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KMID : 1134820110400081195
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1195 ~ p.1199
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Inactivation of Foodborne Pathogenic Bacteria in Corn Silk Tea Using a Microwave Plasma Sterilization System
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Yu Dong-Jin
Choi Dong Won
Shin Yoon-Ji
Song Hye-Yeon
Song Kyung-Bin
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Abstract
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Inactivation of foodborne pathogenic bacteria in corn silk tea was evaluated using a microwave plasma sterilization system (MPSS). Corn silk tea was inoculated with Escherichia coli and Listeria monocytogenes, treated with an MPSS treatment, and stored at 25℃ for 12 days. The one, two, and three cycles of treatment with MPSS reduced the population of E. coli by 1.14, 2.49, and 5.72 log CFU/㎖, respectively, compared to that of the control. In the case of L. monocytogenes, one, two, and three cycles of MPSS treatment reduced the population by 1.93, 4.49, and 6.62 log CFU/㎖, respectively. Both E. coli and L. monocytogenes were eliminated within four cycles of treatment with MPSS, and even after 12 days of storage, the bacteria were not detected. Total polyphenol content in the corn silk tea did not change much among treatments, and turbidity of the corn silk tea improved following four cycles of MPSS treatment. These results suggest that MPSS treatment can be useful for improving the microbial safety and quality of corn silk tea during storage.
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KEYWORD
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corn silk, microwave plasma sterilization system, pathogens, inactivation
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