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Survival of Food-borne and Pathogenic Microorganisms in Hot Spring Water
2006
Zheng, J.B. (Chonbuk National University, Jeonju, Republic of Korea) | Ahn, Y.S. (Sunchang Food and Science Institute, Sunchang, Republic of Korea) | Jeong, D.Y. (Chonbuk National University, Jeonju, Republic of Korea) | Kim, Y.S. (Chonbuk National University, Jeonju, Republic of Korea) | Shin, D.H. (Chonbuk National University, Jeonju, Republic of Korea)
This study was conducted to investigate the effects of hot spring water against the survival of food-borne microorganisms, Candida albicans and Trichophyton mentagrophytes, which are skin disease pathogens, and Helicobacter pylori, gastritis inducing microorganism, were tested. The content of fluoride in tested hot spring water is 14.1 mg/L, which is higher than the standard of safe for drinking water 1.5 mg/L, but the results on 48 other items were up to the standard.
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