Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Survival of Arcobacter butzleri under the heat and freezing storage

열처리와 냉장저장에 따른 Arcobacfer butzleri의 생존성

  • Lee, Min-Hwa (Department of Food and Nutrition, College of Human Ecology, Chung-Ang University) ;
  • Choi, Chang-Sun (Department of Food and Nutrition, College of Human Ecology, Chung-Ang University)
  • 이민화 (중앙대학교 생활과학대학 식품영양학과) ;
  • 최창순 (중앙대학교 생활과학대학 식품영양학과)
  • Received : 2010.11.26
  • Accepted : 2011.01.26
  • Published : 2011.03.31
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Abstract

Arcobaeter butzleri is one of the aerotolerant Campylobaeter species which cause persistent diarrhea, abdominal pain, nausea and vomiting in human. The aim of this study was to determine the growth and survival of A. butzleri under the heat treatment or freezing storage condition. In heat treatment, two Korean isolates of A. butzleri were treated at 40 to $80^{\circ}C$ for various times. In freeze treatment, two Korean isolates of A. butzleri were kept at 4, -20 and $-70^{\circ}C$ from 1 to 15 d. The survivability of the A. butzleri Korean isolates significantly decreased at higher than $60^{\circ}C$ heating condition but it didn't show any significant difference in $40^{\circ}C$ treated group. Under the cold stress condition, survivability of A. butzleri were significantly decreased at $-20^{\circ}C$ storage. Like other foodborne pathogens, survivability of A. butzleri was controlled by heat and freezing treatment.

본 연구에서는 최근 새롭게 출현한 식중독 세균인 Arcobacter butzleri 국내 분리 균주를 고온과 냉장 및 냉동 조건에 노출시킨 후 생존성을 조사하였다. 열처리를 한 경우 $50^{\circ}C$ 5분 이후부터 유의적으로 감소하였으며, $60^{\circ}C$와 $70^{\circ}C$ 열처리 조건에서는 생존성이 급격히 감소하였다. $4^{\circ}C$와 $-70^{\circ}C$ 온도에 저장할 경우 유의적인 생존성 감소가 없었으나, $-20^{\circ}C$ 냉동조건에서는 A. butzleri의 생존성이 유의적으로 감소하였다. 특히 장내용물에서 분리된 A. butzleri는 계육에서 분리된 균주보다 열처리에 저항하는 특정이 있었다. 따라서 고온처리 및 냉동 저장 등은 A. butzleri를 효과적으로 제어할 수 있는 기술개발에 활용할 수 있을 것으로 판단된다.

Keywords

References

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