Abstract
Three mushroom cannerries were selected by size which are representative vegetable processing firms in korea for monitoring microbial contamination of processing water, washing water, mushroom before and after washing through first and second washing tanks and, blanched and prolonged mushroom for certain time at room temperature. Total contamination degree was expressed as colony forming unit (CFU) of mesophilic aerobes. The contamination degree of processing water was $10^{2}\;CFU/100\;ml$ and washing water in first and second washing tank were 10 to 100 times higher than processing water. When 2.3 tons of washing water was used for washing 1 ton of mushroom, washing effect was showed by reduction of microbial load but cutting it to 1.8 tonsIl ton of mushroom, microbial load was higher than that of raw mushroom level. Blanching reduced microbial load to 50-500 CFU/g of blanched mushroom and it was not seen much increase of CFU in blanched mushroom left at room temperature for 3 hours in $16^{\circ}C$ processing water. Just after injection of $80^{\circ}C$ brine in container, CFU/ml of brine in container was $84{\times}10^{4}$ but it was increased rapidly to $20{\times}10^{7}$ after 2 hours at ambient temperature.
대표적 야채 가공제품의 하나인 양송이 통조림을 제조하는 공장을 규모별로 선정하여 용수와 원료의 오염도를 측정하고 세척, 자숙 및 경과시간별 총균수의 증감을 관찰하여 야채류 가공 시 공정설정에 필요한 미생물학적 기초자료를 얻었다. 이들 공장에서 사용하는 용수의 총균수는 10ml당 $10^{2}CFU$ 정도였으며 세척 탱크에 받아놓는 세척용수에는 이미 총균수가 10-100배 증가하는 현상을 보였다. 원료 양송이 중 총균수는 $10^{5}-10^{6}CFU/g$ 이었고 이를 세척하는 경우 양송이 1톤당 세척수를 2.3톤까지 사용하는 경우 세척효과가 있으나 1.8톤 이하 사용시는 오히려 미생물 오염도를 높이는 결과를 초래하였다. 자숙에 의하여 균수는 50-5000 CFU/ml으로 감소하였고 자숙 후 $16^{\circ}C$ 물에 3시간 정도 방치하는 것은 미생물 증식에 큰 영향을 주지 않았으나 액즙(8$0^{\circ}C$)을 주입후 살균개시 전까지 방치함에 따라 균수는 초기 $84{\times}10^{4}CFU/ml$에서 3시간 후 $20{\times}10^{7}CFU/ml$로 증가하였다.