KR100779270B1 - The method to be microorganism of food packing coated by the alginsan - Google Patents

Abstract

A method for detecting pathogenic microorganisms from a food packing unit using an alginic acid-coated food packing material is provided to detect E. coli O157:H7 easily, thereby capable of easily detecting contaminants of environment and food itself. A method for detecting pathogenic microorganisms from a food packing unit comprises the steps of: (a) coating a vinyl bag used for real packing with an alginic acid through spraying; and (b) inoculating a pathogenic E. coli into the coated vinyl bag and observing whether the microorganism grows or not at a temperature of 4 deg.C.

Description

The method to be microorganism of food packing coated by the alginsan}

1,2,3 is a coating film using alginic acid (alginic acid concentration: 0.5%, 1%, 4%)

4,5,6 shows the growth of E. coli and E. coli O 157 in a film using alginic acid:

   Classification of H7 ATCC 43895 (Alginate concentration: 0.5%, 1%, 1.5%, 2%)

7 and 8 show storage stability at 4 ° C. (Fig. 7 shows alginic acid in 4 ° C. storage zipper bag vinyl).

     Coated film, Fig. 8: Vinyl in a food storage zipper bag after one month of storage at 4 ℃)

To date, the detection of pathogenic E. coli has been carried out using a culture method, an immunoassay method, a PCR method using primers based on E. coli toxin or organelle genes, but advanced facilities, expensive equipment and materials, professional personnel, spatial and temporal factors, etc. Due to the many limitations, rapid and simple detection methods and technology development are urgently required. In particular, since diseases such as hemolytic uremic syndrome have not yet developed specific therapeutic drugs or vaccines, it is urgent to develop a method of detecting a packaging unit capable of detecting pathogenic E. coli in real time by a seller or a consumer. Is a technology that can determine whether the food corruption in real time in the state of the film to provide an efficient management and maintenance system by determining the stability of food, freshness.

The present invention is hardened by mixing the chitosan, alginic acid, chitin, chondroitin, cellulose, natural pigments, starch with viscous, respectively, in order to examine the eco-friendly coating material in order to find the optimal coating material using eco-friendly materials and then viscous and moisture Optimum mixing conditions were established by examining conditions suitable for the growth of microorganisms such as oils and fats. In particular, alginic acid is a natural macromolecular polysaccharide based on manuronic acid and gluronic acid as a cell wall component of brown algae, such as seaweed kelp, and is used as a natural food additive. Like chitosan, it is very suitable for living organisms and is used as a constituent of hemostatic agents and artificial organs. Like most plant fibers, it has a negative conversion (-). When applied with chitosan, chito-alginic acid is formed and effectively observed in the use of film.

The present invention has focused on the development of packaging films that enable consumers and sellers to detect pathogenic microorganisms in food packaging units quickly and simply. The pathogenic microorganisms used for the experiment, E. coli O 157: H 7 ATCC 43895, were distributed from the US strain bank and confirmed their physiological characteristics and pathogenicity. In order to use it as a material for film formation, we selected chitin, chitosan, alginic acid, cellulose, starch, etc., which are easy to form films by forming viscous with environmentally friendly materials and polymers derived from biological resources. Whether these eco-friendly materials form a coating film for food packaging was observed by mixing with sMAC agar. As a result, chitin was very difficult to form in aqueous solution, and chitosan and cellulose reacted with the sMAC agar component to precipitate and aggregate, making it difficult to form a coating film. However, in the case of alginic acid, the coating film was well formed in combination with proper viscosity maintenance and sMAC agar (FIGS. 1 and 2). Increasing the component of the alginic acid to more than 4%, such as chitosan and cellulose aggregates were severely formed (Figure 3). Food coloring was made in the same manner as above in the form of a film to observe color changes caused by pathogenic microorganisms or their metabolites. Chondroitin was not suitable as a film-forming material because the formation of viscosity did not occur as expected because of its low polymer tendency. Starch was not economically suitable because a large amount of sample of 40% or more was required to form the viscosity. Therefore, after selecting alginic acid as the final selection material it was made into a film.

The pathogenic microorganisms E. coli O 157: H 7 ATCC 43895 and the control E. coli E coli KCTC 1682, E. coli Top 10 growth characteristics and color changes were shown on the same film to see if the changes in the alginate film. Observation was made after inoculation. As a result, as shown in Figures 4, 5, 6 E coli O 157: H 7 The colorless of the ATCC 43895 was distinguished from the control E. coli with a light pink color was able to distinguish E coli O 157: H 7. In experiments with food pigments, only the growth of bacteria occurred but no difference was found to distinguish pathogenic microorganisms. Therefore, the film using alginic acid was coated on the plastic bag used for the actual food packaging by spray spraying method. The inoculated Escherichia coli was inoculated into the coated plastic bag (FIGS. 7, 8), and growth was observed at 4 ° C, but microorganism growth was not achieved. In order to confirm the stability of the coated vinyl bag, the state was observed at 4 ° C. for one month, and there was no difference from the state of the film formation. In conclusion, the coating of food packaging vinyl using alginic acid, which is an environmentally friendly material, not only facilitates the detection of pathogenic microorganisms, E coli O 157: H 7, but also facilitates the detection of environmental and food sources.

Escherichia coli O 157: H 7 does not degrade sorbitol, does not have β-D-glucuronidas enzymatic activity, is MUG test negative, does not grow at 44.5 ° C, and has a barrier factor associated with pathogenicity (eae A). And produces verotoxin. By detecting such physiologically active characteristics quickly, it is possible to determine the hygiene state stability of foods and take preventive measures in advance and prevent the disease from expanding rapidly. In addition, by clearly identifying the contamination process caused by food contamination from pathogens, it is possible to suggest safe sustainability of livestock industry, food production, food hygiene, food processing and food distribution industry.

Claims (1)

A method of using food packaging coated with alginic acid to detect food microorganisms.

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