Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of UV-C Irradiation on Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Washed Carrot during Storage

UV-C 조사가 세척 당근의 저장 중 E. coli O157:H7과 Listeria monocytogenes의 생육저해 및 품질에 미치는 영향

  • Kim, Ju-Yeon (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Kim, Eun-Kyo (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Shin, Cho-Long (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
  • 김주연 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김은교 (충남대학교 농업생명과학대학 식품공학과) ;
  • 신초롱 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Published : 2009.10.30
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Abstract

Inactivation by UV-C irradiation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated onto washed carrots was examined. Carrot samples were inoculated with 6-7 log CFU/mL of E. coli O157:H7 or L. monocytogenes, treated with doses of 0, 1, 3, 5, or $10\;kJ/m^2$ UV-C, and stored at $4{\pm}1^{\circ}C$ for 8 d. The populations of E. coli O157:H7 and L. monocytogenes significantly decreased with increasing irradiation dose (p<0.05). In particular, E. coli O157:H7 and L. monocytogenes populations fell significantly by 2.35 and 2.38 log CFU/g at $10\;kJ/m^2$, respectively, compared to control values. UV-C irradiation inhibited color changes and decreased the whiteness index in carrot during storage, compared to controls. Sensory evaluation results showed that UV-C-treated carrots had better sensory characteristics than did the control. Therefore, the results suggest that UV-C irradiation could be useful to improve the microbial safety and sensory qualities of fresh-cut carrots during storage.

세척 당근에 E. coli O157:H7과 L. monocytogenes를 인위적으로 접종한 후 UV-C 조사 처리에 따른 저장 중 미생물수 변화를 조사하였다. 당근에 접종된 E. coli O157:H7과 L. monocytogenes의 초기 균수가 6-7 log CFU/mL가 되게하였고, 사용된 UV-C 조사선량은 1, 3, 5, $10\;kJ/m^2$이었으며 조사된 시료는 $4{\pm}1^{\circ}C$에서 8일 동안 저장하였다. UV-C 조사는 E. coli O157:H7과 L. monocytogenes의 미생물 수에 있어서 조사선량이 증가할수록 유의적으로(p<0.05) 감소하는 것을 나타냈다. 특히, $10\;kJ/m^2$ 처리구는 대조구와 비교하여 E. coli O157:H7과 L. monocytogenes의 미생물 수를 각각 2.35, 2.38 log CFU/g 감소시켰다. 품질 변화에서는 UV-C 조사 5, $10\;kJ/m^2$ 처리구가 저장 중 당근 표면 $L^*$ value의 급격한 증가와 $a^*$, $b^*$ value의 감소 및 백화현상을 유의적으로(p<0.05) 억제시켰다. 관능적 품질 평가는 5, $10\;kJ/m^2$ 처리구가 대조구에 비해 유의적으로(p<0.05) 높게 나타났다. 따라서 본 연구결과, UV-C 조사 처리는 세척 당근의 저장 중 미생물학적 안전성 확보와 품질유지 향상에 효과적인 것으로 판단된다.

Keywords

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