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Food Sci Biotechnol. 2017 Dec 12;27(1):283-289. doi: 10.1007/s10068-017-0240-x. eCollection 2018 Feb.

The antimicrobial effect of thiamine dilauryl sulfate in tofu inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus.

Author information

1
Namyang Dairy Products Co., Ltd., Sejong City, Republic of Korea.
2
2Korea Food Research Institute, Seongnam-si, Gyeonggi-do Republic of Korea.
3
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 °C for 5 days. Sensory evaluations were conducted with tofu stored at 5 °C. At 5 °C, 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.

KEYWORDS:

Antimicrobial effects; Food safety; Foodborne pathogens; Thiamine dilauryl sulfate; Tofu

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