Preventive Nutrition and Food Science

  • 제12권4호
  • /
  • Pages.279-283
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  • 2007
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment

  • Hong, Yun-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Ku, Gyeong-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Min-Ki (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • 발행 : 2007.12.31
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초록

Aqueous chlorine dioxide $(ClO_2)$ treatment was used for the inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken. Chicken breasts and legs were inoculated with $8{\sim}9log\;CFU/g$ of Listeria monocytogenes and Campylobacter jejuni, respectively, and then treated with 0, 50, and 100 ppm of $ClO_2$ solution. Aqueous $ClO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken samples. One hundred ppm $ClO_2$ treatment on the chicken breast and leg reduced the populations of Listeria monocytogenes and Campylobacter jejuni by $0.61{\sim}1.93\;and\;0.99{\sim}1.21log\;CFU/g$, respectively. Aqueous $ClO_2$ treatment affected the microbial growth during storage at $4^{\circ}C$ by decreasing the initial microbial populations. These results clearly suggest that aqueous $ClO_2$ treatment should be useful in improving the microbial safety of chicken during storage and extending the shelf life.

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참고문헌

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피인용 문헌

  1. Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage vol.13, pp.1, 2008, https://doi.org/10.3746/jfn.2008.13.1.045
  2. Contemporary strategies in combating microbial contamination in food chain vol.141, 2010, https://doi.org/10.1016/j.ijfoodmicro.2009.12.019
  3. Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere vol.141, 2010, https://doi.org/10.1016/j.ijfoodmicro.2010.01.026
  4. Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat vol.77, pp.1, 2012, https://doi.org/10.1111/j.1750-3841.2011.02454.x
  5. Isolated from Retail Chicken pp.1931-8448, 2019, https://doi.org/10.1089/mdr.2018.0175
  6. Processing and retail strategies to minimizeCampylobactercontamination in retail chicken vol.43, pp.12, 2007, https://doi.org/10.1111/jfpp.14251