Inactivation of Salmonella in salted water used for Kimchi production

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• 作者：Dong J. Yu ; Yoon J. Shin ; Dong W. Choi ; Kyung Bin Song ; ^{kbsong@cnu.ac.kr}
• 关键词：Microwave-UV treatment system ; Salmonella ; Kimchi ; Inactivation
• 刊名：Food Control
• 出版年：2012
• 期刊代码：49_09567135
• 类别：abs
• 出版时间：August, 2012
• 卷：26
• 期：2
• 页码：322-325
• 文件大小：280 K

摘要

Salmonella may accumulate and proliferate in salt solutions that are reused during Kimchi production. To investigate the potential for inactivation of Salmonella in these solutions using the microwave-ultraviolet treatment system (MUTS), freshly prepared salt solutions were inoculated with Salmonella, treated with the MUTS, and studied for microbial inactivation. Based on the inactivation kinetics of Salmonella, the number of treatment needed to reduce Salmonella populations by 90%(d_R value) for S. Enteritidis at various NaCl concentrations (0, 1, 3, 5, and 10%, w/v) were determined to be 0.30, 0.53, 0.26, 0.28, and 0.25 cycles. For S. Typhimurium, the d_R values were 0.37, 0.53, 0.49, 0.48, and 0.28 cycles. In particular, both S. Enteritidis and S. Typhimurium were not detected within four cycles of MUTS treatment. These results suggest that the MUTS can inactivate Salmonella in salted water used for Kimchi production and provide reuse of salted water.