신선 농산물의 비가열 살균에 사용되는 살균소독제는 처리시간과 살균소독제의 농도에 비선형적인 감균효과를 나타낸다. 따라서 실제 사용에 있어서는 적정 농도와 적정 시간에 대한 고려가 매우 중요하다. 본 연구에서는 희석염산(6%, v/v)을 원료로 생성한 미산성 차아염소산수(slightly acidic electrolzyed water, SlAEW)($20{\pm}1^{\circ}C$에서의 유효염소 30 ppm, ORP$562{\pm}23mV$, pH 6.4)로 4종의 채소류(상추, 깻잎, 치콘 및 케일)에 대한 미생물 저감 특성을 분석하여 비가열 살균공정설계에 필요한 살균효과를 평가하였다. SlAEW에 30분간 3회 침지하면서 핵심인자인 유효염소와 미생물군수 및 잔류 미생물군수와의 관계를 분석하였다. 대부분의 총균수 감소는 1차 침지 초기 10분간 이루어졌으며 4종의 채소류에 생존하는 3 log CFU/g의 총균수가 침지를 통해 감소시킬 수 있는 한계값으로 판단되었다. 또한 SlAEW에 10분간 침지함으로써 감소시킬 수 있는 균수는 평균적으로 약 2 log CFU/g이었다. 초기 10분후의 감소된 유효염소는 상추, 깻잎, 치콘 및 케일에 대해 각각 2.2 ppm, 2.0 ppm, 1.7 ppm 및 2.5 ppm이었고 감소된 유효염소량의 약 50-80%가 초기 10분내에 감소되었다.
신선 농산물의 비가열 살균에 사용되는 살균소독제는 처리시간과 살균소독제의 농도에 비선형적인 감균효과를 나타낸다. 따라서 실제 사용에 있어서는 적정 농도와 적정 시간에 대한 고려가 매우 중요하다. 본 연구에서는 희석염산(6%, v/v)을 원료로 생성한 미산성 차아염소산수(slightly acidic electrolzyed water, SlAEW)($20{\pm}1^{\circ}C$에서의 유효염소 30 ppm, ORP $562{\pm}23mV$, pH 6.4)로 4종의 채소류(상추, 깻잎, 치콘 및 케일)에 대한 미생물 저감 특성을 분석하여 비가열 살균공정설계에 필요한 살균효과를 평가하였다. SlAEW에 30분간 3회 침지하면서 핵심인자인 유효염소와 미생물군수 및 잔류 미생물군수와의 관계를 분석하였다. 대부분의 총균수 감소는 1차 침지 초기 10분간 이루어졌으며 4종의 채소류에 생존하는 3 log CFU/g의 총균수가 침지를 통해 감소시킬 수 있는 한계값으로 판단되었다. 또한 SlAEW에 10분간 침지함으로써 감소시킬 수 있는 균수는 평균적으로 약 2 log CFU/g이었다. 초기 10분후의 감소된 유효염소는 상추, 깻잎, 치콘 및 케일에 대해 각각 2.2 ppm, 2.0 ppm, 1.7 ppm 및 2.5 ppm이었고 감소된 유효염소량의 약 50-80%가 초기 10분내에 감소되었다.
In the present study, disinfection efficacy of slightly acidic electrolyzed water [SlAEW, 30 ppm of effective chlorine at $20{\pm}1^{\circ}C$, oxidation-reduction potential (ORP) $562{\pm}23mV$, pH 6.4] on 4 kinds of vegetables (lettuce leaf, endive leaf, perilla leaf and kale ...
In the present study, disinfection efficacy of slightly acidic electrolyzed water [SlAEW, 30 ppm of effective chlorine at $20{\pm}1^{\circ}C$, oxidation-reduction potential (ORP) $562{\pm}23mV$, pH 6.4] on 4 kinds of vegetables (lettuce leaf, endive leaf, perilla leaf and kale leaf) was evaluated to obtain a microbial reduction characteristics which are necessary to design a process control for non-thermal sterilization of fresh vegetables. Active chlorine, residual chlorine, microbial counts and residual microbial counts, which are the key factors in the non-thermal sterilization process were measured by dipping them in SlAEW three times for 30 minutes in order to analyze the relationship between factors. Total microbial count was decreased mostly during the first 10 minutes of washing, and the limit value that can be reduced by immersion treatment was 3 log CFU/g for the total microbial count surviving in 4 kinds of vegetables. The total number of microorganism that can be reduced by washing in SIAEW for 10 min was found to be about 2 log CFU/g on average. In addition, the active chlorine decreased in the initial 10 minutes in 2.2 ppm, 2.0 ppm, 1.7 ppm and 2.5 ppm in lettuce, perilla leaf, endive leaf and kale leaf, respectively, and about 50-80% of the chlorine was reduced in the initial 10 min appear.
In the present study, disinfection efficacy of slightly acidic electrolyzed water [SlAEW, 30 ppm of effective chlorine at $20{\pm}1^{\circ}C$, oxidation-reduction potential (ORP) $562{\pm}23mV$, pH 6.4] on 4 kinds of vegetables (lettuce leaf, endive leaf, perilla leaf and kale leaf) was evaluated to obtain a microbial reduction characteristics which are necessary to design a process control for non-thermal sterilization of fresh vegetables. Active chlorine, residual chlorine, microbial counts and residual microbial counts, which are the key factors in the non-thermal sterilization process were measured by dipping them in SlAEW three times for 30 minutes in order to analyze the relationship between factors. Total microbial count was decreased mostly during the first 10 minutes of washing, and the limit value that can be reduced by immersion treatment was 3 log CFU/g for the total microbial count surviving in 4 kinds of vegetables. The total number of microorganism that can be reduced by washing in SIAEW for 10 min was found to be about 2 log CFU/g on average. In addition, the active chlorine decreased in the initial 10 minutes in 2.2 ppm, 2.0 ppm, 1.7 ppm and 2.5 ppm in lettuce, perilla leaf, endive leaf and kale leaf, respectively, and about 50-80% of the chlorine was reduced in the initial 10 min appear.
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문제 정의
The formation of biofilms on leaf surfaces of spinach, lettuce, Chinese cabbage, celery, leek, basil, parsley and endive has been demonstrated (24). It is assumed that the ecological state of existing microorganism is an important factor which causes the difference of the reduction effect among the samples in this experiment. It is directly connected with the limited contact.
가설 설정
2)Data represent means of eight replications±SD.
3)Values in the row sharing a common letter are not significantly different (p≤0.05).
제안 방법
This study was conducted to evaluate the sterilization efficiency necessary for process design by analyzing the features of sterilization for four types of vegetables using SlAEW which was made with dilute HCL.
During dipping, polypropylene containers were used for each treatment. In this study, samples of fresh vegetables without dipping or chlorination were used as a control for total microbial count enumeration. The temperature of each solution for disinfection treatment was in the range of 20-22℃.
The calculated mean surviving microbial population and microbial log reductions (log CFU/g) as the result of treatment using SlAEW were considered for further statistical analysis. The values reported for plate count are the mean values of 8 individual trials±SD for each vegetable sample.
Fresh vegetable used in this study shows a difference of more than 2-3 log CFU/g in total microbial count because the degree of contamination varies according to producing areas or seasons (16). Considering this characteristic, four types of vegetables including leafy lettuce which was produced and distributed in summer and fall when the degree of contamination was high were used as sample for the experiment, and the deviation among the samples was 1-3 log CFU/g, which was the same as other research results. Total microbial count of 8 types of lettuces sold at the market was 6.
The reduction effect of available chlorine content tby dipping leafy lettuce, perilla leaf, endive and kale leaf in SlAEW through three steps was reviewed and the changes of available chlorine and pH were analyzed (Table 1 and Table 2). Available chlorine concentration was reduced in the first dipping by 3.
본 연구에서는 희석 염산(6%, v/v)을 원료로 생성한 미산성 차아염소산수 (slightly acidic electrolzyed water, SlAEW)(20±1℃에서의 유효염소 30 ppm, ORP 562±23 mV, pH 6.4)로 4종의 채소류 (상추, 깻잎, 치콘 및 케일)에 대한 미생물 저감 특성을 분석 하여 비가열 살균공정설계에 필요한 살균효과를 평가하였 다.
4)로 4종의 채소류 (상추, 깻잎, 치콘 및 케일)에 대한 미생물 저감 특성을 분석 하여 비가열 살균공정설계에 필요한 살균효과를 평가하였 다. SlAEW에 30분간 3회 침지하면서 핵심인자인 유효염소 와 미생물군수 및 잔류 미생물군수와의 관계를 분석하였 다. 대부분의 총균수 감소는 1차 침지 초기 10분간 이루어졌 으며 4종의 채소류에 생존하는 3 log CFU/g의 총균수가 침지를 통해 감소시킬 수 있는 한계값으로 판단되었다.
데이터처리
Data were subjected to one way analysis of variance (ANOVA) was used to determine the differences at ≤0.05 using SAS.
이론/모형
, Tokyo, Japan) using an ORP electrode (PST-2019C). Available chlorine concentration of SlAEW was determined by spectrophotometric method using a spectrophotometer (DR/4000 V, HACH Co., Loveland, OH, USA) (15). The detection limit is 0.
성능/효과
Total microbial count decreased significantly (p<0.05) from 6.0±0.6 log CFU/g in the first dipping to 4.1±1.1 log CFU/g after 10 min, and it decreased by approximately 1 log CFU/g to 4.0±1.1 log CFU/g and 4.0±1.1 log CFU/g respectively after 20 min and 30 min, but there was no significant difference.
It is directly connected with the limited contact. From this perspective, according to the result of the examination of the correlation between total microbial count of vegetables before dipping and the survived population after 30 min, as shown in Fig. 5, the vegetables which had the same level of total microbial count showed a difference in sterilizing effects of maximum 2 log cycle, and the survived population did not decrease below 3 log CFU/g regardless of dipping time and number of dipping.
1)SlAEW has with average 30 ppm of available chlorine, 562±23 of oxidation-reduction potential (ORP) and pH 6.4 at 20±1℃.
SlAEW에 30분간 3회 침지하면서 핵심인자인 유효염소 와 미생물군수 및 잔류 미생물군수와의 관계를 분석하였 다. 대부분의 총균수 감소는 1차 침지 초기 10분간 이루어졌 으며 4종의 채소류에 생존하는 3 log CFU/g의 총균수가 침지를 통해 감소시킬 수 있는 한계값으로 판단되었다. 또 한 SlAEW에 10분간 침지함으로써 감소시킬 수 있는 균수 는 평균적으로 약 2 log CFU/g이었다.
대부분의 총균수 감소는 1차 침지 초기 10분간 이루어졌 으며 4종의 채소류에 생존하는 3 log CFU/g의 총균수가 침지를 통해 감소시킬 수 있는 한계값으로 판단되었다. 또 한 SlAEW에 10분간 침지함으로써 감소시킬 수 있는 균수 는 평균적으로 약 2 log CFU/g이었다. 초기 10분후의 감소 된 유효염소는 상추, 깻잎, 치콘 및 케일에 대해 각각 2.
또 한 SlAEW에 10분간 침지함으로써 감소시킬 수 있는 균수 는 평균적으로 약 2 log CFU/g이었다. 초기 10분후의 감소 된 유효염소는 상추, 깻잎, 치콘 및 케일에 대해 각각 2.2 ppm, 2.0 ppm, 1.7 ppm 및 2.5 ppm이었고 감소된 유효염소 량의 약 50-80%가 초기 10분내에 감소되었다.
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