Seoul National University · Biochemistry, Genetics and Molecular Biology
다운 히운 캥 교수의 연구실은 식품 안전과 열처리 기술을 중심으로 한 고온살균 및 미생물 제거 기술 개발에 중점을 두고 있습니다. 특히, 색심균(Enterobacter sakazakii), 클로스트리디움 스포로제네스 등 식품 유해 미생물의 열내성과 생존 거동을 분석하고, 마이크로파 및 고주파 열처리 기술을 활용한 포장식품의 안정성과 살균 효과를 검증합니다. 또한, 열에 손상된 미생물을 효과적으로 회복하고 검출하는 신규 배지 기반 분리 기법을 개발하여, 식품 및 환경 샘플에서의 미생물 검출 정확도를 향상시키는 데 기여하고 있습니다.
Figures are computed from collected data and may differ slightly.
The findings of this study will contribute to an improved understanding of the survival and behaviour of Ent. sakazakii, which will lead to improved strategies for preventing outbreaks of Ent. sakazakii infection.
ABSTRACT A 915‐MHz Microwave‐Circulated Water Combination (MCWC) heating technology was validated for a macaroni and cheese product using inoculated pack studies. Before the tests, heat resistances of a Clostridium sporogenes (PA 3679) spore crop were determined in neutral phosphate buffer and macaroni and cheese product. Trays of macaroni and cheese products were subjected to 3 processing levels: target process (F 0 = 2.4), under target process (F 0 = 1.2), and over target process (F 0 = 4.8).
A method of recovering sublethally heat-injured bacteria was developed. The procedure (termed the agar underlay method) uses a nonselective agar underlaid with a selective medium. In a two-chambered petri dish, the Lutri plate (LP), a nonselective agar is inoculated with a population of sublethally heat-injured bacteria. After a 2-h repair incubation period, selective agar is added to the bottom chamber of the LP and incubated. By diffusing through the nonselective top agar, selective agents fro
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