Even though chlorine dioxide (ClO2) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration ClO2 gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of ClO2 gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of ClO2 gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released ClO2 gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released ClO2 gel-pack is feasible to apply for industry usages.

Abstract
 서 론
 재료 및 방법
  1. 이산화염소 가스 처리 젤팩 제조
  2. 이산화염소 가스 용출 확인
  3. 미생물 살균 시험
  4. 통계처리
 결과 및 고찰
  1. 이산화염소 가스 용출 확인
  2. 미생물 살균 시험
  3. 농도별 이산화염소 가스 젤팩의 미생물 사멸효과
 요약 및 결론
 References

• 이경행(한국교통대학교 식품영양학전공) | Kyung-Haeng Lee (Dept. of Food and Nutrition, Korea National University of Transportation) Corresponding author
• 김홍길(세진이앤피(주)) | Hong-Gil Kim (Sejin E & P Co., Ltd.)