Kinetic analysis of the bactericidal action of heated scallop-shell powder

Shell powder of scallop (Patinopecten yessoensis) was exposed to heat treatment at between 200 and 1000 °C, and the bactericidal action of the powder slurry was investigated. Shell powder heated at 700 °C or higher exhibited bactericidal action against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Bacillus subtilis (vegetative cells). The death of bacteria in the shell powder slurry followed first-order reaction kinetics, and the apparent death rate constant (k) was determined. An increase in exposure temperature enhanced the bactericidal action. The bactericidal action is due to calcium oxide that is converted from calcium carbonate, which is the main component of the shell powder, by heat treatment. The slurry temperature is found to significantly affect the bactericidal action of the shell powder. The slope of the Arrhenius plot of k for E. coli and S. aureus that were grown at 37 °C exhibited a discontinuous point at approximately 22 °C, at which the values of activation energy for the death of bacteria in the powder slurry changed. This temperature corresponds to that of the phase transition of cell membrane lipids. The bactericidal action of the shell powder is greater than that of a NaOH solution of identical pH. Although the pH of the shell powder slurry is high, the slurry was considered to possess other antibacterial mechanisms in addition to that of alkalinity.