Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Microbial Inactivation of Chicken Cage Litter by Aqueous Chloride Dioxide

이산화염소수를 이용한 계사 내 깔짚의 미생물 수 저감화

  • Yu, Dong-Jin (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Hyun-Jin (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Hyeon-Jeong (Department of Food Science and Technology, Chungnam National University) ;
  • Shin, Yoon-Ji (Department of Food Science and Technology, Chungnam National University) ;
  • Chae, Hyun-Seok (Poultry Science Division, National Institute of Animal Science) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • 유동진 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김현진 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송현정 (충남대학교 농업생명과학대학 식품공학과) ;
  • 신윤지 (충남대학교 농업생명과학대학 식품공학과) ;
  • 채현석 (국립축산과학원) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2010.07.30
  • Accepted : 2010.12.31
  • Published : 2011.02.28
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Abstract

We evaluated microbial inactivation in chicken cage litter, to ensure microbial safety, using aqueous chloride dioxide. Contamination by coliforms, Escherichia coli, Listeria spp., yeasts and molds, total aerobic bacteria, and Salmonella spp. was detected in fresh cage litter, and microbial populations increased if litters were repeatedly used. Aqueous $ClO_2$ treatment (500 ppm) significantly decreased the populations of coliforms, E. coli, Listeria spp., yeasts and molds, total aerobic bacteria, and Salmonella spp. in all litter samples tested. In particular, aqueous $ClO_2$ treatment on fresh litter reduced the initial populations of coliform, E. coli, Listeria spp., yeasts and molds, and total aerobic bacteria by 4.47, 1.29, 1.23, 3.24, and 5.2 log CFU/g, respectively. In addition, when litters used for 1 and 5 weeks were tested, treatment significantly reduced microbial populations. The results suggest that aqueous $ClO_2$ treatment is useful to reduce microbial hazards in chicken cage litter and to improve the microbial safety of slaughtered chickens.

본 연구에서는 이산화염소수를 이용한 계사 내 깔짚의 미생물 수 저감화를 통한 깔짚의 미생물학적 안전성 확보를 위하여 연구를 수행하였다. 사용하기 전의 깔짚에는 coliform, E. coli, Listeria spp., yeasts and molds 및 total aerobic bacteria가 높은 수준으로 검출되었으며 사용기간이 늘어남에 따라 미생물 수가 증가하였다. 500 ppm 이산화염소수를 이용한 살균처리에서는 coliform, E. coli, Listeria spp., yeasts and molds, total aerobic bacteria 및 Salmonella spp.의 균수가 모든 깔짚 시료에서 처리횟수에 따라 유의적으로 감소하였다. 사용하지 않은 깔짚에서는 coliform, E. coli, Listeria spp., yeasts and molds 및 total aerobic bacteria 수가 각각 4.47, 1.29, 1.23, 3.24 및 5.2 log CFU/g로 감소하였고, 1주 및 5주 사용한 깔짚의 경우도 모든 미생물 수가 현저하게 감소하였다. 따라서 본 연구 결과, 이산화염소수를 이용한 계사 내 깔짚의 미생물 수 저감화 방법이 도계된 계육의 미생물학적 안전성을 향상시키기 위한 방법으로 적합하다고 판단된다.

Keywords

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