메뉴 건너뛰기




Volumn 54, Issue 2, 2011, Pages 269-274

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

Author keywords

Bacillus cereus; Oyster mushroom; Sanitizers; Synergistic effects; Uv irradiation

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); PLEUROTUS OSTREATUS;

EID: 79956055943     PISSN: 19760442     EISSN: None     Source Type: Journal    
DOI: 10.3839/jksabc.2011.042     Document Type: Article
Times cited : (12)

References (23)
  • 1
    • 4544220114 scopus 로고    scopus 로고
    • Nutritionalvalue of edible wild mushrooms collected from the Khasi hills of Meghalaya
    • Agrahar-Murugkar D and Subbulakshmi G (2005) Nutritionalvalue of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chem 89, 599-603.
    • (2005) Food Chem , vol.89 , pp. 599-603
    • Agrahar-Murugkar, D.1    Subbulakshmi, G.2
  • 2
    • 34548514656 scopus 로고    scopus 로고
    • Bacteriocidal effect of calcium oxide (CaO, scallop-shell powder) on natural microflora and pathogenic bacteria in sesame leaf
    • Bae DH, Yeon JH, Lee DH, and Ha SD (2005) Bacteriocidal effect of calcium oxide (CaO, scallop-shell powder) on natural microflora and pathogenic bacteria in sesame leaf. Korean J Food Sci Technol 37, 844-849.
    • (2005) Korean J Food Sci Technol , vol.37 , pp. 844-849
    • Bae, D.H.1    Yeon, J.H.2    Lee, D.H.3    Ha, S.D.4
  • 3
    • 33646388955 scopus 로고    scopus 로고
    • Bactericidal effects of CaO (scallop-shell powder) on foodborne pathogenic bacteria
    • Bae DH, Yeon JH, Park SY, Lee DH, and Ha SD (2006) Bactericidal effects of CaO (scallop-shell powder) on foodborne pathogenic bacteria. Arch Pharm Res 29, 298-301.
    • (2006) Arch Pharm Res , vol.29 , pp. 298-301
    • Bae, D.H.1    Yeon, J.H.2    Park, S.Y.3    Lee, D.H.4    Ha, S.D.5
  • 4
    • 35549002223 scopus 로고    scopus 로고
    • Photocatalytic inactivation of Escherischia coli effect of concentration of TiO2 and microorganism, nature, and intensity of UV irradiation
    • Benabbou AK, Derriche Z, Felix C, Lejeune P, and Guillard C (2007) Photocatalytic inactivation of Escherischia coli effect of concentration of TiO2 and microorganism, nature, and intensity of UV irradiation. Appl Catal 76, 257-263.
    • (2007) Appl Catal , vol.76 , pp. 257-263
    • Benabbou, A.K.1    Derriche, Z.2    Felix, C.3    Lejeune, P.4    Guillard, C.5
  • 5
    • 50349091327 scopus 로고    scopus 로고
    • Induction of fruiting in oyster mushroom (Pleurotus ostreatus) by polymeric 3-alkylpyridinium salts
    • Berne S, Pohleven F, Turk T, and Sepcic K (2008) Induction of fruiting in oyster mushroom (Pleurotus ostreatus) by polymeric 3-alkylpyridinium salts. Mycol Res 112, 1085-1087.
    • (2008) Mycol Res , vol.112 , pp. 1085-1087
    • Berne, S.1    Pohleven, F.2    Turk, T.3    Sepcic, K.4
  • 6
    • 21644461169 scopus 로고    scopus 로고
    • Safe and shelfstable natural casing using hurdle technology
    • Chawla SP, Chander R, and Sharma A (2006) Safe and shelfstable natural casing using hurdle technology. Food Control 17, 127-131.
    • (2006) Food Control , vol.17 , pp. 127-131
    • Chawla, S.P.1    Chander, R.2    Sharma, A.3
  • 7
    • 33746689763 scopus 로고    scopus 로고
    • Investigating synergism during sequential inactivation of Bacillus subtilis spores with several disinfectants
    • Cho M, Kim JH, and Yoon JY (2006) Investigating synergism during sequential inactivation of Bacillus subtilis spores with several disinfectants. Water Res 40, 2911-2920.
    • (2006) Water Res , vol.40 , pp. 2911-2920
    • Cho, M.1    Kim, J.H.2    Yoon, J.Y.3
  • 8
    • 67349219334 scopus 로고    scopus 로고
    • UV-C-inactivation of microorganisms in naturally cloudy apple juice usingnovel inactivation equipment based on Dean vortex technology
    • Franz CMAP, Specht I, Cho GS, Graef V, and Stahl MR (2009) UV-C-inactivation of microorganisms in naturally cloudy apple juice usingnovel inactivation equipment based on Dean vortex technology. Food Control 20, 1103-1107.
    • (2009) Food Control , vol.20 , pp. 1103-1107
    • Franz, C.M.A.P.1    Specht, I.2    Cho, G.S.3    Graef, V.4    Stahl, M.R.5
  • 9
    • 0034332895 scopus 로고    scopus 로고
    • Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens
    • Kim C, Hung YC, and Brackett RE (2000) Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. Int J Food Microbiol 61, 199-207.
    • (2000) Int J Food Microbiol , vol.61 , pp. 199-207
    • Kim, C.1    Hung, Y.C.2    Brackett, R.E.3
  • 11
    • 18244382052 scopus 로고    scopus 로고
    • Inactivation of enteric microorganisms with chemical disinfectants, UV irradiation and combined chemical/UV treatments
    • Koivunen J and Heinonen-Tanski H (2005) Inactivation of enteric microorganisms with chemical disinfectants, UV irradiation and combined chemical/UV treatments. Water Res 39, 1519-1526.
    • (2005) Water Res , vol.39 , pp. 1519-1526
    • Koivunen, J.1    Heinonen-Tanski, H.2
  • 12
    • 0033839705 scopus 로고    scopus 로고
    • Fruiting body production in basidiomycetes
    • Kues U and Liu Y (2000) Fruiting body production in basidiomycetes. Appl Microbiol Biot 54, 141-152.
    • (2000) Appl Microbiol Biot , vol.54 , pp. 141-152
    • Kues, U.1    Liu, Y.2
  • 14
    • 33646264082 scopus 로고    scopus 로고
    • Implications of sequential use of UV and ozone for drinking water quality
    • Meunier L, Canonica S, and Von Gunten U (2006) Implications of sequential use of UV and ozone for drinking water quality. Water Res 40, 1864-1876.
    • (2006) Water Res , vol.40 , pp. 1864-1876
    • Meunier, L.1    Canonica, S.2    von Gunten, U.3
  • 15
    • 0036801602 scopus 로고    scopus 로고
    • Antioxidant activity of edible fungi (truffles and mushrooms): Losses during industrial processing
    • Murcia AM, Martinez-Tome M, Jimenez AM, Vera AM, Honrubia M, and Parras P (2002) Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing. J Food Protect 65, 1614-1622.
    • (2002) J Food Protect , vol.65 , pp. 1614-1622
    • Murcia, A.M.1    Martinez-Tome, M.2    Jimenez, A.M.3    Vera, A.M.4    Honrubia, M.5    Parras, P.6
  • 16
    • 33244495087 scopus 로고    scopus 로고
    • Effects of ozone treatment on microflora of dried figs
    • Öztekin S, Zorlugenç B, and Zorlugençg FK (2006) Effects of ozone treatment on microflora of dried figs. J Food Eng 75, 396-399.
    • (2006) J Food Eng , vol.75 , pp. 396-399
    • Öztekin, S.1    Zorlugenç, B.2    Zorlugençg, F.K.3
  • 17
  • 18
    • 0038504667 scopus 로고    scopus 로고
    • Nutritive value of popular wild edible mushrooms from northern Thailand
    • Sanmee R, Dell B, Lumyong P, Izumori K, and Lumyong S (2003) Nutritive value of popular wild edible mushrooms from northern Thailand. Food Chem 84, 527-532.
    • (2003) Food Chem , vol.84 , pp. 527-532
    • Sanmee, R.1    Dell, B.2    Lumyong, P.3    Izumori, K.4    Lumyong, S.5
  • 20
    • 77949593504 scopus 로고    scopus 로고
    • Inhibition of Salmonella Enteritidis on eggshell surface by ultraviolet irradiation and lactic acid treatment
    • Son WG, Yi CH, and Kang HJ (2002) Inhibition of Salmonella Enteritidis on eggshell surface by ultraviolet irradiation and lactic acid treatment. Korean J Soc Vet Public Health 26, 283-287.
    • (2002) Korean J Soc Vet Public Health , vol.26 , pp. 283-287
    • Son, W.G.1    Yi, C.H.2    Kang, H.J.3
  • 21
    • 39449088164 scopus 로고    scopus 로고
    • Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1) storage
    • Thomas R, Anjaneyulu ASR, and Kondaiah N (2008) Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1) storage. Meat Sci 79, 1-12.
    • (2008) Meat Sci , vol.79 , pp. 1-12
    • Thomas, R.1    Anjaneyulu, A.S.R.2    Kondaiah, N.3
  • 22
    • 35748948978 scopus 로고    scopus 로고
    • Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)
    • Unluturk S, Atilgan MR, Baysal AH, and Tari C (2008) Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). J Food Eng 85, 561-568.
    • (2008) J Food Eng , vol.85 , pp. 561-568
    • Unluturk, S.1    Atilgan, M.R.2    Baysal, A.H.3    Tari, C.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.