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KMID : 1134820110400010123
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 1 p.123 ~ p.127
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Microbial Inactivation in Kimchi Saline Water Using Microwave Plasma Sterilization System
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Yu Dong-Jin
Shin Yoon-Ji
Kim Hyun-Jin
Song Hyeon-Jeong
Lee Ji-Hye
Jang Sung-Ae
Jeon So-Jung
Hong Soon-Tack
Kim Sung-Jae
Song Kyung-Bin
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Abstract
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This study was conducted to decrease the microbial hazard in kimchi saline water with microwave plasma sterilization system and to evaluate the inactivation of foodborne pathogens by the microwave plasma sterilization system as a non-thermal treatment. Contamination of coliform, Escherichia coli, and yeasts and molds were detected in the used saline water, and the microbial populations increased as the saline water was reused repeatedly. The D₁?-values of E. coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes by the microwave plasma sterilization system were 0.48, 0.52, and 0.45 cycle, respectively. In addition, the microbial populations of coliform, E. coli, Salmonella spp., total aerobic bacteria, and yeasts and molds in the used kimchi saline water were significantly decreased by treating the saline water using the microwave plasma sterilization system. Therefore, these results suggest that microwave plasma sterilization system can be useful in improving the microbial safety of the used saline water.
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KEYWORD
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kimchi, saline water, microwave plasma, UV-C, sterilization
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