The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Bacterial Biocontrol of Sprouts through Ethanol and Organic Acids

새싹채소 오염세균의 에탄올과 유기산에 의한 제어

  • Cho, Sung-Kyung (Dept. of Food Science and Biotechnology, Gachon University) ;
  • Park, Jong-Hyun (Dept. of Food Science and Biotechnology, Gachon University)
  • 조선경 (가천대학교 식품생물공학과) ;
  • 박종현 (가천대학교 식품생물공학과)
  • Received : 2012.02.13
  • Accepted : 2012.03.12
  • Published : 2012.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Although bacterial outbreaks from ready-to-eat foods such as sprouts have increased, the information on microbial biocontrol by means of sanitizers is limited. Twenty sprouts of red cabbage, baby radish, alfalfa, and broccoli each were collected from the wholesale markets in Seoul. Ethanol and organic acids including acetic acid, citric acid, and lactic acid were used to control the amount of mesophilic bacteria and Bacillus cereus. Sanitizer mixtures of ethanol and organic acids showed a remarkable reduction of viable counts and, in particular, the sanitizer mixture comprised of 20% ethanol and 1% lactic acid seemed to be best by a reduction of 7~8 log CFU/g on the sprouts after a 10 minute exposure. At the same time, the sanitizer comprised of 20% ethanol and 1% lactic acid showed the same reduction for Escherichia coli, Salmonella typhimurium, B. cereus, Staphylococcus aureus, and Enterococcus faecalis, with more effect toward the Gram-negative bacteria. Sensory evaluation by texture, browning, off-flavour, and overall acceptability seemed better just after treatment when compared to one day after treatment with the sanitizer. Therefore, the sanitizers of ethanol-organic acid might be an effective means to control the bacterial contamination of sprouts in palce of sodium hypochloric acid.

즉석섭취 신선편이식품 중의 하나인 새싹채소에 대한 수요가 증가하고 있으나, 오염 미생물 제어방법에 대한 정보가 거의 없는 상황이다. 따라서 본 연구는 국내 대형할인마트에서 유통 중인 새싹채소 20제품을 수집하여 세균수와 B. cereus를 살균소독하는 방법으로 에탄올과 초산, 구연산, 젖산 등의 유기산을 사용하여 그 효과를 평가하고자 하였다. 에탄올과 유기산을 각각 처리하였을 때보다 혼합처리한 실험구에서 세균생육저해가 현저하였으며, 유기산 중에서는 1% 젖산-20% 에탄올 처리구에서 10분 노출시간에 7~8 log CFU/g의 세균을 저감화 시킬 수가 있었다. 주요한 식중독 세균인 E. coli, S. typhimurium, B. cereus, S. aureus, E. faecalis에 직접 20% 에탄올-1% 젖산로 처리했을 때 10분 후에 세균의 감소가 5~7 log CFU/g 이루어졌으며, Gram 음성세균에서 효과가 더 좋았다. 새싹채소에서 에탄올 20%와 젖산, 초산, 구연산 1%를 처리한 후 관능검사는 처리 직후가 하루 후보다는 조직감, 갈변화, 이취 등에서 약간 더 양호한 것으로 나타났다. 따라서 차아염소산과 더불어 에탄올-젖산 등의 유기산의 적절한 조합으로 새싹채소의 오염 미생물을 저감화할 수 있는 것으로 보인다.

Keywords

References

  1. Adams M, Hartley A, Cox L. 2000. Factors affection the efficacy if washing procedure used in the production of prepared salads. Food Microbiol 58:123-128 https://doi.org/10.1016/S0168-1605(00)00288-9
  2. Choi SK, Lee MS, Lee KH, Lim DS, Lee KH, Choi KH, Kim CH. 1998. Change in quality of hamburgur and sandwich during storage under simulated temperature and time. Korean J Food Sci Ani Resour 18:27-34
  3. Dziezak D. 1986. Preservatives: Antimicrobial agents. Food Technol 44:104-107
  4. European Centre for Disease Prevention and Control. 2011. Shiga toxin-producing E. coli (STEC): Update on outbreak in the EU ECDC. 27 July 2011 posting date
  5. FDA. 1999. The Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. Food and Drug Administration, USA
  6. Fernandes CF, Flick GJ, Cohen J, Thomas TB. 1998. Role of organic acids during processing to improve quality of channel catfish fillets. J Food Prot 61:495-498 https://doi.org/10.4315/0362-028X-61.4.495
  7. Francis GA, Thomas CO, Beirne D. 1999. The microbiological safety of minimally processed vegetables. Int J Food Sci Technol 34:1-22 https://doi.org/10.1046/j.1365-2621.1999.00253.x
  8. Harvey JM. 1978. Reduction of losses in fresh market fruits and vegetables. Ann Rev Phytopathol 16: 321-326 https://doi.org/10.1146/annurev.py.16.090178.001541
  9. Jang JH, Jang JS, Lee SY, Kim HS, Kang SM, Park JH. 2003. Growth inhibition effects of ethanol and sodium chloride on Bacillus cereus. Korean J Food Sci Technol 35:998-1002
  10. Kang TM, Cho SK, Park JY, Song KB, Chung MS, Park JH. 2011. Analysis of microbial contamination of sprouts and fresh-cut salads in a market. Korean J Food Sci Technol 43:490-494 https://doi.org/10.9721/KJFST.2011.43.4.490
  11. Kim DJ, Kwon OJ, Byun MW. 1997. Combination effects of benzoate, sorbate and pH for control of Escherichia coli O157:H7. J Fd Hyg Safety 12:200-204
  12. Kim JY, Yoo HL, Lee YD, Park JH. 2011. Detection of Bacillus cereus group from raw rice and characteristics of biofilm formation. Korean J Food Nutri 24:657-663 https://doi.org/10.9799/ksfan.2011.24.4.657
  13. Kim SH, Chung SY. 2003. Effect of pre-preparation with vinegar against microorganism on the vegetables in foodservice operation. J Korean Soc Food Sci Nutr 32:230-237 https://doi.org/10.3746/jkfn.2003.32.2.230
  14. Kubheka LC, Mosupye FM, von Holy A. 2001. Microbiological survey of street-vended salad and gravy in Johannesburg city, South Africa. Food Control 12:127-131 https://doi.org/10.1016/S0956-7135(00)00030-X
  15. Lang HS, Weng Y, Robin YC. 2001. Survival of Stapylococcus aureus and Escherichia coli as affected by ethanol and NaCl. J Food Prot 64:546-550 https://doi.org/10.4315/0362-028X-64.4.546
  16. Magnuson JA, King AD, Torok T. 1990. Microflora of partially processed lettuce. Appl Environ Microbiol 56:3851-3854
  17. Magnusson J. 2003. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiol Lett 14:129-135
  18. Marchetti R, Casadei MA, Guerzori ME. 1992. Microbial population dynamics in ready-to-use vegetable salads. Italian J Food Sci 4:97-108
  19. Masuda S, Hara-Kudo Y, Kuagai S. 1998. Reduction of Escherichia coli O157:H7 population in soy sauce, a fermented seasoning. J Food Prot 61:657-661 https://doi.org/10.4315/0362-028X-61.6.657
  20. Megdalena MT, Ana MV, Murcia MA. 2001. Improving the control of food production in catering establishment with particular reference to the safety of salads. Food Control 11:437-445
  21. Rice KM, Pierson MD. 1982. Inhibition of Salmonella by sodium nitrite and potassium sorbate in frankfurters. J Food Sci 47:1615-1617 https://doi.org/10.1111/j.1365-2621.1982.tb04995.x
  22. Sawyer CA. 1991. Safety issues related to use of take out food. J Foodserv Sys 6:41-60
  23. Sivapalasingam S, Friedman RC, Cohen L, Tauxe VR. 2004. Fresh produce : A growing cause of outbreak of foodborne illness in the United States, 1973 through 1997. J Food Prot 67:2342-2353 https://doi.org/10.4315/0362-028X-67.10.2342
  24. Soriano JM, Rico HM, Molto JC, Manes J. 2000. Assessment of the microbiological quality and wash treatments of lettuce served in university restaurants. Int J Food Microbiol 58:123-128 https://doi.org/10.1016/S0168-1605(00)00288-9
  25. Soriano JM, Rico HM, Molto JC, Manes J, Manes J. 2001. Incidence of microbial flora in lettuce, meat and Spanish potato omelett from restaurant. Food Microbiol 18:159-163
  26. Willocx F, Hendrickx M, Tobback P. 1994. The influence of temperature and gas composition on the evolution of microbial and visual quality of minimally processed endrive, pp. 475-492. CRC Press, New York, USA

Cited by

  1. Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.581
  2. Inhibitory Effects of Organic Acids against Pectinolytic Yeasts Isolated from Decayed Citrus vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.001
  3. Comparison of the microbial and nutritional quality characteristics in radish sprouts by purchasing time vol.22, pp.2, 2015, https://doi.org/10.11002/kjfp.2015.22.2.232
  4. Microbial Analysis of Aster scaber Blanched with NaCl for Storage vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.551
  5. Effect of Addition of Ethanol on the Quality of Kimchi Paste vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.725
  6. 라이소자임 활성을 보유한 Lactobacillus rhamnosus 배양물의 병원성 미생물에 대한 항균 효과 vol.24, pp.4, 2018, https://doi.org/10.14373/jkda.2018.24.4.330
  7. Microbial Reduction in Kimchi Cabbage Leaves by Washing with Citric Acid and Ethanol vol.23, pp.2, 2019, https://doi.org/10.13050/foodengprog.2019.23.2.112
  8. 시판 간장새우살장의 위생 특성 vol.53, pp.6, 2012, https://doi.org/10.5657/kfas.2020.0851