가정배달급식의 포장방법 및 저장조건이 식중독균의 생존에 미치는 영향

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

  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 류시현 (성신여자대학교 식품영양학과) ;
  • 박석기 (서울시보건환경연구원)
  • 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)
  • 발행 : 2003.06.01

초록

가정배달급식의 저장기간 중 식중독 발생에 대비하여 식중독균의 증식 양상을 사전에 예측하기 위한 기본자료를 얻고자 표고고기전, 갈치조림, 더덕구이에 주요 식중독 원인균을 접종하여 wrap 포장, 상압 및 진공포장 처리한 후, -18, 4, $25^{\circ}C$에서 5일간 포장방법 및 저장조건에 따른 변화를 살펴보았다. 가정배달급식을 위한 음식에 주요 식중독균을 접종한 결과, 식중독균의 성장 및 증식은 적용된 음식을 진공포장 처리하여 냉장 및 냉동저장시에 억제되는 것으로 입증되었고, 접종된 주요 식중독균의 포장방법 및 저장조건에 따른 성장 및 증식은 저장온도에 유의적인 영향을 받는 것으로 나타났으며, 특히, L. monocytogenes는 저장기간에 대해서도 유의적인 영향을 받는 것으로 나타났다. 따라서 표고고기전과 갈치조림의 냉장저장 시에는 L. monocytogenes가 저장 5일에 증가하므로 음식품질을 유지하고 식중독균 발생을 방지하기 위해서는 3일까지 저장하는 것이 바람직한 것으로 판단되었다.

키워드

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

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