인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
This study investigates the effects of low-heat treatments on the reduction of Listeria monocytogenes in the tryptic soy broth at temperatures of 85°C and 90°C over various time intervals. At 85°C, L. monocytogenes showed an initial concentration of 7.87 log CFU/mL, with reductions of 0.65 log and 0.88 log CFU/mL after 0.5 and 1 min, respectively. A 3-min of 85℃ treatment resulted in a 1.76 log reduction, and complete inactivation occurred after 15 min of 85℃. At 90°C, reductions were 0.72, 0.93, 1.86, and 2.99 log CFU/mL after 0.5, 1, 3, and 5 min, respectively, with complete inactivation achieved after 7 min. The Weibull model was employed to analyze the low-heat treatment data, revealing D-values (1-log reduction) of 1.64 min at 85°C and 1.09 min at 90°C. The model parameters suggested a non-linear decrease in survival rates of L. monocytogenes with treatment duration. Additionally, following FDA guidelines for seafood processing, a sequential low-heat treatment (67°C for 5 min, 72°C for 1 min, 75°C for 1 min) demonstrated cumulative reductions, achieving up to 5.97 log CFU/mL when combined. These findings highlight the effectiveness of multiple heating stages over single treatments for microbial reduction and emphasize the need for further research on the factors influencing thermal resistance in different food matrices. This study provides basic data for establishing effective low-heat processing methods to ensure the safety of L. monocytogenes in various food products.
본문·목차
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UCI(KEPA) : I410-151-25-02-091236180
