오존수와 오존수를 이용한 세척방법이 식중독 세균 제어에 미치는 영향

박정미¹, 신한승¹^,^*

Influence of Ozonated Water and Washing Method Using Ozonated Water for Controlling Food-borne Disease Bacteria

Jeongmi Park¹, Han-Seung Shin¹^,^*

¹동국대학교 식품생명공학과 및 Lotus 기능성식품소재연구소

¹Department of Food Science and Biotechnology and Institute of Lotus Functional Food Ingredient, Dongguk University-Seoul, Korea

^*Corresponding author: Han-Seung Shin, Department of Food Science and Biotechnology, Dongguk University, Seoul 100-715, Korea. Tel: +82-2-2260-8590; Fax: +82-2-2290-1352, E-mail: spartan@dongguk.edu

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 15, 2010; Revised: Oct 24, 2010; Accepted: Nov 18, 2010

Published Online: Nov 30, 2010

Abatract

The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.

Keywords: Ozonated water; food-borne disease bacteria; microbial growth; food safety