수출 딸기 중 이산화염소 가스 처리를 통한 병원성 Escherica coli와 Salmonella spp. 저감화 효과

Abstract

The purpose of this study was to determine the antimicrobial effects of ClO2 gas on pathogenic E. coli and Salmonella spp. colonizing on the fruit surface of strawberries for export. Factorial design was employed to treat strawberries inoculated with pathogenic E. coli or Salmonella spp. with a combination of ClO2 gas concentrations (10, 20, 30, 40, and 50 ppmv), RH (50, 70, and 90%), and treatment time (0, 5, 10, 20, and 30 min). Interaction between the factors was observed to note that the reduced levels of microbial population were the highest when RH is set at 90% with gas concentration- and treatment time-dependent manner. With RH and gas concentration fixed at 90% and 50 ppmv, the populations of E. coli and Salmonella spp. decreased by 2.07 and 2.28 log CFU/g when treated for 20 min whereas population reduction by 0.5 and 0.7 log CFU/g were observed when treated for 5 min, respectively. The results help establish most effective conditions for ClO2 gas treatment to enhance microbial safety of strawberries for export.