food-technology-2016_posters-accepted-abstracts

5 / 32

Page 98
Notes:
conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Shin Young Park et al., J Food Process Technol 2016, 7:12 (Suppl)
Antimicrobial effects of vinegar against norovirus and Escherichia coli in the traditional Korean vinegar
green laver (Enteromorpha intestinalis) salad during refrigerated storage
Shin Young Park, Seh Eun Kim and Sang-Do Ha
Chung-Ang University, Republic of Korea
This study investigated the antimicrobial effects of 5-15% vinegar on the survival of murine norovirus-1 (MNV-1) and E. coli in
green lavers during 7-d storage period at 4°C. The MNV-1 were significantly (p<0.05) higher in 0% vinegar-containing lavers
(3.63 log) than in 5~15% vinegar-containing lavers (3.29~3.04 log) throughout 7 d of storage. A 1-log reduction in MNV-1 was
observed in 0~10% vinegar-containing laver after 5 d of storage and 15% vinegar-containing laver after 3 d of storage. The E. coli was
also significantly decreased in 15% (6.84 log) vinegar-containing lavers than in 10% (7.33 log) and 5% (7.60 log) vinegar-containing
lavers. >1-log reduction in E. coli was observed in 10~15% vinegar-containing laver after 1 d of storage. 2-log reduction in E. coli was
also observed in 10~15% vinegar-containing laver after 5 d of storage. Using the Weibull model, the dR-values of MNV-1 were 4.90
d for 0%, 4.28 d for 5%, 3.79 d for 10%, and 2.88 d for 15% vinegar-containing lavers, whereas those for E. coli were 1.12 d for 5%,
1.03 d for 10%, and 0.90 d for 15% vinegar-containing lavers. This study suggests that ~1 d of storage is required for 1-log reduction
in E. coli in vinegar-containing lavers, whereas 3~5 d of storage is adequate for 1-log reduction in MNV-1 in vinegar-containing and
non-vinegar-containing lavers.
Biography
Shin Young Park has completed her PhD from Texas A&M University in USA and Post-doctoral studies from Chung-Ang Univeristy (CAU) in Korea. She is the
Research Professor in School of Food Science and Technology of CAU. She has published more than 70 research papers including review papers in reputed
journals such as Food Microbiology, International Journal of Food Microbiology, Food Research International, and Food Control.