2009년3월26일 - tistory

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김용수

2009년 3월 26일

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1. 식품 해미생물

2. 식품 해미생물 생 어

4. 질의응답

3. 식품 해미생물 어 법

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Ⅰ. 식품 해미생물

식품미생물(Food Microorganisms)

Pathogens (병원균)food poisoning, cholera and typhoid

Spoilage organisms (부패균)souring of milk, the growth of mold on bread

Beneficial organisms (유익균)foods such as bread, beer, wine, cheese and yogurt

Inert organisms (비활성균)commensal

Functional classification of microorganisms

Alicyclobacillus spp.

Lactobacillus spp.Salmonellaspp.

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식품미생물(Food Hazard Microorganisms)Microorganisms CharacteristicsProtozoa Small single-celled animals

Motile, i.e. capable of independent movement Mostly live in water (ponds, rivers, the sea, water in soil) Common example amoeba Majority of protozoa are non-pathogenic A few pathogenic species, e.g. Entamoeba histolyticacauses amoebic

dysentery Malariais caused by the protozoan Plasmodiumtransmitted by mosquitoes Toxoplasmosis (caused by Toxoplasma gondii; transmitted to man from raw

meat, particularly pork and mutton)Algae Simple plants

Some are macroscopic (large), e.g. seaweeds Many are microscopic (usually live in water) Contain chlorophyll or a similar pigment which enables them to photosynthesize Do not require complex organic substances as food but can utilize carbon

dioxide and water Tend to grow in a mass and are often visible as green slime on the surface of

ponds Chlorella, can be grown on the surface of water, harvested and used as a source

of protein

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Microorganisms CharacteristicsVirus The smallest of all microorganisms (10 to 300 nm)

Do not have a cellular structure (made up of a central core of nucleic acid surrounded by a protein coat)

Cannot feed, grow or multiply in isolation Must always live as parasites in larger living cells Host cell is injured or even destroyed by the invading virus Viruses are always pathogenic (cause disease in man, animals, plants and other

microorganisms)Molds A fungus-type microorganism whose growth on food is usually visible and

colorful Multicellular, i.e. each mold growth consists of more than one cell Each cell is capable of independent growth and therefore molds may be

classified as microorganisms Consist of thin thread-like strands called hyphae(sing. hypha) The hyphae grow in a mass (mycellium) on or through the medium on which

the mold is growing There are basically two types of mold, i.e. non-septatemolds and septatemolds

식품미생물(Food Hazard Microorganisms)Ⅰ. 식품 해미생물

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Microorganisms CharacteristicsYeasts A group of microorganisms which reproduce asexually by a simple process

known as budding Simple single-celled fungi Mainly saprophyticand usually grow on plant foods May be oval, rod-shaped or spherical Larger than bacteria and under a high-power microscope a distinct nucleus is

visible Used in fermentingsome foods, in leavening breads, and in production of

alcohol (Saccharomyces cerevisiae)Bacteria Harmful or beneficial effects

Widely distributed in the environment Single-celled organisms The cell contains a mass of cytoplasm and some nuclear material The cell is enclosed by a cell wall and in some bacteria this issurrounded by a

capsule or slime layer The capsule consists of a mixture of polysaccharides and polypeptides

식품미생물(Food Hazard Microorganisms)Ⅰ. 식품 해미생물

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식품위해미생물(Food Hazard Microorganisms)Ⅰ. 식품 해미생물

Bacteria Salmonellaspp. Virus NorovirusVibrio parahaemolyticus Influenza H5N1 virusStaphylococcus aureus Hepatitis A virusClostridium botulium Hepatitis E virusClostridium perfringens ReovirusYersinia enterocolitica RotavirusListeria monocytogenes AstrovirusEscherichia coli O157 AdenovirusCampylobacter jejuni & coli CoronavirusBacillus cereus CalicivirusShigellaspp. PicornavirusAeromonas hydrophila Etc. Parvovirus

Fungi Mold Parasites Giardia duodenalisYeast Cryptosporidium parvum Etc.

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(7) 식육(제조, 가공용원료는제외한다), 살균또는멸균처리하거나더이상의가공, 가열조리를하지않고그대로섭취하는가공식품에서는특성에따라

살모넬라(Salmonellaspp.) 황색포도상구균(Staphylococcus aureus)장염비브리오균(Vibrio parahaemolyticus)클로스트리디움퍼프린젠스(Clostridium perfringens)리스테리아모노사이토제네스(Listeria monocytogenes)대장균O157 H7 (Escherichia coli O157:H7)캠필로박터제주니(Campylobacter jejuni)바실러스세레우스(Bacillus cereus)여시니아엔테로콜리티카(Yersinia enterocolitica)등식중독균이검출되어서는아니된다.

다만'제4. 식품별기준및규격'에서식중독균에대한규격이정량으로정하여진식품에는정량규격을적용한다. 또한식육및식육제품에있어서는결핵균, 탄저균, 브루셀라균이검출되어서는아니된다.

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식품위해미생물(Food Hazard Microorganisms)식품공전

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식중독(Food Poisoning, Foodborne disease)

구분 특징식품매개질환(Food-borne Diseases)

병원성미생물또는독성물질에오염된음식으로인하여발생하는질환

수인성질환(Water-borne Diseases)

물로인하여발생하는모든질환, 즉병원성미생물, 화학물질, 중금속및기타독성유기물질에오염된물에의하여발생하는질환

식중독(Food poisoning) 식품매개+ 수인성질환식품매개질병들에대한일반명식품섭취후단기간에발생하고전염성이없을경우

정의•식품위생법제2조제10호식품의섭취로인하여인체에유해한미생물또는유독물질에의하여발생하거나발생한것으로판단되는감염성또는독소형질환집단식중독: 역학적조사결과식품또는물이질병의원인으로확인된경우로서동일한식품이나동일한공급원의물을섭취한경우2인이상의사람이유사한질병을경험한사건•WHO(World Health Organization)식품또는물의섭취에의해발생되었거나발생된것으로생각되는감염성또는독소형질환집단식중독: 역학적조사결과식품또는물이질병의원인으로확인된경우로서동일한식품이나동일한공급원의물을섭취한경우2인이상의사람이유사한질병을경험한사건

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구분 유형 원인균(물질) 감염원 주요원인식품세균성식중독

감염형 살모넬라균 가축, 쥐/어패류/닭

계란, 식육등, 생선, 회, 초밥등장염비브리오균닭고기등캠필로박터균

독소형 황색포도상구균 사람의피부, 화농창/ 토양

곡류가공식품, 도시락등보튤리늄균 통조림식품등

기타 웰치균 사람, 동물의장관/토양, 변/사람및동물의장관

가열조리, 식육및가공품세레우스균 식육제품, 농산물가공품등병원성대장균 식육, 야채, 물등

자연독식중독

식물성 식품성식품에함유된각종독소성분

식물성식품 독버섯, 감자(눈), 독미나리등

동물성 동물성식품에함유된각종독소성분

동물성식품 복어, 독꼬치, 조개등

화학성식중독

급성, 만성알레르기형

오염및잔류된유독, 유해물질알레르기유발물징(유해아민등)

각종식품, 어류 농약, 식품첨가물, 중금속류및기타화학물질에오염된식품, 꽁치, 고등어등붉은색의어류

식중독(Food Poisoning, Foodborne disease)Ⅰ. 식품 해미생물

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The Ten Main Reasons For Food Poisoning1.Inadequate cooling/refrigeration, food left at room temperature.2.Too long between preparation and consumption. 3.Inadequate reheating. 4.Inadequate cooking. 5.Cross-contamination from raw to high risk/ready to eat foods. 6.Infected food handlers. 7.Inadequate hot holding temperatures. 8.Inadequate hand washing. 9.Contaminated raw foods and ingredients. 10.Improper cleaning of equipment and utensils.

식중독(Food Poisoning, Foodborne disease)

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식품위해미생물(Food Hazard Microorganisms)Ⅰ. 식품 해미생물

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Quality Indicator testing –history--Primarily used as indicator of fecal contamination of water-Used to demonstrate quality of milk-Used to measure spoilage of foods-Used to measure sanitary condition of equipment and environments

Indicator organism uses in foods-Pathogen PredictorIndex vs indicator organisms –Although the term “indicator organisms”is used by many as a possible indication of the presence of fecal contamination and possibly the presence of pathogens, the more appropriate term would be “index organisms”whose presence indicates the possible occurrence of a pathogen.

-Process Control Indicator“Indicator organisms”are those whose detection is indicative of a failure in GMP (HACCP?) which results in a food product of unacceptable microbiological quality. Testing for index organismsthen would serve a predictive function while testing for indicator organisms is a meansof assessing process integrity or process control.


지표미생물(Index or Indicator Microorganisms)

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Ideal Index or Indicator Organisms (Jay, 1992)-Easily and rapidly detectable-Easily differentiated from other microflora-Have a history of constant ecological association with the pathogen-For index organism, be present when the pathogen is present andabsent when the pathogen is absent-Have a reliable and defined relationship between levels of the index organism and the pathogen of concern

-Have growth requirements and a growth rate identical (or nearly) tothose of the pathogen of concern-Be more resistant to adverse conditions / processing than the pathogen of concern


1.검출용이성2.병원성미생물과연관성


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Aerobic Plate Count (APC)-APC(AOAC, 1980) and SPC(APHA, 1978)-The most popular method for estimation the number of viable MOs,it is often misused

-Used as part of a microbiological standard for raw & pasteurized milkand many other dairy products and for shellfish at the wholesale level

-To monitor a large number of other foods for compliance with standardsor guidelines set by various regulatory agencies

-To monitor foods for compliance with purchase specifications-To monitor adherence to good manufacturing practices

In the use or interpretation of the APC-The APC measures onlyliving microbial cells.-The APC is of little value in assessing the existing organoleptic quality of foods-The APC does not differentiate type of bacteria* Thermoduric, Psychrotrophic, Thermophilic, Proteolytic, and LipolyticCounts



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Commonly suggested index or indicator organisms-Total aerobic bacteria-Coliform-Fecal coliform-E. coli-Enterococci-Enterobacteriaceae

Fecal indicator (food safety에적용시주의점)-Ideally the bacteria selected should demonstrate specificity, occurring only inintestinal environments-They should occur in very high numbers in feces so as to be encountered in high dilutions-They should possess a high resistance to the extraenteral environment, thepollution of which is to be assessed-They should permit relatively easy and fully reliable detectioneven when present in low numbers



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Enterobacteriaceae-Facultative anaerobes, G(-) bacilli, mesophilic, ferment gluc acid, cat+(some psychotroph, e.g. Enterobacter)-Citrobacter, Enterobacter, Escherichia, Klebsiella, Salmonella, and others-Recommended over coliforms to better assess gluc+, lac-members of foodflora (i.e. Salmonella) -Problem: Not confined to intestinal tract

Coliform-Defined by phenotype NOT genotype-G(-), asporogeneous rods, ferment lactose acid & gaswithin 48h @ 35°Cand produce dark colonies with a metallic sheen on Endo agar-Consist of 4 genera: Citrobacter, Enterobacter, Escherichia and Klebsiella spp.-E. colimost indicative of fecal pollution :E. colitype I (IMViC ++--)-May contain non-enteric members(e.g. Serratia, Aeromonas)



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Fecal Coliforms-Coliforms ferment lactose acid & gaswithin 48h @ 44.5-45.5°C-Strains recovered: E. coli, K. pneumoniae, Enterobacterspp., C. freundii-Originally used to assess fecal contamination in water-E. coliO157:H7 does not grow well at 44.5 °C

E. coli-For use to determine sanitary significance: must comply with coliform & fecal

coliform definitionsType I IMViC ++--Type II IMViC -+--

-Some strains are neither Type I or II-Regarded as most valuable indicator of fecal contamination of raw foods-Not a reliable indicator of fecal contamination in processed foods: Grows in environment

-Indicator of inadequate processing



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사람에있어서양이되는식품은세균에있어서도양원이됩니다.조리기구류에는식품의잔류물이남아세균에있어서양원이됩니다.

세균은식품중의수분을이용해증식합니다.수분함량이50%이하에서는생육하기어렵고, 20%이하에서는생육할수없습니다.

대부분의세균은10~60℃에서증식을하여36℃전후에서최적의생육조건을나타냅니다.

식품(위해)미생물생육조건Ⅱ. 식품 해미생물 생 어

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온도(Temperature)Temperature Relationship To Growth And Destruction Of Bacteria

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온도(Temperature)Effects of Time and Temperature on Bacteria GrowthNo. of Bacteria Elapsed time10 020 20min40 40min80 1h160 1h 20min320 1h 40min640 2h1280 2h 20min2560 2h 40min5120 3h10240 3h 20min20480 3h 40min40960 4h81920 4h 20min163840 4h 40min327680 5h

B. Slabyj et al., 2003

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Ⅱ. 식품 해미생물 생 어

식품(위해)미생물의생육온도범위Microorganisms Temperature (C)

Minimum Optimum MaximumSalmonellaspp. 2.0 35.0-37.0 45.6Staphylococcus aureus 6.5 37.0-40.0 50S. aureus Toxin 10.0 - 46.0Vibrio parahaemolyticus 5.0 35.0-37.0 43.0Clostridium botulinum (proteolytic)

10.0 - 47.8

Clostridium botulinum(non-proteolytic)

3.3 - 25-37

Clostridium perfringens 15.0 - 52.3Bacillus cereus 4.0 30.0-35.0 50.0Listeria monocytogenes 0.0 - 44.0Escherichia coli O157:H7 2.5 37.0 49.4Campylobacter jejuni 32.0 42.0 45.0Yersinia enterocolitica 0.0 37.0 44.0

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수소이온농도(pH)Approximate pH Growth Ranges for some Food-borne Illness Causing Micro-Organisms


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식품(위해)미생물의생육pH범위Microorganisms pH

Minimum MaximumBacteria Salmonellaspp. 4.1 9.0

Staphylococcus aureus 4.5 9.3S. aureus Toxin 5.1 9.0Vibrio parahaemolyticus 4.8 11.0Clostridium botulinum 5.0 8.3Clostridium perfringens 5.0 9.0Bacillus cereus 4.3 9.3Listeria monocytogenes 4.5 9.5Escherichia coli O157:H7 4.0 9.0Campylobacter jejuni 4.9 8.0Yersinia enterocolitica 4.6 9.0

Yeast Saccharomyces cerevisiae 2.3 8.6Mold Aspergillus flavus 2.0 11.2

Fusarium moniliforme 2.5 10.7

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수분(Water)Water Activity (aw)•It is now generally accepted that the water requirements of micro-organisms should be defined in terms of the water activity (aw) in the environment.•This is a measure of the availability of water to micro-organisms for metabolism (the processes of life).•The (aw) of pure water is 1.00, -a 22% salt solution has an (aw) of 0.86 and a saturated salt solution is 0.75.•The (aw) value for most fresh foods is above 0.99.

Approximate Minimum (aw) Values for GrowthOrganisms Water ActivityGroups

Most Spoilage Bacteria 0.90Most Spoilage Yeasts 0.88Most Spoilage Moulds 0.88


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식품(위해)미생물의생육최소수분활성도(aW)Microorganisms Water Activity(aW)

Bacteria Salmonellaspp. 0.945Staphylococcus aureus 0.83S. aureus Toxin 0.86Vibrio parahaemolyticus 0.937Clostridium botulinum 0.94Clostridium perfringens 0.93Bacillus cereus 0.912Listeria monocytogenes 0.83Escherichia coli O157:H7 0.95Campylobacter jejuni 0.97Yersinia enterocolitica 0.95

Yeast Saccharomyces cerevisiae 0.90Saccharomyces rouxii 0.62

Mold Aspergillus flavus 0.80Aspergillus chevalieri 0.71

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주요식품의수분활성도(aW)식품 수분활성도(aW) 식품 수분활성도(aW)

과일/야채류 >0.97 상추 6.0가금류/수산물 >0.98 감자 5.3~5.6

육류 >0.95 양파 5.3~5.8난류 0.97 오렌지 3.6~4.3빵류 0.95~0.96 사과 2.9~3.3치즈 0.91~1.00 쇠고기 5.1~6.2견과류 0.66~0.84 닭고기 6.2~6.4곡류(쌀) 0.66~0.84 햄 5.9~6.1소맥분 0.67~0.87 새우 6.8~7.0꿀 0.54~0.75 굴 4.8~6.3

건조과일 0.51~0.89 연어 6.1~6.3시리얼 0.10~0.20 우유 6.3~6.5설탕 0.10 치즈 4.9~5.9

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산소(Oxygen)Availability Of Oxygen•Micro-organisms respire. That is, they get energy by breaking down chemicals, usually sugars, inside the cell.•Aerobic organisms must use oxygen obtained from their environment (usually air) before they can produce energy for life and growth.•Anaerobic organisms can produce this energy only in the absence of oxygen.•Facultative organisms can respire in either aerobic or anaerobicconditions.Oxygen TensionThis is the availability of oxygen to micro-organisms, and can be controlled by packaging, eg. by gas flushing.


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HACCP에서위해미생물관리Ⅲ. 식품 해미생물 어 법

•목적위해미생물을제거또는유의하게감소미생물의성장과독소생성을예방하거나최소화

•방법•온도(시간)관리-열처리(가열, 조리) : 온도/시간관리-냉장, 냉동

•수분(활성도) 관리–건조, 동결, 당/염첨가•pH 관리-pH 조절•산화환원력관리–포장조건(진공포장, 기체조절형포장등)•항미생물제제–박테리오신, 유기산, 식품첨가물첨가•기타-발효-공급업체인증서등-개인위생/ 위생습관

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HACCP에서위해미생물관리Ⅲ. 식품 해미생물 어 법

Factors that influence the microbe development •Intrinsic factors (food itself, inside influence)Structural barrierNutrientsNatural inhibitory agentspHWater activityOxidation-reduction potential•Extrinsic factors (outside influence)Temperature/timeGaseous environment

미생물제어&식품품질보증인자3대모니터링항목

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Intrinsic factorsStructural barrier Shell, Shell membrane

Tomato skin Animal skin Intact shell of nuts

Nutrients Complex organic compounds for microbial growth Gram(-) is less demanding nutrients than Gram(+) Different foods offer a different group of nutrients invite different growth

of microflora DFD (dark, firm, dry) meat vs. normal meat

Natural inhibitory agents

EggLysozyme: active in alkaline pH, rupture the wall of Gram(+) causing lysisConalbumin: binds FeAvidin: binds biotin

MilkLactoferrin: anti-microorganism activity in fresh milkGram (-) (Pseudomonas, E. coli, Salmonella) can cause spoilage of egg.

Ⅲ. 식품 해미생물 어 법

Factors that influence the microbe development

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Intrinsic factors

pH Fruits vs. vegetable Salad dressing / Soft drink, fruit juice pH of meat following rigor mortis pH of DFD meat vs. normal meat Canning

Low acid foods: pH>4.6(High) acid foods: pH<4.6

Clostridium botulinumcannot grow and produce toxin in acid foods.Water activity Aw = vapor pressure of solution/vapor pressure of solvent

ERH = Aw x 100 Pure water: Aw = 1 Add salt or sugar decrease AwIMF (intermediate moisture foods)• Foods with 0.6<Aw<0.85.• Aw that sufficient to allow some growth of mold and yeasts but not of food-

poisoning or of most food-spoilage microorganisms.• Humectants and chemical preservatives may be added.• Problems with Staphylococcus aureusand mold (mycotoxin)



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Intrinsic factors

Oxidation-reduction potential (Eh)

Oxidation: loss of electron; reduction: gain of electron When the electrons are transferred, a potential difference is created that can be

measured. Measurement

Electrometrically (platinum electrode with reference, mV)Oxidation-reduction dye (methylene blue, resazurin, etc.)

MeatPre-rigor: oxidized condition (+250 mV)Post-rigor: reduced condition (-130 mV)

Dairy productsFresh milk: highly oxidized condition (+mV)Cheese: highly reduced condition (-mV)C. botulinumrequires low Eh



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pH –Organic & Inorganic substances•Grow best if the pH of the food is between 6.6 and 7.5 •Bacteria are less acid-tolerant than molds and yeast•There are no bacteria which can grow if the pH is below 3.5•Recommended substances to reduce pH-Organic acids : Citric acid, Malic acid, Tartaric acid, Benzoicacid, Lactic acid

Propionic acid-Inorganic acids : Hydrochloric acid, Sulphuric acid, Phosphoricacid-Fermentation by-products : Lactic acid

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Water Activity (aW) -Humectants

Polyols are better humectants than sugars because of their greater water activity reduction capacity and are less hygroscopic than sugars. The most widely used polyols as humectants in foods are 1,3-butyleneglycol, propylene glycol, glycerol, and polyethylene glycol 400.

Moisture content (g H2O/100 g Solids)Anhydrous Amorphous

Sugars aW = 0.60 0.70 0.80 0.90 0.60 0.70 0.80 0.90Sucrose 3.0 5.0 10.0 - 14.0 20.0 35.0 65.0Glucose 1.0 3.5 7.5 12.5 1.0 3.5 8.0 22.0Fructose 14.0 22.0 34.0 47.0 18.0 30.0 44.0 80.0Lactose 0.01 0.01 0.05 0.10 4.5 4.7 4.7 -Sorbitol (adsorption) 17.0 22.0 37.0 76.0 2 5.0 3 5.0 5 5.0 110.0SaltsNaCl (adsorption) 0.1 0.1 130.0 585.0 - - - -NaCl (desorption) - _ 385.0 590.0 - - - -KCl (adsorption) 0.1 0.1 0.1 0.1 - - - -KCl (desorption) - - 0.1 580.0 - - - -


- 35 -

35

Extrinsic factorsTemperature Mesophiles (organisms liking moderate temperatures) 10º~ 45ºC

Thermoduric (heat-resisting) Thermophiles (organisms liking higher temperatures) 50º~ 60ºC Psychrotropic (cold-resisting; can survive at low temp) Psychrophiles (cold-loving organisms) 10º~ 20ºCPsychrotropic microorganismsBacillus, Clostridium, Lactobacillus, Pseudomonas

Gaseous environment

Aerobes: require oxygen Microaerophilic: require oxygen less than 20% concentration (Campylobacter) Facultative anaerobes: grow in either the presence or absence ofoxygen Anaerobe: do not require free oxygen



- 36 -

36


Food PreservationPreservation techniques-Canning (heat treatment)-Pasteurization (heat treatment)-Aseptic processing-Freezing and chilling -Dehydration-Filter sterilization -Irradiation -Chemical preservation

Food preservation techniquesThermal process

Heating, Microwave, Radio frequency (RF), Ohmic heating

Non-thermal process

Pulsed electric field (REF), Irradiation, Ionizing radiation, Intense light pulses, High pressure processing (HHP), Oscillating magnetic field (OMF), Ultrasound, Filtration, Sanitizers & Disinfectants, Natural antimicrobial substances

식품공전제1. 총칙2. 용어의풀이25) “살균”이라함은따로규정이없는한세균, 효모, 곰팡이등미생물의양세포를사멸시키는것을말한다.26) “멸균”이라함은따로규정이없는한미생물의양세포및포자를사멸시켜무균상태로만드는것을말한다.

- 37 -

37

Most food-processing systems contain a heating step to reduce the number of bacteria in a product

Two methods of killing food-borne microorganisms•Sterilization: Application of steam heat under pressure at temperatures above the boiling point of water (100°C)

•Pasteurization: Application of moist heat of less-than 100°C

Heat treatment

Ventilex continuous steam pasteurization equipment Hot water turn-back sterilization equipments


Food Preservation –Pasterization & Sterilization

- 38 -

38

Since 1825, canning has provided a way for people to store foodsfor extremely long periods of time.

In canning, you boil the food in the can to kill all the bacteria (sterilize) and sealthe can to prevent any new bacteria from getting in.

Since the food in the can is completely sterile, it does not spoil.Any sealable container, e.g., glass jars, aluminum foil, plastic pouches, can serve as a metal can.

One problemwith canning is that the act of boiling food in the can generally changes its tasteand texture(as well as its nutritional value).


Pasterization & Sterilization -Canning

- 39 -

39

Almost always a liquidHeating to a high enough temperature to kill certain (but not all) bacteria and to disable certain enzymes, and in return you are minimizing theeffects on taste as much as you can

Commonly pasteurized foods include milk, ice cream, fruit juices, beer and non-carbonated beverages

Milk can be pasteurized by heating to 63°C for 30 min (LTLT; low-temperature long time) or 73°C for 15 sec (HTST;high temperature short time)

Sterilization of milk: In-bottle or continuous flow sterilization process at 135-150ºC (UHT; ultra-high temperature treatment) aseptic process

Food MethodsLiquid Food Aseptic fillingSolid Food In-pacage pasteurization (vacuum cooling)

Clean room technologyPumpable products with solids Hot filling


Pasterization & Sterilization -Pasterization

- 40 -

상업적으로살균한제품+ 무균환경하에서미리살균한용기무균적으로충진하고밀봉하여저장성이연장된제품

-UHT sterilization -열에민감한포장가능-품질향상 -Thermoplastic, 종이(풍미, 색, 양가등)

40

상업적살균제품Commercially sterile product상업적살균제품Commercially sterile product

살균한용기Sterile packaging material살균한용기Sterile packaging material+


Pasterization & Sterilization –Aseptic processing

- 41 -

41Flow Schematic of a system for CTHEX Sterilizer for Aseptic/UHT Processing, using Coiled Tubular Heat Exchangers



- 42 -

42

Food Material

Filling

Sealing

Sterilization

Cooling

Product

Food Material Package Material

Sterilization Sterilization

Cooling

Filling & Sealing

Product

Aspetic environment

Canning Process Aseptic Process

Comparison of canning and aseptic process



- 43 -

43

GEA Liquid Processing UHT (Ultra High Temperature) plant for aseptic processing

Stork Linear Aseptic Fillers

Pure-Pak Aseptic Fillers



- 44 -

44

Method CharacteristicsFreezing The preservation of foods by freezing involves two methods of control of the

growth of microorganisms: The growth rate of microorganisms is reduced by the low temperature. Also the

rate of undesirable chemical changes is reduced considerably at low temperatures. A large percentage of the water present in the food is convertedto ice and is

therefore unavailable to microorganisms.Chilling Only retards spoilage of fresh raw materials

Based on a combination of treatments:• Heating• Fermentation• Acidification• Smoking• Salting• Partial drying

Dehydration Dehydration methods: tunnel drying, spray drying, roller drying,freeze drying. Freeze dryingis a special form of drying that removes all moisture and tendsto

have less of an effect on taste than normal dehydration does. Freeze drying is most commonly used to make instant coffee, but also works

extremely well on fruits such as apples.


Food Preservation –Non-Termal Technique

- 45 -

45

Methods CharacteristicsFilter sterilization

Types of filter used are:•Depth filter•Membrane filter•Nucleation track (Nucleopore) filterIrradiation Ionizing radiation used are gamma rays from radioactive cobalt-60or cesium-137

Beams of electrons from radioactive substances produced by linear accelerators Irradiation of potatoes, strawberries, and meat is common in many countries

Dehydration Dehydration methods: tunnel drying, spray drying, roller drying,freeze drying. Freeze dryingis a special form of drying that removes all moisture and tendsto have

less of an effect on taste than normal dehydration does. Freeze drying is most commonly used to make instant coffee, but also works

extremely well on fruits such as apples.



- 46 -

Methods CharacterisiticsChanging the gas phase

Vacuum package High concentration of CO2(10%) Modified atmosphere packaging (MAP) Controlled atmosphere storage (CAS) Removal of oxygen? facilitate the growth of anaerobic bacteria

Chemical preservation

Chemical disinfectant• Antiseptics • Disinfectants• Sanitizers• Preservatives• AntibioticsBacteriostatic action (Low Conc.) & Bacteriocidal action (High Conc.)

Lactic acid, acetic acid, citric acid Weak acid (benzoic, propionic, sorbic acid, SO2) Nitrite (nitrate) –nitrous acid Nisin (non-medical antibiotic) Use of natural antimicrobials



- 47 -

Recent trends of food preservation systemHeat treatments Minimal processAddition of chemicals


Minimal process

Least possible treatmentUse of sufficient processing (energy input) to achieve desired objectives (shelf-life, safety, etc.), but avoid over-processing

Use of modest energy input to produce less damage (e.g. use of non-thermal processes or other thermal processes with least overheating)

Replacement of energy input with chemical treatments and with modification of intrinsic factors of food (e.g. control of Aw and gas composition)

- 48 -

FreezingChillingPasteurizationHurdle technology


Minimal process –Traditional process

Important hurdles•Temperature (high/low)•Water activity•Acidity•Preservatives•Packaging (MAP)•Competitive microorganisms

Can be further optimized to deliver better qualitySimple, well-known, cost-effective in food industry

- 49 -

A Aw pH Eh T P

Aw pH T P

Aw pH

Aw pH T P

B

C

D


Minimal process –Hurdle Technology Concepts (from Scott 1989)

- 50 -

Sound approach for minimally processed, fresh-like food products with little induced degradation of nutritional and sensory properties.High voltage pulsed electric fields, PEF High pressure processing, HPPHigh-intensity pulsed lightIrradiation, Ionizing radiationTiO2photocatalytic oxidation Ozone(O3) disinfectionElectrolyzed waterChemical agent


Minimal process –Non-thermal process

Advantages of non-thermal technology-Low process intensity-Quality retention-Low energy consumption-Shorter treatment time-Waste-free technology

- 51 -

DCpowersupply

High voltageswitch voltagevoVo

TriggerSource

C0C0C0

Rs

Treatmentchamber

SampleR

L L L

Energy storagecapacitor

Layout of a square generator using a pulse forming network of three capacitor-inductor units.

Electrode

Electrode

Insulation

Food

Food

Insulation

To high voltage pulser

Ports

High-Voltage Pulsed Electric Field, PEFⅢ. 식품 해미생물 어 법

Definition•PEF processing involves the application of pulses of high voltage (typically 20 -80 kV/cm) to foods placed between 2 electrodes•PEF treatment is conducted at ambient, sub-ambient, or slightly above ambient temperature for less than 1 s, and energy loss due to heating offoods is minimized. •The generation of high electric field intensities, the design of chambers that impart uniform treatment to foods with minimum increase in temperature, and thedesign of electrodes that minimize the effect of electrolysis.

- 52 -

Layout of a square generator using a pulse forming network of three capacitor-inductor units

High-Voltage Pulsed Electric Field, PEFⅢ. 식품 해미생물 어 법

Application in Food Preservation•Processing of apple juice, orange juice, milk, eggs, green pea soupCritical Process FactorsProcess factors Electric field intensity

Treatment timePulse waveshapeTreatment temperature

Product factors Conductivity, pH, Ionic strengthParticulate foodsHurdle approach

Microbial factors Type of MOConcentration of MOGrowth stage of MO

- 53 -

Medium

+

+

+

_

_

_

Cytoplasm

(a)

Medium

+++++++

_______

Cytoplasm

(b)

Medium Cytoplasm

(c)

Medium Cytoplasm

(d)

Diagram of reversible and irreversible electric breakdown.(a) cell membrane with a potential Vm, (b) membrane compression, (c) pore formation,(d) large pores are formed irreversible breakdown.


High-Voltage Pulsed Electric Field, PEFMechanisms of Microbial InactivationTwo mechanisms have been proposed as the mode of action of PEF on microorganisms: electrical breakdown and electroporation

- 54 -

OSU 60 kV bipolar pulser PEF results versus pasteurization. Left barrepresents heat, middle bar PEF, right bar is control


High-Voltage Pulsed Electric Field, PEF

- 55 -

Hydrostatic Pressure800 MPa (8000 bar)

High Pressure Processing (HPP)Ⅲ. 식품 해미생물 어 법

Description of Technology•HPP, also described as high hydrostatic pressure (HHP), or ultra high pressure (UHP)processing, subjects liquid and solid foods, with or without packaging, to pressures between 100 and 800 MPa.•Process temperature during pressure treatment can be specified from below 0 °C (to minimize any effects of adiabatic heat) to above 100 °C. Vessels are uniquely designed to safely withstand these pressures over many cycles. Commercial exposure times at pressure can range from a millisecond pulse (obtained by oscillating pumps) to a treatment time of over 1200 s (20 min).

- 56 -

HHP unit for laboratory scaleMax. pressure: 600 MPaWorking volume: 0.6 L

Packaged sample

High Pressure Processing (HPP)High Pressure Equipment for food•Batch HPP equipment•Semi-Continuous HPP equipment •Continous HPP equip ment•Pulsed HPP processing systems


- 57 -

Effects of high-pressure treatment on biological system• Stress reaction• Irreversible permeabilization of cell membrane

Microbial inactivation by high-pressure treatment• Temperature, time, total energy input, applications

Advantages of high-pressure technology• Low process intensity• Quality retention• Low energy consumption (shorter treatment time)• Waste-free technology

Lipid Bilayer 6.6 nm 7.5 nm 4.8 nm

Gel state Interdigitated state50 MPa 200 MPa

Liquid crystalline

MPa / A105.1/ 2 TPd

0.1 MPa


Critical Process FactorsPressure, Time at pressure, Time to achieve treatment pressure, Decompression time, Treatment temperature (including adiabatic heating), Product initial temperature, Vessel temperature distribution at pressure, Product pH, Product composition, Product water activity, Packaging material integrity, and Concurrent processing aids. Pressure pulsing would require additional monitoring of pulse shape frequency, and high and low pressure values of the pulse.

- 58 -


- 59 -

The exposure of food to high energy ionizing radiation Some or all of the microbesand insectspresent are killed. Prolongs the life of the food in cases where microbial spoilage is the limiting factor in shelf life.

It has also been shown that irradiation can delay the ripeningor sproutingof fruits and vegetables and replace the need for pesticides.

Irradiation is a legitimate replacement for methyl bromide(the most common fumigant for post-harvest quarantine treatment of fruit).


Irradiation

- 60 -

Radurization•Pasteurization of spoilage microorganisms•Used to treat foods that have a high moisture content and a highpH (Meat and fish)

•Treatment dose: approximately 1 kGyRadicidation

•Used to eliminate pathogens.•Kills vegetative cells only (it will not kill spores) •Certain radiation-resistant vegetative cells, e.g., Salmonella, can survive •Treatment dose: 2.5 -5.0 kGy.

Radappertization•Kills all vegetative cells and also destroys spores, e.g., Clostridium botulinum, by treating the product to high levels of radiation (~ 30 kGy)

•Generally deemed sufficient for clinical sterility, but not usually employed on food items

•FAO/IAEA limit applicable doses to 10 kGy for many food items

Irradiation –Food Irradiation ProcessⅢ. 식품 해미생물 어 법

- 61 -

Irradiation technologiesElectron beam irradiation

•Uses electrons accelerated in an electric field to a velocity close to the speed of light•Electrons do not penetrate the product beyond a few inches, but treatment times are only a few seconds•Electron facilities rely on substantial concrete shields to protect workers and the environment from radiation exposure

Gamma radiation

•Radiation of photons in the gamma part of the spectrum•Obtained through the use of radioisotopes cobalt 60 (cesium 137)•The most cost-effective technology and is preferred by many processors becausethe good penetration enables administering treatment to entire industrial pallets or totes, greatly reducing the need for material handling.•A pallet or tote is typically exposed for several minutes depending on dose•The environment is protected by a large concrete shield

Advantages- Has great lethality and penetrating power- Economic benefits

Disadvantages- Formation of free radicals which is responsible for loss of vitamins

and other chemical changes- Bad reputation


Irradiation –Food Irradiation Technology

- 62 -

Gamma Irradiation for food processing Electron Beam Irradiation for food processing

Irradiation –Food Irradiation TechnologyⅢ. 식품 해미생물 어 법

- 63 -


Pulsed Light Sterilization •Pulsed White Light (PWL) = Pulsed Light or Pulsed UV Light, High-power Xenon lamp•The use of intense and short duration pulses of broad-spectrum "white light". The spectrum of light for pulsed light treatment includes wavelengths in the ultraviolet (UV) to the near infrared region. The material to be treated is exposed to a least 1 pulse of light having an energy density in the range of about 0.01 to 50 J/cm2at the surface. A wavelength distribution such that at least 70% of the electromagnetic energy is within the range from 170 to 2600 nm is used. The material to be sterilizedis exposed to at least 1 pulse of light (typically 1 to 20 flashes per s) with a durationrange from 1 µs to 0.1 s

Spectra of a xenon flash lamp: 1-at a high current density of 6.500 kA/cm2, 2-at a low current density of approx. 1000 kA/cm2.

- 64 -

PET bottle cap sterilizing process

Pulse Beamer for Food Surface Sterilization

Pulse Beamer used for sterilizing the inner surfaces of bottle caps


Pulsed Light Sterilization

- 65 -

Extremely rapid, high-peak power UV beams (coherent 248nm) Irreversible (non-repairable) disinfection by highly instantaneous concnetration UV effect

results from high-peak power energy process Additional advantage

Instant cavitation effect (ablation) : Deeper penetration of UV radiation A few high-power PUV pulse are required to reach effective disinfection levels,

contrary to the conventional Hg-lamp technologies Operating with short-timed pulses (nanoseconds to milliseconds) : Delivering

megawatt levels of peak UV power and capable of high repetition rates at competitive cost

High Power Pulsed UV Light (PUV)

Log reduction factor of 24hr cultures of E. coli ATCC 25922 exposed to increasing doses of UV irradiance 400V, 600V, 800V (n=9)

Effects of PUV treatment on cell viability of 48hr culture of pathogenic bacteria at a discharge voltage of 800V (12.8 J per pulse)


- 66 -


- 67 -

•Constituent of paint•Coloring for food, cosmetics, and crayons

•UV protection in sunscreens•Coated ceramic tile

The disinfectant and self-cleaning qualities of TiO2are being widely employed in Japan and EU

•Treatment of the air in fruit, vegetable and cut flower storage areas to prevent spoilage and increases the products’shelf-life

•Remove ethylene gas from the air.Ethylene is a naturally occurring gaseous hormone produced by plant tissue that in low concentrations triggers the ripening of fruits and vegetables.

Uses of TiO2(titanium dioxide)TiO2Photocatalytic Reaction

TiO2thin film UV-C lamp

Quartz tube

UV-C lamp & quartz tube coated with TiO2Fan

Inlet

Shaking motorControl box

Outlet

Cover

TiO2thin film UV-C lamp

Quartz tube

UV-C lamp & quartz tube coated with TiO2Fan

Inlet

Shaking motorControl box

Outlet

Cover


Pilot–scale TiO2/UV reactor

- 68 -

Principles of TiO2Photocatalytic oxidation TiO2under UV lights exhibits a strong bactericidal activity The mechanism of this reaction is not yet well understood Two killing modes were proposed

• The oxidation of coenzyme A inhibited cell respiration• The significant disorder in cell membrane permeability

Mechanism of photocatalytic oxidation of TiO2

TiO2

Electron Excitation Recombination

Valence Band

Conduction Band

3.2eV

Photon(h< 387.5 nm)

O2

O3 O2·

H2OH2O2

·OH

H2OC2H4

OH-

·OH

CO2


TiO2Photocatalytic Reaction

- 69 -

Sterilization and degradation of pesticides using TiO2/UV reaction• Advantages of TiO2/UV photocatalytic sterilization system-Non-toxic-Chemical stability-Capability of repeated use without loss of catalytic activity-Waste-free

• Photocatalytic degradation of pesticide


00.51

1.52

2.53

3.54

4.5

0 4 8 12 16 20Treatment time (min)

Total

aerob

ic bac

teria (

log CF

U/ml)

Water-washed UV TiO2/UV

0.4 log reduction1.1 log reduction

1.8 log reduction

Bactericidal activity of TiO2/UV reaction against total aerobic bacteria in carrot. (◆) Water-washed, (□) Non-coated quartz tube, (▲) TiO2 coated quartz tube.

TiO2Photocatalytic Reaction

- 70 -

식품첨가물(살균제)제조장치-오존수, 차아염소산수, 차아염소산나트륨수, 이산화염소수

기구등살균소독제

- 71 -

식품의약품안전청고시제2007-74호(2007. 11. 09)식품의약품안전청고시제2008-62호(2008. 08. 27)제1. 총칙의(4)항을아래와같이신설한다. (4) 이공전에수재된품목중제조장치로부터제조되는식품첨가물의경우이들품목의제조장치는전기용품안전관리법, 산업표준화법등관련법령에적합한기계장치또는부품을사용하여제조․ 조립․ 구성되어야하고, 생성된최종식품첨가물이직접접촉하는부품의재질은식품공전기구및용기․ 포장의기준․ 규격에적합한것이어야한다. 제2. 제조기준중‘젤라틴’항다음에‘제조장치를통해제조되는식품첨가물’항을다음과같이신설한다. 1. 제조장치를통해제조되는식품첨가물은품목별기준및규격에적합하여야한다. 2. 오존수제조장치에서배출되는배오존의농도는다중이용시설등의실내공기질관리법등관련법령에서정한기준에적합하여야한다.제4. 가. “186. 이산화염소”를“186. 이산화염소(수)”로하고, “이산화염소의사용기준”을“이산화염소(수)의사용기준”으로하고, 이산화염소(수)의사용기준중“이산화염소는케이크및카스테라제조용소맥분이외의식품에사용하여서는아니된다. 이산화염소의사용량은케이크및카스테라제조용소맥분에있어서는1kg에대하여30mg 이하이어야한다.”를“이산화염소는케이크및카스테라제조용소맥분이외의식품에사용하여서는아니된다. 이산화염소의사용량은케이크및카스테라제조용소맥분에있어서는1kg에대하여30mg 이하이어야한다. 다만, 이산화염소수제조장치를통하여제조되는이산화염소수는과실류, 채소류등식품의살균목적으로사용하여야하며, 최종식품의완성전에제거하여야한다.”로한다.


- 72 -

차아염산수(Hypochlorous Acid Water) 살균유효성분: Cl2, HCIO, CIO-

•성분규격종류 정의 함량(유효염소) pH

강산성차아염소산수0.2% 이하염화나트륨수용액을유격막전해조에서전해하여양극에서얻어진수용액

20-60 mg/kg 2.7 이하

미산성차아염소산수2-6% 염산을무격막전해조에서전해하여얻어진수용액

10-30 mg/kg 5.0-6.5

미산성차아염소산수*

3% 이하염산또는5% 이하염화나트륨수용액을무격막전해조에서전해하여얻어진수용액

50-80 mg/kg 5.0-6.5

약산성차아염소산수*

0.2% 이하염화나트륨수용액을유격막전해조에서전해하여양극에서얻어진수용액또는양극에서얻어진수용액에음극으로부터얻어진수용액을혼합한수용액

10-60 mg/kg 2.7-5.0

* 현재국내식품첨가물기준에는등재되어있지않음

•사용기준차아염소산수및이를함유하는제제는과실류, 채소류등식품의살균목적으로사용하여야하며, 최종식품의완성전에제거하여야한다.


Hypochlorous Acid Water정의: 이품목은염산또는식염수를전기분해의방법으로얻어지는것으로차아염소산을주성분으로하는수용액이다. 이품목에는강산성차아염소산수(격막으로분리된양극및음극에의해구성된유격막전해조의양극측으로부터얻어지는0.2%이하의염화나트륨수용액)와미산성차아염소산수(2～6% 염산을무격막전기분해조안에서전해해서얻어지는수용액)가있다.

- 73 -

장치 구분 양극측 음극측

차아염소산수

제조장치

유격막식

•H2O 1/2O2+ 2H+

•NaCl Na+ + Cl-•Cl- 1/2Cl2 + 2e-•Cl2 + H2O HOCl+ H + Cl

•H2O 1/2H2+ OH-

•Na++ e-Na•Na + H2O 1/2H2+ NaOH

무격막식 •Cl- 1/2Cl2 + 2e- •H++ e 1/2H2(혼합) Cl2 + H2O HOCl+ H + Cl


Hypochlorous Acid Water

- 74 -



- 75 -



- 76 -

종류 횟수(날짜) 청정조건 오염조건E. coli

ATCC 10536S. aureusATCC 6538

E. coliATCC 10536

S. aureusATCC 6538

강산성차아염소산수

초기 ＯＯ × ×1차(3일후) ＯＯ × ×2차(6일후) ＯＯ × ×3차(9일후) ＯＯ × ×4차(12일후) Ｏ × × ×5차(15일후) × × × ×

미산성차아염소산수

초기 ＯＯ × ×1차(3일후) ＯＯ × ×2차(6일후) ＯＯ × ×3차(9일후) ＯＯ × ×4차(12일후) ＯＯ × ×5차(15일후) Ｏ × × ×6차(20일후) Ｏ × × ×7차(30일후) × × × ×

Hypochlorous Acid WaterStability & Efficacy : 강산성차아염소산수9-12일, 미산성차아염소산수12-15일


- 77 -

이산화염소수(Clorine dioxide Water) : 살균효과유효성분: ClO2•성분규격: 없음•제조방법


Chlorine Dioxide Water

대형용 중소형용 소형용

고농도. 고수율제조순간접촉반응방식생산량무제한발생기소형화산.알칼리반응특성을이용한충돌현상으로진동, 소음해소대규모정수장/하수처리장유용

원료약품사용간단원료투입공정이간단함소규모처리시설에적용편리수율이82%이상발생작업자가취급하기용이함소규모처리장에유용

전기분해에의한제조방식아염수용액과전해촉진제인소금물이용원료투입공정이간단함고순도/고수율생성규모에관계없이적용가능작업자가취급하기용이함

Cl2ClO2발생기

NaClO2저장조

WATER

이젝터

ClO2

부스터펌프

HCl NaClO2ClO2

반응기

NaCl NaClO2ClO2

전기분해조

- 78 -

-26-

대형(염소+아염) 전기분해형(아염)중소형(염산+아염)


Chlorine Dioxide Water

- 79 -

농도(ppm) 횟수(날짜)청정조건 오염조건

E. coliATCC 10536

S. aureusATCC 6538

E. coliATCC 10536

S. aureusATCC 6538

200

초기 ＯＯＯ ×1차(1일후) ＯＯＯ ×2차(2일후) ＯＯＯ ×3차(3일후) ＯＯＯ ×4차(4일후) Ｏ × Ｏ ×

100

초기 ＯＯ × ×1차(1일후) ＯＯ × ×2차(2일후) Ｏ × × ×3차(3일후) × × × ×4차(4일후) × × × ×

50

초기 ＯＯ × ×1차(1일후) Ｏ × × ×2차(2일후) × × × ×3차(3일후) × × × ×4차(4일후) × × × ×

Chlorine Dioxide WaterStability & Efficacy : > 10 ppm

- 80 -

오존수(Ozone Water) : 살균효과유효성분: O3•정의: 이품목은오존발생기에서생성된오존기체를용존시켜얻어지는것으로오존을주성분으로하는수용액이다. •성분규격함량:이품목은정량할때, 오존(O3) 1.0mg/L 이상이어야한다.

•사용기준: 오존수및이를함유하는제제는과실류, 채소류등식품의살균목적으로사용하여야하며, 최종식품의완성전에제거하여야한다.


Ozone Water

- 81 -

방식 자외선Lamp 식 방전식 전기분해식발생기 저압수은Lamp 무성방전관 연면방전 수전해Cell

전원 185nm 자외선,50, 60Hz 수W～수백W

고주파:10～20kV50Hz～2kHz

3～7kV5～10kHz 수V 직류

원리 O2+hν(185nm)→2OO+O2+M→O3+M

O2+e(>5.1eV)→2OO+O2+M→O3+M

H2O→O3+6H++6e

원료 주변공기혹은산소 건조공기또는산소 이온교환수오존생성수율 1.9g/kwh 50g/kwh 16.7g/kwh오존농도 0.5% max14% max20%

특징 장치가간단대용량오존제조0～

300kg/hNOx ～1/100 O3

소용량오존제조0～100g/h

NOx ～1/50 O3

고농도오존제조수분함유

오존발생장치


Ozone Water

- 82 -

구분 용존형 기포(단순폭기식) 형 인젝터(mixing)형

원 리물속에오존을용존시키는Type.고농도의용존오존수생산가능배출오존의양이작업환경에장애가되지않는Type.적정한용존오존농도를일정시간이상유지할수있는Type.

오존발생기를이용하여단순히물속에오존가스를폭기하는Type.오존가스의물속용존을기대할수없으며, 많은양의오존이물밖으로그대로배출되어적용현장에서의작업이불가함. 살균수로서의기능없음.

벤츄리효과를이용한인젝터를통하여물과오존가스의단순혼합(Mixing)을유도하는Type.오존가스가물속에용존될수없으며인젝터를통과한후물과오존가스는단시간(수초)내에분리되고, 대기중으로많은양의오존이배출됨.살균수로서의기능유지불가.

오존농도조절기능 가능 불 가 불 가현장적용성 다양 미 비 미 비

물

용존 존수물

O3특수처리


Ozone Water

- 83 -

1.2ppm

⊙오존농도: 0.41 mg/ℓ⊙배오존: 200 mg/ℓ이상⊙지속시간: 수초이내

⊙오존농도: 10.24 mg/ℓ⊙배오존: 0.03 mg/ℓ이하⊙지속시간: 97분후2.0mg/ℓ

용존농도및

유지시간

오존주입량유량, 압력, 온도, 오존주입량제어인자단순폭기, 혼합(mixing)형용존형구분

1.2ppm1.2ppm

0

2

4

6

8

0 5 시간(min)용존

농도(pp

m)024681012

0 10 30 60 80시간(min)

용존농도

(ppm)

1.2ppm 1.2ppm


Ozone Water

- 84 -

Ozone Water

배오존처리방법

활성탄흡착식열분해법(오존수발생기에적합)

촉매법(MnO2법)

The Human Exposure Effect to Concentration of Ozone

오존농도(ppm) 인체향

0.01～0.02 -다소냄새를느낌(곧무감각해짐)0.1 -냄새를인지, 코와인후부에자극

0.2～0.5 -3~6시간노출시시력저하0.5 -상부기도에자극

1～2 -2시간노출시두통, 가슴압박, 갈증-반복하여폭로시만성중독

5～10 -맥박증가,통증, 마취증상15～20 -작은동물2시간내사망50 -인간1시간내생명이위험한상태

구분 노출한계 비고

실내환경

0.005ppm(미국, ACGIA)0.03ppm(뉴질랜드)0.08ppm(WHO Europe)0.1ppm(WHO Europe)

8시간평균8시간평균8시간평균1시간평균

대기환경

0.12ppm(USA EPA)0.06ppm(일본)0.08ppm(한국, 대기환경보전법)0.1ppm(한국, 대기환경보전법)

1시간평균1시간평균8시간평균1시간평균

작업환경

0.1ppm(USA ACGIA)0.3ppm(USA ACGIA)0.1ppm(일본산업위생학회)0.1ppm(한국노동부)

최대허용한계치(TLV)단기노출농도한계

(STEL)

Off-gas (배오존)

- 85 -


Ozone Water오존수농도(ppm)

시험균주 10 5 4 3 1 0.5 0.3 0.1E. coli O157:H7

ATCC 43888 ○ ○ ○ ○ ○ ○ ○ ○S. choleraesuis

ATCC 10708 ○ ○ ○ ○ Ｏ × × ×S. sonnei ATCC 15442 ○ ○ ○ ○ × × × ×P. aeruginosa ATCC 15442 ○ ○ ○ ○ ○ ○ ○ ○B. cereus ATCC 14579 ○ ○ ○ ○ ○ ○ × ×L. monocytogenes

ATCC 15313 ○ ○ ○ ○ ○ ○ ○ ×C. jejuni ATCC 33291 ○ ○ ○ ○ ○ ○ ○ ○Vibrio cholera ATCC 14035 ○ ○ ○ ○ ○ ○ ○ ×

오존수접촉시간: 5분

- 86 -

기구등살균소독제식중독예방등식품위생향상을위해기구등의살균소독제를식품위생법상관리대상으로지정: 식품위생법개정(2002. 8. 26)

정의(식품위생법제2조2항)“기구및용기·포장의살균·소독의목적에사용되어간접적으로식품에이행될수있는물질”-식품용기구및용기·포장이사용대상임

식품위생법시행령개정(2003.4.22)식품위생법시행규칙개정(2003.8.16)살균소독제성분고시(2003.12.8)살균소독제한시적기준및규격인정기준고시(2003.12.8)살균소독제성분추가고시(2004.11.8)

:살균소독제한시적기준및규격인정기준개정고시(2005.12.9)식품의약품안전청고시제2005-75호-12개성분삭제고시예정(2007.8.11)


Sanitizers & Disinfectants

- 87 -


Sanitizers & Disinfectants계열 작용기

종류 유효성분

할로겐

염소무기염소 차아염소산나트륨, 차아염소산칼슘등5종(30)유기염소 이염화이소시아눌산나트륨등8종(10)이산화염소 아염소산염, 이산화염소등4종(2)

요오드 요오드(요도퍼) (3)브롬 브롬화나트륨, 브롬화칼륨, 브롬화칼슘

계면활성제

4급암모늄 염화-n-데실-n,n-디메틸-1-데칸암모늄, 염화알킬(C12-C14)디메틸에틸벤질암모늄염화알킬(C12-C16)벤질디메틸암모늄, 염화알킬(C12-C18)벤질디메틸암모늄등6종(27)산-음이온 네오데칸산, 노나논산, 데칸산, 옥탄산, n-카르복실산,

나프탈렌설폰산나트륨, 도데실벤젠설폰산나트륨, 설포지방산등(이하생략)양성이온

산소계

무기계 과산화수소(1)유기계 과산화옥탄산, 과산화초산(7)

기타

페놀 4-(1,1-디메틸프로필)페놀/ 페닐페놀알코올 에탄올, 2-프로판올(19)

비구아니드 폴리헥사메틸렌비구아니드등

- 88 -

Good Good ChoiceChoice

편리성

안전성안정성

경제성

살균소독력

범 , 지속성

직원, 환경, 기

pH, 도, 기물

제품형및표시

업범 , 업량



- 89 -

염소계열 요오드계열 4급암모늄계열 과산화계열 알코올계열

살균력 광범위한살균력살균지속성약함

광범위한살균력살균지속성있음

광범위한살균력살균지속성우수

광범위한살균력살균지속성보통

바실러스에효과없음

희석액안정성 급속분해 서서히분해 안정적 서서히분해 급속증발

(원액)pH 향

약산성-중성효과적알칼리성효과감소

산성효과적알칼리효과없음 전pH범위양호 산성효과적

알칼리성약해짐중성에서작

용온도향

온도향미약ClO2저온약화

저온(5℃)에다소약화, 40℃이상에서분해시작

저온에서다소약화, 고온에서효과

증진온도향미약 고온에서

휘발유기물

향 향큼 향약함 향약함 부분적으로향 향큼

경도향 향거의없음 조성에따라차이

대체로향약함제품에따라다름지하수사용시주

의향거의없음 -

독성냄새, 부식,

피부자극있음잔류독성의심됨

냄새, 부식미약피부자극없음

잔류독성거의없음

무색/무취/비부식성

피부자극없음잔류독성미약

희석액독성은없으나원액은독성있고자극

성강함

물과결합시잔류가능인화성주의



- 90 -

CHARACTERISTIC STEAM OZONE CHLORINE IODOPHORS QUATS ACIDICsEffectiveness

Gram +veGram –veSpores

GoodGoodGood

GoodGoodSome

GoodGoodGood

GoodGoodSome

GoodPoorSome

GoodGoodSome

Effect of Hard Water NA NA No Slightly Some SlightlyEffect of organic matter/residual soil

No Yes Yes(high)

Yes(moderate)

Yes(low)

Yes(low)

Active residue No No No Yes Yes YesCorrosiveness No No Yes Slightly No SlightlyAdverse effect on Skin

Yes Yes(> 0.2ppm) Yes Yes No Yes

Stability of use No No No Yes Yes YesPenetration Poor Poor Poor Good Good GoodStability in hard water

NA NA Unstable Unstable Stable Stable

Cost High Very low Low Medium Medium Medium



- 91 -

Source Antimicrobials Source AntimicrobialsAnimals MicroorganismsMilk Lactoperoxidase system,

LactoferrinLactococcus Nisin, Lacticin

Milk, eggs Lysozyme Pediococcus PediocinHoney Glucose oxidase Lactobacillus Lactocin, Helveticin, Sakacin,

Bavaricin, CurvacinCrab, Shrimp Chitosan Leuconostoc Leucocin, MesentericinPlants Camobacterium CamocinSpices, Herbs Essential oil, Phenolic,

IsoprenoidStreptomyces natalensis

Natamycin

Onions, Galicm, Horseradish

Sulfur compound Sterptomyces albulus e-Polysine

Brassica (Mustard, Brussels sprouts, etc.)

Isothiocyanate Bacterophage

Grapefruit seed Grapefruit seed extractHops Hop oil

Natural AntimicrobialsⅢ. 식품 해미생물 어 법

- 92 -


- 93 -

Questions?Ⅳ. 질의응답

- 94 -

E-mail : kimys @ khidi. or. krTel : 02-2194-7326

2009년3월26일 - tistory

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