.,. (2007) 36, 16 6 Enterobacter sakazakii 15 Bacillus cereus.,.,,,,.,.,, microwave,. UV-C DNA 253.7nm,. ( 1, 2). FDA,, - U V V - UV UV-C UV- UV- UV-C

Non-thermal treatment powdered food 송경빈충남대학교식품공학과 1. 1.1 연구목적 Non-thermal treatment UV-C,,. 1.2 연구배경,,,,, NEED,,,.,,,,..., Bacillus cereus,, 175

.,. (2007) 36, 16 6 Enterobacter sakazakii 15 Bacillus cereus.,.,,,,.,.,, microwave,. UV-C DNA 253.7nm,. ( 1, 2). FDA,, - U V V - UV UV-C UV- UV- UV-C 1 176

분류 UV-C 살균 열살균 약품살균 오존살균 방사선살균 균종의살균 모든균에유효 모든균에유효 특정균에유효 모든균에유효 모든균에유효 사용방법 용이 제한적 용이 용이 곤란 설치비 저렴 비싸다 저렴 저렴 비싸다 유지비 저렴 다소저렴 비싸다 저렴 비싸다 냄새 없음 없음 있음 있음 없음 소요시간 짧다 다소길다 다소길다 길다 짧다 2 UV-C., UV-C (US Federal Registrar. 2007. 21 CFR part 179). UV-C, self-life non-thermal processing UV-C.. UV-C. 2. 2.1 분말식품 ( 선식, 미숫가루, 고춧가루 ) 의미생물학적안전기준분석 - KFDA( ),,,. -,,,. 2.2 선식, 미숫가루, 고춧가루에대한주요오염미생물위해정보분석 -,, Non-thermal treatment powdered food 177

(http://www.foodwindow.go.kr),. 2.3 실태조사통한선식, 미숫가루, 고춧가루의미생물학적위해인자분석및 문제점구명,,,,, (Listeria spp., Bacillus cereus, Salmonella spp., Staphylococcus aureus, Enterobacter sakazakii)..,,.,, sample 20g 0.1% peptone water 180mL bag 3 Stomacher(MIX 2, AES Laboratoire, France) cheese cloth 0.1% peptone water. American Public Health Association(APHA) (APHA. Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington DC, USA 2001) colony colony forming unit(cfu). Petrifilm TM Aerobic count plate(pac, 3M) 37 72 colony. PetrifilmTM Yeast and mold count plate(pym, 3M) 37 96 colony. Petrifilm TM E. coli/coliform count plate(pec, 3M) 37 24 colony. Coliform count plate(pcc, 3M) 37 24 colony. Salmonella spp. Salmonella Chromogenic agar(oxoid, Basingstoke, U.K.) 37 24 colony. Listeria spp. Petrifilm TM Environmental Listeria plate(pel, 3M) 37 48 colony. Staphylococcus aureus Petrifilm Staph express count plate(pse, 3M) 37 72 colony. Bacillus cereus MYP (Oxoid, Basingstoke, U.K.) 37 24 colony. 178

Enterobacter sakazakii Enterobacter sakazakii agar(oxoid, Basingstoke, U.K.) 37 24 colony. 2.4 병원성미생물의 UV-C 조사에따른 inactivation kinetics 연구 UV-C (Listeria monocytogenes, Escherichia coli O157:H7, Salmonella typhimurium, Enterobacter sakazakii, Campylobacter jejuni). Escherichia coli O157:H7(NCTC 12079) Luria-Bertani broth(lb, Difco Laboratories, Detroit, MI, USA), Salmonella typhimurium(atcc 14028) Tryptic soy broth(tsb, Difco Laboratories, Detroit, MI, USA), E. sakazakii(atcc 51329) Enterobacteriaceae enrichment broth(oxoid, Basingstoke, U.K.) 37 24. Listeria monocytogenes(atcc 19111) Listeria enrichment broth(oxoid, Basingstoke, U.K.) 37 48, Campylobacter je juni(atcc 33291) 10% sheep blood Brucella broth(difco Laboratories, Detroit, MI, USA) 42 24. cell cultures 2 washing, washing centrifugation(2000 g, 15 ) 0.1% peptone water resuspend. Listeria monocytogenes, E. coli O157:H7, Salmonella t yphimurium, Enterobacter sakazakii, Campylobacter jejuni 3 7~8log CFU/mL. 0.1mL SMAC agar(difco Laboratories, Detroit, MI, USA), MOX agar (Difco Laboratories, Detroit, MI, USA), XLD agar(difco Laboratories, Detroit, MI, USA), E. sakazakii agar(oxoid, Basingstoke, U.K.) sheep blood brucella agar(difco Laboratories, Detroit, MI, USA) glass rod. agar plate clean bench 15 air-drying. UV-C Listeria monocytogenes, E. coli O157:H7, Salmonella t yphimurium, Enterobacter sakazakii, Campylobacter je juni agar plate UV-C stainless steel UV, 254nm low pressure mercury germicidal light lamps(sylvania, G15T8, Phillips, Netherlands) 2. UV-C tray UV light meter(uv-340, Lutron Electronic Co., Taipei, Taiwan) 3 (5W/m 2 ). UV-C 1, 2, 3, 4, 6, 8, 10, 12, 14, 16, and 18J/m 2. UV-C, Non-thermal treatment powdered food 179

E. coli O157:H7, Salmonella typhimurium, Enterobacter sakazakii agar plate 37 24, Listeria monocytogenes agar plate 37 48, Campylobacter je juni agar plate 42 24. agar plate colony counting colony forming unit(cfu). counting log scale survival rate 1log d R value. 2.5 UV-C 조사대상분말식품선정, 시료제조및미생물학적안전성확보를 위한최적 UV-C 조사조건확립 - UV-C. :,, - inactivation kinetics,,,. : low density polyethylene(ldpe) 180mm 200mm 5mm 2.6 선정된시료에생육하는미생물검출및 UV-C 조사에의한미생물수변화분석,,. UV-C,, UV-C UV (80cm 55cm 47cm), low pressure mercury germicidal light lamps(sylvania, G15T8, Phillips, Netherlands), UV-C tray UV light meter(uv-340, Lutron Electronic Co., Taipei, Taiwan) 3 (dose rate; 15W/m 2 ). UV-C 27, 54, 108kJ/m 2, 30, 60, 120. tray glass rod. 180

photoreactivation. UV-C,, 20 4 low density polyethylene(ldpe) bag. UV-C,, 10g 0.1% peptone water 90mL (Model MCH600SI, Tong Magic Co., Seoul, Korea) 30 bag 3 stomacher(mix 2, AES Laboratoire, France). cheese cloth 0.1% sterile peptone water. plate count agar(pca, Difco Co., Detroit, MI, USA) 37 2 colony, B. cereus mannitol egg yolk polymyxin(myp, Oxoid Co., Basingstoke, Hampshire, U.K.) 30 2. g colony forming unit(cfu). 2.7 UV-C 조사한시료와대조구의품질변화분석,,. UV-C (CR-300 Minolta Chroma Meter, Minolta Camera Co., Osaka, Japan) Hunter L, a, b 5. L value 0(black)~100(White), a value -80(greenness)~100(redness), b value -80(blueness)~70(yellowness), L, a, b L=97.47, a =-0.02, b =1.67. UV-C,, panel 10 (fresh), (decay), (odor) (overall). 9 hedonic scale(9~8:, 7~6:, 5~4:, 3~2: 1: ) UV-C. Non-thermal treatment powdered food 181

SAS program p<0.05 Duncan s multiple range test. 2. 2.8 선정된분말식품에병원성미생물을접종하여 UV-C 조사에의한저장기간중미생 물변화측정,. 20% glycerol stock -70 C E. sakazakii(atcc 51329) E. sakazakii agar(oxoid Co., Basingstoke, Hampshire, UK) 37 24. E. sakazakii single colony Enterobacteriaceae enrichment broth(oxoid Co.) 37 24. cell cultures 2 washing, washing centrifugation(2000 g, 15 ) 0.1% peptone water resuspend. E. sakazakii 3 6~7log CFU/mL. weighing dish(14cm 14cm) 10g glass rod 1mL. UV-C Enterobacter sakazakii UV-C stainless steel UV, 254nm low pressure mercury germicidal light lamps(sylvania, G15T8, Phillips, Netherlands) 8 ( 3). UV-C tray UV light meter(uv-340, Lutron Electronic Co., Taipei, Taiwan) 3 (15W/m 2 ). UV-C 0.25, 0.5, 1, 5kJ/m 2 17, 33, 67, 333. UV-C, Enterobacter sakazakii low density polyethylene(ldpe) bag 20 1 8. 182

3 Metal cabinet for UV-C irradiation. UV-C 10g 0.1% peptone water 90mL bag 3 stomacher(mix 2, AES Laboratoire, France). cheese cloth 0.1% sterile peptone water. E. sakazakii E. sakazakii agar (Oxoid Co.) 37 24. g colony forming unit(cfu). 2.9 UV-C 조사결과분석을통한분말식품중위해미생물저감화기술확립,, UV-C,, UV-C. Non-thermal treatment powdered food 183

3. 3.1 선식, 미숫가루, 고춧가루에대한미생물학적안전기준분석 risk risk.,, risk.,.. 1.. 2001 12 6 5~170CFU/g (2000)..,,. (2003) 3.7log CFU/g (2003), Staphylococcus aureus, Bacillus cereus. (2008) 1 Microbial safety standard and of sunsik, misutkaru, and red pepper powder : : 1g 100 : : Bacillus cereus : 1g 1,000 (%) : 20 ( ) Bacillus cereus : g 1,000 ( ) 184

161 57 Bacillus cereus Bacillus cereus. (2008) 23 8 Enterobacter sakazakii.. 3.2 선식, 미숫가루, 고춧가루에대한미생물검출결과,,..,,.,,, B. cereus ( 2). B. cereus 3log CFU/g B. cereus 4.34, 6.01log CFU/g B. cereus.,,, E. coli, coliform, Salmonella spp., Listeria spp., Staphylococcus aureus, Enterobacter sakazakii. 3. B. cereus 2 Distribution and population of microorganisms in sunsik, misutkaru, and red pepper powder (log CFU/g) Media Total aerobic bacteria 3.04 5.48 5.99 Yeast and mold ND ND ND E. coli ND ND ND Coliform ND ND ND Salmonella spp. ND ND ND Listeria spp. ND ND ND Staphylococcus aureus ND ND ND Bacillus cereus 2.84 4.34 6.01 Enterobacter sakazakii ND ND ND Non-thermal treatment powdered food 185

5.99, B. cereus 6.01log CFU/g,. 4. B. cereus 5.38, B. cereus 3.34log CFU/g. 3 Comparison of populations of microorganisms in Red pepper powder of supermarket and traditional market (log CFU/g) Microorganism supermarket traditional market Total aerobic bacteria 4.74 5.99 Yeast and mold ND ND E. coli ND ND Coliform ND ND Salmonella spp. ND ND Listeria spp. ND ND Staphylococcus aureus ND ND Bacillus cereus 4.36 6.01 Enterobacter sakazakii ND ND 4 Comparison of populations of microorganisms in Misutkaru of supermarket and traditional market (log CFU/g) Microorganism supermarket traditional market Total aerobic bacteria 3.04 5.38 Yeast and mold ND ND E. coli ND ND Coliform ND ND Salmonella spp. ND ND Listeria spp. ND ND Staphylococcus aureus ND ND Bacillus cereus 2.84 3.34 Enterobacter sakazakii ND ND 186

, bulk,. 3.3 병원성미생물의 UV-C 조사에따른 inactivation kinetics non-thermal treatment UV-C. UV-C d R value. UV-C survival curve root mean square error(rmse) correlation coefficient(r 2 ) first order linear model Weibull model model. Weibull model Listeria monocytogenes, E. coli O157:H7, Salmonella typhimurium, Enterobacter sakazakii, Campylobacter je juni RMSE 0.19, 0.09, 0.18, 0.08, 0.11 first order kinetics model 035, 0.31, 0.31, 0.53, 0.25 ( 5). Weibull model Listeria monocytogenes, E. coli O157:H7, Salmonella typhimurium, Enterobacter sakazakii, Campylobacter je juni R 2 0.98, 0.99, 0.99, 0.99, 0.99 first order kinetics model 0.95, 0.95, 0.97, 0.92, 0.98 ( 5). Weibull model first order kinetics model UV-C survival curve. Weibull model UV-C survival curve 5 Evaluation of the two models estimating reductions of foodborne pathogens on agar plate by UV-C irradiation Microorganism Models RMSE R 2 Listeria monocytogenes First-order 0.35 0.95 Weibull 0.19 0.98 E. coli O157:H7 First-order 0.31 0.95 Weibull 0.09 0.99 Salmonella typhimurium First-order 0.31 0.97 Weibull 0.18 0.99 Enterobacter sakazakii First-order 0.53 0.92 Weibull 0.08 0.99 Campylobacter jejuni First-order 0.25 0.98 Weibull 0.11 0.99 Non-thermal treatment powdered food 187

4. E. coli O157:H7 slope Listeria monocytogenes, Salmonella typhimurium, Enterobacter sakazakii, Campylobacter jejuni. thermal processing D-value d R value UV-C. E. coli O157:H7 d R value UV-C ( 6). 6 Weibull model parameters for inactivation of foodborne pathogens on agar plate by UV-C irradiation Microorganism a ß d R Listeria monocytogenes 0.78 0.72 2.48 E. coli O157:H7 0.05 0.58 0.21 Salmonella typhimurium 0.82 0.78 2.39 Enterobacter sakazakii 0.24 0.51 1.23 Campylobacter jejuni 0.78 0.82 2.18 4 UV-C irradiation on the survival of foodborne pathogens on agar plate. 188

3.4 UV-C 조사에따른살균효과, 2.94log CFU/g B. cereus (2log CFU/g) ( 7)., B. cereus 5.75, 4.96log CFU/g ( 8). UV-C 7 Effect of UV-C irradiation on the microbial populations in the sunsik during storage Microorganism Total aerobic bacteria B. cereus Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 (log CFU/g) 0 2.94 Aa 2.95 Aa 2.98 Aa 2.82 Aa 2.85 Aa 27 2.36 Ba 2.37 Ba 2.39 Ba 2.28 Ba 2.25 Ba 54 ND ND ND ND ND 108 ND ND ND ND ND 0 ND ND ND ND ND 27 ND ND ND ND ND 54 ND ND ND ND ND 108 ND ND ND ND ND A-B Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s 8 Effect of UV-C irradiation on the microbial populations in the misutkaru during storage Microorganism Total aerobic bacteria B. cereus Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 (log CFU/g) 0 5.75 Aa 5.72 Aa 5.70 AAb 5.63 Ac 5.65 Abc 27 5.31 Ba 5.24 Ba 5.24 Ba 5.27 ABa 5.29 Ba 54 4.99 Ca 5.07 BCa 5.04 BCa 5.12 BCa 5.05 Ba 108 4.82 Da 4.86 Ca 4.83 Ca 4.75 Ca 4.72 Ca 0 4.96 Ac 5.07 Ab 5.12 Ab 5.37 Aa 5.33 Aa 27 4.52 Bb 4.56 Bb 4.69 ABb 5.08 Aa 4.95 ABa 54 4.24 Cc 4.36 BCbc 4.53 Bab 4.63 Ba 4.69 BCa 108 4.06 Ca 4.15 Ca 4.25 Ba 4.20 Ca 4.30 Ca A-C Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s a-c Any means in the same row followed by different letters are significantly (p < 0.05) different by Duncan s Non-thermal treatment powdered food 189

, 27kJ/ m 2 UV-C ( : 30 ) 2.94log CFU/g 2.36log CFU/g 54, 108kJ/m 2 UV-C ( : 60, 120 ) ( 7). 4 UV-C., UV-C B. cereus, 27, 54, 108kJ/m 2 UV-C ( : 30, 60, 120 ) 5.75log CFU/g 5.31, 4.99, 4.82log CFU/g B. cereus 4.96log CFU/g 4.52, 4.24, 4.06log CFU/g ( 8). B. cereus 1log cycle 108kJ/m 2 UV-C. 4 B. cereus. UV-C., B. cereus 6.72, 6.57log CFU/g ( 9). B. cereus. UV-C, 27, 54, 108kJ/m 2 UV-C ( : 30, 60, 120 ) 6.72log CFU/g 9 Effect of UV-C irradiation on the microbial populations in the red pepper powder during storage. (log CFU/g) Microorganism Total aerobic bacteria B. cereus Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 0 6.72 Aa 0.03 6.72 Aa 0.09 6.68 Aa 0.06 6.69 Aa 0.08 6.68 Aa 0.10 27 6.13 Ba 0.06 6.12 Ba 0.11 6.13 Ba 0.02 6.07 Ba 0.12 6.08 Ba 0.07 54 6.03 Ba 0.05 5.96 Ba 0.10 5.90 Ca 0.05 5.88 BCa 0.09 5.92 Ba 0.15 108 5.69 Ca 0.09 5.65 Ca 0.05 5.69 Da 0.09 5.77 Ca 0.10 5.62 Ba 0.28 0 6.57 Aa 0.13 6.45 Aa 0.02 6.40 Aa 0.13 6.41 Aa 0.06 6.39 Aa 0.09 27 5.89 Ba 0.29 5.73 Ba 0.05 5.78 Ba 0.18 5.86 Ba 0.03 5.89 Ba 0.11 54 5.76 Ba 0.21 5.64 Cab 0.02 5.64 Bab 0.03 5.66 Cab 0.02 5.62 Cb 0.03 108 5.67 Ba 0.21 5.56 Da 0.02 5.56 Ba 0.04 5.59 Ca 0.02 5.56 Ca 0.05 A-D Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s a-b Any means in the same row followed by different letters are significantly (p < 0.05) different by Duncan s 190

6.13, 6.03, 5.69log CFU/g B. cereus 6.57log CFU/g 5.89, 5.76, 5.67log CFU/g ( 9). 4 B. cereus UV-C., UV-C,,. 3.5 UV-C 조사에따른분말식품의색도변화. UV-C 10. UV-C Hunter L value a value 40 33, 4 Hunter L, a, b value UV-C. 4 Hunter L value Hunter a 10 Changes in Hunter color values of UV-C irradiated red pepper powder during storage Irradiation Color dose parameter (kj/m 2 ) L 1) a b Storage period (week) 0 1 2 3 4 0 42.23 0.45 A2)ab3) 42.48 0.60 ABa 42.25 0.03 Aab 41.39 0.61 Aab 41.18 0.96 Ab 24 41.91 0.73 ABb 42.87 0.06 Aa 41.53 0.78 ABb 40.47 0.37 Ac 41.29 0.19 Abc 54 40.84 0.73 BCa 41.88 0.78 Ba 40.64 0.68 Ba 41.06 0.57 Aa 41.29 0.19 Aa 108 40.47 0.63 Cb 39.45 0.01 Cc 41.08 0.22 Bab 41.28 0.25 Aa 40.72 0.29 Aab 0 33.13 0.30 Acd 33.59 0.44 Ac 32.96 0.28 Ad 34.53 0.29 Ab 35.96 0.20 Ba 24 33.07 0.45 Ac 33.12 0.17 Ac 32.75 0.18 Ac 34.77 0.62 Ab 36.03 0.09 Ba 54 33.10 0.48 Ac 33.27 0.29 Ac 32.95 0.14 Ac 34.82 0.54 Ab 36.61 0.15 Aa 108 33.17 0.68 Ac 33.08 0.38 Ac 31.78 0.03 Bd 34.27 0.25 Ab 36.44 0.10 Aa 0 46.19 0.61 Bb 48.03 0.19 Aa 46.65 0.66 ABb 43.88 0.65 Bc 43.40 0.32 Cc 24 47.01 0.81 Ba 47.62 0.30 Aa 46.84 0.83 ABa 44.98 0.36 Ab 44.56 0.57 Bb 54 46.95 0.64 Bbc 48.13 0.74 Aa 47.80 0.76 Aab 44.42 0.0 ABd 46.29 0.28 Ac 108 48.22 0.44 Aa 48.24 0.99 Aa 45.63 0.54 Bb 43.73 0.66 ABb 45.04 0.56 Bb L; degree of whiteness (0 black~100 White), a; degree of redness (-80 greenness~100 redness), b; degree of yellowness (-80 blue~70 yellowness). A-C Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s a-c Any means in the same row followed by different letters are significantly (p < 0.05) different by Duncan s Non-thermal treatment powdered food 191

value Hunter b value. UV-C Hunter L, a, b value 11, 12. UV-C Hunter L, b value UV-C Hunter a value ( 11)., Hunter b value UV-C Hunter L, a value ( 12). UV-C Hunter a value. (2008) UV-C. Fonseca Rushing(2000) UV-C watermelon cube Hunter L value Hunter a, b value. UV-C,,,. 11 Changes in Hunter color values of UV-C irradiated sunsik during storage Color parameter L a b Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 0 74.88 0.45 Ab 75.12 0.94 Ab 75.06 0.99 Ab 76.66 0.99 Aa 76.73 0.25 Ca 27 74.72 0.51 Abc 74.30 0.38 Ac 75.03 0.38 Ab 74.98 0.16 Bb 76.65 0.12 Ca 54 74.44 0.19 Ac 72.34 0.06 Bd 74.16 0.80 ABc 75.16 0.18 Bb 77.79 0.09 Aa 108 74.37 1.00 Ab 72.85 0.95 Bc 72.79 0.83 Bc 74.19 0.26 Bbc 77.10 0.24 Ba 0-2.54 0.06 Cd -2.10 0.04 Cc -1.40 0.18 ABa -1.77 0.04 Cb -1.68 0.09 Cb 27-2.41 0.12 BCc -2.08 0.06 Cb -1.43 0.04 Ba -1.42 0.02 Ba -1.50 0.03 Ba 54-2.31 0.06 Bd -1.74 0.03 Bc -1.21 0.03 ABa -1.42 0.06 Bb -1.48 0.01 Bb 108-2.08 0.03 Ac -1.47 0.04 Ab -1.01 0.37 Aa -1.01 0.06 Aa -0.98 0.03 Aa 0 24.49 0.16 Aa 23.32 0.54 Ab 23.54 0.63 Ab 23.34 0.44 Ab 22.79 0.25 Ab 27 24.29 0.79 Aa 23.24 0.62 Ab 22.54 0.39 ABb 23.15 0.07 Ab 22.66 0.25 Ab 54 23.39 0.25 ABa 23.56 0.17 Aa 21.80 0.66 Bb 23.34 0.21 Aa 21.74 0.20 Bb 108 23.02 0.86 Bab 22.83 0.32 Aab 21.33 0.79 Bc 23.48 0.06 Aa 22.23 0.45 ABbc L; degree of whiteness (0 black~100 White), a; degree of redness (-80 greenness~100 redness), b; degree of yellowness (-80 blue~70 yellowness). A-C Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s a-d Any means in the same row followed by different letters are significantly (p < 0.05) different by Duncan s multiple range test. 192

12 Changes in Hunter color values of UV-C irradiated misutkaru during storage Color parameter L a b Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 0 77.34 0.26 Ab 77.58 0.03 Ab 77.63 0.38 Ab 77.89 0.49 Ab 79.15 0.49 Aa 27 76.25 0.20 BCc 77.42 0.32 Ab 76.93 0.51 Bbc 77.80 0.83 Ab 79.68 0.19 Aa 54 76.58 0.23 Bbc 76.12 0.11 Cc 76.29 0.17 Bbc 77.10 0.71 ABab 77.94 0.69 Ba 108 75.87 0.22 Ca 76.61 0.29 Ba 76.30 0.28 Ba 76.19 0.25 Ba 76.59 0.71 Ca 0 2.39 0.08 Cb 2.31 0.10 Bb 2.46 0.08 Ab 2.48 0.17 Bb 2.76 0.04 Aa 27 2.55 0.08 Bb 2.44 0.02 Bbc 2.29 0.09 Bc 2.48 0.11 Bb 2.74 0.12 Aa 54 2.61 0.08 Bab 2.63 0.09 Aab 2.43 0.05 Ab 2.61 0.09 ABab 2.68 0.23 Aa 108 2.90 0.05 Aa 2.62 0.04 Abc 2.51 0.07 Ac 2.80 0.15 Aab 2.96 0.13 Aa 0 20.58 0.37 Aa 20.09 0.09 Cb 20.80 0.05 Aa 19.93 0.10 Ab 19.98 0.09 Ab 27 20.59 0.13 Aa 20.28 0.20 BCa 20.34 0.30 Ba 19.68 0.56 Ab 19.31 0.20 Bb 54 20.85 0.25 Aa 20.52 0.22 ABa 20.49 0.27 ABa 20.06 0.11 Ab 19.48 0.26 Bc 108 20.74 0.07 Aa 20.61 0.08 Aa 20.68 0.20 ABa 20.05 0.50 Ab 19.50 0.37 Bc L; degree of whiteness (0 black ~ 100 White), a; degree of redness (-80 greenness ~ 100 redness), b; degree of yellowness (-80 blue ~ 70 yellowness). A-C Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s a-d Any means in the same row followed by different letters are significantly (p < 0.05) different by Duncan s multiple range test. ( 1997),, Hunter L, a b ( 2005, 2005, 2000). Fonseca Rushing(2000) UV-C fresh-cut watermelon. UV-C,,,. 3.6 UV-C 조사에따른분말식품의관능평가 UV-C 13.,,., 4 UV-C,,, Non-thermal treatment powdered food 193

. UV-C 14, 15.,,., 4 UV-C,,, sensory score 8.4. UV-C lettuce Allende (2006)., UV-C,,. 13 Sensory evaluation of UV-C irradiated red pepper powder during storage Organoleptic parameter Freshness Decay Odor Overall Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 0 9.00 0.00 A1)a2) 9.00 0.00 Aa 9.00 0.00 Aa 8.60 0.52 Ab 8.40 0.52 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.40 0.70 Ab 0 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.70 0.48 Aa 8.70 0.48 Aa 27 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.80 0.42 Aa 54 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.80 0.42 Aa 108 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.80 0.42 Aa 0 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab 0 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.70 0.48 Aa 8.40 0.52 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aa 8.50 0.53 Ab A Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s a-b Any means in the same row followed by different letters are significantly (p < 0.05) different by Duncan s 194

14 Sensory evaluation of UV-C irradiated sunsik during storage Organoleptic parameter Freshness Decay Odor Overall Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 0 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.70 0.48 Aab 8.40 0.52 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.70 0.48 Aab 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 0 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aa 8.70 0.48 Aa 27 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aa 54 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aa 108 9.00 0.00 Aa 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aa 0 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aab 8.70 0.48 Aab 8.50 0.53 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 0 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aa 8.40 0.52 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab A Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s a-b Any means in the same row followed by different letters are significantly (p < 0.05) different by Duncan s 15 Sensory evaluation of UV-C irradiated misutkaru during storage Organoleptic parameter Freshness Decay Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 0 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aa 8.40 0.52 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 0 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aa 8.80 0.42 Aa 27 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.90 0.32 Aa 8.80 0.42 Aa 54 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.90 0.32 Aa 8.80 0.42 Aa 108 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.90 0.32 Aa 8.80 0.42 Aa Non-thermal treatment powdered food 195

15 Organoleptic parameter Odor Overall Irradiation dose (kj/m 2 ) Storage period (week) 0 1 2 3 4 0 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aab 8.70 0.48 Aab 8.50 0.53 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 8.80 0.42 Aab 8.70 0.48 Aab 8.50 0.53 Ab 0 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 27 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 54 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab 108 9.00 0.00 Aa 9.00 0.00 Aa 8.90 0.32 Aa 8.80 0.42 Aab 8.50 0.53 Ab A Any means in the same column followed by different letters are significantly (p < 0.05) different by Duncan s a-b Any means in the same row followed by different letters are significantly (p < 0.05) different by Duncan s 3.7 선정된분말식품에병원성미생물을접종하여 UV-C 조사에의한 저장기간중미생물변화측정 (2008) 23 8 E. sakazakii. E. sakazakii UV-C. UV-C E. sakazakii, E. sakazakii ( 5). 5kJ/m 2 UV-C E. sakazakii 6.33log CFU/g 5.45log CFU/g 0.88log cycle. 8 E. sakazakii 5.88log CFU/g, 5kJ/m 2 UV-C 4.88log CFU/g. E. sakazakii. UV-C E. sakazakii ( 6). 5kJ/m 2 UV-C E. sakazakii 6.93log CFU/g 5.70log CFU/g 1.23log cycle. 8 E. sakazakii 6.50log CFU/g, 5kJ/m 2 UV-C 5.31log CFU/g UV-C. Lyon (2007) broiler breast fillets UV-C Listeria monocytogenes 2log cycle, Yaun (2004) UV-C 196

5 UV-C irradiation on the survival of foodborne pathogens on agar plate. 6 UV-C irradiation on the survival of foodborne pathogens on agar plate. Non-thermal treatment powdered food 197

, E. coli O157:H7 3.3log CFU/g, UV-C., UV-C,. 3.8 UV-C 조사결과분석을통한분말식품중위해미생물저감화기술확립,, UV-C,, UV-C, UV-C. 4. (,, ). UV-C inactivation kinetics UV-C, UV-C.,, UV-C UV-C. UV-C. UV-C., Bacillus cereus 1g 1,000,,.. B. cereus 4.34, 6.01log CFU/g.,,, Escherichia coli, coli f orm, Salmonella spp., Listeria spp., Staphylococcus aureus, Enterobacter sakazakii. 5.99, B. cereus 6.01log CFU/g 198

. Weibull model UV-C E. coli O157:H7 Listeria monocytogenes, Salmonella typhimurium, Enterobacter sakazakii, Campylobacter je juni UV-C. UV-C,,,, 27kJ/m 2 UV-C 0.58log cycle 54, 108kJ/m 2 UV-C., 27, 54, 108kJ/m 2 UV-C 0.44~0.93log cycle B. cereus 0.44~0.90log cycle. 27, 54, 108kJ/m 2 UV-C 0.59~1.03log cycle B. cereus 0.68~0.90log cycle. UV-C 4 Hunter L, a, b value UV-C, Hunter L, a value. 4 UV-C,,,,.,, UV-C,, UV-C. UV-C,, UV-C. UV-C. UV-C,. Allende A, McEvoy JL, Luo Y, Artes F, Wang CY. 2006. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed Red Oak Leaf lettuce. Food Microbiol 23: 241-249. Choi JW, Kim YJ, Lee JK, Kim YH, Kwon KS, Hwang IG, Oh SW. 2008. Multiple confirmation and RAPDgenotyping of Enterobacter sakazakii isolated from sunsik. Korean J Food Sci Technol 40: 101-105. Cho YS, Jung EY, Lee MK, Yang CY, Shin DB. 2008. Survival, isolation and characterization of Bacillus cereus from sunshik. J Food Hyg Safety 23: 343-347. Chung SS, Han YS. 2003. Consumer s recognition, nutrient composition, and safety evaluation of commercial Sunsik and Saengsik. Korean J Food Cult 18: 235-243. Non-thermal treatment powdered food 199

Fonseca JM, Rushing JW. 2000. Effect of ultraviolet-c light on quality and microbial population of fresh-cut watermelon. Postharvest Biol Technol 40: 256-261. Kim EM, Kim HS. 2002. Nutritional evaluation stability of cereals and sanitation status of processing utensils and environments based on hygiene education. Korean J Commu Nutr 7: 833-843. Kim JB, Park YB, Lee MJ, Kim KC, Huh JW, Kim DH, Lee JB, Kim JC, Choi JH, Oh DH. 2008. Effect of hot water and microwave heating on the inactivation of Enterobacter sakazakii in reconstituted powdered infant formula and sunsik. J Food Hyg Safety 23: 157-162. Kim JY, Chun HH, Song KB. 2008. Effect of UV-C irradiation on the quality of imported dried fish during storage. Korean J Food Preserv 15: 922-926. Ko JK, Ma YH, Song KB. 2005. Effect of electron beam irradiation on the microbial safety and qualities of sliced dried squid. J Korean Soc Food Sci Nutr 34: 433-437. Kwon H, Lee JE, Kim JS, Kwon JH. 2000. Effects of electron beam irradiation on the quality of Kochujang powder. J Korean Soc Food Sci Nutr 29: 655-662. Lee JE, Kwon OJ, Kwon JH. 2000. Effect of electron beam irradiation on microbiological and organoleptic qualities of red pepper and ginger. Korean J Food Sci Technol 32: 380-386. Lee JH, Sung TH, Lee KT, Kim MR. 2004. Effect of gamma irradiation on color, pungency, and volatiles of Korean red pepper powder. J Food Sci 69: 585-592. Lee SH, Lee HJ, Byun MW. 1997. Effects of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder. J Korean Soc Food Sci Nutr 26: 462-467. Lyon SA, Fletcher DL, Berrang ME. 2007. Germicidal ultraviolet light to lower numbers of Listeria monocytogenes on broiler breast fillets. Poult Sci 86: 964-967. SAS Institute. 2001. SAS system for windows. Version 8.2, SAS Institute, Inc. Cary, NC, USA. US Food and Drug Administration. 2007. Irradiation in the production, processing and handling of food. 21CFR. part 179.39. Code of Federal Regulations 3: 439-440. Yaun BR, Sumner SS, Eifert JD, Marcy JE. 2004. Inhibition of pathogens on fresh produce by ultraviolet energy. Int J Food Microbiol 90: 1-8.. 2001.. 200