F æOÖf stearic, palmitic, linoleic 5 oleic acid b W> Ú ®º ©b ¢¦ > ®j ö (26). ¾ *Ò Ú ¶bB ãB' &~& ¸ ï&>º ÿW¾Z~ Î"f &N º Kim (29) ÿW¾Z E´~ Î"¢ Ò~ { © ®b¾ ÿW¾Z~ ´ö & Î"ö & º rJê :& ì . V¢B öBº &æ £Ò' Î"f þ Ú ö ¶~º ¶öbB ÁÏ &~& ¸f ÿW¾Z (Camellia japonica L.)~ ´j Ï~ Wö V¢ Ï ê ºÂ~, 4«~ ® F b(Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes)ö & Î"¢ paper disc» j Ï~ ²&³ê(MIC) ¢ G;~, G &N" G&F j Òb Kj Ò~& .. Òò 5 O» Òò ÿW¾Z ´f 8úöB 9ú Ò *¢Îê 'z æöB > ÷~ &bê6(30)j ^ ~ ÿ;~& . ÿ;B ÿ W¾Z ´f Ã~> 2-3² >^ Ê bV¢ B ê 7¢ * r~&, ªêV(HMF-340, Hanil, Korea) ªê ê 50 mesh standard sieve¢ Û"B ºÂÏ ò ÒÏ~& . ºÂö ÒÏ methanol 5 ª³Ï n-hexane, chloroform, ethylacetate, butanolf Jusei(Japan)Òf Duksan(Korea)Ò~ £ j ÒÏ~& . Paper discº Whatman(USA)Ò~ B®j ÒÏ ~&b membrane filterº Advantec(USA)Ò~ B®j ÒÏ~ & . Væº Tryptic Soybean Agar(TSA), Tryptic Soybean Broth (TSB), Plate Colony Agar(PCA)º Difco(USA)Ò~ B®j ÒÏ ~&, ÒÏB "º «ö F*¶f¯b¦ V ª· Aj ê&~ 37oCöB 24-48* V·~ Wz B ÒÏ~& (Table 1).. Table 1. List of microorganisms and media used for antibacterial activity tests Microorganism Gram(-) Escherichia coli ATCC 9637 Salmonella typhimurium ATCC 14028 Gram(+) Staphylococcus aureus ATCC 25923 Listeria monocytogenes ATCC 19115. Media. Temperature (oC). TSA, TSB. 37. TSA, TSB. 37. Fig. 1. Scheme of extraction and solvent fractionation of methanol extract from Camellia japonica L. leaves.. ¦ïÏ ºÂb 5 ª³b~ B ÿW¾Z ´ ºÂb~ Bº BB ÿW¾Z ´ ªöò f methanolj 1 : 10(w/v)~ jN b~ NöB 6* ÿ n 3² >~ v> ºÂ~& . ºÂj Whatman NO. 2 "æ " ê ²*êÃBV(rotary evaporator R-124, B CHI, Switzerland) 45oC~ >»çöB 6{ ³»~& . Methanol ºÂbf Wö V¢ n-hexane, chloroform, ethylacetate, butanol Fig. 1ö ¾æÂ :f ? BN'b Ï ª ³~& . ¯ methanol ºÂbö 10V~ Ã~>f n-hexanej Î &~ ª³ ê 6{ ³»~ n-hexane ª³bj áî . ÿ ¢ O»b chloroform, ethylacetate, butanol, water[j ª³ ~ ''~ ª³bj áîb, Î ";f 3² > ~ & . ' ª³bf Ï ÏB 0.45 µm membrane filter(Advantec MFS, Inc., CA, USA) B ê 4oC~ ïË ö &~B þö ÒÏ~& . ;ª~ ïf ³»B ª ³b 1 mLj ~ 105oCöB ê ÃBºÒïj êÖ~& . ÿW¾Z ´ ºÂb ª³b~ K G; ÿW¾Z ´ ºÂb" ª³b~ Kj rjV *~ paper disc method(31)¢ Ï~& . ¯, ' " 1W.¢ .

(4) ÿW¾Z (Camellia japonica L.) ´ ºÂb ®F bö ~º Î". ~ 10 mL~ brothö 7«~, 37oCöB 18* ÿn V·~ WzV . W 0.1 mLj vþ& 4-5 mm TSA Væö "« ê ¦Ö FÒï& ¢~² â~, B 6 mm filter paper disc(Whatman AA Discs)¢ 1.0 mg/disc~ ³ ê ºÂbj >B ' Ï ¢ >BÊ Â ê plate *ö ¹j 37oCöB 24-48* ÿn V·~& . ê disc "*~ clear zone~ çã(mm)j G&~bB jv~& . &b ''~ Ï ¢ ?f ¦b >B >BÎ disc ¢ þ ÒÏ~& .. 115. Table 2. Yield ration of extraction of Camellia japonica L. leaves by various solvents Solvent. Yield (%, w/w)1). Methanol extract n-Hexane fraction Chloroform fraction Ethylacetate fraction Butanol fraction Water fraction. 17.369 1.272 0.843 0.494 4.573 5.782. 1). Yield ratios (%) = solid in extract or fraction (g)/raw material (g) (dry weight)Ü100.. ³êê b G& F ÿW¾Z ´ ºÂb" ª³b~ G& ³ê G;f ³ê ê K G;" îR&æ Turbidimetric Assay ~& . ¯, WzB 10 mL~ TSB Væö ºÂb" ª³bj ³ êê Î&~ 37oCöB V·~B 0, 4, 8, 12, 24 * >º rö 650 nmöB microplate reader(Biolog Inc., USA) 7ê¢ G;~& .. (32)ö ~ r" ? Ö;~& . ¯, well plateö TSB¢ 100 µLO ª"~ 100 µL ºÂbj two-fold dilution~ ³ê ¢ . ê ~ ³ê¢ 2Ü104-105 CFU/mL >ê C B 100 µLO Î&~& . ê 37oCöB 24* V· Ê, 650 nmöB microplate reader(Biolog Inc., USA) 7ê¢ G ;~& . Turbidity& ¾æ¾æ pf well~ ò ³ê¢ MIC8b Ö;~& .. b~ G &N G; ÿW¾Z ´ bö ~º G &N G;f TSB V æ 10 mLö ºÂb 5 ª³bj 1000 ppm ³ê "«~, ' "~ Wj 0.1 mL 7«~ 37oCöB V·~& . V · ê microplate reader(Biolog Inc. USA)¢ Ï~ 650 nm öB 7ê¢ G;~ r b WË&N(%)j {~ & (18). Ë &Nf ~ ;æV 24*öB 8j G ;~& .. ÛêªC ~ Ûê¾Òº The SAS system for window V8j ÒÏ~&b F~N ¦Ãf ªÖªC(ANOVA: analysis of variance)j ê p < 0.05 >&öB Duncan~ 7 ¦;» (DMR: Duncan’s multiple range test)ö V¢ ªC~& .. Ö 5 8. % inhibitory effect = (control-control blank)−(treatment-treatment blank) Ü100 (control-control blank). ÿW¾Z ´ ºÂb Ï ê ª³b~ >N ÿW¾Z ´ ò~ methanol ºÂb" Ï ê ª³b~ > Nf Table 2f ? . Methanol ºÂb 17.369%B &Ë ¸ f >Nj ¾æÚî, Ê¢ Ú water ª³b 5.782%, butanol ª³b 4.573%î . Chloroform ª³b" ethylace-. ²&³ê(minimum inhibitory concentration) G; ' "~ ²&³ê(MIC)º broth microdilution method. Table 3. Antibacterial activity of methanol extract from Camellia japonica L. leaves on several microorganisms Clear zone diameter Escherichia coli. Salmonella typhimurium. Staphylococcus aureus. Listeria monocytogenes. +. ++. +++. +++. +: Very slight inhibition (6-7 mm). ++: Moderate inhibition (7-9 mm). +++: Heavy inhibition (9-11 mm).. Table 4. Antibacterial activity of solvent fraction from Camellia japonica L. leaves on several microorganisms Strains n-Hexane fraction Chloroform fraction Ethylacetate fraction Butanol fraction Water fraction NI: No inhibition (6 mm). +: Very slight inhibition (6-7 mm). ++: Moderate inhibition (7-9 mm). +++: Heavy inhibition (9-11 mm).. Clear zone diameter Escherichia coli. Salmonella typhimurium. Staphylococcus aureus. Listeria monocytogenes. NI NI NI + +. NI NI NI ++ +. NI NI ++ +++ +++. NI NI NI + +.

(5) 116. ®"²æ B 37 ² B 1 ^ (2005). Fig. 2. Growth curves of Escherichia coli in the media adding the extract and the fraction of Camellia japonica L. leaves. The data given are meansÛSD of triplicate measurements. (ü : 0 ppm, þ : 100 ppm, : 250 ppm, Ü: 500 ppm, ù: 1,000 ppm).. tate ª³bf 1% ò~ Ôf >Nj ¾æÚî . ¯, methanol, water, butanol, n-hexane, chloroform, ethylacetate~ Bb >N 6²~& . ºÂb Ï ê ª³b~ K ÿW¾Z ´ ºÂb" Ï ê ª³b~ Î"¢ paper disc method Ò Ö"º Table 3, 4ö ¾æÞ :f ? . ¯, methanol ºÂbf 4«~ " Îvö &~ Î"¢ ¾æ Úîb, ß® Listeria monocytogenesf Staphylococcus aureus ö &~ ; Wj ¾æÚî (Table 3). ºÂb~ ª ³b 7öBº butanol ª³b" water ª³b 4 " Îv ö & Î"¢ ¾æÚîº, butanol ª³bf S. aureus ö & ; Î"¢ ¾æÚî, water ª³b S.. aureusö & ; Î"¢ ¾æÚîb¾, "ö &Bº £ Î"¢ ¾æÚî . Ö"º Kong (33)~ öB B ºÂ >N ¸j> W 6 Ã&>º ãË" ¢~~& . Þ, n-hexane ª³b" chloroform ª³bf 4 " Îvö &B Î"¢ ¾æÚæ p ~b, ethylacetate ª³bf S. aureusö &Bò Î"¢ ¾æÚîb¾ ~ "ö &Bº Î"¢ ¾æÚæ p~ . G&F ºÂb 5 ª³b Escherichia coli~ GßWö ~º ' Ëf Fig. 2ö ¾æÞ :f ? . E. coliº paper disc method ¢ Ï~ G &æ&¢ Ò Ö" methanol ºÂbö ~.

(6) ÿW¾Z (Camellia japonica L.) ´ ºÂb ®F bö ~º Î". 117. Fig. 3. Growth curves of Salmonella typhimurium in the media adding the extract and the fraction of Camellia japonica L. leaves. The data given are meansÛSD of triplicate measurements. (ü : 0 ppm, þ : 100 ppm, : 250 ppm, Ü: 500 ppm, ù: 1,000 ppm).. G&¢ ¾æÚî, ª³b 7öBº butanol ª³ b, water ª³böBò Î"¢ ¾æÚî (Table 3). Þ, ª³b j Î&Î Ú V·öBº Î ª³b ö & B Î"¢ ¾æÚî . ¾ paper disc methodöB Î"¢ ¾æÞ v &æ ª³b butanol ª³b" water ª ³böBº z× Â] G&¢ { > ®î . ºÂb 5 ª³b~ Salmonella typhimurium~ G ßWö ~º 'Ëf Fig. 3öB º :f ? . Methanol ºÂbö &~ S. typhimuriumf G&¢ ¾æÚîb, ª³b. 7öBº ethylacetate ª³b, butanol ª³b, water ª³b öB Â] Î"¢ ¾æÚî . Þ, n-hexane ª³b" chloroform ª³böBº G&¢ ¾æÚVº ~&b¾, 8 * êöB ¾æ¾V ·~&b ³êê Â] Ö"¢ " > ìî . 6 butanol ª³böB S. typhimurium~ G. && &Ë *&~² ¾æ¾º ©j { > ®î . ºÂb 5 ª³b~ Staphylococcus aureus~ GßWö ~º 'Ëf Fig. 4ö ¾æÞ :f ? . Methanol ºÂbö & ~ S. aureusº G&¢ &b butanol ª³b, water ª³bö &~ 4*~ FêVöBº &Î"¢ æ p & 8*öB ³êö V Î"¢ ¾æÚ &>Ã Vö 7Ú V ·~& . ºÂb 5 ª³b~ Listeria monocytogenes~ GßWö ~º 'Ëf Fig. 5ö ¾æÞ :f ? . Methanol ºÂbö & ~ L. monocytogenesº G&¢ &b, " î R&æ disc»" Ò Î ª³b öB G&Î"¢ { > ®î . ß®, n-hexane ª³b, chloroform ª³b, ethylacetate ª³bö &~ L. monocytogenesº * v¢ > ³êê 'ËK *Úº Ö"¢ ¾æÚî, butanol ª.

(7) 118. ®"²æ B 37 ² B 1 ^ (2005). Fig. 4. Growth curves of Staphylococcus aureus in the media adding the extract and the fraction of Camellia japonica L. leaves. The data given are meansÛSD of triplicate measurements. (ü : 0 ppm, þ : 100 ppm, : 250 ppm, Ü: 500 ppm, ù: 1,000 ppm).. ³b, water ª³bö &Bº S. aureusf îR&æ 8* öB ³êê G&& ¾æ¾V ·~& . Paper disc »(Table 3)öBº ¾æ¾æ p~~ K Ú V·»öB ¾æÂ G&ö & Ö"º Tabak (34)" (35)~ Ö"f FÒ Ö"B Ú V·»" Ú V·» ~ ºÂb~ {Ö ;ê~ Nö ~ ©b 'B .. æÚî . ºÂb~ ª³b 7öBº butanol ª³böB E. coli, S. aureus, S. typhimuriumö &~ 50% ç~ ;K G& ¢ ¾æÚî . Ethylacetate ª³b" water ª³böBº ' ' S. aureus, L. monocytogenes& 30% ç~ ¸f G & Nj ¾æÚî . Methanol ºÂb" ''~ ª³bö & G &Nf p<0.0001 >&b Ö F~'b ¾æÒ .. b~ G &N G; ÿW¾Z ´ ºÂb" ª³b ~ ³ê¢ 1000 ppmb ~ TSB Væö Î& ê bö & G&¢ rj V *~ 7ê(A = 650 nm)¢ G;~ &Nj ~&. (Fig. 6). Ö", methanol ºÂbf Î ö &~ &Ú 'b £ 25% ;ê~ G & Î"¢ ¾æÚî ß® Listeria monocytogenesö &~ 31% &Ë ¸f &Nj ¾. ÿW¾Z ºÂb~ ²&³ê(minimum inhibitory concentration) ' ºÂbö &~ broth microdilution »j ¯~ ~ ²& ³ê¢ G; Ö"º Table 5f ?~ . Salmonella typhimuriumö &~ methanol ºÂb" butanol ª³bö & ~ Staphylococcus aureus& 625 µg/mL~ ³ê MIC 8 7 &Ë Ôf 8f ¾æÚÚ 'f ·bê Wj ¾æÚ.

(8) ÿW¾Z (Camellia japonica L.) ´ ºÂb ®F bö ~º Î". 119. Fig. 5. Growth curves of Listeria monocytogenes in the media adding the extract and the fraction of Camellia japonica L. leaves. The data given are meansÛSD of triplicate measurements.(ü : 0 ppm, þ : 100 ppm, : 250 ppm, Ü: 500 ppm, ù: 1,000 ppm).. ®rj r > ®î .. º. £. Úö Z Â ²Ò¢ öï~V * Ï'b Úö ¶~º ÿW¾Z(Camellia japonica L.) ´~ methanol ºÂb 5 ª³b 4«~ ® F b(Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes)ö & Wj ÚÚ~ . Paper disc »j Ò Ï~ Ò Ï ê Î"º methanol ºÂb 4«~ þ" ÎvöB Î"¢ ¾æÚî . ß® S. aureusf L. monocytogenesö &~ ; Î"¢ ¾æÚî . ª³b 7öBº water ª³b" butanol ª³b S. aureusö &~ ; Î"¢ ¾æÚî . n-hexane ª³b" chloroform ª. ³bf 4«~ þ" ÎvöB Î"¢ ¾æÚæ p~b , ethylacetate ª³bf S. aureusö &Bò Î"¢ ¾ æÚî . ÿW¾Z ´ methanol ºÂb" Ï ê ª³bj ³ êê ¾Ò~ ~ Gê¢ "ê Ò Ö", Û 'b Î methanol ºÂböB Î"¢ ¾æÚî , ª³b 7öBº butanol ª³b, water ª³böB Î "& Â] ¾æÒ . &Nj { Ö", methanol ºÂbf Î ö & £ 25% ç~ &Nj ¾æÚî. . ª³b 7öBº butanol ª³b L. monocytogenes¢ B öB 50% ç~ ; &Nj ¾æÚîb ethylacetate ª³b" water ª³böBº '' S. aureus, L. monocytogenes& 30% ç~ ¸f G &Nj ¾æÚî . ~ ²& ³ê(MIC)¢ G; Ö"º S. typhimuriumö &~ methanol ºÂb 625 µg/mL~ ³ê¢ ¾æÚî . ª³b 7.

(9) ®"²æ B 37 ² B 1 ^ (2005). 120. Fig. 6. Inhibitory effect of Camellia japonica L. leaves fraction against microorganisms for 24 hr at 37oC. The data given are meansÛSD of triplicate measurements and those with different alphabet letters are significant different at p<0.05 for each solvent. (þ : Escherichia coil ý: Salmonella typhimurium *: Staphylococcus aureus +: Listeria monocytogenes). Table 5. Minimum inhibitory concentration of the extract and the fraction of Camellia japonica L. leaves against several microorganisms MIC (µL/mL). Strains. Escherichia coli. Salmonella typhimurium. Staphylococcus aureus. Listeria monocytogenes. 2,500 ND ND 2,500 2,500 2,500. 625 ND ND 1,250 2,500 2,500. 2,500 ND ND 1,250 625 2,500. 1,250 ND ND 2,500 2,500 2,500. Methanol extract n-Hexane fraction Chloroform fraction Ethylacetate fraction Butanol fraction Water fraction ND: Not detected.. öB S. aureusö &~ butanol ª³b 625 µg/mL~ ³ê &Ë Ôf 8j ¾æÚÚ 'f ·bê Wj ¾æâ > ®rj r > ®î .. ^. ò. 1. Oh DH, Ham SS, Park BK, Ahn C, Yu JY. Antimicrobial Activities of natural medicinal herbs on the food spoilage or foodborne disease microorganisms. Korean J. Food Sci. Technol. 30: 957963 (1998) 2. Ahn YS, Shin DH, Baek NI. Isolation and identification of active antimicrobial substance against Listeria monocytogenes from Ruta graveolens Linne. Korean J. Food Sci. Technol. 32: 1379-1388 (2000) 3. Park HO, Kim CM, Woo GJ, Park SH, Lee DH, Chang EJ, Park KH. Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea. J. Food Hyg. Safety, 16: 280294 (2001) 4. Beuchat LR. Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and effectiveness of chlorinated water as disinfectant. J. Food Prot. 62: 845-849 (1999) 5. Castillo A, Lucia LM, Kemp GK, Acuff GR. Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chloride. J. Food Prot. 62: 580-584 (1999) 6. Venkitanarayanan KS, Ezeike GOI, Hung YC, Doyle MP. Inactivation of Escherichia coli O157:H7 and and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. J. Food Prot. 62: 857-860 (1999) 7. Sapers GM, Miler RL, Mattazzo AM. Effectiveness of sanitizing agents in inactivating Escherichia coli in golden delicious apples.. J. Food Sci. 62: 734-737 (1999) 8. Taormina PJ, Beuchat LR. Behavior of enterohemorrhagic Escherichia coli O157:H7 on alfalfa sprouts during the sprouting process as influenced by treatments with various chemicals. J. Food Prot. 62: 850-856 (1999) 9. Kang DH, Fung DYC. Effect of diacetyl controlling Escherichia coli O157:H7 and Salmonella typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation. J. Food Prot. 62: 975-979 (1999) 10. Larocco KA, Martin SE. Effects of potassium sorbate alone and in combination with sodium chloride on the growth of Salmonella typhimurium 7136. J. Food Sci. 46: 568-570 (1981) 11. Yousef AE, EL-Shenawy MA, Marth EH. Inactivation and injury of Listeria monocytogenes in a minimal medium as affected by benzoic acid and incubation temperature. J. Food Sci. 54: 650652 (1989) 12. Juven BJ, Barefoot SF, Pierson MD, Maccaskill LH, Smith B. Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius Flora Cam L-2. J. Food Prot. 61: 551-556 (1998) 13. Schobitz R, Zaror T, Leon O, Costa M. A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum packaged meat. Food Microbiol. 16: 249-255 (1998) 14. Smith JL, Marmer BS. Growth temperature and action of lysozyme on Listeria monocytogenes. J. Food Sci. 56: 1101-1103 (1991) 15. Stecchini ML, Luch RD, Bortolussi G, Deltorre M. Evaluation of lactic acid and monolaurin to control Listeria monocytogenes on stacchino cheese. Food Microbiol. 13: 483-488 (1996) 16. Sheo HJ. The Antibacterial action of garlic, onion, ginger and red pepper juice. J. Korean Soc. Food Sci. Nutr. 28: 94-99 (1999) 17. Lee SH, Lim YS. Antimicrobial effects of Schizandra chinensis extract on pathogenic microorganism. J. Korean Soc. Food Sci. Nutr. 27: 239-243 (1998).

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