Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Antimicrobial Effects of Chlorine Dioxide Gas on Pathogenic Escherichia coli and Salmonella spp. Colonizing on Strawberries for Export

수출 딸기 중 이산화염소 가스 처리를 통한 병원성 Escherichia coli와 Salmonella spp. 저감화 효과

  • Lee, Hyo-Sub (Chemical Safety Division, Agro-Food Safety and Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Shim, Won-Bo (Department of Food Science and Technology, Gyeongsang National University) ;
  • An, Hyun Mi (Microbial Safety Team, Agro-Food Safety and Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Ha, Ji-Hyoung (Hygienic Safety and Analysis Center, World Institute of Kimchi) ;
  • Lee, Eun-Seon (Microbial Safety Team, Agro-Food Safety and Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Won-Il (Microbial Safety Team, Agro-Food Safety and Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Hwang-Yong (Division for Korea Program on International Agriculture, Technology Cooperation Bureau, RDA) ;
  • Kim, Se-Ri (Microbial Safety Team, Agro-Food Safety and Crop Protection Department, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA))
  • 이효섭 (국립농업과학원 농산물안전성부 화학물질안전과) ;
  • 심원보 (경상대학교 식품공학과) ;
  • 안현미 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 하지형 (세계김치연구소 위생안전성분석센터) ;
  • 이은선 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김원일 (국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김황용 (농촌진흥청 기술협력국 국외농업기술과) ;
  • 김세리 (국립농업과학원 농산물안전성부 유해생물팀)
  • Received : 2016.06.28
  • Accepted : 2016.09.24
  • Published : 2016.12.30
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Abstract

The purpose of this study was to determine the antimicrobial effects of $ClO_2$ gas on pathogenic E. coli and Salmonella spp. colonizing on the fruit surface of strawberries for export. Factorial design was employed to treat strawberries inoculated with pathogenic E. coli or Salmonella spp. with a combination of $ClO_2$ gas concentrations (10, 20, 30, 40, and 50 ppmv), RH (50, 70, and 90%), and treatment time (0, 5, 10, 20, and 30 min). Interaction between the factors was observed to note that the reduced levels of microbial population were the highest when RH is set at 90% with gas concentration- and treatment time-dependent manner. With RH and gas concentration fixed at 90% and 50 ppmv, the populations of E. coli and Salmonella spp. decreased by 2.07 and 2.28 log CFU/g when treated for 20 min whereas population reduction by 0.5 and 0.7 log CFU/g were observed when treated for 5 min, respectively. The results help establish most effective conditions for $ClO_2$ gas treatment to enhance microbial safety of strawberries for export.

본 연구는 수출 딸기 중 병원성 E. coli와 Salmonella spp.를 제어하기 위하여 이산화염소 가스 농도, 상대습도, 시간에 따른 이산화염소 가스의 미생물 저감효과를 조사하였다. 병원성 E. coli, salmonella spp.를 접종한 딸기에 이산화염소 가스 농도(10, 20, 30, 40, 50 ppmv), 상대습도(50, 70, 90%), 처리시간(0, 5, 10, 20, 30분)에 대한 삼요인 실험을 하였다. 그 결과, 각 처리 조건 간의 상호작용이 나타났으며 미생물 저감효과는 상대습도가 가장 높은 조건인 90%에서 이산화염소 가스 농도와 처리시간의 값이 증가할수록 높아지는 경향이 있었다. 상대습도 90%, 이산화염소 가스 농도 50 ppmv에서 처리시간에 따른 미생물 저감화 효과는 5분 동안 처리하였을 때 병원성 E. coli와 Salmonella spp.이 각각 0.5, 0.7 log CFU/g 정도 감소하였으나 20분간 처리하였을 때는 각각 2.07과 2.28 log CFU/g 정도 감소하였다. 따라서 본 연구는 수출 딸기 중 병원성 E. coli와 Salmonella spp.를 제어하기 위한 최적의 이산화염소가스 처리 조건을 확립한 결과로서 수출 딸기의 미생물 안전성 향상에 기여할 수 있으리라 사료된다.

Keywords

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