Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Microbial Hazards and Microbe Reduction Technologies for Mushrooms

버섯의 미생물 위해성 및 저감화 처리기술 개발 현황

  • Hyunji Song (Department of Food and Nutrition, Chung-Ang University) ;
  • Areum Han (Department of Food and Nutrition, Chung-Ang University) ;
  • Boyang Meng (Department of Food and Nutrition, Chung-Ang University) ;
  • A-Ra Jang (Department of Food and Nutrition, Chung-Ang University) ;
  • Ji-Yeon Kim (Department of Food and Nutrition, Chung-Ang University) ;
  • Sun-Young Lee (Department of Food and Nutrition, Chung-Ang University)
  • 송현지 (중앙대학교 생명공학대학 식품영양학과) ;
  • 한아름 (중앙대학교 생명공학대학 식품영양학과) ;
  • 맹경호 (중앙대학교 생명공학대학 식품영양학과) ;
  • 장아라 (중앙대학교 생명공학대학 식품영양학과) ;
  • 김지연 (중앙대학교 생명공학대학 식품영양학과) ;
  • 이선영 (중앙대학교 생명공학대학 식품영양학과)
  • Received : 2023.06.08
  • Accepted : 2023.09.18
  • Published : 2023.10.30
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Abstract

Mushroom consumption is gradually growing annually worldwide for many centuries. Oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and enokitake (Flammulina filiformis) are mainly consumed in Korea. However, mushrooms can be contaminated with pathogenic microorganisms, such as Listeria monocytogenes, because antibacterial treatment during mushroom cultivation and processing is insufficient. Therefore, many cases of mushroom contamination-related foodborne illnesses and food recalls have been reported. Three representative treatments are used to prevent microbial contamination in mushrooms: chemical, physical, and combination treatments. Among the chemical treatments, chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds are commercially used and ozone and electrolyzed water has recently been used. Additionally, physical treatments, including ultrasound, irradiation, and cold plasma, are being developed. Combination techniques include ultraviolet/chlorine compounds, ozone/organic acid, and ultrasound/organic acid. This review describes the domestically consumed mushroom types and their characteristics, and investigates the mushroom contamination levels. Additionally, effective antibacterial technologies for reducing microbial contamination in mushrooms are also discussed.

세계적으로 버섯에 대한 소비는 매년 증가하고 있으며 한국에서는 느타리버섯, 양송이버섯, 팽이버섯이 주로 유통되고 있다. 하지만, 버섯의 재배와 가공 과정에서 미생물 오염을 예방하기 위한 대안의 부재로 인하여 Listeria monocytogenes와 같은 병원성 미생물의 오염이 검출되고 있으며 버섯에 의한 식중독 및 리콜 사례가 다수 보고되고 있다. 버섯에서 오염된 미생물을 저감화하는 방법으로는 화학적 및 물리적 처리, 또는 이들을 결합하여 사용하는 병용처리 방법이 이용되고 있다. 화학적 처리로는 염소 혼합물, 과산화아세트산, 4차 암모늄이온 화합물이 주로 사용되고 있으며 오존과 전해수를 이용한 방법도 최근에 개발되었다. 물리적 처리로는 초음파, 방사선조사, 콜드 플라즈마 기술이 이용되고 있으며, 병용처리 방법으로는 자외선/염소 혼합물, 오존/유기산, 초음파/유기산 등이 연구되었다. 본 리뷰에서는 국내에서 소비되는 버섯의 종류와 그에 대한 미생물 오염도를 조사하고, 버섯에 오염된 미생물을 제어할 수 있는 기술에 대하여 조사하여, 정리하였다.

Keywords

Acknowledgement

본 연구는 2022년도 식품의약품안전처 연구개발비(22192MFDS 024)로 수행되었으며, 이에 감사드립니다.

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