Study on Reducing Methods of Natural Food-borne Pathogenic Microorganisms Originated from Saengshik

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 1020~1025 (2004). ©The Korean Society of Food Science and Technology. % ¶~ãF¾ *b &6z O»ö & ËfÁR;>ÁÇK¶Á;ÿzÁ¢* ;¯v ·«¦. Study on Reducing Methods of Natural Food-borne Pathogenic Microorganisms Originated from Saengshik Tae-Eun Chang, Jeong-Su Han, Ok-Ja Song, Dong-Hwa Chung, and Il-Shik Shin* Faculty of Marine Bioscience and Technology, Kangnung National University In previous paper, contaminations of food-borne pathogenic bacteria of Saengshik was found to occur during processing, because detection rates of food-borne pathogenic bacteria in final products were higher than those of raw materials. In this study, methods to reduce food-borne pathogenic bacteria and improved manufacturing process were developed for microbial safety of Saengshik. Food-borne pathogenic bacteria in raw materials were reduced to about 0.5-2.0 log cfu/g when seven kinds of raw materials were washed with electrolyzed water and ozonated water, but foodborne pathogenic bacteria could not be removed completely. After improvement of manufacturing process, numbers of food-borne pathogenic bacteria were same or decreased to levels of raw materials. Gaseous ozone and Biocon could control air-borne bacteria under 1Ü101 cfu/1000 L of air in pulverization and mixing rooms. Key words: food-borne pathogenic bacteria, electrolyzed water, ozonated water, gaseous ozone, Biocon, improvement of manufacturing process. B. . 2, 6îFÒ, ;K 7 ªÊ, {¾Ò» ®b, z ' O»öº Özê², ;HÒJ, oxidizer, alcohol, " ²²ë, *>, J> ö ~ Ú, Ò ~ O» b W Î², hurdle technology, b.ÊR ®. . 7 ®~ b' n*Wj {~V * j& ÚO»bB " *> $º J>ö ~ Ú ® Öë *Ëö ô Ï> ® . *>~ ãÖ, ¢öBº ®Öë *ËöB ÚBB ÒÏ> ®j öò jî¢ ~ ª¢öê 'Ï> ®b(2-7) ¢ êWöBº 2002j 6ú *>¢ ®Î&b(ÚB) ; : ® (7). J> ~ ãÖ, " F#j 7b ~, ¢j, "¢ ö ¦O ~ ®º b~ BÎ"ö &~ &® B & Úæ ® (8-13). ¾ Ú~ ãÖ j& ®j &çb * bj BÚ~V * >bB *>, J> ~ j& Ú O»~ 'Ïö & f B;~ *' BF Î"ö & º ~ ìº ; . ö öBº B® 5 B ; 7 * b~ BÚ 5 &6z¢ * ~ B;j BF~ *>, J> ~ ÚÎ"ö & ~ Ò~& .. *(1)öB B®~ b' n*W {¢ * V . ¶ò Ï~¶ B® 5 B ; 7ö ®ÚB Bacillus cereus, Clostridium perfringens, Staphylococcus aureus 7ë^j 7b ¶ ~ã F¾ *b~ ª 5 " J";ö &~ : ® . öò 7 * b~ ¦ÂN ¸f öòº " ~îb, öò¢ ¢>>ê> ^¿~ ÿÖ ~ê *bf j*® B>æ pj öòö & j&Ú &k jº ©b ¾æÒ . $ «B®~ *b~ ¦ÂN öò. ¸² ¾æ¾ B; 7 b J" Ã&~º ©b ¾ æÒb B ;ö ÒÏ>º Vê 5 VöBê * b ¦Â>Ú 7¦F~ Ú&k 5 BË~ Æ & *&Ò& º>, ªêV 5 bV~ ;V' ²ë 5 Ú jº ©b ¾æÒ . j&®¢º ~ ßWç *bj BÚ~V * >bB F > ® º O»f j& ÚO»j > ® . ®ö 'Ï > ®º j& ÚO»bB bÒ' O »öº *Ë ªÊ, êÿ¶VËªÊ, F;Fê *¶&³V, .. Òò 5 O». *Corresponding author: Il-Shik Shin, Faculty of Marine Bioscience and Technology, Kangnung National University, Gangwondo, 210702, Korea Tel: 82-33-640-2346 Fax: 82-33-640-2346 E-mail: [email protected]. ¢>^> /; ¢>^> G;f ò¢ Ò"> C ê, Stomacher 400(Seward Co., UK)öB îz~ ®*ç~ 1020.

(2) 7 ¶~ãF¾ *b &6z O»ö & . &ï6ê>»b G;~& . Ë /; &Ë(total coliform group)~ G;f ò¢ Ò "> C ê, Stomacher 400(Seward Co., UK)öB îz ~ ®*ç~ MPN»b G;~& . /, ÎÎ> /; G 5 ÎÎº Potato dextrose agar(Difco Laboratories, USA)¢ Ï~ 25oC, 48* V·~ G;~& . Staphylococcus aureus /; Mannitol salt agar(Mannitol salt Agar + Egg yolk tellurite, Difco Laboratories, USA)j Ï~ 37oC, 24* V· ê ¦ï~ colony¢ G;~& . Bacillus cereus /; Stomacher 400(Seward Co., UK)öB îz ò¢ pour plate method(ï6V·») Bacillus cereus selective agar (Bacillus cereus agar base + Bacillus cereus selective supplement + 25 mL egg yolk emulsion, Oxoid Ltd., Hampshire, UK)ö 7«, 37oCöB 24-48* V·~ G;~& . Clostridium perfrigens /; Perfringens agar(Perfrigens agar base + Perfrigens selective supplement + 25 mL egg yolk emulsion, Oxoid Ltd., Hampshire, UK)¢ Ï~ 37oCöB 24* ç 6V V· ê ¦ fï colony¢ G;~& . 6V V·f Anaero Pack(Rectangular jar, Mitsubishi Gas Chemical Co. Inc., Tokyo, Japan)¢ Ï~& . *>ö ~ öò~ ^;Ú öòö & *>~ ÚÎ"¢ G;~V *~ (") >úN(e-suenc Co., Ltd, Seoul, Korea)öB Ö Ïï *>WV(DIPS-4KII)¢ ÒÏ~&b ÏÓÎêö *~ Î Ëj &çb ~& . öò 40 &æ 7 b J"ê& ¸f (Italian millet), _&(Glutinous rice), N Z(Job’s tears), *(Brown rice), >>(Sorghum), VË(Millet), Ò(Barley)~ 7&æ öò¢ &çb öòï~ 5V~ * r > 5-6ª* >^ r öòï~ 10V~ * ·>(F Î"²³ê 57-72 ppm) 5-6ª* æ 5 Ú~& . r, rW& ÎËöB ^¿ö Ï~ ®º æ~>¢ Ï~ ^¿~&b, ·W& Nj"²Ö² >(NaClO, FÎ"²³ê 65 ppm)¢ Ï~ ^¿ 5 Ú~& . òº ¾Ò * öò 5 þf &¢ j~ 4oC~ &Nö &, þ Ú>~&b «B®f þç* B/~. þö B>î . J>ö ~ öò~ ^;Ú öòö & J>~ ÚÎ"¢ G;~V *~ corona discharge Ob J>¢ W~º J>WV(GW-1000, Youl Chon Chemical Co., Ltd, Seoul, Korea)¢ ÒÏ~& . * > þ" ÿ¢ Ë" öò¢ &çb öòï~ 10V~ J>(J³ê 5 ppm) 5-6ª* æ~& .. 1021. B;~ BF ~ B; 7 ªê, ï, b ê~ b Ã&f 7¦Fö ~ J" ~ Ö"¦8, ÎËj F~ Ë*, «ëö B* 5 B;j BF ê(Table 1), ;BF~ b' Î"¢ Ò~& . JBÊö ~ %¦F~ Ú A Ë~ ·ëËj &çb 7¦Fö & JB Ê~ ÚÎ"¢ G;~V *~ JBÊ BË~(Â³ê £ 40-50 ppm)¢ J~ ê çö " ê £ 12* & ÿ~& . 7 ¦F~ G;f Air Sampler MAS 100(Merck Co., Germany)j Ï~ ªZ *, ªZê~ V¢ 1ª* 100 L « ê ¢>^>(Plate count agar, Difco Laboratories, USA)f ê(Potato dextrose agar, Difco Co., USA)>¢ G;~& . ¶ãºÂbö ~ %¦F Ú :JÆÊÞ(Best Bio Tech. Co., Ltd)~ 7¦F ÚV (CATS-15, Seoul, Korea)º VêÚöB Úbî :J~(A300, "öò, ¶ã«¶ ºÂb)j ç; ã¶z ~ ª Z~º ;~ VV . Î Ë~ öòb , öòª ê , B®Ë j &çb ~ 30ª* 810 mL¢ ªZ~& b, 7¦Ff Air sampler MAS 100j Ï~ ªZ *, ªZ ê~ ·ëË V¢ 1ª* 100 L¢ «~ ¢>^> (Plate count agar, Difco Laboratories, USA)f ê(Potato dextrose agar, Difco Laboratories, USA)>¢ G;~& .. Ö" 5 8 öòö *> 5 J>~ ÚÎ" ö ®ÚB *b~ &6z¢ * B; B F~ ¢~b öò 40 &æ 7 b J" © b ¾æÂ (Italian millet), _&(Glutinous rice), NZ(Job’s tears), *(Brown rice), >>(Sorghum), VË(Millet), Ò(Barley)~ 7&æ~ öò¢ *>f J>B ^¿, ÚÎ" ¢ Ò~& . ¢>^ö ÚÎ" 7&æ~ öò¢ *>f J> ^¿, ¢>^ö & ÚÎ"¢ Ò~&b Ö"º Fig. 1" ? . *> ^¿ ãÖ, *Ú'b £ 0.5-2.0 log cfu/g ;ê ~ ÚÎ"¢ ¾æÚîb, ·W& Nj"²Ö² > ^¿~&j r , NZ, >>~ ãÖ £ 1.0 log cfu/g, *f VË~ ãÖ £ 0.5 log cfu/g, Ò~ ãÖ £ 2.0 log cfu/g ;ê z ÚÎ"& ;~² ¾æÒ . _&~ ãÖº ·. þ ÎvöB ¦Â>æ p~ . J>~ ÚÎ"º Nj"²Ö² >~ ÚÎ"f jÝ~¾ £* ;~² ¾æ Òb¾, *> º ² £ ÚÎ"¢ ¾æÚî . Kim (11)f lettuce¢ 20V~ 1.3 mM~ Jb 3ª* ^ ¿ Ö" 2 log cfu/g~ C>& 6²~& ~&b, Singh f lettucef baby carrotj 9.7 ppm~ J> 10ª* ^¿ Ö" 1.41-1.58 log cfu/g~ 6²Î"¢ áî ~ & . öòï~ 10V~ J>(J³ê 5 ppm) 5-6ª* æ~&jr 0.5-1.5 log cfu/g~ C> 6²Î"¢ ¾æÞ .

(3) 1022. ®"²æ B 36 ² B 6 ^ (2004). Fig. 1. Change of viable cell number in raw materials of Saengshik by treating of electrolyzed water and ozonated water.. Fig. 3. Change of S. aureus in raw materials of Saengshik by treating of electrolyzed water and ozonated water.. Fig. 2. Change of total coliform number in raw materials of Saengshik by treating of electrolyzed water and ozonated water.. Fig. 4. Change of B. cereus in raw materials of Saengshik by treating of electrolyzed water and ozonated water.. þ~ Ö"ê f jÝ ãËj ¾æÚî . Þ Izumi(14)º carrots, bell peppers, potato ~ ¢j¢ . ê FÎ"²³ê 15-50 ppm~ ;ÖW*> ^¿ Ö" 2.5 log cfu/g& 6²~& ~& . º ¢j~ « ~ö V Nº ®æò carrot~ . " r, *> ¾Ò& J> ¾Ò ÚÎ"& Ú¾ º þ~ Ö"fê ¢~~& .. S. aureusö ÚÎ" öò~ Staphy. aureusö & *> 5 J>~ ÚÎ" º Fig. 3" ? . , _&~ ãÖ *> $º J> ¾Ò ê S. aureus& ¦Â>æ p~b, VËöBº *> ¾Ò ê S. aureus& ¦Â>æ p~ . NZ, >>, *, Ò~ ãÖº *> $º J> ¾Ò~ê £ ÚKò ¾æÚÚ ö ò~ «~ö V¢ ÚÎ"& N& ®º ©j r > ®î .. Ëö ÚÎ" öò~ &Ëö & *> 5 J>~ ÚÎ"º Fig. 2f ? . *> ^¿ ãÖ, ·W& Nj"²Ö². >ö j~ £ 1.0-2.0 log cfu/g ;êÚÎ"& ; ©b ¾æÒb, _&, *, >>, VË~ ãÖ *> ¾Ò~& j r &Ë ¦Â>æ pj *>& çú ÚÎ"¢ &ê ©b 'B . J>~ ÚÎ"º ¢>^>" î R&æ Nj"²Ö² >~ ÚÎ"f jÝ~¾ £* ; ~² ¾æÒb¾, *> º ² £ ÚÎ"¢ ¾æÚî . Koseki (15)f E. coli o157:H7" Salmonella sp.¢ J" Î lettuce¢ ;ÖW*>(FÒ"²³ê, 40.3Û1.5 ppm) 5ª * ^¿ Ö" 1.3-1.4 log cfu/g& 6²~& ~& . 1.0 log cfu/g 6² _f &Ë ¦Â>æ pf þ~ Ö "& ÚK ² ;~² ¾æÒº º þ ö ÒÏB *·>~ FÎ"²³ê(57-72 ppm)& ¸~¾ _f ¢j «~ö V N ÒòB .. B. cereusö ÚÎ" öò~ B. cereusö & *> 5 J>~ ÚÎ"º Fig. 4f ? . B. cereus& ¦ÂB ò 7, NZ, >>, VËöBº *> ¾Ò ê B. cereus& ¦Â>æ p~b, ~ ãÖº £ 1.0 log cfu/g ;ê& 6²~& . *>& þö BB Î öòöB B. cereus¢ jã~² B >º ìîb¾ Ú Î"& ÚÂ ©j r > ®îb, ·W& Nj"²Ö ² >ö j~Bº 0.3-1.0 log cfu/g ;ê ÚÎ"& ; © b ¾æÒ . J>~ ÚÎ"º Nj"²Ö² >~ Ú Î"f jÝ~¾ £* ;~² ¾æÒb¾, *> º. ² £ ÚÎ"¢ ¾æÚî . Cl. perfringensö ÚÎ" öò~ Cl. perfringensö & *> 5 J>~ ÚÎ" º Fig. 5f ? . Cl. perfringens& ¦ÂB ò 7, NZ, V Ë, ÒöBº *> $º J> ¾Ò ê Cl. perfringens&.

(4) 7 ¶~ãF¾ *b &6z O»ö & . 1023. . $ *>¾ J>¢ Ï~ öò¢ ^;, Ú ~ê öò~ «~ö V¢ ÚÎ"ö N& ®b, j& &¢º ~ ßWç öòöB ¦Â>º *bf «B®ræ º &ËW ¸V r^ö, ' öòö V Ú ¾Òæj * database »' ºB .. Fig. 5. Change of Cl. perfringens in raw materials of Saengshik by treating of electrolyzed water and ozonated water.. ¦Â>æ p~b, Ò~ ãÖº *>f Nj"²Ö² > ¾ÒöBº ¦Â>æ p~b¾ J> ¾Òº £ Ú Kò ¾æÚî . ç~ Ö"¢ «~ öòö & *>~ ÚÎ "& Nj"²Ö² > $º J>ö j~ *Ú'b ; ©b ¾æÒb J>~ ÚÎ"º Nj"²Ö² > f jÝ~¾ ² ; ©b ¾æÒ . $ *>f J >~ ÚÎ"º öò~ «~ö V¢ ² N& ®º © b ¾æÒº, Suzuki(16)º j&Ú O» 7~ ~¾ ;ÖW *> ZÖBj ^¿ Ö" Escherichia coli O157:H7ö & ÚÎ"& ~ ìb º E. coli O157:H7 & ZÖB~ ç nb R~V r^ö ÚËj æ ò *>~ 'Ëj Aæ pº : ® . þ~ ãÖê öò~ «~ö V¢ & V r^ö ÚÎ "ö N& ®º ©b ÒòB . Þ þö BB òº &æ B®ö Ú&º 40 &æ~ öò(~, "j~, ªU~ ) 7 ¢¦ ~òb B, &Ë ?f lot number~ ò¢ j~V *~ ® &b~&b, ~ öòö & þÖ"º ìº ;. B; BF ê~ ;ê bª

(5) ~ B; 7 ªê, ï, b ê~ b Ã&f 7¿~ö ~ J" *~ Ö"¦8, ÎËj F ~ Ë*, «ëö B* 5 B;j BF ê ;BF~ b' Î"¢ Ò~& . Ë*, «ëö B * 5 B;~ BFÒf Table 1" ? . ÎË~ ê~ B;j BF ê, ¢>^>, & Ë, S. aureus, B. cereus, Cl. perfringens~ æz¢ BF*" jv Ö"º Fig. 6, 7, 8, 9, 10" ? . ¢>^>~ æz(Fig. 6)ö ®ÚB, ;BF *öº ªê ê 104 cfu/gîb¾ ;BF êöº 103 cfu/g ~ 6² ~& . ¾ "j~ b êö ¢>^>& 104 cfu/gb Ã&~&º, º "j~~ *¾Ò& ÎË jò ËöB ¾Ò>îV r^ö "j~ö J">Ú ®~ b ¢>^> Ã& ÒòB . &Ë(Fig. 7)" B. cereus~ ãÖ(Fig. 9), ;BF ê ª ê; êöº ¦Â>æ p~b¾, ¢>^>~ æzf îR &æ "j~¢ b êö ¦Â>Ú, © $ "j~~ J"b ©b ÒòB . S. aureus(Fig 8)f Cl. perfringens(Fig. 10)~ ãÖê ;BF ê ;BF * >º '² ¦Â>îb, "j~¢ b ê Ã&~&æò êº æz& ìÚ ;BF~ Î"& ¾æÒ . J&Ê~ %¦F ÚÎ" J&Ê~ 7¦Fö & ÚÎ"¢ Table 2ö ¾æÚ î . N2z(")~ JBÊBV(GA-500)º ªZ ê ªê. " Ë öB ¢>^>¢ 1.0Ü101 cfu/1000 L of air ~ BÚ~& . $, VV~ êÿ ~, ¦~ Â . Table 1. Improvement items of manufacturing process at model factory Manufacturing process Washing of raw materials. Before improvement. •Washing: Underground water •Tool: Red rubber tray. Pulverizer and pulveri- •Residues of powder attached to pulverizer zation room •Floating powder in air. Improvement items. •Washing: Electrolyzed water, Ozone water •Tool: Stainless steel tray. •Removing of powder attached to pulverizer. •A periodic sterilization of pulverize by air, ozone water, electrolyzed water and 70% alcohol.. •Prevention of occurrence of floating powder and sterilization of airborne microorganisms by ozone gas or Biocon. Mixer and mixer room •Residues of powder attached to mixer •Removing of powder attached to mixer. •Contamination of a grip of weighing •A periodic sterilization of mixer by air, ozone water, electrolyzed water and tool 70% alcohol. •Floating powder in air •A periodic sterilization of a grip of weighing tool. •Prevention of occurrence of floating powder and sterilization of airborne microorganisms by ozone gas or Biocon. Packaging. •Residues of powder attached to suction •Removing of powder attached to suction pipe and a periodic sterilization by pipe. •Contamination of a grip of weighing tool. •Residues of powder attached to screw conveyer •Floating powder in air. 70% alcohol.. •A periodic sterilization of a grip of weighing tool by 70% alcohol. •Removing of powder attached to screw conveyer and a periodic sterilization by 70% alcohol.. •Prevention of occurrence of floating powder and sterilization of airborne microorganisms by ozone gas or Biocon..

(6) 1024. ®"²æ B 36 ² B 6 ^ (2004). Fig. 6. Change of viable cell numbers after improvement of Saengshik process.. Fig. 7. Change of total coliform group after improvement of Saengshik process.. Fig. 9. Change of B. cereus after improvement of Saengshik process.. Fig. 10. Change of Cl. perfringens after improvement of Saengshik process.. ~, ¦~ Â ªêV& *~ ªê öB ¢>^>¢ £ 4 log cfu/1000 L of air ;ê 6²B 7 ¦F Úö Î"' O» ©b ¾æÒ . ç~ Ö"¢ º£~ ;BF *öº öòöB «B®öB >& Ã&~º ãËj ¾æÚîb¾, ;BF êöº öò~ >¢ & Fæ~¾, 6²~º ãËj ¾ æÚîb " ò~ bb ~ *b~ > & Ã&~º ©j r > ®î . V¢B ~ B;öB *bj &6z ~V *Bº " öò~ Æ& * &Ò& º>, öò~ j&Ú" æ³' *' ;&Ò& Úê *b~ >¢ ¢; >&b &Ò > ®º ©b ÒòB . Fig. 8. Change of S. aureus after improvement of Saengshik process.. ªêV& *~ ªê öB ¢>^>¢ 2.0 log cfu/1000 L of air ;ê 6²B 7¦F~ Úö Î"' O» ©b ¾æÒ . Úö F ³ê~ JBÊ¢ W º 6öB ·ë 7öº ÒÏ ®&Ë © 6 . ¶ãºÂb~ %¦F ÚÎ" ¶ãºÂb~ 7¦Fö & ÚÎ"¢ Table 3ö ¾æ Úî . :J(")~ 7¦F ÚVº ªZ ê ¢>^ j 1.0Ü101 cfu/1000 L of air ~ BÚ~&b, ê~~ ãÖê öòªê j B öòb " B®Ë öB 1.0 Ü101 cfu/1000 L of air ~ BÚ~& . $, VV~ êÿ. º. £. B® 5 B ; 7 * b~ BÚ 5 &6z¢ *~ B;j BF~ *>, J> ÚÎ"ö & ~ Ò~& . 7&æ~ *b J"ê& ¸f öò ö & *>~ ÚÎ"& Nj"²Ö² > $º J> ö j~ *Ú'b ; ©b ¾æÒb J>~ Ú Î"º Nj"²Ö² >f jÝ~¾ ² ; ©b ¾ æÒ . ¾ *>¾ J>¢ Ï~ öò¢ ^;, Ú~ê öò~ «~ö V¢ ÚÎ"ö N& ®b, j &&¢º ~ ßWç öòöB ¦Â>º *b f «B®ræ º &ËW ¸V r^ö, ' öòö V Ú¾Òæj * database »' ºB . Þ Î.

(7) 7 ¶~ãF¾ *b &6z O»ö & . 1025. Table 2. Sterilization effects of gaseous ozone against air-borne microorganisms Air-borne microorganisms (CFU/1000 L of air). Spraying place. Before spraying. After spraying 3. Pulverization room Mixing room Packaging room. 2.5Û0.06Ü101 1.2Û0.06Ü102 1.5Û0.10Ü101. *1.8Û0.15*Ü10 1.2Û0.12Ü102 5.0Û0.30Ü101. *Means of three measurementsÛstandard deviation.. Table 3. Sterilization effects of Biocon on air-borne microorganisms Bacteria (CFU/1000 L of air). Spraying place. Before spraying. After spraying 5. Pulverization room Mixing room Packaging room. Fungi (CFU/1000 L of air). *1.4Û0.10*Ü10 6.2Û0.21Ü102 1.6Û0.15Ü103. 1. 6.0Û0.25Ü10 4.9Û0.12Ü101 1.9Û0.15Ü101. Before spraying 3. 2.1Û0.21Ü10 8.2Û0.21Ü102 1.8Û0.10Ü103. After spraying 1.3Û0.16Ü102 9.1Û0.21Ü101 2.1Û0.21Ü101. *Means of three measurementsÛstandard deviation.. Ëj F~ Ë*, «ëö B* 5 B;j B F ê ;BF~ b' Î"¢ Ò Ö" ;BF *öº öòöB «B®öB *b~ >& Ã& ~º ãËj ¾æÚîb¾, ;BF êöº öò~ >¢ & Fæ~¾, 6²~&b " öò~ bb ~ *b~ >& Ã&~& . V¢B ~ B;öB *bj &6z¢ *Bº " öò~ Æ& *& Ò& º>, *> J> j Ï öò~ j& ^ ;Ú" æ³' *' ;&Ò& Úê * b~ >¢ &6z > ®j ©b ÒòB .. 6Ò~ º &" ®~£®n*Ó~ 2003j 7ë & 6z Òë~ æöö ~~ Úê Ö" ö 6Òãî .. ^. ò. 1. Chang TE, Moon SY, Lee KW, Park JM, Han JS, Shin IS. Microflora of manufacturing process and final products of Saengshik. Food Sci. Technol. 36: 501-506 (2004). 2. Hotta K, Kawaguchi K, Saitoh F, Ochi K, Nakayama T. Antimicrobial activity of electrolyzed NaCl solutions: effect on the growth of Streptomyces. Actinomycetologica. 8: 51-56 (1994) 3. Suzuki T. Sterilization by electrolyzed water. Bio Ind. 13: 15-27 (1996) 4. Venkitanarayan KS, Ezeike GO, Hung YC, Doyle MP. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. J.. Food Prot. 62: 857-860 (1999) 5. Suzuki T. Subject and prospect of an electrolyzed anodic solution in food industry. New Food Ind. 39: 61-66 (1997) 6. Suzuki T, Itakura J, Watanabe M, Ohta M, Sato Y, Yamaya Y. Inactivation of Staphylococcal enterotoxin-A with an electrolyzed anodic solution. J. Agric. Food Chem. 50: 230-234 (2002) 7. Suzuki T, Noro T, Kawamura Y, Fukunaga K, Watanabe M, Ohta M, Sugiue H, Sato Y, Kohno M, Hota K. Determination of aflatoxin-forming fungus and elimination of aflatoxin mutagenicity with an electrolyzed NaCl anodic solution. J. Agric. Food Chem. 50: 633-641 (2002) 8. Bott TR. Ozone as a disinfecting of raw produce. Dairy Food Environ. Sanit. 12: 6-9 (1991) 9. Restaino L, Frampton EW, Hemphill JB, Palnikar P. Efficacy of ozonated water against various food-related microorganisms. Appl. Environ. Microbiol. 61: 3471-3475 (1995) 10. Graham DM. Use of Ozone for food processing. Food Technol. 51: 72-75 (1997) 11. Kim JC, Yousef AE, Chism GW. Use of ozone to inactivate microorganisms on lettuce. J. Food Safety. 19: 17-33 (1999) 12. Xu L. Use of ozone to improve the safety of fresh fruits and vegetables. Food Technol. 53: 58-63 (1999) 13. Kondo F, Utoh K, Rostamibasahman, M. Sterilizing effect of ozone water and ozone ice on various microorganisms. Bull. Faculty of Agric., Miyazaki Univ. 36: 93-98 (1989) 14. Izumi H. Electrolyzed water as a disinfectant for fresh-cut vegetables. J. Food. Sci. 64: 536-539 (1999) 15. Koseki S, Yoshida K, Kamitani Y, Isobe S, Itoh Kazuhiko. 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. Food Microbiol. 21: 559-566 (2004) 16. Suzuki T. Practice and safety of utilization of electrolyzed water in food industry. Food Chem. 5: 35-42 (1998) (2004j 1ú 28¢ %>; 2004j 9ú 7¢ j).

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