Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Microbiological Quality of Vegetables in Relation to the Sanitization Method Used and Vegetable Types

채소군별 미생물학적 안전성 확보를 위한 적정 소독방법

  • Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Lee, Yun-Hee (Department of Food and Nutrition, Sungshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 이윤희 (성신여자대학교 식품영양학과)
  • Published : 2009.10.30
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Abstract

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

Keywords

References

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