Journal of Microbiology and Biotechnology

  • 제29권8호
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  • Pages.1240-1247
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  • 2019
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Combined Treatment of High Hydrostatic Pressure and Cationic Surfactant Washing to Inactivate Listeria monocytogenes on Fresh-Cut Broccoli

  • Woo, Hyuk-Je (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Jun-Beom (Department of Food Science and Technology, Chungnam National University) ;
  • Kang, Ji-Hoon (Department of Food Science and Technology, Chungnam National University) ;
  • Chun, Ho Hyun (Research and Development Division, World Institute of Kimchi) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • 투고 : 2019.06.03
  • 심사 : 2019.07.31
  • 발행 : 2019.08.28
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초록

This study was conducted to examine the inactivation effect of the combined treatment of high hydrostatic pressure (HHP; 400 MPa for 1, 3, and 5 min) and cationic surfactant washing (0.05% benzethonium chloride, BEC) against Listeria monocytogenes inoculated on fresh-cut broccoli (FCB). Washing with BEC at concentrations exceeding 0.05% resulted in 2.3 log-reduction of L. monocytogenes counts on FCB, whereas HHP treatment had approximately 5.5-5.6 log-reductions regardless of the treatment time. Scanning electron microscopy corroborated microbial enumeration, revealing that the combined treatment was more effective in removing L. monocytogenes from FCB than individual treatment with HHP or BEC. Color and total glucosinolate content were maintained after the combined treatment, although the hardness of the FCB slightly decreased. The results clearly suggest that the combined treatment of HHP and BEC washing has potential value as a new sanitization method to improve the microbial safety of FCB.

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참고문헌

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