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

  • Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Ryu, Si-Hyun (Department of Food and Nutrition, Sungshin Women's University) ;
  • Park, Seog-Gee (Seoul Metropolitan Government Health and Environment Research Institute)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 류시현 (성신여자대학교 식품영양학과) ;
  • 박석기 (서울시보건환경연구원)
  • Published : 2003.06.01


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.


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


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