Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Influence of Ozonated Water and Washing Method Using Ozonated Water for Controlling Food-borne Disease Bacteria

오존수와 오존수를 이용한 세척방법이 식중독 세균 제어에 미치는 영향

  • Park, Jeongmi (Department of Food Science and Biotechnology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Shin, Han-Seung (Department of Food Science and Biotechnology and Institute of Lotus Functional Food Ingredient, Dongguk University)
  • 박정미 (동국대학교 식품생명공학과 및 Lotus 기능성식품소재연구소) ;
  • 신한승 (동국대학교 식품생명공학과 및 Lotus 기능성식품소재연구소)
  • Received : 2010.09.15
  • Accepted : 2010.11.18
  • Published : 2010.11.30
⟨ Previous Next ⟩

Abstract

The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.

본 연구는 식중독을 일으키는 병원성 미생물들은 식품시료와 교차오염 원인의 지표가 될 수 있는 도마에 접종한 후 오존수와 일반 수돗물을 이용하여 세척한 후 미생물의 변화와 세척방법에 따른미생물의 변화를 각각 비교 관찰하였다. 실험결과 일반 수돗물보다 오존수가 살균효과가 더 높았고, 같은 세척수로 세척 시에도 접종 방법, 실험시료 및 시료의 표면, 균질화에 따라 살균효과가 다르게 나타나는 것을 확인할 수 있었다. 세척방법으로는 침수보다 주수 에서 살균효과가 더 컸으며 오존수의 농도는 0.2 ppm에서 유의적인 살균효과를 나타내었으며 오존수 농도가 0.4, 0.6, 1.0 ppm으로 증가함에 따라 농도 의존적으로 살균효과 또한 증가하였다. 위의 결과들을 통해 0.2 ppm 이상의 오존수가 부패 미생물 제어에 미치는 영향이 크고 식품의 제조 가공 시 여러 안전성 면에 있어서 오존수를 이용한 세척이 효과적이라고 생각된다.

Keywords

References

  1. AOAC. Official method of Analysis of AOAC Intl. 16th ed. Method 960.09. Association of Official Analytical Chemists, Arlington, VA, USA (2000).
  2. Hong HC, Liang Y, Han BP, Mazumder A, Wong MH. 2007. Modeling of trihalomethane (THM) formation via chlorination of the water from Dongjiang River (source water for Hong Kong's drinking water). Sci. Total Environ. 385: 48-57. https://doi.org/10.1016/j.scitotenv.2007.07.031
  3. Hwang TY, Park YJ, Moon KD. 2005. Effects of ozone water washing on the quality of melon. Korean J. Food Preserv. 12: 252-256.
  4. Ishizaki K, Shinriki N, Matsuyama H. 1986. Inactivation of bacillus spores by gaseous ozone. J. Appl. Bacteriol. 60: 67-72. https://doi.org/10.1111/j.1365-2672.1986.tb01067.x
  5. Jaksch D, Margesin R, Mikoviny T, Skalny JD, Hartungen E, Schinner F, Mason NJ, Mark TD. 2004. The effect of ozone treatment on the microbial contamination of pork meat measured by detecting the emissions using PTR-MS and by enumeration of microorganisms. Int. J. Mass Spectrom. 239: 209-214. https://doi.org/10.1016/j.ijms.2004.07.018
  6. Kim YS, Park IS, Kim AK , Jeon KM, Seo YM, Choi SH , Lee YJ , Choi HY, Jeong DH, Kim HI, Ha SD. 2008. Application, utilization and management of ozone water in food manufacturing. J. Food Hyg. Safety 23: 98-107.
  7. Kown JY, Kim BS, Kim GH. 2006. Effect of washing methods surface sterilization on quality of fresh-cut chicory (Clchorium intybus L.var. foliosum). Korean J. Food Sci. Technol. 38: 28-34.
  8. Lee BW, Cheon SH. 1996. Change in the microorganism of pepper (Pirer nigrum L.) treated with ozonated water. Korean J. Post-harvest. Sci. Agri. Products 3: 145-148.
  9. Lee KH. 2008. Effect of ozone treatment for sanitation of chinese cabbage and salted Chinese cabbage. J. Korean Soc. Food Sci Nutr. 37: 90-96. https://doi.org/10.3746/jkfn.2008.37.1.90
  10. Oh SY, Choi ST, Kim JK, Lim CI. 2005. Removal effects of washing treatments on pesticide reduces and microorganisms in leafy vegetable. Kor. J. Hort. Sci. Technol. 23: 250-255.
  11. Park IS, Kim YS, Baek SB, Kim AY, Choi SH, Lee YJ, Jeon DH, Kim HI, Ha SD. 2009. Effect of ozone water to reduce pathogenic microorganism on chopping Board. Korean J. Food Sci. Technol. 41: 225-229.
  12. Park JS, Nam ES, Park SI. 2008. Anti-microbial effects of washing and chlorine treatment on fresh fruits. Korean J. Food and Nutr. 21: 176-183.
  13. Sindhuja S, Samir KK, Anthony L, Pometto III. Leeuwen VJ. 2008. Ozone as a selective disinfectant for nonaseptic fungal cultivation on corn-processing wastewater. Bioresource Technol. 99: 8265-8272. https://doi.org/10.1016/j.biortech.2008.03.055
  14. Sivapalasingam S, Friedman CR, Cohen L, Tauxe RV. 2004. Fresh produce: a growing cause of foodborn illness in the United States. J. Food Prot. 67: 2342-2353. https://doi.org/10.4315/0362-028X-67.10.2342
  15. Suzuki T. 1996. Sterilization by electrolyzed water. Bio Ind. 13: 15-27.
  16. Venkitanarayan KS, Ezeike GO, Hung YC, Doyle MP. 1999. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. J. Food Prot. 62: 857-860. https://doi.org/10.4315/0362-028X-62.8.857
  17. Whiting RC. 1995. Microbial modeling, in food. Crit. Rev. Food Sci. Nutr. 35: 467-494. https://doi.org/10.1080/10408399509527711
  18. Zeynep B, Guzel S, Annel K, Seydim AC. 2004. Use of ozone in the food industry. Lebensm-Wiss Technol. 37: 453-460. https://doi.org/10.1016/j.lwt.2003.10.014