정제염 및 식초를 이용한 버블 침지 세척이 배와 감의 미생물 저감화에 미치는 영향
The Effect of Bubble Immersion Washing with Salt and Vinegar on Microbial Reduction of Pears and Persimmons
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초록
본 연구에서는 배와 감의 미생물 저감화를 위한 침지 세척과 버블 세척 효과를 비교하였다. 또한 세척 시 세척 보조제로 정제염과 식초를첨가하여 효과를 비교 분석하였다. 이를 위해 정제염과 식초는 1%, 2.5%, 5% 농도로 세척수에 희석하여 사용하였다. 세척 전 초기 미생물 수는감보다 배에서 더 높게 나타나 배의 세척 전 미생물 오염 수준이 더 높은 것으로 확인되었다. 버블 세척 시 세척 시간이 증가할수록 미생물 수가유의적으로 감소하여(p<0.05), 배는 10분 버블 세척 하였을 때 일반세균수 3.85 log CFU/g으로 나타났고, 30분 세척 했을 때 3.64 log CFU/g으로감소하였다. 감은 10분 버블 세척 하였을때 일반세균수 2.64 log CFU/g에서 30분 버블 세척 시 2.33 log CFU/g으로 나타났다. 배와 감은 모든세척 시간에서 버블 세척이 침지 세척에 비해 미생물 저감화에 효과적이었고, 최대 1.3 log scale이 감소되었다. 배와 감 모두 최적 버블 세척시간은 30분이었다. 정제염, 식초와 같은 세척 보조제를 사용해 침지 세척, 버블 세척 했을 때는 세척 보조제를 사용하지 않은 세척에 비해 미생물수가 크게 감소하였다. 식초를 적용하여 배를 버블 세척했을 때 식초 농도 2.5%에서 일반세균수가 2배 이상 감소되었으며, 5% 농도에서 2.4배감소되었다. 또한 식초를 적용하여 감을 버블 세척했을 때 식초 농도 2.5%에서 일반세균수가 2배 감소되었으며, 5% 농도에서 일반세균이 불검출되었다. 배와 감 모두 식초를 세척 보조제로 사용하여 버블 세척했을 때 식초 농도 1%에서부터 효모와 곰팡이가 불검출되었다. 따라서 버블 세척은배와 감의 미생물 오염 수준을 약 1 log scale 감소시켰다. 또한 세척 시 정제염과 식초의 적용이 배와 감의 미생물학적 안전성을 높이는 데효과적이었으며, 특히 식초 적용 시 미생물 저감화에 도움이 될 것으로 판단된다.
Abstract
This study compared the effects of immersion and bubble washing on the reduction of microbial contamination in pears and persimmons. Additionally, the effectiveness of using salt and vinegar as sanitizers was analyzed. Salt and vinegar were diluted to concentrations of1%, 2.5%, and 5% in the washing water. The initial microbial counts were higher in pears than in persimmons, indicating a higherlevel of microbial contamination in pears before washing. During bubble washing, the microorganism counts significantly decreased asthe washing time increased (p<0.05). For pears, the count of aerobic bacteria was 3.85 log CFU/g after 10 min of bubble washingand decreased to 3.64 log CFU/g after 30 min. For persimmons, the count of aerobic bacteria decreased from 2.64 log CFU/g after 10 min of bubble washing to 2.33 log CFU/g after 30 min. For both pears and persimmons, bubble washing was more effective thanimmersion washing in reducing microbial contamination at all washing times, with a maximum reduction of up to 1.3 log scale. Theoptimal bubble washing time for both pears and persimmons was 30 minutes. The use of sanitizers such as salt and vinegar resultedin a significant reduction in microbial counts compared to washing without sanitizers. When pears were bubble washed with vinegar,the count of aerobic bacteria decreased by more than 2 times at a vinegar concentration of 2.5%, and by more than 2.4 times at aconcentration of 5%. Similarly, when persimmons were bubble washed with vinegar, the count of aerobic bacteria decreased by morethan 2 times at a concentration of 2.5%, and no aerobic bacteria were detected at a concentration of 5%. For both pears and persimmons,no yeast and mold were detected from over 1% vinegar concentration when vinegar was used as a sanitizers in bubble washing. Inconclusion, bubble washing reduced the microbial contamination levels of pears and persimmons about 1 log scale. Additionally, theapplication of salt and vinegar during washing enhanced the microbiological safety of pears and persimmons, with vinegar being particularlyeffective in microbial reduction.
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