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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 283-289
The antimicrobial effect of thiamine dilauryl sulfate in tofu inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus
Eun-Jeong Koo1, Ki-Hyun Kwon2, Se-Wook Oh3
1Namyang Dairy Products Co., Ltd., Sejong City, Republic of Korea, 2Korea Food Research Institute, Seongnam-si, Gyeonggi-do, Republic of Korea, 3Department of Food and Nutrition, Kookmin University, Seoul 136-702, Republic of Korea
ABSTRACT
Thiamine dilauryl sulfate (TDS) is a food additive that is used as a bactericidal agent. This study examines the antimicrobial effect of TDS on tofu inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Bacillus cereus. Tofu was inoculated with 100 µL of each microorganism and TDS solution (0.1, 0.5, 1, and 2%) was added to all bags, which were stored at 5 and 25 ℃ for 5 days. Sensory evaluations were conducted with tofu stored at 5 ℃. At 5 ℃, with a 2% TDS, E. coli O157:H7, S. Typhimurium, L. monocytogenes, and B. cereus were reduced by 0.29, 0.36, 0.70, and 1.47 log CFU/g, respectively. None of the sensory characteristics of tofu treated with TDS were significantly different from those of the control. Consequently, this study shows the potential of TDS as an antimicrobial agent with a practical application in tofu to ensure food safety.
KEYWORD
Antimicrobial effects, Foodborne pathogens, Food safety, Thiamine dilauryl sulfate, Tofu
Food Science and Biotechnology 2018 ; 27(1): 283-289
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