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.

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05). Key words: Chinese students, dietary habits, life habits, preference and intake of beverages

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that “suitable contents for the theme of the class”, “contents and construction of practice class”, “diversity of practice menu” and “diversity of educational contents” had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, “adequacy of class time” and “contents and construction of theory class” showed low importance and satisfaction scores, requiring a little effort. Whereas, “time and construction of group practice”, “structure of textbook for class” and “duration of course and number of classes” showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that “professional lecture by instructors”, “lectures suitable for themes” and “lecture applicable in real life” had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that “adequacy of lecture room space”, “cooking equipment”, “diversity of cooking utensils” and “sanitary condition of cooking utensils” also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ≥37 content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (≥46%). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

This research was conducted to elucidate the optimum conditions for the antibacterial activity of konjak jelly using the evolutionary operation-factorial design technique. In the first set of experiments, concentration of a coagulation agent, soaking liquid, and temperature of water were set to 0.4%, 0.6×10－2 N, and 65℃ as a central point, respectively. The highest antibacterial activity was acquired at E21, in which the number of bacteria was 1.25 log cfu/g. Because the code of changes in the main effect was (-), it could be decided that the central point of the first set was not the optimum point. Although antibacterial activity in the second set was improved, the values of the main effect were higher than that of changes in the mean effect. The central point of third set was concentration of coagulation agent 0.8%, concentration of soaking liquid 1.0×10－2 N, and temperature of water 65℃. It was found that the antibacterial activity of central point in the third set was highest among all the tested set. Further, all the necessary conditions were appropriate to reach the optimum condition. The antibacterial activity of the central point in third set was more than 1,000 times higher than that of E11, in first set.

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

To assess a potential possibility of Deoduck as functional food resources, this study was performed to determine the changes in chemical components and antioxidant activities on Deoduck with various aging conditions; aging temperatures were 60, 70, and 80°C, and aging periods were 5, 10, 15, 30, and 50 days. We determined pH, total acidity, browning index, 5-hydroxymethyl-furfural, total phenolic contents, DPPH and ABTS radical scavenging activities of aged Deoduck. Total acidity of aged samples increased during aging treatment, at higher temperature and longer time. The pH value of aged Deoduck ranged from 4.97 to 3.76. Aged Deoduck at 60℃ decreased slowly than 70 and 80℃, and these results were similar in total acidity. 5-HMF and total phenolic contents increased when increased aging temperature and periods. The DPPH and ABTS radical scavenging activities of Deoduck were ranged from 0.374 to 1.560 mg TEAC eq/g and from 0.302 to 1.745 mg trolox eq/g, respectively.

It is noted that Dioscorea quinqueloba is a medicinal herb that is widely used to treat cardiovascular disease and is assessed as useful to treat other various medical conditions. The immunopotentiating effects of the protein extract (DQP-1) from Dioscorea quinqueloba were thus formally investigated in vivo under incident of cold stress. In this case study, the spleen and thymus weight in mice was shown to have decreased after a measured exposure to cold stress, while the adrenal gland weight in the mice was shown to have increased. The systematic oral administration of DQP-1 significantly recovered the weight loss of the spleen and suppressed the adrenal gland hypertrophy during the association with cold stress. Additionally, the DQP-1 also restored the ascorbic acid level in the adrenal gland reduced after cold stress. The cold stress exposure lowered the percentage of CD4+ and CD8+ cells in the mouse thymus as determined by the flow cytometric analysis, as well as the levels of some serum immunological cytokines(interleukin-2, interleukin-12, and interferon-γ) in the studied mice. The resulting identified weakened immunity caused by cold stress was also recovered by a treatment with DQP-1. The DQP-1 significantly suppressed the formation of serum enzymes of alanine aminotransferase, aspartate aminotransferase, and lactate dehydrogenase, which were systematically elevated during the cold stress episode. These results indicate that DQP-1 can improve immunity in mice that are characteristically weakened under stress.

This study was investigating the anti-obesity effects of diets with a mixture of cheese, red ginseng and fermented mature fruit of Rubus coreanus Miquel. We fed the experimental diets (SC5, SC10) supplemented with 5% or 10% cheese containing of fermented mixture, then orally administered the extract of fermented mixture (RB100, RB300) at a concentration of 100 or 300 mg/kg body weight to SD rats with high fat diet (HFD). The results were as follows: Sample cheese groups decreased visceral fat mass and adipocyte size of stomach compared to that of HFD group. Additionally, lipid droplets of liver in sample cheese groups were smaller than that in HFD group. The serum triglyceride (TG), total cholesterol (tChol), glucose, leptin, and insulin levels in sample cheese group were lower than that in HFD group. But, the serum adiponectin and HDL-cholesterol (cHDL) levels were higher than that in HFD group. These results suggest that fermentation of red ginseng and Rubus coreanus mixed with cheese might be helpful in preventing obesity in high fat diet-fed rats.

Flammulina velutipes is an edible mushroom and contains a lot of fiber, vitamin B1, B2, niacin and folic acid. This study was conducted to explore the effects of the Flammulina velutipes mushroom on immune cells and immunity. Th1 cytokine productions as IFN-γ, TNF-α, and IL-2 were measured in an activated macrophage by Flammulina velutipes water extract in seven concentrations (0, 5, 10, 50, 100, 250, 500, and 1,000 μg/mL). Also, the splenocyte proliferation index was measured at 48 hours after treatment of the Flammulina velutipes water extract in seven concentrations or mitogen, LPS and ConA. The IFN-γ and TNF-α productions were increased by treatment of the Flammulina velutipes water extract. The TNF-α production was significantly higher in the 50~1,000 μg/mL Flammulina velutipes water extract treated macrophages. The IFN-γ production of macrophages treated with the Flammulina velutipes water extract increased significantly in all groups, and the highest 1000 μg/mL concentration. The splenocyte proliferation index was enhanced when the 10~1,000 μg/mL Flammulina velutipes water extracts were treated compared to the control. These primary results suggest that Flammulina velutipes may enhance the immune function by activation of the macrophage and spleen cell.

Ramie (Boehmeria nivea M.) has been used for fiber materials in Korea traditionally, but in recent years, the concern with ramie leaves for the food industry such as tteok (a kind of Korean rice cake) industry has been increasing, so a study for eatable ramie is required for the expansion of ramie consumption. Moreover, the ramie varieties for the food industry are not established, so the natural species are cultivated in general; therefore, it is very important to select the ramie varieties for the food industry such as rice cakes, tea, beverage and so on. This study was undertaken to compare the physiochemical properties among 9 ramie lines selected in the Yeonggwang-gun Agricultural Technology Center to select the eatable ramie varieties for the food industry. The contents of the protein among 9 ramie lines was 6.21~7.56% and had the highest content in the YG55. The folic acid (folate) and vitamin C content had varying differences among the 9 lines; the content of folate showed 771.52~1,978.84 μg%, that of vitamin C showed 149.42~275.34 mg%. The ACE inhibitory activity appeared to be the highest in YG88 (21.5%) among the 9 ramie varieties tested.

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

This study was performed to determine the optimal time of harvest for ramie leaves with the two varieties (Seocheon Seobang and Seoncheon Baekpi) by comparison of physiological activity and physicochemical characteristics. The crude protein, minerals, ascorbic acid, folate, chlorophyll, ACE inhibitory activity and AChE inhibitory activity were determined. The amount of crude protein in ramie leaf, which was collected in Seocheon-gun, Chungcheongnam-do, grew up steadily from early May to September. The content of calcium in was higher in Baekpi than in Seobang. Seobang displayed its highest value of 3,569.90 mg% in September, while Baekpi displayed its highest value of 3,163.84 mg% in October. Although, folate and vitamin C contents in the two varieties were slightly different, they were higher as the growth date grew in October. The highest value of chlorophyll content was observed in October, which was later in the vegetative state. ACE inhibitory activity and AChE inhibitory activity appeared to be higher in Baekpi than in Seobang. Between June and August, ACE inhibitory activity was highest in Baekpi variety.

최근에 식생활이 다양화되고 수산가공기술이 향상됨에 따라 소비자의 기호도에 맞는 새로운 어묵이 개발되어 시판되고 있다. 웰빙 시대에 부응하고 소비자의 요구에 따라 저칼로리, 저지방 어묵이 개발되어 단순한 식품의 부재료가 아닌 건강 및 기능성 식품으로 개선되고 있다. 더불어, 어묵은 다른 단백질 식품에 비하여 가격이 저렴하여 일반 서민들이 많이 애용 할 뿐만 아니라 어린이들의 단순한 간식용 먹거리로 사용되어 왔다. 그러나 유통 및 저장기간을 연장시키기 위해 아직도 어묵에 솔빈산염 등 합성보존료를 사용하고 있다. 소비자들의 식품의 안전에 관한 인식이 높아짐에 따라 합성보존료의 인체 유해성이 논란되고 있다. 소비자 단체, 방송 등에서 합성 보존료의 부정적 이미지를 부각하여 어묵 소비의 감소 초래하고 있는 실정이다. 특히, 튀김 어묵은 저장, 유통 중 지방산패 등 품질 저하를 야기하여 이를 방지하기 위해 가식성 또는 분해성 필름을 이용하여 포장하거나 합성산화방지제를 사용하는 연구가 진행되고 있다. 그라비올라(Annona muricata)는 가시여지 또는 구아나바나로 알려져 있는 식물로 원산지는 아메리카의 열대지방으로 미국, 아프리카, 아시아, 브라질 등에 널리 분포되어 있다. 잎은 어긋나고 단엽이며 상부는 광택이 있는 진녹색, 아래는 연녹식으로 열대지방에서는 잎을 전통적으로 암 및 다양한 질병을 치유하는데 사용하여왔는데 최근 많은 연구에 의해 많은 천연성분에 의해 다양한 암에 효능이 있는 것으로 보고되고 있다. 잎의 천연성분으로 akkaloids, terpenoids, anthraquinones, tannins, phenols, phytosterol 등이 분리되어 항산화능 또한 높이 평가되고 있다. 본 연구에서는 그라비올라 잎을 ethanol과 증류수로 추출하여 각 추출물을 어묵에 첨가하여(1.0, 3.0%, w/w) 저장기간 동안 산화적 휘발성 물질의 저감효과를 평가하였다. 그라비올라 추출물은 총페놀등 항산화능을 비교하였으며 그라비올라를 첨가한 어묵을 제조하여 15℃에서 10일간 저장하면서 과산화물가와 GC-MS를 이용하여 산패취의 주요 물질인 hexanal, (E)-2-hexenal, (E)-2-heptenal, (E)-2-pentenal, heptenal 농도 변화를 측정하였다.

This study was performed to analyze a saltiness enhancement at the same salt content through multiple emulsion. We compared the samples with different conditions to determine the optimum stability conditions of water-in-oil through layer separation rate, microscopic observation and size analysis. Four electrolytes such as NaCl, KCl, MgCl2, and CaCl2 were used and agar contents ranged from 0 to 1% were experimented at different volume ratios including 5:5, 4:6, 3:7, 2:8, and 1:9 of water and oil. As a result of this study, the droplet size according to the electrolyte type did not show significant differences (p<0.05). Therefore, KCl was used to facilitate in-body excretion of NaCl in the outer water phase, and corn oil containing 8%(w/w) polyglycerol polyricinoleate was used as oil phase. When the volume ratio of water and oil was 3:7, 2:8, and 1:9, the layer separation rate was relatively slow and droplet size was also small. It reveals that the particle size becomes smaller as the water volume ratio decreases. However, considering the amount of water to be stored and eluted on the inner water, appropriate volume ratio of water and oil should be adopted to 3: 7. At Microscopic observation depending on agar concentrations, small particle size appeared at 0.2% and 0.4% agars. When the water and oil ratio was fixed at 3:7, the particle size was measured at 0.2% and 0.4% agar using a zeta sizer. In conclusion, the droplet size of 0.2% agar was smaller than 0.4%. Therefore, the most stable water-in-oil emulsion was obtained with 0.2% agar, when water to oil ratio was 3:7.

Black pepper (piper nigrium L.) is a spice commonly used but has a problem with microbial control, so it needs non-thermal decontamination method for product quality of dried foods. Intense pulsed light (IPL) technology is a non-thermal method for superficial decontamination of foods to inactivate pathogenic microorganisms by using high peak power and short duration pulses of a broad-spectrum (170-2600 nm) using a xenon lamp. The objective of this study was to reduce total number of bacteria in ground black pepper effectively by combined treatments of IPL and immobilized TiO2 photocatalyst. Self-designed cyclone type of pilot-scaled IPL device (> 5 kg/h) was used, which makes samples to flow cyclonically in a vacuum space longer time rather than moving vertically. Using this device alone, without TiO2 coated, 0.3-0.6 log reductions were achieved under a total energy fluence of 14.85 J/cm2 (DC voltage; 1200, 1800, and 2400 V, pulse duty; 0.5, 2.1, and 3.0 ms, treatment time; 60, 120, 180, 240, and 300 s, frequency; 2 Hz). Subsequently, TiO2-coated quartz plates with different layers between light source and samples were installed to observe the effect of photocatalyst and the efficiency of decontamination was improved slightly. However to increase the effect of the photocatalyst, several factors (TiO2 particle size, TiO2 film thickness and transparency, adhesiveness between quartz and photocatalyst, etc.) need to be concerned additionally. Nevertheless, the application of IPL treatment combined with TiO2 photocatalyst offers a potential of effective non-thermal decontamination method for dealing with powder foods in food industry.

Nanostructured lipid carriers (NLC) are getting attention as delivery system for nutraceuticals due to its low toxicity and higher loading efficiency of active ingredients. However, the cytotoxicity of NLC had not fully evaluated especially on neuroblastoma. In this study, cytotoxicity of NLC and curcumin-loaded NLC (C-NLC) were evaluated on SH-SY5Y neuroblastoma cells investigating cell morphology, mitochondrial activity, and reactive oxygen species (ROS) production compared to H2O2 treatment as a positive control. As a result, the metabolic activity was inhibited about 40% by 250ppm of NLC along with morphological change. C-NLC exhibited 50% inhibitory effect on mitochondrial activity at 500ppm, which was lower than NLC itself. Moreover, NLCs significantly induced ROS production which was recognized as one of the indicators of cytotoxicity generated by NLCs. In conclusion, lower cytotoxic effect was observed with NLC on SH-SY5Y neuroblastoma based on ROS production and these investigation could be used for further application of NLC in food industry.

최근 두부 제조시장은 소용량 소포장, 건강한 원료를 첨가한 웰빙두부, 어린이용 캐릭터 두부 등으로 다양한 두부제품이 출시되었고, 소매시장 규모는 ’14년 4,169억원에서 ’16년 4,418억원으로 6%정도 성장하였으며, 국내산 두부로 판매가 가장 증가한 품목은 연두부로 현대인들이 식사대용으로 선호하고 있다. 또한 두부응고제로는 chloride-type, sulfate-type, glucono-δ-lactone 및 lactic acid와 같은 산성응고제 등이 있으나 대부분 화학 응고제로 최근에는 천연 응고제에 대한 소비자 요구도가 높아지고 있는 추세이다. 천연 응고제로 김치에서 분리한 유산균을 이용하여 연두부와 같은 식감을 가진 전두부를 만들고자 본 연구를 실시하였다. 전두부 재료로는 ’16년에 재배된 대원콩을 air mill로 분쇄하여 콩가루 입도를 50㎛수준으로 사용하였고, 전두부제조기(HTM-100A)를 이용하여 5배의 물을 넣고 제조하였으며, 대조구로는 압착두부를 만들어 사용하였다. 두부응고를 위한 균주로는 전북농업기술원에서 분리한 Lactobacillus sakei C-11 등 단백질분해능이 우수한 3종을 사용하였고, 시판균주로 KACC에서 분양받은 Lactobacillus sakei를 활용하였다. 제조방법은 콩분말과 물을 혼합하여 두유를 끓인 후 식혀서 균주를 넣고 30～32℃로 24시간을 배양하면서 응고되는 정도를 관찰하였다. 균주종류별 시간에 따른 응고정도는 Lactobacillus paracasei 3YC-3와 Lactobacillus sakei C-11 처리구에서 9시간 이후로 양호하였으며, 대조균주는 18시간 이후 동일한 응고가 관찰되었다. 시간별 생균수 증가를 보면 Lactobacillus paracasei 3YC-3이 2시간부터 생균수 증가가 활발하여 24시간에 가장 많은 생균수가 관찰되었으며, 균주별 이소플라본 함량을 보면 Lactobacillus paracasei 3YC-3이 압착두부 대비 41%, 시판균주 Lactobacillus sakei 대비 37%가 높게 나타났다.

대부분의 세균은 표면에서 바이오필름을 형성한 상태로 존재하며, 식품 가공시설이나 주방 배수구 등의 경우 식품 접촉표면에서 잔류하는 음식물 찌꺼기와 미생물 세포의 정착으로 바이오필름을 형성한다. 표면에서 형성된 바이오필름은 제품 및 기기․기구의 교차 오염의 원인이 되며 식품을 매개로 한 식중독 발병의 가능성이 있어 식품 안전성의 잠재적 위해 요소가 된다. 본 연구는 식중독 발생 원인균인 E. coli에 의해 형성되는 바이오필름을 조사하기 위하여 수행되었으며, 바이오필름은 스테인리스 스틸 쿠폰 표면에 형성되어 부착된 세균수로 측정하였다. 연구 결과 Tryptic soy broth 배지에서 37℃에서 7일간 배양 할 때 쿠폰 표면에 대장균으로 인한 바이오필름이 형성되며, 이 때 대장균수는 3.98 log CFU/cm2로 측정되었다.

Stream of afterglow of an atmospheric pressure plasma can conveniently be used for large scale decontamination operations. In the present study, an afterglow dielectric-barrier discharge air plasma (ADDAP) was used to inactivate Escherichia coli O157:H7 as a model microorganism for studying the plasma inactivation effect. The plasma was generated at current levels in the range of 0.4 - 0.8 A. The power consumption of ADDAP generation system ranged 169.5 - 221.9 W with respect to the current intensity range. At this current level, the temperature observed in the treatment chamber remained less than 30℃. Regarding chemical composition of ADDAP in the treatment chamber, NOx species were predominantly generated. The levels of NOx species increased as the current intensity increases and the maximum NO and NO2, concentrations noted were 6 and 4 ppm, respectively, but that of CO was less than 1 ppm level at 0.8 A. Upon treating with the ADDAP generated at 0.4 - 0.8 A for 180 min, E. coli O157:H7 showed 1.24 – 2.71 log reductions. The inactivation patterns exhibited better fit to Weibull-tail model. The comparison of delta values indicated that superior inactivation effects were observed as the current intensity increased.