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 Combined Treatment of Clove Bud Essential Oil and Mild Heat on Inactivation of Escherichia coli O157:H7 Inoculated onto Red Oak Leaves

Clove Bud Essential Oil과 Mild Heat 병합처리에 의한 Red Oak Leaf에 접종된 Escherichia coli O157:H7 제어 효과

  • Park, Su-Jong (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Jun-Beom (Department of Food Science and Technology, Chungnam National University) ;
  • Kang, Ji-Hoon (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • 박수종 (충남대학교 식품공학과) ;
  • 박준범 (충남대학교 식품공학과) ;
  • 강지훈 (충남대학교 식품공학과) ;
  • 송경빈 (충남대학교 식품공학과)
  • Received : 2017.07.25
  • Accepted : 2017.09.12
  • Published : 2017.10.31
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Abstract

This study was performed to evaluate the effects of combined treatment of clove bud essential oil (CBEO) and mild heat (MH) on inactivation of Escherichia coli O157:H7 inoculated onto red oak leaves. Combined treatment of 0.2% CBEO with MH at $50^{\circ}C$ exhibited the highest inhibitory effect against E. coli O157:H7 among treatments, resulting in 1.45 log reduction compared with water washing treatment. In addition, inhibitory effect of the combined treatment was maintained during storage of red oak leaves at $4^{\circ}C$ for 9 days, showing 1.67~2.25 log reductions compared with non-treated samples. Thus, these results indicate that combined treatment with CBEO/MH can be used to ensure the microbiological safety of fresh leaf vegetables such as red oak leaves during storage.

본 연구에서는 신선 농산물의 미생물학적 안전성을 제고하기 위해 항균 효과가 있는 clove bud essential oil(CBEO)과 mild heat(MH) 처리를 병합 처리하여 Escherichia coli O157:H7이 접종된 red oak leaf의 미생물 수 변화를 측정하였다. 0.2% CBEO와 $50^{\circ}C$ MH 병합 처리구는 단순 물세척 처리구보다 1.45 log CFU/g 더 낮은 미생물 수를 나타내어 모든 병합 조건 중 가장 높은 미생물 제어 효과를 보였다. 또한, 본 병합 처리구는 비 세척 처리구와 비교하여 9일간의 저장 기간 동안 1.67~2.25 log CFU/g 더 낮은 미생물 수를 나타내어 미생물 제어 효과가 지속됨을 확인하였다. 따라서 이러한 결과들로부터 CBEO와 MH의 병합 세척 처리는 저장 중 red oak leaf와 같은 신선 농산물의 미생물학적 안전성을 확보하는 데 효과적으로 사용될 수 있다고 판단된다.

Keywords

References

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