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＜departmental bulletin paper＞
Effects of Sucrose Monopalmitate under Microbubble Generation and/or Slightly Acidic Hypochlorous Water on Salmonella Enteritidis Adsorbed on the Surface of Various Materials

Creator
Creator Name
三島, 朋子
Mishima, Tomoko
ミシマ, トモコ
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学府生命機能科学専攻食料化学工学教育コース食品衛生化学研究室 | 九州大学大学院農学研究院生命機能科学部門食料化学工学講座食品衛生化学研究室
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Creator Name
芳住, あさこ
Yoshizumi, Asako
ヨシズミ, アサコ
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学府生命機能科学専攻食料化学工学教育コース食品衛生化学研究室 | 九州大学大学院農学研究院生命機能科学部門食料化学工学講座食品衛生化学研究室
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Creator Name
山川, 真美
Yamakawa, Mami
ヤマカワ, マミ
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学府生命機能科学専攻食料化学工学教育コース食品衛生化学研究室 | 九州大学大学院農学研究院生命機能科学部門食料化学工学講座食品衛生化学研究室
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Creator Name
宮地, 夏海
Miyaji, Natsumi
ミヤジ, ナツミ
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学府生命機能科学専攻食料化学工学教育コース食品衛生化学研究室 | 九州大学大学院農学研究院生命機能科学部門食料化学工学講座食品衛生化学研究室
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Creator Name
城戸, 希望
Kido, Nozomi
キド, ノゾミ
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学府生命機能科学専攻食料化学工学教育コース食品衛生化学研究室 | 九州大学大学院農学研究院生命機能科学部門食料化学工学講座食品衛生化学研究室
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University | Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Author PID
K001621
Creator Name
本城, 賢一
Honjoh, Ken-ichi
ホンジョウ, ケンイチ
Affiliation
Affiliation Name
九州大学大学院農学研究院生命機能科学部門食料化学工学講座食品衛生化学研究室 : 准教授
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University : Associate Professor
Author PID
K001577
Creator Name
宮本, 敬久
Miyamoto, Takahisa
ミヤモト, タカヒサ
Affiliation
Affiliation Name
九州大学大学院農学研究院生命機能科学部門食料化学工学講座食品衛生化学研究室 : 教授
Laboratory of Food Hygienic Chemistry, Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University : Professor
Language
Japanese
Publisher
九州大学大学院農学研究院
Faculty of Agriculture, Kyushu University
Date
2017-09-08
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
72
Issue
2
First Page
53
Last Page
60
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/1854045
Table of Contents 緒言
材料と方法
結果
考察
要約

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PISSN
1347-0159
NCID
AA11577672
Record ID
1854045
Peer-Reviewed
Unrefereed
Subject Terms
slightly acidic hypochlorous water
nitrocellulose
PVDF
Hybond-N+
Salmonella
Notes
ショ糖パルミチン酸エステルおよびマイクロバブルと微酸性次亜塩素酸水（SAHW）の併用効果を，付着状態と浮遊状態のSalmonella Enteritidis に対して調べた．さらにタンパク質保持力の異なるニトロセルロース膜，PVDF 膜，Hybond- Ｎ +膜に付着させたS.Enteritidis に対する併用効果をキャベツに付着させた場合と比較検討した．浮遊状態では，マイクロバブルを発生させた100 mg/L のショ糖パルミチン酸エステルで処理してもS. Enteritidis はほとんど損傷しないことが示された．これに対して0.5 mg/L SAHW で単独処理した場合にはTSA による生菌数が3 log と大きく低下したが，ショ糖パルミチン酸エステル処理後にSAHW 処理した場合には，TSA による生菌数の低下は，1.6 log で，SAHW 単独処理よりも少なかった．キャベツの葉，ニトロセルロース膜，PVDF 膜，およびHybond-N+ 膜に付着させたS. Enteritidis に対するショ糖パルミチン酸エステルおよびSAHW 処理の効果を調べた結果，キャベツに付着させたS. Enteritidis ではショ糖パルミチン酸エステル単独処理，SAHW 単独処理および併用処理で，TSA による生菌数がコントロールに比べ，0.3，1.3，1.3 log それぞれ低下した．しかし，同様の処理後には，TSA による生菌数が，ニトロセルロース膜付着菌では，0.7，3.2，4.2 log，PVDF 膜に付着させた場合には，0.6，1.2，2.3 log，Hybond-N+ 膜付着菌では0.7，1.0，0.9 log それぞれ低下した．PVDF 膜などを用いた付着細菌のモデル系は，常在菌が存在しないため付着させる菌数をコントロールしやすく，また表面の観察がしやすいといった利点があり，付着菌に対する殺菌機構の解明に有用であると考えられる．
Effects of sucrose monopalmitate under microbubble generation and/or slightly acidic hypochlorous water（SAHW）on Salmonella Enteritidis were investigated in suspension and on the surface of various materials. In suspension, S. Enteritidis was not injured by the treatment with sucrose palmitate at 100 mg/L under generation of microbubble, though the cells decreased the viable counts by 3.0 log by the treatment with SAHW at 30 mg/L. In contrast, the viable counts decreased only by 1.6 log when S. Enteritidis was treated with sucrose palmitate under microbubble generation and subsequent treatment with SAHW. The viable counts of S. Enteritidis adsorbed on the surface of cabbage leaf decreased by 0 . 3 , 1 . 3 , and 1 . 3 log by the treatment with sucrose monopalmitate under microbubble generation, SAHW and sucrose monopalmitate under microbubble generation followed by SAHW. By the same treatments, the viable counts of S. Enteritidis decreased by 0.7, 3.2, and 4.2 log in cells adsorbed on nitrocellulose membrane, 0.6, 1.2, and 2.3 log in cells on PVDF membrane, 0.7, 1.0, and 0.9 log in cells on Hybond-N+membrane, respectively. It seems that the bacteria adsorbed on the surface of PVDF membrane provide a model system to investigate the efficacy of detergents and sterilizers on decontamination of vegetables.
Created Date 2017.10.10
Modified Date 2022.11.11

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