• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.13-19
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• 1990

The microbial populations of exportable ginseng leaf tea were $3.6{\times}10^{5}/g$ in mesophilic aerobic bacteria, $2.1{\times}10^{3}/g$ in mesophilic aerobic spores, $1.6{\times}10^{4}/g$ in yeast, $1.9{\times}10^{4}/g$ in molds and $1.2{\times}10^{4}/g$ in coliforms, respectively, which are higher levels than the legaJIy permissible loads of microorganisms for ginseng powders in Korea. In a comparative study of the decontaminating effects on microorganisms, ethylene oxide fumigation and 5 kGy irradiation could decrease microorganisms below the detectable level. And there is no growth of microorgllnisms after three months of storage at $30{\pm}1^{circ}C$. The decimal reduction doses (Dw value) for microorganisms contaminated were 0.70 kGy in coliforms, 0.75 kGy in total bacteria, 0.85 kGy in molds. and 0.95 kGy in yeast, respectively. In the organoleptic test for ginseng leaf tea, the irradiated samples showed no significant difference from the control group in overall flavor, taste, color and acceptability. However the extracts of ethylene oxide fumigated sample were significantly different in color and taste from other groups even after three months storage.