한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제32권2호
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  • Pages.154-162
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  • 2017
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지
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영양부추에서 이산화염소와 차아염소산나트륨 처리의 식중독세균 저감화 효과

Effect of Chlorine Dioxide and Sodium Hypochlorite Treatment on the Reduction of Foodborne Pathogen in Korean Chive

  • 윤보현 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 이효섭 (국립농업과학원 농산물안전성부 화학물질안전과) ;
  • 안현미 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김원일 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김황용 (농촌진흥청 기술협력국 국제기술협력과) ;
  • 한상현 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김현주 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 류재기 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김세리 (국립농업과학원 농산물안전성부 유해생물팀)
  • Yun, Bohyun (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Lee, Hyo-Sup (Chemical Safety Division, Agro-Food Safety & Crop Protection Department, NAS, RDA) ;
  • An, Hyun Mi (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Won-Il (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Hwang-Yong (Technology Cooperation Bureau, RDA) ;
  • Han, Sanghyun (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Hyun-Ju (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Ryu, Jae-Gee (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Se-Ri (Microbial Safety Team, Agro-Food Safety & Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA))
  • 투고 : 2016.12.21
  • 심사 : 2017.03.20
  • 발행 : 2017.04.30
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초록

본 연구는 영양부추의 미생물학적 안전성을 확보하기 위하여 이산화염소와 차아염소산나트륨을 이용하여 미생물의 저감효과를 분석하고, 최적의 영양부추와 소독제의 비율을 결정하기 위하여 수행하였다. 이를 위하여 영양부추에 E. coli, Salmonella spp., S. aureus, B. cereus을 7.0 log CFU/g 정도로 접종 한 후 이산화염소는 3, 5, 10, 25, 100 ppm 차아염소산나트륨은 100, 150, 200 ppm에서 5, 10, 30, 60분간 처리하였으며, 또한 유기물이 이산화염소와 차아염소산나트륨의 효과에 미치는 영향을 분석하기 위해 영양부추와 소독제를 1 : 2, 1 : 4, 1 : 9, 1 : 19 비율로 처리하여 소독제의 효과를 분석하였다. 그 결과, 소독제의 농도에 따른 저감효과는 차아염소산나트륨 150 ppm, 이산화염소 50 ppm으로 30분간 처리시 일반세균수는 2.0 log CFU/g 정도 감소효과를 나타내었으며, 식중독세균은 차아염소산나트륨 100 ppm, 이산화염소 3 ppm에서 약 2.0 log CFU/g 정도 감소효과를 보였다. 한편, 이산화염소의 경우 50 ppm으로 30분간 영양부추를 처리할 경우 탈색 등 상품성이 저하되어 현장 적용이 어렵다고 판단되었다. 또한 영양부추와 소독제 처리 비율에 따른 미생물 저감효과는 일반세균의 경우 1:4에 비하여 1:9에서 유의적으로 높은 저감 효과를 보였다(p < 0.05). 확립된 기술을 영양부추 생산농장에 적용한 결과 일반세균수의 경우 2.7 log CFU/g, 대장균군의 경우 4.0 log CFU/g의 감소효과를 보였다. 따라서 영양부추를 세척이후 차아염소산나트륨 150 ppm에서 1:9 정도의 비율로 30분간 침지하면 미생물 안전성을 향상시킬 수 있으며, 최종 소비자에게 보다 안전한 부추의 공급이 가능할 것으로 판단된다.

The purpose of this study was to investigate the microbial reduction effect of chlorine dioxide and sodium hypochlorite in Korean chive. Korean chive inoculated with foodborne pathogens at the level of approximately 7~8 log CFU/g was treated with various concentration of chlorine dioxide (3, 4, 10, 25 and 100 ppm and sodium hypochlorite (100, 150 and 200 ppm) for 5, 10, 30 and 60 minutes. The treatment of 150 ppm sodium hypochlorite and 50 ppm chlorine dioxide for 30 min reduced the number of total bacteria in Korean chive up to 2.0 log CFU/g. Reduction of microbial levels was observed for all concentrations of sanitizers but their effectiveness did not correspond to their concentration. Due to the quality degradation, 50 ppm chlorine dioxide was not appropriate for Korean chive. Most effective reduction of microbial levels was observed when Korean chive were treated with 9 times more sanitizer in volume. For field application, the treatment of 150 ppm sodium hypochlorite showed 2.7 and 4.0 log CFU/g reductions for numbers of total bacteria and coliforms, respectively. Therefore, washing with sodium hypochlorite of a ratio of 1:9 (Korean chive : 150 ppm sodium hypochlorite (w/v)) for 30 minutes can reduce the number of foodborne pathogen in Korean chive.

키워드

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