Assessment of Inactivation for Campylobacter spp. Attached on Chicken Meat

계육에 오염된 Campylobacter 균의 불활성화 평가

  • Jang Keum-Il (Department of Food Science and Technology Chung-buk National University) ;
  • Jeong Heon-Sang (Department of Food Science and Technology Chung-buk National University) ;
  • Kim Chung-Ho (Department of Food and Nutrition, Seowon University) ;
  • Kim Kwang-Yup (Department of Food Science and Technology Chung-buk National University)
  • Published : 2005.12.01


The inactivation efficiency of Campylobacter jejuni were assessed in vitro and in vivo using confocal laser microscopy and flow cytometry. C. jejuni cells were inactivated with $1\%$ (w/v) trisodium phosphate (TSP) and the live cells and inactivated cells were distinguished by staining with LIVE/DEAD BacLight Bacteria Viability fluorescent probe. After treatment of TSP for 5 min, most of C. jejuni cells turned to coccoid form from original spiral shape. C. jejuni cells lost total cell viability in the absence of organic nutrients but did not lost total cell viability in the presence of organic nutrients. In vivo test, C. jejuni cells turned to viable but non-culturable (VBNC) form after TSP treatment and remained alive on chicken skin. C. jejuni cells attached on chicken meat would transform to coccoid form by sanitizer treatment, but could possibly be alive by the benefits of organic nutrients present in chicken meat.

본 연구에서는 위생제 처리에 의해 계육에 존재하는 Campylobacter 균의 불활성화 효과를 신속하고 직접적으로 평가하고자 하였다 먼저 Campylobacter균의 계육중 오염 부위는 계육 표면의 주름진 틈 사이 및 모공 주변에 존재하였다. 그리고 TSP처리에 의한 Campylobacter균의 불활성화 효과를 in vitro 방법으로 평가한 결과, Campylobacter 균은 활성상태인 나선형에서 구형으로 형태변환이 발생하였는데, 구형으로 변환된 Campylobacter균은 배양된 배지성분이 제거된 경우 불활성화 효과가 나타내는 반면, 배지성분이 잔존한 경우 TSP처리에 의해 불활성화되지 않은 VBNC의 구형 상태로 잔존하였다. 또한 계육 표면에 오염된 Campylobacrer균을 불활성화 시키기 위해 TSP를 처리하였을 때, Campylobacter균의 모양이 구형으로 변환되었지만, TSP처리에 의해 불활성화 효과를 나타내지 않고 계육 표면에 VBNC 형태로 잔존하여 배지성분을 제거시킨 결과와 같은 결과를 나타내었다. 이는 Campylobacter균의 배지성분 내의 유기물 및 계육표면에 존재하는 유기물을 이용하여 TSP에 대한 저항력을 향상시킨 것으로 생각되며, 이는 다양한 위생제 처리에 의한 식품의 안전성을 추구하는데 있어 매우 중요한 문제점이라고 사료된다. 따라서 본 연구에서는 이와 같은 방법을 통해 계육에 존재하는 Campylobacter균에 대하여 위생제 처리에 의한 불활성화 효과를 직접적이면서 신속하게 평가할 수 있는 가능성을 확인하였다.



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