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Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and Tomato Juice Using Ohmic Heating

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dc.contributor.authorSagong, Hun-Gu-
dc.contributor.authorPark, Sang-Hyun-
dc.contributor.authorChoi, Young-Jin-
dc.contributor.authorRyu, Sangryeol-
dc.contributor.authorKang, Dong-Hyun-
dc.creator최영진-
dc.date.accessioned2013-04-18T07:09:15Z-
dc.date.available2013-04-18T07:09:15Z-
dc.date.issued2011-06-
dc.identifier.citationJOURNAL OF FOOD PROTECTION Vol.74 No.6, pp. 899-904-
dc.identifier.issn0362-028X-
dc.identifier.urihttps://hdl.handle.net/10371/82130-
dc.description.abstractThe effects of ohmic heating on reduction of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice were investigated. Orange and tomato juice inoculated with E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were subjected to ohmic heating with selected parameters including electric field strength from 10 to 20 V/cm and treatment times from 0 to 540 S. The number of pathogens was reduced by increasing the electric field strength from 10 to 20 V/cm as well as increasing treatment time. The population of E. coli O157:H7 was reduced more than 5 log after 120, 210, and 540 s of treatment in orange juice with 20, 15, and 10 V/cm electric field strengths, respectively. In tomato juice, levels of E. coli O157:H7 were reduced more than 5 log after 90, 180, and 480 s with the same electric field strengths. Similar phenomena were observed for Salmonella Typhimurium and L. monocyto genes, but E. coli O157:H7 was the most resistant to ohmic heating treatment. These results show that ohmic heating is potentially useful for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes and that the effect of inactivation depends on applied electric field strength, treatment time, pathogen species, and type of juice.en
dc.language.isoenen
dc.publisherInternational Association for Food Protectionen
dc.subject복합학en
dc.titleInactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and Tomato Juice Using Ohmic Heatingen
dc.typeArticle-
dc.contributor.AlternativeAuthor사공훈구-
dc.contributor.AlternativeAuthor박상현-
dc.contributor.AlternativeAuthor최영진-
dc.contributor.AlternativeAuthor류상렬-
dc.contributor.AlternativeAuthor강동현-
dc.identifier.doi10.4315/0362-028X.JFP-10-552-
dc.description.srndOAIID:oai:osos.snu.ac.kr:snu2011-01/102/0000047059/3-
dc.description.srndSEQ:3-
dc.description.srndPERF_CD:SNU2011-01-
dc.description.srndEVAL_ITEM_CD:102-
dc.description.srndUSER_ID:0000047059-
dc.description.srndADJUST_YN:Y-
dc.description.srndEMP_ID:A077087-
dc.description.srndDEPT_CD:5321-
dc.description.srndCITE_RATE:1.937-
dc.description.srndFILENAME:11-06-JFP.pdf-
dc.description.srndDEPT_NM:농생명공학부-
dc.description.srndEMAIL:choiyj@snu.ac.kr-
dc.description.srndSCOPUS_YN:Y-
dc.description.srndCONFIRM:Y-
dc.identifier.rimsid13992-
dc.identifier.srnd2011-01/102/0000047059/3-
dc.type.rimsART-
Appears in Collections:
College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Food and Animal Biotechnology (식품·동물생명공학부)Journal Papers (저널논문_식품·동물생명공학부)
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