DOI QR코드

DOI QR Code

Analysis of Harmful Microorganisms in Raw Cereal Materials and Processing Environment for Sunsik

선식용 곡류원료의 위해미생물 제거를 위한 세척방법에 따른 효과

  • Kim, Jin-Hee (Department of Food Science & Technology, Pukyoung National University) ;
  • Yang, Ji-Young (Department of Food Science & Technology, Pukyoung National University)
  • Received : 2011.12.07
  • Accepted : 2012.01.25
  • Published : 2012.04.30

Abstract

There are various kinds of cereals used in sunsik manufacturing. Different harmful microorganisms that can contaminate these cereals have been reported. According to the different sizes of cereals used, black bean, black rice, and millet were artificially contaminated with Escherichia $Coli.$ $E.$ $coli$ contamination in cereal samples was detected after different washing steps under different conditions. The increase of washing time did not have any effect with regard to reducing $E.$ $coli$ in samples. Among several ratios between the washing solution and sample, 2:1 that have little influence to reduce $E.$ $coli$ contamination have been determined. The temperature of the washing solution is an influencing factor as well. Washing with solution at $40^{\circ}C$ could reduce 1 log of $E.$ $coli$ in samples. Among different concentrations of saline used as a washing solution, 5% could reduce 2~3 log $E.$ $coli$ in contaminated samples. However, the saline adds a salty taste to cereals when used during the washing step. To remove that, an extra washing step and large amount of washing solution are necessary in sunsik manufacturing.

선식에 사용되는 곡류의 종류도 다양하고 오염미생물의 종류도 다양하여 곡류는 크기 모양 등을 고려하여 검정콩, 찹쌀, 수수의 3종류를 대상으로 피검균은 대장균을 인위적으로 오염시켜 세척조건에 따른 효과를 조사하였다. 초기 원료에 비해 세척횟수를 증가하여도 세척에 의한 오염균 감소효과는 없는 것으로 나타났다. 세척수량도 원료대비 200%의 경우가 오염균 감소에 약간 영향을 미치었으나 큰 효과는 나타나지 않았다. 세척 수 온도를 찬물이 아닌 $40^{\circ}C$의 물로 세척 시 1 log 이상의 오염균 감소효과를 보았다. 세척방법 시 염수를 첨가한 세척수의 사용 시 5% 정도가 적당하였으며 염수 처리 시 2 log 내지 3 log 정도의 감소효과를 관찰 하였다. 그러나 염류의 사용은 짠맛을 최종제품에 주게 되므로 염류를 제거하기 위한 세척공정이 추가로 필요하게 되며 완전한 염류의 제거를 위해서는 많은 양의 세척수량이 추가로 필요하게 된다.

Keywords

References

  1. Bott, T. R. 1991. Ozone as a disinfecting of raw produce. Dairy Food Environ. 12, 6-9.
  2. Chang, T. E., Moon, S. Y., Lee, K. W., Park, J. M., Han, J. S. and Shin, J. S. 2004. Microflora of manufacturing process and final products of Saengshik. Food Sci. Technol. 36, 501-506.
  3. Graham, D. M. 1997. Use of Ozone for food processing. Food Technol. 51, 72-75.
  4. Hotta, K., Kawaguchi, K., Saitoh, F., Ochi, K. and Nakayama, T. 1994. Antimicrobial activity of electrolyzed NaCl solutions: effect on the growth of Streptomyces. Actinomycetologica. 8, 51-56. https://doi.org/10.3209/saj.8_51
  5. Izumi, H. 1999. Electrolyzed water as a disinfectant for fresh-cut vegetables. J. Food. Sci. 64, 536-539. https://doi.org/10.1111/j.1365-2621.1999.tb15079.x
  6. Kim, J. C., Yousef, A. E. and Chism, G. W. 1999. Use of ozone to inactivate microorganisms on lettuce. J. Food Safety 19, 17-33. https://doi.org/10.1111/j.1745-4565.1999.tb00231.x
  7. Kondo, F., Utoh, K. and Rostamibasahman, M. 1989. Sterilizing effect of ozone water and ozone ice on various microorganisms. Bull. Faculty Agric., Miyazaki Univ. 36, 93-98.
  8. Koseki, S., Yoshida, K., Kamitani, Y., Isobe, S. and Kazuhiko, I. 2004. Effect of mild heat pro-treatment with alkaline elctrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on lettuce. Food Microbiol. 21, 559-566. https://doi.org/10.1016/j.fm.2003.11.004
  9. Restaino, L., Frampton, E. W., Hemphill, J. B. and Palnikar, P. 1995. Efficacy of ozonated water against various food-related microorganisms. Appl. Environ. Microbiol. 61, 3471-3475.
  10. Suzuki, T. 1997. Subject and prospect of an electrolyzed anodic solution in food industry. New Food Ind. 39, 61-66.
  11. Suzuki, T. 1998. Practice and safety of utilization of electrolyzed water in food industry. Food Chem. 5, 35-42.
  12. Suzuki, I., Itakura, J., Watanabe, M., Ohta, M., Sato, Y. and Yamaya, Y. 2002. Inactivation of Staphylococcal enterotoxin- A with an electrolyzed anodic solution. J. Agric. Food Chem. 50, 230-234. https://doi.org/10.1021/jf010828k
  13. Suzuki, T., Noro, T., Kawamura, Y., Fukunaga, K., Watanabe, M., Ohta, M., Sugiue, H., Sato, Y., Kohno, M. and Hota, K. 2002. Determination of aflatoxin-forming fungus and elimination of aflatoxin mutagenicity with an electrolyzed NaCl anodic solution. J. Agric. Food Chem. 50, 633-641. https://doi.org/10.1021/jf0108361
  14. Venkitanarayan, K. S., Ezeike, G. O., Hung, Y. C. and Doyle, M. P. 1999. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. J. Food Prot. 62, 857-860.
  15. Xu, L. 1999. Use of ozone to improve the safety of fresh fruits and vegetables. Food Technol. 53, 58-63.