Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Aqueous Chlorine Dioxide and UV-C Irradiation on Decontamination and Growth of Microbes during Chilled Storage of Celery and Cherries

이산화염소수, Ultraviolet-C 또는 병합처리가 샐러리와 체리에서의 살균 및 냉장저장 중 미생물 성장에 미치는 효과

  • Song, Hyeon-Jeong (Dept. of Food Science & Technology, Chungnam National University) ;
  • Chun, Ho-Hyun (Dept. of Food Science & Technology, Chungnam National University) ;
  • Jo, Wan-Sin (Dept. of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
  • Received : 2011.12.19
  • Accepted : 2012.01.28
  • Published : 2012.03.31
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Abstract

The effects of a combined treatment of aqueous chlorine dioxide ($ClO_2$) and ultraviolet-C (UV-C) irradiation on microbial growth in celery and cherries were investigated. Celery and cherry samples were treated with 50 ppm $ClO_2$, UV-C at dose of 10 kJ/$m^2$, and a combination of $ClO_2$ and UV-C. The changes in the counts of Escherichia coli O157:H7 inoculated in the celery and cherries as well as those of total aerobic bacteria, yeast and molds in the celery and cherries were investigated after each treatment. After the combined treatment of aqueous $ClO_2$ and UV-C irradiation, the populations of E. coli O157:H7 in the inoculated celery and cherries were reduced by 2.8 and 3.0 log CFU/g, respectively, compared to those of the control. For the un-inoculated celery and cherries, the populations of total aerobic bacteria were reduced by 2.9 and 1.8 log CFU/g, respectively, compared to the control. In addition, the populations of yeast and molds were decreased by 1.8 and 1.2 log CFU/g, respectively. These results suggest that the combined treatment of 50 ppm $ClO_2$ and UV-C at a dose of 10 kJ/$m^2$ would be an effective technology for decontamination and improving the microbiological safety in celery and cherries during chilled storage.

신선편이 채소류 중 샐러리와 체리의 미생물학적 안전성을 확보하기 위해 50 ppm 이산화염소수와 10 kJ/$m^2$ 선량의 UV-C 조사와의 병합 처리에 따른 저장 중 미생물 수의 변화를 측정하였다. E. coli O157:H7로 접종된 샐러리와 체리의 경우, 이산화염소수와 UV-C 병합 처리구의 E. coli O157:H7 수가 대조구와 비교했을 때 각각 2.8, 3.0 log CFU/g의 감소효과를 나타냈다. 또한 접종하지 않은 샐러리와 체리의 총 호기성 균은 병합 처리로 각각 2.9, 1.8 log CFU/g이 감소되었고, 효모 및 곰팡이도 1.8, 1.2 log CFU/g의 감소효과를 나타냈다. 따라서 본 연구결과, 50 ppm 이산화염소수와 10kJ/$m^2$ UV-C 조사의 병합처리가 샐러리와 체리의 저장 중 오염될 수 있는 위해미생물 수 감소에 있어서 효과적인 살균처리 기술이라고 판단된다.

Keywords

References

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