치즈에서 병원성 식중독균 성장 저해를 위한 Modified Atmosphere Packaging(MAP) 및 Bacteriophage 효과 평가

• Published in: 동아시아식생활학회지, 34(5) pp. 319 - 327
• Main Authors: 이지수, 김준식, 윤기선
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.10.2024
• Subjects: 생활과학
• ISSN: 1225-6781; 2288-8802

This study evaluated the effects of modified atmosphere packaging (MAP) and bacteriophage treatment on the control of pathogenic Escherichia coli strains (EHEC, EPEC, ETEC) and Listeria monocytogenes in cheese stored at 4℃, 7℃, 10℃, and 15℃. Cheese inoculated with the pathogens were packaged under various MAP conditions (MAP1: 100% N2, MAP2: 75% N2 + 25% CO2, MAP3: 50% N2 + 50% CO2, MAP4: 25% N2 + 75% CO2, and MAP5: 100% CO2). Bacteriophages were applied at concentrations of 1%, 1.5%, and 2% to the surfaces (7.5 cm2) of the cheese. At 7℃, pathogenic E. coli did not grow in cheese packaged at any MAP conditions. Cheese packaged at MAP4 conditions exhibited a trend of pathogenic E. coli die-off beginning on the 12th day of storage. Increasing CO2 levels in the packaging significantly inhibited the growth of pathogenic E. coli and L. monocytogenes at 10℃ and 15℃. Specifically, E. coli O157:H7 growth was reduced by 70%∼87%, while L. monocytogenes growth was reduced by 52%∼64%. At 4℃, the growth of L. monocytogenes was not effectively controlled by either bacteriophage or MAP4 condition alone, although the population of pathogenic E. coli decreased. However, the combination of bacteriophage treatment and MAP4 condition completely eliminated L. monocytogenes growth at 4℃. This study underscores the potential synergistic effects of combining bacteriophage application with MAP to enhance the food safety of cheese, particularly at lower storage temperatures. KCI Citation Count: 0