한국식품위생안전성학회지 Vol.32 No.1 (p.64-69)

양상추에 인위접종된 Escherichia coli O157:H7, Salmonella Typhimurium과 Listeria monocytogenes에 대한 저온 플라즈마와 UV-C의 살균 효과

Combined Effect of Cold Plasma and UV-C Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Fresh-cut Lettuce
키워드 :
fresh-cut lettuce,cold plasma,UV-C irradiation,pathogens,reduction

목차

Materials and Methods
  사용 균주
  시료 준비 및 균 접종
  저온 플라즈마 처리
  UV-C 처리
  UV-C와 저온 플라즈마를 이용한 병행처리
  미생물 분석
  관능 검사
  통계 처리
Results and Discussion
Conclusion
Acknowledgments
국문요약
References

초록

This study was conducted to investigate the effect of cold plasma combined with UV-C irradiation against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes on lettuce. E. coli O157:H7, S. Typhimurium, and L. monocytogenes, corresponding to approximately 5.82, 5.09, 5.65 log CFU/ g, were inoculated on lettuce, respectively. Then, the lettuce was treated with cold plasma, UV-C and combination (cold plasma + UV-C), respectively. The treated lettuce was stored for 9 days at 4oC for microbiological analysis and sensory evaluation. Cold plasma reduced the populations of E. coli O157:H7, S. Typhimurium, and L. monocytogenes by 0.26, 0.65, and 0.93 log CFU/g, respectively. Each microorganism were reduced by 0.87, 0.88, and 1.14 log CFU/ g after UV-C treatment. And, the combined treatment that was treated by cold plasma after UV-C treatment reduced the populations of inoculated microorganisms by 1.44, 2.70, 1.62 log CFU/g, respectively. The all treatment significantly (p < 0.05) reduced the populations of all inoculated bacteria compared to untreated lettuce. UV-C combined with cold plasma was the most effective for reducing the pathogenic bacteria on lettuce, by showing log-reductions of ≥ 2.0 log CFU/g. All treatment was not significantly different until 6 day storage compared to control group in terms of appearance, texture and overall acceptability. Therefore, the combined treatment will be an effective intervention method to control the bacteria on lettuce.