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This study was conducted to determine the effects of alkaline electrolyzed water (AIEW), acidic electrolyzed

water (AcEW), 1% citric acid, and 100 ppm sodium hypochlorite, either alone or in combination with citric acid, in

reducing the populations of spoilage bacteria and foodborne pathogens (Listeria monocytogenes and Escherichia coli

O157:H7) on lettuce at various exposure times (3, 5, and 10 min) with different dipping temperatures (1, 20, 40, and

50oC). In addition, the inhibitory effect of alkaline electrolyzed water combined with citric acid on the browning reaction

during storage at 4℃ for 15 days was investigated. Compared to the untreated control, electrolyzed water more effectively

reduced the number of total bacteria, mold, and yeast than 100 ppm sodium hypochlorite under the same treatment

conditions. All treatments exposed for 5 min significantly reduced the numbers of total bacteria, yeast, and mold on head

lettuce. The inactivation effect of each treatment on head lettuce was enhanced as the dipping temperature increased from

1 to 50℃, but there was no significantly difference at temperatures greater than 40℃ (p<0.05). The total counts of yeast

and mold in head lettuce were completely eliminated when a combination of 1% citric acid and AlEW treatment was used

at temperatures greater than 40℃. However, decreased reduction in L. monocytogenes (2.81 log CFU/g), and E. coli

O157:H7 (2.93 log CFU/g) on head lettuce was observed under these treatment conditions. In addition, enhanced antibrowning

effect was observed when the samples were subjected to both 1% citric acid and AlEW treatment at

temperatures greater than 40℃ compared to when single treatments alone were used. Thus, this combined treatment might

be considered a potentially beneficial sanitizing method for improving the quality and safety of head lettuce.

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기사명 저자명 페이지 원문 목차
Michael addition acceptor 그룹을 가지고 있는 phytochemicals의 toll-like receptor 신호전달체계 조절을 통한 항염증 효과 윤형선 pp.477-482

국내산 녹차의 잔류농약 모니터링 김희연 ;전종섭 ;김용훈 ;최희주 ;정소영 ;이화정 ;김재인 ;김영선 ;최계선 ; pp.483-489

식품 중 아목시실린, 암피실린, 옥소린산 및 플루메퀸의 분석 김희연 ;최희주 ;김용훈 ;최선희 ;정소영 ;이화정 ;김재인 ;최계선 ;최재천 pp.490-497

산수유로부터 gallic acid 추출 및 HPLC에 의한 정량분석 장 미 ;김연주 ;민진우 ;양덕춘 pp.498-502

전주 모주의 이화학적 특성 및 휘발성 화합물 성분 권영희 ;조성진 ;김혜련 ;이향정 ;김재호 ;안병학 pp.503-508

Mass spectrometer 기반의 전자코를 이용한 트리메틸아민과 쌀뜨물간의 결합 분석 홍은정 ;손희진 ;강진희 ;노봉수 pp.509-514

DEFT/APC 측정에 의한 시판 분말수프의 살균처리여부 확인 및 감마선 처리에 따른 품질특성 평가 안재준 ;김광훈 ;박성현 ;권중호 pp.515-521

3-Monochloropropane-1,2-diol(3-MCPD) 저감화를 위한 아미노산 간장의 제조조건 정용일 ; 이지수 ; 이현규 pp.522-527

포도껍질의 제거 또는 첨가를 통한 국내산 포도주의 품질개선 육 철 ;장은미 pp.528-535

1-Methylcyclopropene(1-MCP) 처리에 따른 머스크멜론의 선도 연장 김지영 ; 이혜옥 ; 윤두현 ; 김병삼 pp.536-540

전분분해 효모융합체를 이용한 전통 발효주의 제조와 품질특성 주민노 ;홍성욱 ;김관태 ;염성관 ;김계원 ;정건섭 pp.541-546

자초 추출물 극성 성분의 피부 보습 증진 및 아토피 피부염 호전 효과 김영란 ;조시영 ;서대방 ;김성한 ;이상준 ;조윤희 pp.547-551

홍경천 뿌리 및 캘러스 초음파 추출물의 항암활성 비교 하지혜 ;정향숙 ;정명훈 ;김승섭 ;김 영 ;남종현 ;황 백 ;마충제 ;이현용 pp.552-559

한국산 겨우살이 유산균 발효 추출물의 독성 및 면역증강 효과 윤택준 ;양웅석 ;박성민 ;정회윤 ;이안나 ;정진혁 ;강태봉 ;유영춘 ;김종배 pp.560-565

압출성형 공정을 이용한 발효 생맥산의 항산화 활성 양혜진 ;류기형 pp.566-571

사상체질별 곡류 추출물의 면역 활성 효과 최재호 ; 오덕환 pp.572-577

전해수와 구연산을 이용한 양상치의 품질 향상 및 미생물 저감화 효과 김영국 ;김태웅 ;딩 티안 ;오덕환 pp.578-586

쑥의 처리조건에 따른 휘발성 성분 변화 박민희 ;김미자 ;조완일 ;장판식 ;이재환 pp.587-591

각종 유식물체, 채소 및 가공식품 중의 글루타치온 함량 김주성 ;심이성 ;김명조 pp.592-596

가자(Terminalia chebula Retz.) 추출물의 간섬유화 억제활성 이현순 ;구윤창 ;이광원 pp.597-601

참고문헌 (36건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 The 1995 dietary guidelines for Americans: an overview. 네이버 미소장
2 Kim YJ, Cho JI, Kim KS. Evaluation of washing treatment using chlorine and heat hurdles on natural microflora in fresh lettuces collected from domestic markets. Food Eng. Progress 6: 329-335 (2002) 미소장
3 Peter R, Wim V, Frank D, Johan D. Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Qual. Prefer. 15: 259-270 (2004) 미소장
4 Res 네이버 미소장
5 Coping With Household Stress in the 1990s: Who Uses "Convenience Foods" and Do They Help? 네이버 미소장
6 New approaches in improving the shelf life of minimally processed fruit and vegetables 네이버 미소장
7 Jongen, W. Introduction. pp. 1-4. In: Fruit and Vegetable Processing. W. Jongen (ed). Wood-head Publishing Lid. and CRC Press LLC, Inc. Boca Raton, FL, USA (2002) 미소장
8 Minimal processing for healthy traditional foods 네이버 미소장
9 Salunkhe DK, Bolin HR, Reddy NR. Minimal Processing Storage, Processing, and Nutritional Quality of Fruit and Vegetables. Vol. 2, pp. 128-153. Processed Fruit and Vegetables. Salunkhe DK (ed). CRC Press, Boca Raton, FL, USA (1991) 미소장
10 Shewfelt RL. Quality of fruit and vegetables. Food Technol.-Chicago 44: 99-106 (1990) 미소장
11 Wiley RC. Minimally Processed Refrigerated Fruits and Vegetables, Chapman & Hall, Inc., New York, NY, USA. pp. 1-14 (1994) 미소장
12 Daniel L, Yanyun Z. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Compr. Rev. Food Sci. F. 6: 60-75 (2007) 미소장
13 Chlorination and Postharvest Disease Control 네이버 미소장
14 Factors affecting the growth of Listeria monocytogenes on minimally processed fresh endive. 네이버 미소장
15 Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce. 네이버 미소장
16 Bacteriological Survey on Ready-to-use Sliced Carrots 네이버 미소장
17 Maribel A, Josep U, Mrcia O, Isabel A, Inmaculada V. Efficacy of neutral electrolyzed water (NEW) for redicing microbial contamination on minimally-processed vegetables. Int. J. Food Microbiol. 123: 151-158 (2008) 미소장
18 Shigenobu K, Seiichiro I. Microbial control of fresh produce using electrolyzed water. Jpn. Agr. Res. 41: 273-282 (2007) 미소장
19 Kim C, Hung YC, Brackett RE. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. Int. J. Food Microbiol. 61: 199-207 (2002) 미소장
20 Youm HJ, Ko JK, Kim MR, Cho YS, Chun HK, Song KB. Effect of aqueous chlorine dioxide and citric acid treatment on microbial safety and quality control of minimally processed and refrigerated (MPR) salad. Korea J. Food Sci. Technol. 37: 129- 133 (2005) 미소장
21 Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce 네이버 미소장
22 Jung CY, Choi LG. SPSSWIN for Statistics Analysis, Version 10.0, 4th ed. Muyok Publishing Co., Seoul, Korea. pp. 276-283 (2002) 미소장
23 Effects of different disinfection treatments on the natural microbiota of lettuce. 네이버 미소장
24 Vandekinderen I, Van Camp J, Devlieghere F, Ragaert P, Veramme K, Bernaert N, Denon Q, de Meulenaer B. Evaluation of the use of decontamination agents during fresh-cut leek processingand quantification of their effect on its total quality by means of a multidisciplinary approach. Innov. Food Sci. Emerg. Tech. 10: 363-373 (2009) 미소장
25 Beuchat LR, Brackett RE. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified, atmosphere packaging and temperature. J. Food Sci. 55: 755-759 (1992) 미소장
26 Lee SH, Jang MS. Effects of electrolyzed water and chlorinated water on sensory and microbiological characteristics of lettuce. Korean J. Soc. Food Cook. Sci. 20: 45-53 (2004) 미소장
27 Decontaminative effect of frozen acidic electrolyzed water on lettuce. 네이버 미소장
28 Hypochlorous acid and myeloperoxidase-catalyzed oxidation of iron-sulfur clusters in bacterial respiratory dehydrogenases. 네이버 미소장
29 Delaquis PJ, Stewart S, Toivonen PMA, Moyls AL. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce. Food Res. Int. 32: 7-14 (1999) 미소장
30 Li Y, Brackett RE, Shewfelt RL, Beuchat LR. Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiol. 18: 299-308 (2001) 미소장
31 Park BK, Oh MH, Oh DH. Effect of electrolyzed and organic acids on the growth inhibition of Listeria monocytogenes on lettuce. Korean J. Food Preserv. 11: 530-537 (2004) 미소장
32 Physico-chemical properties of electrolyzed functional water and its application 네이버 미소장
33 Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots 네이버 미소장
34 Lee SH, Jo HS, Kim SH. Effect of organic acids on growth and heat resistance of Listeria monocytogenes scott A. J. Korean Soc. Food Nutr. 23: 293-297 (1994) 미소장
35 Cha HS, Kim SI, Kim BS, Kim SH, Park SJ, Cho HS, Choi HY. Effect of inhibition on browning and microbial growth of minimally processed lettuce. Korean J. Food Preserv. 11: 331-335 (2004) 미소장
36 Park WP, Cho SH, Lee DS. Screening of antibrowning agents for minimally processed vegetables. Korean J. Food Sci. Technol. 30: 278-282 (1998) 미소장

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