전해수 생성온도에 따른 그람양성균과 그람음성균의 살균 효과

국문 초록 (Abstract)

본 연구에서는 다양한 온도의 물로 제조한 전해수를 이용하여 그람양성균과 그람음성균에 대한 살균력을 확인하였다. 전해수의 물성은 물의 온도가 높아질수록 pH와 유효 잔류염소 농도 값이 높아졌으나, 산화환원전위 값은 감소하였다. 4, 22, 40°C의 물을 이용하여 생성한 전해수에 Escherichia coli O157:H7을 15분 동안 처리하였을 때 각각 1.18, 4.47, 5.46 log CFU/mL 감소하였으며, Staphylococcus aureus는 각각 0.72, 4.90, 5.54 log CFU/mL 감소하였다. 이를 통해 전해수를 생성하는 물의 온도가 증가할수록 살균 효과가 높아지는 것을 알 수 있다. 4, 40°C의 물을 이용하여 생성한 전해수에 균주를 처리한 경우, Listeria monocytogenes의 D 값(일정한 온도에서 90 %의 미생물이 사멸하는 데 걸리는 시간)이 각각 6.60, 1.57분으로 나타나 가장 낮았으며, 22°C 전해수에서는 Salmonella Enteritidis의 D 값이 2.92분으로 가장 낮은 값을 나타내었다. 그람양성균과 그람음성균을 비교하였을 때 모든 온도에서 D 값에 대한 유의적인 차이는 나타나지 않았다(P>0.05). 본 연구 결과는 전해수를 제조할 경우 높은 온도의 물을 이용하여 제조하는 것이 미생물 살균 효과가 높다는 것을 보여주고 있다. 따라서 전해수를 생성할 때 물의 온도를 고려하여 높은 살균력을 나타내는 전해수를 생성할 수 있으며, 이는 물의 온도 외에도 물의 경도나 물의 종류 등을 고려하여 최적의 살균 전해수를 제조함으로써 식품산업에 적용하기 위한 자료로 활용될 것으로 기대된다.

다국어 초록 (Multilingual Abstract)

Electrolyzed activated water (EAW) has been reported to exhibit strong bactericidal effects on foodborne microorganisms. However, the disinfection efficacy of EAW is affected by factors such as water source and hardness. This study investigated bactericidal effects of EAW against three gram-positive (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) and three gram-negative (Cronobacter sakazakii, Escherichia coli O157:H7, and Salmonella Enteritidis) foodborne pathogens. Six strains were treated with EAW prepared at different water temperatures (4, 22, and 40°C) for 15 min, and D-values were generated. The results show that the lowest D-values for Lis. monocytogenes by EAW produced at 4°C and 40°C were 6.60 and 1.57 min, respectively. The lowest D-value for Sal. Enteritidis by EAW produced at 22°C was 2.92 min. D-values of all strains treated by EAW produced at 40°C decreased significantly compared to those treated by EAW produced at 4°C (P<0.05). These results demonstrate that applying EAW produced at warm temperature is more effective for reducing foodborne pathogens for food safety.

목차 (Table of Contents)

• ABSTRACT
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• REFERENCES

참고문헌 (Reference)

1 김명호, "전해인자에 따른 전기분해수의 특성 비교" 한국식품과학회 36 (36): 416-422, 2004

2 이미영, "선별된 그람음성 및 그람양성 세균에 대한 양극 전리수의 살균효과" 한국환경과학회 16 (16): 1295-1300, 2007

3 김윤경, "산성전리수의 생물학적 특성" 한국환경생물학회 22 (22): 265-272, 2004

4 Zagory D, "http://postharvest.tfrec.wsu.edu/pages/PC2000W"

5 Liao LB., "The generation and inactivation mechanism of oxidation-reduction potential of electrolyzed oxidizing water" 78 : 1326-1332, 2007

6 James CN., "Relationships between oxidant-reduction potential, oxidant, and pH in drinking water"

7 Guentzel JL., "Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water" 25 : 36-41, 2008

8 Marriott NG., "Principles of food sanitation. 3rd ed" Chapman & Hall Inc. 114-132, 1994

9 Shin JK., "Nonthermal food processing technology using electric power" 43 (43): 21-34, 2010

10 Oh TY., "Microbiological safety of fresh-cut vegetables and salads" 8 : 18-27, 2013

11 Demirci A., "Microbial decontamination in the food industry: novel methods and applications" Woodhead Publishing 563-591, 2012

12 Kang KS., "Investigation on the technology trend in electrolyzed sterilizing water" 1 : 1-7, 2010

13 Gunaydin M., "In vitro antimicrobial activity of Medilox Ⓡ super-oxidized water" 13 : 29-, 2014

14 Honda Y, "Improvement of the electrolysis equipment and application of slightly acidic electrolyzed water for dairy farming" 65 : 27-79, 2003

15 Burnett SL., "Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination" 25 : 281-287, 2000

16 Tango CN., "Fumaric acid and slightly acidic electrolyzed water inactivate Gram positive and Gram negative foodborne pathogens" 3 : 34-46, 2015

17 Hricova D., "Electrolyzed water and its application in the food industry" 71 : 1934-1947, 2008

18 Hao J., "Efficacy of slightly acidic electrolyzed water(SAEW)for reducing microbial contamination on fresh-cut cilantro" 31 : 28-34, 2011

19 Koseki S., "Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries" 67 : 1247-1251, 2004

20 Hsu SY, "Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator" 60 : 469-473, 2003

21 Koide S., "Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot" 22 : 452-456, 2011

22 Rahman SM., "Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions" 139 : 147-153, 2010

23 Forghani F., "Effect of water hardness on the production and microbicidal efficacy of slightly acidic electolyzed water" 48 : 28-34, 2015

24 Delaquis PJ., "Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce" 32 : 7-14, 1999

25 Nan S., "Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157 : H7 and Staphylococcus aureus analyzed by transmission electron microscopy" 73 : 2211-2216, 2010

26 Ding T., "Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture" 60 : 505-510, 2016

27 Koseki S., "Decontamination of lettuce using acidic electrolyzed water" 64 : 652-658, 2001

28 Jang JH., "Concentration of hypochlorous acid and hypochlorite ion and bactericidal effect of electrolyzed water as influenced by pH" 21 : 29-31, 2008

29 Choi JH, "Commercialization strategies for export markets of fresh-cut baby leaf vegetables" 46 (46): 23-29, 2013

30 Huang YR., "Application of electrolyzed water in the food industry" 19 : 329-345, 2008

31 Park H., "Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing" 72 : 77-83, 2002

32 Lee JM., "A study on generation of hypochlorous acid in the underground water with using electrolysis" Korea University of Technology and Education 2012

33 도정선, "461nm 청색 LED를 이용한 식중독세균의 살균효과" 한국식품저장유통학회 20 (20): 419-423, 2013