한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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콜드 플라즈마 처리를 이용한 분유와 양파분말 살균

Cold Plasma Treatment Application to Improve Microbiological Safety of Infant Milk Powder and Onion Powder

  • Oh, Yeong Ji (Department of Food Science and Technology, Seoul Women's University) ;
  • Lee, Hanna (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Jung Eun (Department of Food Science and Technology, Seoul Women's University) ;
  • Lee, Seok Hoon (R&D Division, Biovan Co.) ;
  • Cho, Hyung Yong (Department of Food Science & Biotechnology, CHA University) ;
  • Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
  • 투고 : 2015.06.24
  • 심사 : 2015.07.19
  • 발행 : 2015.08.31
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초록

분유 분말의 C. sakazakii와 양파 분말의 B. cereus의 포자를 저해하는데 있어 가장 효과적인 플라즈마 형성 가스는 각각 He-$O_2$와 He이었다. 분유 분말에 대한 콜드 플라즈마 처리시간이 길어질수록 그리고 형성 전력이 높아질수록 C. sakazakii의 저해도가 커졌으며, 900W, 40분 처리시 가장 큰 저해율을 나타내었다. 양파 분말에 접종된 B. cereus 포자는 콜드 플라즈마 단독 처리와 마이크로파와 병합된 콜드 플라즈마 처리에 대하여 강한 저항력을 가지고 있었으나 열처리($90^{\circ}C$, 1분)를 두 형태의 플라즈마 처리에 선병합시켰을 때 약 90%가 저해되었다. 병합 처리한 결과, 각각의 방법을 단독으로 처리한 것보다 병합 처리시 B. cereus 포자의 저해율(약 1.0 log spores/g)이 높아졌다. 본 연구는 분체 식품에 존재하는 식중독 균의 효율적인 살균 방법을 제시하였고, 분체 식품의 새로운 살균 공정으로서의 콜드 플라즈마의 적용 가능성을 보여주었다.

The potential of applying cold plasma (CP) treatments to improve microbiological safety of powdered products has been investigated using infant milk powder (IMP) and onion powder (OP). Among the different kinds of CP-forming gases, He-$O_2$ (99.8:0.2) gas mixture and He gas were most effective in reducing the number of Cronobacter sakazakii in IMP and Bacillus cereus spores in OP, respectively. C. sakazakii counts in IMP decreased by $0.9{\pm}0.1{\log}\;CFU/g$ after CP treatment, and the extent of C. sakazakii inhibition increased in a time-dependent manner. CP treatment at 900 W for 20 min reduced the number of B. cereus spores by ~0.4 log spores/g. Treatments that integrated CP with microwave (MW-CP treatment) as well as those that integrated CP with heat and microwave (H-MW-CP treatment) resulted in a 90% reduction in the number of spores in OP. Thus, CP treatments demonstrated potential for decontaminating foodborne pathogens from powdered products, in combination with heat for improved effect.

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  3. Helium dielectric barrier discharge-cold plasma treatment for microbiological safety and preservation of onion powder vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.486
  4. Bacterial spore inactivation induced by cold plasma pp.1549-7852, 2019, https://doi.org/10.1080/10408398.2018.1460797