KOREASCHOLAR

The consumption of Flammulina velutipes mushroom imported from Korea has been associated with the cases of listeriosis in the United States, Canada, and Australia. We investigated the effect of sanitizing the plastic wrapper (used in packaging F. velutipes) with slightly acidic electrolyzed water (SAEW) and ultraviolet C waterproof light-emitting diode (UVC-WLED) on reducing the Listeria monocytogenes. Further, the effect of UVC-LED on L. monocytogenes growth in F. velutipes at different storage temperatures (2, 4, and 10oC) was determined. The combined (SAEW+UVC-W-LED) treatment for 5–10 min reduced 99.9% of bacterial population from the contaminated plastic wrapper. In addition, the UVC-LED treatment for 3 min reduced the L. monocytogenes concentration in F. velutipes by 0.47 log CFU/g. Moreover, the growth of L. monocytogenes in the treated mushrooms was slower than that of the untreated (control) ones. L. monocytogenes concentration in F. velutipes increased over 3 log CFU/g at 2oC and 10oC for 60 and 10 days, respectively. The growth of L. monocytogenes at the bottom of mushrooms was faster than that at the top at both the temperatures. These results indicate that the combined SAEW+UVC-WLED treatment of plastic wrappers and the UVC-LED treatment of mushrooms can be used as potential hurdle technologies to control the risk of L. monocytogenes in mushrooms prior to packaging at farms.

ABSTRACT
서 론
재료 및 방법
    실험 균주
    권지소독에 미산성 차아염소산수(SAEW)와 UVCwaterproofLED 병합처리
    오염된 권지로부터 팽이버섯으로 교차오염 가능성 분석
    팽이버섯 부위별 L. monocytogenes 생장특성 분석
    L. monocytogenes 저감화를 위한 UVC-LED 처리
    UVC-LED 조사 처리의 L. monocytogenes 생장 영향 분석
    통계 분석
결과 및 고찰
    권지 세척에 미산성차아염소산수(SAEW)와 UVCwaterproofLED 병합처리 효과
    권지오염이 팽이버섯에 미치는 영향
    팽이버섯 부위별 L. monocytogenes 생장 특성
    L. monocytogenes 저감화를 위한 UVC-LED (Lightemitingdiodes) 조사 효과
    팽이버섯에서 UVC-LED 조사 처리의 유통 온도별 L.monocytogenes 생장 특성
적 요
감사의 글
REFERENCES

• 이하경(경희대학교 식품영양학과) | Ha Kyoung Lee (Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea)
• 전지혜(경희대학교 식품영양학과) | Ji Hye Jeon (Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea)
• 이지수(경희대학교 식품영양학과) | Ji Soo Lee (Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea)
• 윤서영(경희대학교 식품영양학과) | Seo Young Yoon (Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea)
• 김원영(호남버섯 영농조합) | Won Young Kim (Honam Mushroom Agricultural Association, Naju 58242, Republic of Korea)
• 윤기선(경희대학교 식품영양학과) | Ki Sun Yoon (Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea) Corresponding author