Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Assessment of Inactivation for Salmonella spp. on Chicken Meat using Confocal Laser Microscopy and Flow Cytometry

공초점 현미경 및 유세포 분류기를 이용한 계육에서의 Salmonella균 불활성화 평가

  • Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University) ;
  • Chung, Duck-Hwa (Division of Applied Life Science, Gyeongsang National University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyu-Ho (Department of Environmental Engineering and Biotechnology, Hankuk Univ. of Foreign Studies) ;
  • Kim, Min-Gon (Laboratory of Integrative Biotechnology, Korea research Institute of Bioscience and Biotechnology) ;
  • Kim, Cheorl-Ho (Department of Biological sciences, College of Natural Science, Sungkyunkwan University) ;
  • Kim, Kwang-Yup (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2006.04.01
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Abstract

Inactivation rates of Salmonella enteritidis in vitro and in vivo were assessed using confocal microscopy and flow cytometry. S. enteritidis was inactivated with 1% (w/v) trisodium phosphate (TSP) and live cells, and inactive cells were distinguished by staining with fluorescent probe, LIVE/DEAD BacLight Bacteria Viability stain. After TSP treatment for 1 min, most of Salmonella cells changed from green (live cells) fluorescence to red (inactive cells) fluorescence, indication of effective sanitizing. Inactivation efficiency and contamination sites of S. enteritidis on chicken skin by TSP treatment were assessed using confocal laser microscopy. Precise flow cytometry histograms for viability changes of S. enteritidis. after TSP treatments were obtained. Efficiency of various sanitizer treatments on foodborne pathogens could be assessed using this method.

본 연구에서는 위생제 처리에 의해 식품에 존재하는 식중독성미생물의 불활성화 효과를 신속하고 직접적으로 평가하는 방법을 개발하고자 하였다. 이는 위생재 처리에 의한 식중독성 미생물의 불활성화 효과를 기존의 plate count 방법으로는 많은 시간이 소요되며, 또한 균주의 특성 및 배양환경과 같은 변수 때문에 정확하게 분석하기에 어렵다는 문제점을 해결하기 위한 방안을 제시하기 위해 진행되었다. 먼저 Salmonella균은 계육 표면의 주로 모공 또는 표면의 주름진 틈사이에 오염되어 존재하는 것으로 확인할 수 있었다. 그리고 TSP 처리에 의한 Salmonellar균의 불활성화 효과를 CLSM과 flow cytometry의 다색 영상화 방법을이용하여 cell viability 염색 방법으로 평가할 수 있었다. 또한 이와 같은 방법을 이용함으로써 Salmonellar균으로 오염된 계육에 TSP 처리하였을 때, Salmonellar균이 계육의 오염부위에서 불활성화 되어 있음을 확인할 수 있었다. 이와 같은 방법으로 식품에 존재하는 식중독성 미생물에 대하여 다양한 위생제 처리에 의한 불활성화 효과를 cell viability 측면에서 직접적이면서 신속하고 명확하게 평가할 수 있음이 확인되었다고 판단된다.

Keywords

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