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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
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- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제18권 제4호
- 발행연도
- 2008.1
- 수록면
- 742 - 745 (4page)
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초록· 키워드
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Inactivation of Escherichia coli O157:H7 and Salmonella
typhimurium was evaluated on inoculated chicken by
aqueous chlorine dioxide (ClO2) treatment. Chicken samples
were inoculated with 6-7 log CFU/g of Escherichia coli
O157:H7 and Salmonella typhimurium, respectively. The
chicken samples were then treated with 0, 50, and 100 ppm
of ClO2 solution and stored at 4±1oC. Aqueous ClO2 treatment
decreased the populations of the pathogenic bacteria on
the chicken breast and drumstick. In particular, 100 ppm
ClO2 treatment on the chicken breast and drumstick reduced
Escherichia coli O157:H7 and Salmonella typhimurium by
1.00-1.27 and 1.37-1.44 log CFU/g, respectively. Aqueous
ClO2 treatment on the growth of the bacteria was continuously
in effect during storage, resulting in the decrease of the
populations of Escherichia coli O157:H7 and Salmonella
typhimurium. These results suggest that aqueous ClO2
treatment should be useful in improving the microbial
safety of chicken during storage.
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참고문헌 (18)
참고문헌 신청
Anang, D. M. / 2007 / Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast s
Andrews, L. S. / 2002 / Chlorine dioxide wash of shrimp and crawfish an alternative to aqueous chlorine / Food Microbiol 19 : 261 ~ 267
Breen, P. J. / 1995 / Quaternary ammonium compounds inhibit and reduce the attachment of viable Salmonella typhimurium to poultry tissues / Food Sci 60 : 1191 ~ 1196
Capita, R. / 2002 / Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated
Chouliara, E. / 2007 / Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extention of fresh chicken breast meat, stored at 4oC / Food M
Andrews, L. S. / 2002 / Chlorine dioxide wash of shrimp and crawfish an alternative to aqueous chlorine / Food Microbiol 19 : 261 ~ 267
Breen, P. J. / 1995 / Quaternary ammonium compounds inhibit and reduce the attachment of viable Salmonella typhimurium to poultry tissues / Food Sci 60 : 1191 ~ 1196
Capita, R. / 2002 / Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated
Chouliara, E. / 2007 / Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extention of fresh chicken breast meat, stored at 4oC / Food M
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