Influence of Packaging Methods and Storage Conditions on Recovery of Inoculated Foodborne Pathogens in Home-Delivered Meals

가정배달급식의 포장방법 및 저장조건이 식중독균의 생존에 미치는 영향

  • Published : 2003.06.01

Abstract

The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated $10^6\;CFU/g$ of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and $-18^{\circ}C$ during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.

Keywords

packaging method;storage condition;foodborne pathogens;multiplication pattern;home-delivered meals

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