Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Applying the Disinfecting Effects of Vinegar to Raw Vegetables in Foodservice Operations: A Focused Microbiological Quality Evaluation

급식소에서 이용되는 채소류의 식초수 소독의 적용을 위한 연구 - 미생물적 품질 평가를 중심으로 -

  • Kim, Hyun-Jung (Department of Food and Nutrition, Sungshin Women's University) ;
  • Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Ko, Sung-Hee (Department of Food and Nutrition, Sungshin Women's University)
  • 김현정 (성신여자대학교 식품영양학과) ;
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과)
  • Published : 2007.08.31
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Abstract

This study was designed to provide basic data for the application and practical use of vinegar disinfection for raw vegetable preparation in foodservice operations. The test materials were washed and disinfected by three different methods(tap water washing, chlorine water disinfection, vinegar disinfection) and stored at $3^{\circ}C$ and $10^{\circ}C$ for 7 days. Then, their microbiological qualities were compared. Total plate counts increased over the course of the storage period, and all samples, except in the case of tap water washing, remained under the permitted limit until the 7th day of storage. In particular, vinegar disinfection showed the lowest increase in total plate counts(2.35${\sim}$4.03 log CFU/g). While the total plate counts of chlorine and vinegar disinfection were within the 6.00 limit of microbiological safety, the tap water washing treatment passed the permitted limit. The psychrotrophic counts increased steadily over the course of the storage period, and increased least at $3^{\circ}C$, however, the tap water washing showed the most drastic increase, while vinegar disinfection yielded the smallest increase.

Keywords

References

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