유기산 및 초음파 병용처리된 전해수를 이용한 들깻잎 중 Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus의 저감효과

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 3호
ㆍ저자명 : 김세리, 오기원, 이명희, 정찬식, 이서현, 박선자, 박정현, 류경열, 김병석, 김두호, 윤종철, 정덕화

목차

ABSTRACT
재료 및 방법
사용된 균주
전해수 준비
병용처리 유기산 선정
Acetic acid 병용처리에 따른 들깻잎 중 미생물 저감화 효과분석
초음파와 acetic acid 병용처리에 의한 미생물 저감화 상승효과
미생물 분석
통계처리
결과 및 고찰
유기산 첨가에 따른 전해수의 미생물 저감효과
들깻잎에서 acetic acid 병용처리에 따른 미생물 저감화효과
초음파와 acetic acid 병용처리에 따른 전해수의 미생물저감화
요 약
감사의 글
참고문헌

영어 초록

This study was performed to compared the effectiveness of individual treatments (electrolyzed water: EW, organic acid, and ultrasound) and their combination on reducing foodborne pathogens from perilla leaves. Perilla leaves were innoculated with a cocktail of Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus. Inoculated perilla leaves were treated with EW combined with different concentration of acetic acid (0.5%, 1.0%, 1.5%, 2.0%) for 1 min at room temperature. Treatment of 3 pathogens on perilla leaves with electrolyzed water combined with ultrasound (25 kHz) and 0.5% acetic acid was also performed for 1 min. While the numbers of S. Typhimurium and B. cereus showed reduced with increasing acetic acid concentration, there is no difference in the number of S. aureus treated with EW containing 0.5% to 1.5% acetic acid. Discoloration was observed the perilla leaves treated with EW combined with more than 1.0% acetic acid. For all three pathogens, the combined treatment of EW and ultrasound resulted in additional 0.42 to 0.72 log10 CFU/g. The maxium reductions of S. Typhimurium and B. cereus were 0.95, 1.23 log10 CFU/g after treatment with EW combined with 0.5% acetic acid and ultrasound simultaneously. The results suggest that the treatment of EW combined with 0.5% acetic acid and ultrasound increased pathogens reduction compared to individual treatment.

참고 자료

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