Lettuce leaves에 접종된 Foodborne Pathogen에 대한 Aerosolized Peroxyacetic Acid의 살균 효과

  • 오세욱 (식품안전성연구본부 식품위해제어연구팀) ;
  • 강동현 (Washington State University)
  • Published : 2005.06.01

Abstract

As an alternative to gaseous sanitizer which having penetrating and diffusing capacities, aerosolsanitizer’s effect on killing pathogens was investigated. To test the efficacy of aerosolized sanitizer, peroxyacetic acid was aerosolized($5.42-11.42\mum$) by nebulizer(Royal-G Enterprise, ShenZhen,China) in a model cabinet against artificially inoculated target microorganisms on lettuce. Lettuceleaves were inoculated with a cocktail of three strains each of Escherichia coli O157:H7, Listeriamonocytogenes, and Salmonella Typhimurium and treated with sanitizer aerosol for 10 min, 30 and60 min in a model aerosol cabinet at room temperature($22\pm2^\circC$). After treatment, surviving cellsincluding injured cells were enumerated on appropriate selective agar or using the over-lay agar method, respectively. Inoculated lettuce leaves exposed to antimicrobial aerosol for 10 min experienceda 0.8 log reduction in E. coli O157:H7, a 0.3 log reduction in Salmonella Typhimurium and a 2.5 logreduction in L. monocytogenes when compared to the control. After 30 min treatment, the threepathogens were reduced in number of CFU by 2.2, 3.3, and 2.7-log and after 60 min, the reductions were 3.4, 4.5, and 3.8-log, respectively. Aerosolization can be new antimicrobial agents deliverysystem in food sanitizing.

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