Effects of commercial kitchen detergents on adhesion and viability of bacteria

Takahisa Miyamoto, Akinobu Ohishi, Johtaro Kawagishi, Akiko Ishibashi, Yoshimasa Kinoshita, Youko Mekada, Ken-ichi Honjoh

Research output: Contribution to journalArticle

Abstract

Adhesion inhibition and antibacterial activities of 13 kitchen detergents were determined against S. Enteritidis IFO3313, P. aeruginosa NBRC 13275, P. fluorescens No. 3 and L. monocytogenes No. 185. All the detergents tested inhibited the adhesion of S. Enteritidis IFO 3313 to micro-plates more than 50% at 0.025% (W/V), without a decrease in viable counts. Adhesion of P. fluorescens No. 3 was inhibited more than 50% by 2 detergents even at 0.0025% (W/V). Four detergents completely inhibited the adhesion of tested bacteria, except for P. aeruginosa NBRC 13275, at a concentration lower than that recommended for washing vegetables. Adhesion inhibition activity appears higher in detergents containing linear alkylbenzene-sulfonates and polyoxy ethylene alkyl ether sulfonates but not alkylamine oxides.

Original languageEnglish
Pages (from-to)127-130
Number of pages4
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume58
Issue number3
DOIs
Publication statusPublished - Sep 8 2011

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Microbial Viability
kitchens
detergents
Detergents
adhesion
viability
bacteria
sulfonates
Alkanesulfonates
Vegetables
Ether
Oxides
washing
oxides
ethylene
ethers
vegetables
Bacteria

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Effects of commercial kitchen detergents on adhesion and viability of bacteria. / Miyamoto, Takahisa; Ohishi, Akinobu; Kawagishi, Johtaro; Ishibashi, Akiko; Kinoshita, Yoshimasa; Mekada, Youko; Honjoh, Ken-ichi.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 58, No. 3, 08.09.2011, p. 127-130.

Research output: Contribution to journalArticle

Miyamoto, Takahisa ; Ohishi, Akinobu ; Kawagishi, Johtaro ; Ishibashi, Akiko ; Kinoshita, Yoshimasa ; Mekada, Youko ; Honjoh, Ken-ichi. / Effects of commercial kitchen detergents on adhesion and viability of bacteria. In: Nippon Shokuhin Kagaku Kogaku Kaishi. 2011 ; Vol. 58, No. 3. pp. 127-130.
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