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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
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- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제3호
- 발행연도
- 2017.1
- 수록면
- 492 - 499 (8page)
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Combined treatment with gaseous and aqueous chlorine dioxide (ClO2) was performed to improve the microbiological safety and quality of paprika. A single treatment of 50 ppmv ClO2 gas for 30 min decreased the populations of Escherichia coli O157:H7 and Salmonella Typhimurium by 2.33 and 2.91 log CFU/g, respectively. In addition, a single treatment of aqueous ClO2 (50 ppm) for 5 min decreased these populations by 1.86 and 1.37, respectively. The most dramatic effects were achieved by combined treatment of 50 ppm aqueous and gaseous ClO2 for 30 min, which decreased populations of E. coli O157:H7 and S. Typhimurium by 4.11 and 3.61 log CFU/g, respectively. With regard to the qualities of paprika, no adverse effects were elicited by the combined treatment. Thus, combined treatment with aqueous and gaseous ClO2 is a suitable approach that can be used to improve the microbial safety and quality of paprika.
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참고문헌 (22)
참고문헌 신청
[학술지(
Almasoud A / 2015 / Electrostatic spraying of organic acids on biofilms formed by E. coli O157:H7 and Salmonella Typhimurium on fresh produce / Food Res. Int 78 : 27 ~ 33
Alwi NA / 2014 / Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella Typhimurium populations on fresh-cut bell pepper using gaseous ozone / Food Contro
Carrasco E / 2012 / Cross-contamination and recontamination by Salmonella in foods: a review / Food Res. Int 45 : 545 ~ 556
Choi S / 2015 / Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying / Int. J. Food Microbiol 210 :
Almasoud A / 2015 / Electrostatic spraying of organic acids on biofilms formed by E. coli O157:H7 and Salmonella Typhimurium on fresh produce / Food Res. Int 78 : 27 ~ 33
Alwi NA / 2014 / Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella Typhimurium populations on fresh-cut bell pepper using gaseous ozone / Food Contro
Carrasco E / 2012 / Cross-contamination and recontamination by Salmonella in foods: a review / Food Res. Int 45 : 545 ~ 556
Choi S / 2015 / Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying / Int. J. Food Microbiol 210 :
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