Quality Dependence on Sanitization method of Dotori-muk muchim in Foodservice Operations(II)

단체급식소에서 이용되는 도토리묵 무침의 전처리 시 소독방법에 따른 품질 연구(II)

  • Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Ko, Sung-Hee (Department of Food and Nutrition, Sungshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과)
  • Published : 2005.10.31

Abstract

The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.

Keywords

References

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