이산화염소 가스 앰플을 이용한 식품용 기구소독장의 살균 및 소취 효과

Abstract

The aim of this study was to investigate the efficacy of different concentration of chlorine dioxide (ClO2) in the 6.5 L small chamber for the 625 L cabinet with circulation system and different exposed period against Staphylococcus aureus KCTC 1916 and Escherichia coli KCTC 1682. Two bacteria that were artificially inoculated in the plate respectively were put into the cabinet. In small chamber, the ClO2 gas concentration depending on reacting various concentration NaClO2 and HCl and the number of ampules. In cabinet, the gas was produced by ampules. The ClO2 concentration was detected by gas detector (Porta SensⅡ). In small chamber, the concentration was reached to maximum 2.8 ppm for 3 h and then it was decreased slowly. And reduction of S. aureus KCTC 1916 and E. coli KCTC 1682 was 2.3 log CFU/plate, 2.2 log CFU/plate. In cabinet, when the concentration was reached in maximum (6 ampule, 4.6 ppm), it was lasted for approximately 2 h and then decreased slowly. When a circulator was used, the gas concentration was very low (6 ampule, 0.8 ppm). The antibacterial activity against S. aureus KCTC 1916 and E. coli KCTC 1682 was was 2.9 log CFU/plate, 6.0 log CFU/plate in cabinet for 24 h respectively. The reduction against S. aureus KCTC 1916 and E. coli KCTC 1682 on boots 2.69 log CFU/plate and 4.42 log CFU/plate for 24 h respectively. The deodorization rate against ammonia and phenol was respectively 94% and 70% but the deodorization against formaldehyde wasn't effective. The results showed that the ClO2 gas had antibacterial activity against S. aureus KCTC 1916 and E. coli KCTC 1682. Also, it could reduce fishery odor. Thus, ClO2 gas can apply for various sterilizing food processing industry.