Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Quality Depending on Sanitization method of Raw vegetables in Foodservice Operations( I )

단체급식소에서 이용되는 식재료의 전처리시 소독방법에 따른 품질 연구( I )

  • Kim Heh-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Go Seong Hui (Department of Food and Nutrition, Sungshin Women's University) ;
  • Jeong Jin-Woong (Korea Food Research Institute) ;
  • Kim Ji-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Lim Yaung-iee (Department of Food and Nutrition, Sungshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과) ;
  • 정진웅 (한국식품개발연구원) ;
  • 김지영 (성신여자대학교 식품영양학과) ;
  • 임양이 (성신여자대학교 식품영양학과)
  • Published : 2004.12.01
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Abstract

The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first peformed to see if the was a larger effective reduction in the microbial counts.

Keywords

References

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