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Combined Effects of Antibacterial Film and Storage Temperature on Shelf-life and Microbiological Safety of Pork Meat  

Ha, Ji-Hyoung (Department of Food Science and Technology, Chung-Ang University)
Lee, Yu-Si (Department of Food Science and Technology, Chung-Ang University)
Heo, Sun-Kyung (Department of Food Science and Technology, Chung-Ang University)
Bae, Dong-Ho (Department of Bioscience and Biotechnology, Konkuk University)
Park, Sang-Kyu (Biomolecular Informatic Center(BMIC), Konkuk University)
Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.23, no.3, 2008 , pp. 227-232 More about this Journal
Abstract
The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological Safety of pork meat. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus in pork meat were evaluated during storage of 14 days at $5^{\circ}C,\;10^{\circ}C\;and\;15^{\circ}C$. Antimicrobial films were developed with addition of a natural substance, wasabi extracts(Wasabia japonica). At $5^{\circ}C$ storage, growth of total aerobic bacteria, E. coli O157:H7, L. monocytogenes were inhibited higher than at 10 and $15^{\circ}C$. Especially, the numbers of S. Typhimurium and S. aureus were increased gradually at $5^{\circ}C$ even in the control sample, and it takes more than 14 days to increase in every sample upto 6 $log_{10}cfu/g$. The higher antimicrobial effects of the films were observed at storage of $5^{\circ}C$ than at $10^{\circ}C$ and $15^{\circ}C$. There was a limit of a single treatment of antimicrobial film to prolong shelf-life of pork meat. The synergistic effect of antimicrobial film were observed with addition of refrigeration at $5^{\circ}C$.
Keywords
antimicrobial films; antimicrobial effects; wasabi extracts(Wasabia japonica); pork meat;
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Times Cited By KSCI : 3  (Citation Analysis)
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