계란의 위생화를 위한 오존살균기술의 이용

To improve hygienic quality of egg, the ozone treatment was applied. Eggs were inoculated with Salmonella Typhimurium, and the inoculated eggs were treated by ozone (38.8ppm) for 10-30 min. Furthermore, microbiological and chemical quality changes of eggs were investigated during storage. Initial number of S. Typhimurium of egg shell was 6.18 log CFU/g and the number was increased during storage (p