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KMID : 0380420010250010001
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Journal of Prventive Veterinary Medicine
2001 Volume.25 No. 1 p.1 ~ p.9
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Studies for Extending the Shelf-life of Domestic Chilled Pork using the Control of Microorganisms
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정석찬/Jung, Suk Chan
정명은/변성근/김성일/김계희/김종만/이길홍/Chung, Myeong Eun/Byun, Seong Keun/Kim, Sung Il/Kim, Kye Hee/Kim, Jong Man/Lee, Kil Hong
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Abstract
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This study was conducted to evaluate the bactericidal effects of organic acids(acetic acid, citric acid, lactic acid and propionic acid) and antimicrobial agents(chlorine dioxide, oxidized water, reducted water and grapefruit seed extract) on five pathogenic microorganism ( E. coli O157:H7, Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeuroginoa, Bacillus cereus) for the purpose of extending the shelf-life in vacuum-packaged chilled pork. Oxidized water and grapefruit seed extract showed the most effective bactericidal agents in this study and organic acids had a good effect on killing Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeuroginoa, Bacillus cereus exception with an E. coli O157:H7. The effect on reducing microbial number increased according to organic acids´ concentration (0.5%"`2%) but made a little difference according to treatment time (10 sec, 30 sec, 60 sec). Lactic acid had the most effect on reducing microbial number on surface of chilled pork (10"`100 times reduction).
These results suggested that organic acids such as lactic acid can be used washing agent on carcass (1.5% concentration, >10sec treatment) for extending the shelf-life in vacuumpackaged chilled pork.
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