Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effects of Dry Heat Treatment on the Reduction of Main Food-Borne Bacteria on Alfalfa Seeds

건열처리를 이용한 알팔파의 주요 식중독균 저감화

  • Hong, Soon-Young (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Su-jin (Department of Food and Nutrition, Yeungnam University) ;
  • Bang, Woo-Suk (Department of Food and Nutrition, Yeungnam University)
  • Received : 2022.06.09
  • Accepted : 2022.07.27
  • Published : 2022.08.30
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Abstract

In this study, the conditions of dry heat treatment (21 days at 65℃, 16 days at 70℃, 10 days at 75℃, and 7 days at 80℃) were investigated to inactivate Bacillus cereus ATCC 12480, Listeria monocytogenes ATCC SSA81, Staphylococcus aureus ATCC 6538, Escherichia coli O157:H7 ATCC 43894, and Salmonella Typhimurium ATCC 14028 on alfalfa seeds, without affecting the rate of germination of seeds. Alfalfa seeds were inoculated at levels of 6-7 log CFU/g and treated with dry heat at 65℃, 70℃, 75℃, and 80℃; thereafter, the rate of seed germination was determined. The rate of germination was set at 70%, according to the market standards. The bacteria were inactivated when B. cereus was treated with dry heat for 21 days at 65℃, 18 days at 70℃, 14 days at 75℃, and 4 days at 80℃; L. monocytogenes was treated for 21 days at 65℃, 18 days at 70℃, 12 days at 75℃, and 7 days at 80℃; S. aureus was treated for 18 days at 65℃, 18 days at 70℃, 11 days at 75℃, and 4 days at 80℃; E. coli O157:H7 was treated for 21 days at 65℃, 18 days at 70℃, 12 days at 75℃, and 6 days at 80℃; and Sal. Typhimurium was treated for 24 days at 65℃, 22 days at 70℃, 14 days at 75℃, and 7 days at 80℃. For all bacteria, the D-value (R2 = 0.5656-0.7957) significantly decreased when the temperature increased from 65℃ to 80℃ (P<0.05). Since dry heat treatment of alfalfa seeds at 80℃ for 7 days affects their germination rate, dry heat treatment at 75℃ for 14 days is the most effective way to ensure their safety. This study suggests a potential method of bacterial inactivation using dry heat treatment to increase the microbiological safety of sprouts.

본 연구에서는 건열처리를 통해 알팔파 종자에 접종된 Bacillus cereus ATCC 12480, Listeria monocytogenes ATCC SSA81, Staphylococcus aureus ATCC 6538, Escherichia coli O157:H7 ATCC 43894, Salmonella Typhimurium ATCC 14028을 발아율에 영향 없이 불활성화 시키는 조건(65℃에서 21일, 70℃에서 16일, 75℃에서 10일, 80℃에서 7일)을 조사하였다. 알팔파 종자를 6-7 log CFU/g 수준으로 접종하고 65, 70, 75, 80℃로 건열처리 한 후, 발아율을 확인하였다. 알팔파 종자의 발아율은 시장에 유통되고 있는 알팔파 새싹의 발아율 기준인 70%로 설정하였다. 알팔파 종자에서 B. cereus는 65℃에서 21일, 70℃에서 18일, 75℃에서 14일, 80℃에서 4일, Listeria monocytogenes는 65℃에서 21일, 70℃에서 18일, 75℃에서 12일, 80℃에서 7일, S. aureus는 65℃에서 18일, 70℃에서 18일, 75℃에서 11일, 80℃에서 4일, E. coli O157:H7은 65℃에서 21일, 70℃에서 18일, 75℃에서 12일, 80℃에서 6일, Sal. Typhimurium은 65℃에서 24일, 70℃에서 22일, 75℃에서 14일, 80℃에서 7일 이상 건열처리 하였을 때 완전히 불활성화 되었다. 모든 균주는 65℃에서 80℃로 온도가 상승할 때 특정 온도에서 세균의 90%를 죽이는 데 필요한 시간인 D-값(R2=0.5656-0.7957)이 유의미하게 감소하였다(P<0.05). 80℃에서 7일간 건열처리 하였을 때 발아율이 70% 미만으로 감소하였기 때문에 75℃에서 14일간 건열처리 하는 것이 알팔파 종자의 안전성을 확보하는데 있어 가장 효과적인 방법이다. 이 연구는 알팔파 종자의 안전성을 확보하고 일정한 품질의 새싹을 생산하는데 기초자료로 이용될 것으로 기대된다.

Keywords

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