Study on Reducing Methods of Natural Food-borne Pathogenic Microorganisms Originated from Saengshik

생식 중 자연환경유래 위해미생물 저감화 방법에 관한 연구

  • Chang, Tae-Eun (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Han, Jeong-Su (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Song, Ok-Ja (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Chung, Dong-Hwa (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • 장태은 (강릉대학교 해양생명공학부) ;
  • 한정수 (강릉대학교 해양생명공학부) ;
  • 송옥자 (강릉대학교 해양생명공학부) ;
  • 정동화 (강릉대학교 해양생명공학부) ;
  • 신일식 (강릉대학교 해양생명공학부)
  • Published : 2004.12.31


In previous paper, contaminations of food-borne pathogenic bacteria of Saengshik was found to occur during processing, because detection rates of food-borne pathogenic bacteria in final products were higher than those of raw materials. In this study, methods to reduce food-borne pathogenic bacteria and improved manufacturing process were developed for microbial safety of Saengshik. Food-borne pathogenic bacteria in raw materials were reduced to about 0.5-2.0 log cfu/g when seven kinds of raw materials were washed with electrolyzed water and ozonated water, but food-borne pathogenic bacteria could not be removed completely. After improvement of manufacturing process, numbers of food-borne pathogenic bacteria were same or decreased to levels of raw materials. Gaseous ozone and Biocon could control air-borne bacteria under $1{\times}10^1$ cfu/1000 L of air in pulverization and mixing rooms.


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