한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제35권6호
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  • Pages.630-636
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  • 2020
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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팽이버섯에서 Listeria monocytogenes의 온도별 생존과 유기산에 의한 저감화

Growth Survival of Listeria monocytogenes in Enoki Mushroom (Flammulina velutipes) at Different Temperatures and Antilisterial Effect of Organic Acids

  • 김세리 (농촌진흥청 국립농업과학원 유해생물팀) ;
  • 김원일 (농촌진흥청 국립농업과학원 유해생물팀) ;
  • 윤재현 (농촌진흥청 국립농업과학원 유해생물팀) ;
  • 정도영 (농촌진흥청 국립농업과학원 유해생물팀) ;
  • 최송이 (농촌진흥청 국립농업과학원 유해생물팀) ;
  • 황인준 (농촌진흥청 국립농업과학원 유해생물팀) ;
  • 나겐드란 라잘링감 (농촌진흥청 국립농업과학원 유해생물팀)
  • Kim, Se-Ri (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Won-Il (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Yoon, Jae-Hyun (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Jeong, Do-Yong (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Choi, Song-Yi (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Hwang, Injun (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Rajalingam, Nagendran (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration)
  • 투고 : 2020.12.02
  • 심사 : 2020.12.11
  • 발행 : 2020.12.30
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초록

본 연구는 수출 팽이버섯에서 L. monocytogenes가 검출되어 리콜 됨에 따라 팽이버섯의 안전성을 확보하기 위하여 유통 온도에 따른 팽이버섯 중 L. monocytogenes의 생존을 조사하고 유기산을 이용한 팽이버섯 중 L. monocytogenes의 저감화 기술을 개발하였다. 저장 온도에 따른 팽이버섯 중 L. monocytogenes의 생존을 조사하기 위하여 L. monocytogenes가 오염된 팽이버섯(초기 농도 4.5 Log CFU/g)을 1-35℃에 각각 저장하고 균수변화를 조사하였다. 그 결과 팽이버섯을 1℃에 저장하였을 때 L. monocytogenes는 1개월 내에 증식하지 않았고 30℃, 35℃에서는 각각 36시간, 24시간이내에 3.0 log CFU/g 증가하였다. 팽이버섯 중 L. monocytogenes의 저감화를 위하여 1-3% 유기산 3종 (초산, 젖산, 말산)에 10-30분 동안 처리하였을 때 팽이버섯 중 L. monocytogenes는 초산보다는 말산, 젖산의 저감효과가 높았고 젖산과 말산의 처리 농도가 증가할수록 저감효과는 증가하는 것으로 나타났다. 3% 젖산과 말산을 10분 이상 처리하면 약 3.0 log CFU/g이상 감소하였다. 따라서 팽이버섯의 안전성을 확보하기 위해서는 수출할 때는 1℃ 내외의 저온을 유지하고 소비단계에서는 3% 젖산과 말산에서 10분 정도 처리 후 섭취하는 것이 필요하다.

Listeria monocytogenes (L. monocytogenes) was responsible for several recall cases owing to its incidence in mushrooms exported from the Republic of Korea. In this study, we investigated the survival of L. monocytogenes in enoki mushroom (Flammulina velutipes) at different temperatures and the antilisterial effect of its organic acids. Enoki mushrooms were innoculated with L. monocytogenes (initial concentration 4.5 log CFU/g) and stored at 1-35℃, No growth of L. monocytogenes in enoki mushrooms was observed at 1℃ for 30 days. 3.0 log CFU/g growth of L. monocytogenes was also achieved after 36 h and 24 h at 30℃ and 35℃, respectively. To evaluate the antilisterial effect of the organic acids (acetic acid, lactic acid, malic acid), enoki mushrooms were treated with 1-3% of each acid for 10-30 min. The efficacy of malic acid and lactic acid was significantly higher than that of acetic acid. Over 3.0 log reductions were observed when L. monocytogenes in enoki mushrooms was immersed in 3% lactic acid and malic acid over 10 minutes or more. Therefore, it is necessary to keep enoki mushrooms at 1℃ during the export process and treat them with 3% lactic acid and malic acid for 10 min prior to consumption.

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