한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제31권2호
  • /
  • Pages.308-312
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  • 2018
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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서방출형 이산화염소 가스 젤팩의 미생물 살균 시험

Sterilization Test of Microorganisms of Slow-released ClO2 Gas Gel-Pack

  • 이경행 (한국교통대학교 식품영양학전공) ;
  • 김홍길 (세진이앤피(주))
  • 투고 : 2017.12.06
  • 심사 : 2017.12.20
  • 발행 : 2018.04.30
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초록

Even though chlorine dioxide ($ClO_2$) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration $ClO_2$ gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of $ClO_2$ gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of $ClO_2$ gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released $ClO_2$ gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released $ClO_2$ gel-pack is feasible to apply for industry usages.

키워드

참고문헌

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