연구참여분야

ball02a.gifAntimicrobial activity of isothiocyanates on food pathogens (E. coli O157:H7, Salmonella typhimurium, Salmonella montevideo, Listeria monocytogenes) occurring in fruits and vegetables

 

ball02a.gifSurvival of Escherichia coli O157:H7 in cow manure compost

 

ball02a.gifStudy of occurrence of food pathogens in vegetable salads

 

ball02a.gifEvaluation of the effectiveness of chlorine and chlorine dioxide treatment in controlling microbial contamination and extending the shelf-life of seafood

 

ball02a.gifReaction of chlorine dioxide with food components (proteins, lipids, fatty acids, vitamins and minerals)

 

ball02a.gifDetermination of chlorate and chlorite, and mutagenicity of treated seafood with aqueous chlorine dioxide

 

ball02a.gifUse of rapid detection indices (Aroma scan: electronic nose) for aquatic product quality and safety analysis

 

ball02a.gifMutagenicity test (the Ames Salmonella/Microsome Assay) for the chicken drum sticks treated with ozone

 

ball02a.gifStudy of the antimicrobial activity of essential oil components on selected foodborne pathogens (Escherichia coliE. coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Vibrio vulnificus)

(534-729) 전남 무안군 청계면 영산로 1666(도림리 61번지), 국립목포대학교 공과대학 식품공학과
연구실 : 061-450-2427 , 실험실 : 061-453-4045, Fax : 061-454-1521