Antibacterial Effect of Food Additives and Detergents against Histamine-Producing Bacteria on Food Contact Material Surfaces

作者：Kamii Eri; Terada Gaku; Akiyama Junki; Isshiki Kenji^*

来源：Journal of the Food Hygienic Society of Japan, 2011, 52(6): 340-347.

DOI：10.3358/shokueishi.52.340

• food additives
• detergents
• histamine-producing bacteria
• antibacterial activity

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 mu g/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 mu g/mL) and tested them in the same way. Sodium hypochlorite showed high antibacterial activity at 10 mu g/mL, and the other four showed activity at 50 mu g/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.

• 出版日期2011-12