• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.130-136
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• 2010

Norovirus (NV) is becoming a major cause of foodborne illness in many countries. At present, very little is known about the survival of NV in the environment or the disinfection procedures needed to remove NV from contaminated surfaces. Feline calicivirus (FCV, $1{\times}10^{6.75}\;TCID_{50}/mL$) was used as a surrogate model for NV to investigate the effectiveness of sanitizing treatments for the viruses attached to food and food contact surfaces. Ammonium chloride (2%), organic acids (3000 ppm), and ethanol (70%) were most effective, providing $4\;log_{10}$ (99.99%) reductions in FCV titers on food or food contact surfaces. The disinfection efficacies of most agents on ceramic and glass surfaces were greater than stainless steel. The results from this study can be applied in the food industry to reduce NV-associated foodborne illnesses.

• 한국식품위생안전성학회지
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• 제23권4호
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• pp.291-296
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• 2008

현재 미국 및 유럽에서 공정시험법 중 하나로 인정되고 있는 표면시험법을 사용하여 유기물과 함께 또는 유기물 없이 세균만 건조된 식품접촉 표면에서의 살균소독제 유효성에 대한 정보를 제공하고자 식품접촉표면으로 사용되는 스테인리스, 폴리프로필렌 및 실리콘에 Escherochia coli ATCC 10536 또는 Staphylococcus aureus ATCC 6538을 접종하고 살균소독제로서 염화벤잘코늄, 차아염소산나트륨 또는 에탄올을 $20^{\circ}C$에서 5분간 처리하였다. 그 결과, 각 표면의 종류는 살균소독제의 유효성에 큰 영향을 미치지 않았으며, 200 ppm 농도의 염화벤잘코늄 및 차아염소산나트륨은 유기물질이 존재할 경우 생균수를 $4\;cfu\;\log_{10}$/carrier 이상 감소시키지 못하였으나, 40% 에탄올은 생균수를 $4\;cfu\;\log_{10}$/carrier 이상 감소시키는 것으로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제31권3호
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• pp.439-446
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• 2021

Quercus infectoria (nutgall) has been reported to possess antimicrobial activities against a wide range of pathogens. Nevertheless, the biofilm removal effect of nutgall extract has not been widely investigated. In this study, we therefore evaluated the effect of nutgall extract in combination with cetrimonium bromide (CTAB) against preformed biofilm of Salmonella Typhimurium on polypropylene (PP) and stainless steel (SS) coupons in comparison with other sanitizers. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of nutgall extract and surfactants (CTAB and sodium dodecyl sulfate; SDS) were assessed. CTAB showed a more efficient antimicrobial activity than SDS and was selected to use in combination with nutgall extract for removing biofilm. To determine the biofilm removal efficacy, the PP and SS coupons were individually submerged in 2x MBC of nutgall extract (256 mg/ml) + 2x MBC of CTAB (2.5 mg/ml), nutgall extract alone (256 mg/ml), CTAB alone (2.5 mg/ml), distilled water, and 100 ppm sodium hypochlorite for 5, 15, and 30 min. The remaining sessile cells in biofilm were determined. Overall, the greatest biofilm removal efficacy was observed with nutgall extract + CTAB; the biofilm removal efficacy of sanitizers tended to increase with the exposure time. The SEM analysis demonstrated that S. Typhimurium biofilm on PP and SS coupons after exposure to nutgall extract + CTAB for 30 min displayed morphological alterations with wrinkles. This study suggests nutgall extract + CTAB may be an alternative to commonly used sanitizers to remove biofilm from food contact surfaces in the food industry and household.

• 식품보건융합연구
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• 제5권3호
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• pp.35-40
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• 2019

In this study, general bacterial counts and coliform counts, which are hygienic indicator microorganisms, were tested for candy, chocolate, and jelly which are easily available and enjoyed around. After dropping each sample on the desk, indoors, and outdoors, it is immediately collected, or washed and collected to confirm the myth of the 3-second rule. Immediately after removing the wrapping paper, each sample was dropped on the desk, indoors, and outdoors, and after 3 seconds from the moment of contact with the surface, and then collected in a sample bag using sterilized sanitary gloves. After the same operation, each sample was rinsed for 5 seconds using sterilized sanitary gloves and sterilized distilled water, and then collected in a sample bag. The number of bacteria detected in non-washing candies was 41 CFU/g at outdoor and the number of bacteria detected in non-washing chocolate was 76 CFU/g at outdoor. The number of bacteria detected in non-washing jellies was 79 CFU/g at outdoor. Coliform group was not detected in all samples. This showed good results at the level of m = 10,000 or less, which is an allowable value suggested in the Food Code. Also, effect of washing on contaminated food was confirmed. This result is remarkably low compared with the microorganism specimens shown in Food Code, and it is confirmed that contamination occurs but not high value. Therefore, the myth of the 3-second rule is true compared to the figures based on Food Code. However, it showed the characteristics of bacteria that could survive and cross-contaminate on dry food surfaces and emphasized the importance of hygiene through food contact to unsanitary surfaces to minimize the risk of food poisoning.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1999년도 추계학술세미나 및 학술발표회 - 식품의 위생관리와 안전성평가에 대한 최근 연구동향
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• pp.29-70
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• 1999

Current food sanitation systems for meat and livestock in Australia ar underpinned by HACCP-based quality assurance. HACCP-based quality assurance programs have been implemented by all australian red meat industry sectors, from 'farm-to-fork'. These quality assurance programs are (along with other quality and food safety considerations) the collection of a series of sanitation steps and strategies that aim to ensure that only healthy, clean livestock are presented for slaughter; those healthy, clean animals enter a clean processing plant; contact of carcase surfaces with potential sources of contamination is avoided; carcase surfaces are decontaminated before chilling; and subsequent growth of potential contaminants is avoided. Prospects for food sanitation systems for meat and livestock in Australia lie largely in enhancing current and applying new sanitation strategies and procedures within our HACCP-based quality assurance framework. Prospects include increased focus on actual (Versus perceived) risks; on-farm/feedlot pathogen elimination; increased implementation of existing (or new) decontamination technologies; and an improved cold chain.

• 한국식품위생안전성학회지
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• 제32권6호
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• pp.507-512
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• 2017

본 연구는 기구등에 오염된 E. coli와 S. aureus를 제어하기 위해 이산화염소의 농도별 접촉시간에 따른 살균소독력을 평가하여 살균예측모델을 개발하였다. E. coli의 경우 초기균수가 9.13 log CFU/mL이었고, 청정조건에서 5ppm으로 1분, 3분, 5분 처리한 결과 각각 0.04, 0.07, 0.10 log CFU/mL의 감소값을 나타내었다. 20 ppm을 처리한 결과 각각 0.74, 0.79, 0.84 log CFU/mL의 감소값을 나타내었다. 또한 CCD에 의한 최대농도 35 ppm으로 처리한 결과 각각 2.49, 2.70, 3.65 log CFU/mL의 감소값을 나타내었다. S. aureus의 경우 초기균수가 8.70 log CFU/mL이었고, 청정조건에서 5 ppm으로 1분, 3분, 5분 처리한 결과 각각 0.14, 0.28, 0.36 log CFU/mL의 감소값을 나타내었다. 20 ppm을 처리한 결과 각각 0.66, 0.79, 0.90 log CFU/mL의 감소값을 나타내었다. 또한 CCD에 의한 최대농도 35 ppm으로 처리한 결과 각각 4.59, 5.25, 5.81 log CFU/mL의 감소값을 나타내었다. 따라서 이산화염소의 살균소독력 평가결과는 E. coli와 S. aureus에 대하여 식품의약품안전처 살균소독력 기준에 모두 만족하는 것으로 나타났다. 살균예측모델의 경우, $R^2$값이 모두 0.98 이상으로 두 균주에 대해 모두 높은 적합성을 보였다. 본 연구에서 개발된 이산화염소의 살균예측모델을 식품산업 적용을 위한 기초자료로 활용함으로써 E. coli와 S. aureus를 적절한 농도와 접촉시간으로 제어할 수 있을 것으로 사료된다.

• 한국식품위생안전성학회지
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• 제22권4호
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• pp.332-337
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• 2007

L. monocytogenes 표준균주와 분리균주에 오염된 돈육을 $10^{\circ}C$에서 다른 돈육(삼겹살, 안심), 컨베이어벨트와 스테인리스 스틸, 도마에 일정시간(2, 4, 24시간)동안 접촉시킨 후 부착율을 조사하였다. LM 표준균주와 분리균주에 오염된 돈육으로부터 삼겹살과 안심에 2시간 접촉 시 부착율은 약 65-79%를 나타내었으나 6시간 이후부터는 두균 모두 100%의 부착을 보였다. 돈육으로부터 컨베이어 벨트로의 부착율은 표준균주의 경우 24시간 후 0.19%의 부착율을 나타내었으나 분리균주는 2시간 접촉시 4.34%에서 24시간 후 28.6%로 급격히 증가하였다. 또한, 돈육으로부터 스테인레스 스틸로의 부착율은 표준균주는 2시간 후 2.63%의 부착율을 나타내었으나 24시간 후에는 0.39%로 감소하였고, 분리균주는 2시간 후 전혀 접촉이 없었으나 24시간 후에는 24.4%로 현저하게 증가하였다. 반면에 돈육으로부터 도마로의 부착율은 표준균주 및 분리균주 모두 전혀 부착하지 않았다. 본 연구결과, L. monocytogenes균에 오염된 돈육에서 다른 돈육 또는 식품접촉면으로의 부착율은 접촉시간에 따라 영향이 컸으며 분리균주가 표준균주에 비하여 현저하게 높은 부착율을 나타내었다.

• 한국포장학회지
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• 제29권2호
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• pp.111-118
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• 2023

본 연구에서 연속형 레이저와 나노초 레이저의 경우에는 고분자와 물성 조건이 맞지 않아서, 고분자 필름 표면에 특정 패터닝이 구현되지 않았다. 그러나, 펨토초 레이저를 활용하여 HDPE, PP, PET 등의 식품포장 필름의 표면에 패터닝이 구현됨을 확인하였다. 따라서, 본 연구에서 식품포장 필름에서 펨토초 레이저 패터닝 공정 조건을 확립하였고, 싱글 펄스에 의한 대면적 원형 패턴, 싱글 펄스를 30%를 중첩한 대면적 거칠기 패턴, 직선 패턴, 직선 패터닝을 중첩한 대면적 거칠기 패턴, 직선 패터닝을 교차하여 격자 패턴 등의 표면 패터닝 필름을 제작하였다. 또한, 표면 패턴 구조와 크기에 따른 패터닝 HDPE, PP, PET 필름은 SEM, AFM, 접촉각 분석을 통하여 그 특성을 확인하였다. 펨토초 레이저 패터닝을 하지 않은 각 대조군 필름의 표면 대비 대면적 원형 패터닝 HDPE 및 PP 필름, 싱글 펄스를 30%를 중첩한 대면적 거칠기 패터닝 및 직선 패터닝을 중첩한 대면적 거칠기 패터닝 PET 필름의 표면은 27.1-37.5°의 접촉각을 나타냄으로써, 패터닝 후에 HDPE, PP, PET 필름은 친수성 표면으로 변화되었다. 반면, 나노-마이크로 크기의 돌기 표면구조를 갖고 있는 대면적 격자 패터닝 HDPE 필름의 경우에는 120.4°의 접촉각을 보임으로써, 패터닝 후에 소수성 표면으로 변화되었다. 따라서, 패터닝을 통해 친수성 표면으로 바뀐 필름들은 단백질, 세포, 바이러스 등을 비롯하여 식품의 물질들이 달라붙지 못하거나, 쉽게 떨어지는 엔티파울링 응용분야에 활용이 가능하다. 또한, 향후 좀더 정밀한 나노 및 마이크로 돌기 구조를 갖는 격자 패터닝을 통해 150° 이상의 초소수성 표면을 제작하게 된다면, 자가 청소(Self-cleaning) 등의 초소수성 표면 응용분야에 활용 가능할 것이다.

• Journal of Biosystems Engineering
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• 제40권2호
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• pp.145-152
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• 2015

Purpose: The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is a recognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residual produce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues, spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey were acquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed onto stainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to represent common surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheeses exhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one of four ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derived additives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved while intensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescence imaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediate availability of imaging results, to help optimize routine cleaning procedures.

• Journal of Microbiology and Biotechnology
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• 제33권6호
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• pp.771-779
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• 2023

Biofilms are a significant concern in the food industry. The utilization of plant-derived compounds to inactivate biofilms on food contact surfaces has not been widely reported. Also, the increasing negative perception of consumers against synthetic sanitizers has encouraged the hunt for natural compounds as alternatives. Therefore, in this study we evaluated the antimicrobial activities of ethanol extracts, acetone extracts, and essential oils (EOs) of seven culinary herbs against Salmonella enterica serotype Typhimurium and Listeria innocua using the broth microdilution assay. Among all tested extracts and EOs, the ethanol extract of Piper betle L. exhibited the most efficient antimicrobial activities. To evaluate the biofilm inactivation effect, S. Typhimurium and L. innocua biofilms on pitted and smooth stainless steel (SS) coupons were exposed to P. betle ethanol extract (12.5 mg/ml), sodium hypochlorite (NaClO; 200 ppm), hydrogen peroxide (HP; 1100 ppm), and benzalkonium chloride (BKC; 400 ppm) for 15 min. Results showed that, for the untreated controls, higher sessile cell counts were observed on pitted SS versus smooth SS coupons. Overall, biofilm inactivation efficacies of the tested sanitizers followed the trend of P. betle extract ≥ BKC > NaClO > HP. The surface condition of SS did not affect the biofilm inactivation effect of each tested sanitizer. The contact angle results revealed P. betle ethanol extract could increase the surface wettability of SS coupons. This research suggests P. betle extract might be utilized as an alternative sanitizer in food processing facilities.