광 펄스 처리 조건에 의한 식중독균 사멸에 미치는 영향

Most of foods were secured their microbiological safety by heat treatment. However, the quality of food was also reduced by heat treatment. Therefore, non-thermal treatments were recently suggested as an alternative methods for heat treatment. Among the non-thermal treatments, the high intensity pulsed light (IPL) treatment was investigated in this study to find out the most important processing factors for killing the food borne pathogens. First of all, in order to know whether the initial cell concentration affects on death rate, the death rates of two different pathogens were measured at three different intial cell load. As a result, there was no significant different in death rates on two different pathogens. Additionally, the penetration thickness of pulse light showed the most important processing factors on sterilization by IPL treatment in that the survival ratio of bacteria was dramatically increased by increasing the thickness. The lethal effect of surround medium color showed that there was no significance on death rate of bacteria by adsorption of light.