미생물제어를 이용한 국내산 냉장돼지고기의 저장성 향상에 관한 연구 : 2. 냉장돼지고기에 대한 항미생물제제의 미생물 감소 효과조사 2. A Study on the Bactericidal Effects of Antimicrobial Agents in Domestic Chilled Pork = Studies for Extending the Shelf-life of Domestic Chilled Pork using the Control of Microorganisms

다국어 초록 (Multilingual Abstract)

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.