Browse > Article
http://dx.doi.org/10.5657/KFAS.2022.0662

Microbial Contamination Level and Disinfection Effect of Electrolyzed Water in the Production Process of Dried-Laver Pyropia sp.  

Cho, Jong-Lak (Institute of Seafood Safety and Toxicology, Mokpo National University)
Hong, Do-Hee (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Kim, Young-Mog (Department of Food Science and Technology, Pukyung National University)
Kim, Hyun-Joong (Department of Food Engineering, Mokpo National University)
Kim, Jeong-Mok (Institute of Seafood Safety and Toxicology, Mokpo National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.5, 2022 , pp. 662-669 More about this Journal
Abstract
The purpose of this study is to test the effects of electrolyzed water treatment on dried-laver Pyropia sp. processing facilities to control microbial contamination. Following the progression of the process to the next step, as well as during the lapse between process operating hours, the contamination level of total viable cell counts (TVC) and total coliform (TC) of laver increased. The TVC increased during the aging step, and after the molding-drying steps were completed, it increased by approximately 2.0 log CFU (colony forming unit)/g. Freshwater used for processing in April had a TVC of 4.31 log CFU/mL, which was more polluted than 2.61 log CFU/mL of seawater. Electrolyzed water was used to treat the sponge used in the laver-molding process, which resulted in a 2 log CFU/mL decrease.The TVC of dried-laver decreased by 1 to 2 log CFU/g when electrolyzed water was applied to the process. In conclusion, application of electrolyzed water in dried-laver processing was shown to be effective in reducing the microbiological contamination of the final product.
Keywords
Dried-laver; Electrolyzed water; Sterilization; Total microbial counts; Coliforms;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Choi JD and Jeong WG. 2001. Bacteriological and physiochemical water quality of seawater in Tongyeong habor, Korea. J Korean Fish Soc 34, 611-616.
2 Han AR. 2017. Effect of microbial reduction in dried laver and its processing by sterilizer and UV irradiation. M.S. Thesis, Mokpo National University, Muan, Korea.
3 Huang YR, Hung YC, Hsu SY, Huang YW and Hwang DF. 2008. Application of electrolyzed water in the food industry. Food Control 19, 329-345. https://doi.org/10.1016/j.foodcont.2007.08.012.   DOI
4 Hwang MS, Kim SM, Ha DS, Baek JM, Kim HS and Choi HG. 2005. DNA sequences and identification of Porphyra cultivated by natural seeding on the southwest coast of Korea. Algae 20, 183-196. https://doi.org/10.4490/algae.2005.20.3.183.   DOI
5 Jo CU, Lee NY, Hong SP, Kim YH and Byun MW. 2004. Microbial contamination of the food materials for manufacturing Korean laver roll (Kimbab) and the effect of gamma irradiation. J Food Sci Nutr 9, 236-239. https://doi.org/10.3746/jfn.2004.9.3.236.   DOI
6 Kim MH, Jeong JW and Cho YJ. 2004. Cleaning and storage effect of electrolyzed water manufactured by various electrolytic diaphragm. Korean J Food Preserv 11, 160-169.
7 Teng H, Lee SH and Lee WY. 2013. Sterilization effect on mulberries (Morus alba L.) washed with electrolyzed water and chlorine dioxide. J East Asian Soc Diet Life 23, 654-661.
8 Lee HJ, Byun HS, Kim JH, Park HY, Jung KJ and Lee TS. 1999. Bacterial contamination of dried laver products. Bull Nat Fish Res Dev Ins 57, 211-226.
9 Techcross Holdings Inc. 2019. Method for Manufacturing Dry Laver Using Sterilized and Purified Water. Korean Patent 10-2031119, Korean Intellectual Property Office, Daejeon, Korea.
10 Yoo JY and Jang KI. 2011. Changes in quality of soybean sprouts washed with electrolyzed water during storage. J Korean Soc Food Sci Nutr 40, 586-592. https://doi.org/10.3746/jkfn.2011.40.4.586.   DOI
11 Lee TK, Lee HJ, Byun HS, Kim JH, Park MJ, Park HY and Jung KJ. 2000. Effect of heat treatment in dried lavers and modified processing. J Korean Fish Soc 33, 529-532.
12 Jeong SH, Shin SB, Oh EG, Jo MR, Yoon MC, Lee HJ and Son KT. 2017. Sanitary evaluation for seawater and laver Pyropia sp. in the major laver growing areas, Korea. Korean J Fish Aquat Sci 50, 343-351. https://doi.org/10.5657/KFAS.2017.0343.   DOI
13 Noh BY, Hwang SH and Cho YS. 2019. Microbial contamination levels in Porphyra sp. distributed in Korea. Korean J Fish Aquat Sci 52, 180-184. https://doi.org/10.5657/KFAS.2019.0180.   DOI
14 Noh SY. 2016. Study on bacterial monitoring during manufacturing process and storage of the seasoned laver. M.S. Thesis, Sungkyunkwan University, Suwon, Korea.
15 Kim BR, Kim KBWR, Kim MJ, Kang BK, Bark SW, Pak WM, Ahn NK, Choi YU and Ahn DH. 2015. Effect of electrolyzed water for reducing coliform bacteria on Undaria pinnatifida. Microbiol Biotechnol Lett 43, 31-37. https://doi.org/10.4014/mbl.1410.10003.   DOI
16 Kim YJ, Oh HS, Kim MJ, Kim JH, Goh JB, Choi IY and Park MK. 2016. Identification of electron beam-resistant bacteria in the microbial reduction of dried laver (Porphyra tenera) subjected to electron beam treatment. Korean J Food Preserv 23, 139-143. https://doi.org/10.11002/kjfp.2016.23.1.139.   DOI
17 Kwon K, Ryu DG, Jeong MC, Kang EH, Jang Y, Kwon JY, Kim JM, Shin IS and Kim YM. 2018. Analysis of microbial contaminants and microbial changes during dried-laver Pyropia spp. processing. Korean J Fish Aquat Sci 51, 8-14. https://doi.org/10.5657/KFAS.2018.0008.   DOI
18 Lee SJ, Sung NJ and Kang SK. 2014. Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy. Korean J Food Preserv 21, 357-364. https://doi.org/10.11002/kjfp.2014.21.3.357.   DOI
19 MFDS (Ministry of Food and Drug Safety). 2020. Korean Food Standards Codex. Retrieved from http://www.foodsafetykorea.go.kr/foodcode/01_01.jsp on Jan 7, 2020.
20 Kim AJ and Shin JK. 2014. Nonthermal sterilization of dried laver by intense pulsed light with batch system. Korean J Food Sci Technol 46, 778-781. https://doi.org/10.9721/KJFST.2014.46.6.778.   DOI
21 Baek EY. 2020. A study on the current state and problems of laver drying-processing industry. J Fish Mar Sci Edu 32, 713-724. https://doi.org/10.13000/JFMSE.2020.6.32.3.713.   DOI
22 Ock YS. 2010. Some schemes for the sustainable development of Korean laver industry. J Fish Bus Adm 41, 25-44.
23 Son KT, Lach T, Jung Y, Kang SK, Eom SH, Lee DS, Lee MS and Kim YM. 2014. Food hazard analysis during driedlaver processing. Fish Aqua Sci 17, 197-201. https://doi.org/10.5657/FAS.2014.0197.   DOI
24 Ahn HJ, Yook HS, Kim DH, Kim S and Byun MW. 2001. Identification of radiation-resistant bacterium isolated from dried laver (Porphyra tenera). J Korean Soc Food Sci Nutr 30, 193-195.
25 An AK and Lee HS. 2000. A simulation study on microbiological evaluation of Kimbap manufacturing process in summer and winter. Korean J Community Nutr 5, 333-342.