오존수와 오존수를 이용한 세척방법이 식중독 세균 제어에 미치는 영향 = Influence of Ozonated Water and Washing Method Using Ozonated Water for Controlling Food-borne Disease Bacteria

다국어 초록 (Multilingual Abstract)

The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp.
enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef,inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated.
As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.

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