Abstract
treatment with NaOH solution (pH 12.5) at a pH identical to the HSSP slurry and treatment with sodium hypochlorite (200 µg/mL) caused an approximately four- to five-order reduction in activity. Fluorescence microscopy confirmed that no viable cells remained on the plate after HSSP treatment. Although alkaline and sodium hypochlorite treatments had a stripping effect on the biofilm, many viable cells remained on the plate. HSSP exerted a disinfection effect against S. aureus biofilm that was greater than that provided by alkaline or sodium hypochlorite treatment. This disinfection effect can be effective for controlling bacteria responsible for food poisoning. The use of HSSP in food processing is expected to not only be a source of minerals but also prolong the shelf-life of foodstuffs and reduce the pollution resulting from dis- carded shells.
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