감압방전플라즈마를 이용한 Salmonella Typhimurium 살균과 계란의 위생성 향상

목철균¹^,^*, 송동명¹

Low-Pressure Discharge Plasma Inactivation of Salmonella Typhymurium and Sanitation of Egg

Chulkyoon Mok¹^,^*, Dong-Myung Song¹

¹가천대학교 식품생물공학과

¹Department of Food Science and Biotechnology, Gachon University

^*Corresponding author: Chulkyoon Mok, Department of Food Science and Biotechnology, Gachon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam-si, Gyeonggi-do, 461-701, Korea, Tel: +82-31-750-5403; Fax: +82-31-750-5273, E-mail: mokck@gachon.ac.kr

ⓒ Copyright 2013 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: May 29, 2013; Revised: Aug 05, 2013; Accepted: Aug 05, 2013

Published Online: Aug 31, 2013

Abatract

Low-pressure discharge plasmas (LPDP) using different gases were compared for their microbial inactivation effects against Salmonella Typhimurium, and their potentialities as a non-thermal sanitation technology of eggs were evaluated. The inactivation was highest in air LPDP followed by oxygen and nitrogen. The reductions in S. Typhimurium by air LPDP were 4 and 6 log by 2 and 5 min treatments, respectively. The inactivation effect against S. Typhimurium was somewhat retarded on the egg shell surface compared to glass surface showing 3 log reductions by 5 min treatment. The increase in surface temperature of egg shell was less than 10°C and no denaturation in both egg white and yolk was induced by the LPDP treatment. The results supported the possibility of the technology for the non-thermal egg sanitation.

Keywords: low-pressure discharge plasma; Salmonella Typhimurium; inactivation; egg sanitation