스테인리스스틸 컵 내 Escherichia coli의 자외선 살균

목철균¹^,^*, 이남훈¹

Ultraviolet Inactivation of Escherichia coli in Stainless Steel Cups

Chulkyoon Mok¹^,^*, Nam-Hoon Lee¹

¹경원대학교 식품생물공학과

¹Department of Food Science and Biotechnology, Kyungwon University

^*Corresponding author: Chulkyoon Mok, Department of Food Science and Biotechnology, College of Engineering, Kyungwon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam-si, Gyeonggi-do, 461-701, Korea, Tel: +82-31-750-5403; Fax: +82-31-750-5273, E-mail: mokck@kyungwon.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 21, 2009; Revised: Apr 30, 2009; Accepted: May 06, 2009

Published Online: May 31, 2009

Abatract

Ultraviolet (UV) is widely used as a sterilizing agent in restaurants and catering facilities in Korea. Efficacy of UV sterilizers (UVS) was investigated against E. coli on the inner bottom of stainless steel cups. UV intensity on the bottom of cups varied widely with the locations of cups in UVS, showing higher values at center while lower values at outskirts. The deviations in UV intensity were remarkable on top shelf, but alleviated as proceeded to middle and bottom shelves. Inactivation of E. coli was proportional to the UV intensity and treatment time, consequently to UV dose, and showed a pseudo-first-order kinetics with tailing. Initial inactivation rate constants (K₁) deviated with the locations of the cups, while final inactivation rate constants (K₂) showed comparable values. An equation for the calculation of the proposed UV treatment time was suggested.

Keywords: ultraviolet sterilizers; efficacy; stainless steel cups; E. coli; inactivation kinetics