• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.55-60
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• 2006

The common recognition which the organic baby foods is compared as safe to baby does not mean there is especially plentiful nutrition in organic product. Because the mineral content of agricultural products is partly influenced by the soil quality, chemical fertilizer may change the mineral contents of the products. In that case, it may result in the possibility of the change of the contents of the agricultural vegetable products. However, the contents and the compositions of vitamin, carbohydrate, protein and fatty acids does not change largely from their original nutrition facts of the organic foods. The most advantage of organic baby foods seems to protect the agricultural products from the possibility of chemical contamination. It must be the most strong desire of all the consumers to provide and to nurse their babies with the high quality of baby foods made from organic food materials which are safe, reliable and healthier. That would also be a sincerely good way for the environment and ecosystem of the world.

• 한국유가공학회:학술대회논문집
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• 2006.06a
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• pp.47-56
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• 2006

The common recognition which the organic product is compared as safe to baby does not mean there is especially plentiful nutrition in organic product. The part mineral content of agricultural products follows in soil quality, therefore plentiful chemical fertilizer-use to change soil quality results in the possibility of the mineral content change. The vitamin, carbohydrate, protein and fatty acid composition does not change largely from original nutrition facts. Rather than, the most advantage of organic product is relieving baby from agricultural chemical harms. It will be a strong desire for consumers to eat safe, believable and healthy food like organic foods. Furthermore, it will be sincerely good to environment and ecosystem.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.149-155
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• 2012

Although bacterial outbreaks from ready-to-eat foods such as sprouts have increased, the information on microbial biocontrol by means of sanitizers is limited. Twenty sprouts of red cabbage, baby radish, alfalfa, and broccoli each were collected from the wholesale markets in Seoul. Ethanol and organic acids including acetic acid, citric acid, and lactic acid were used to control the amount of mesophilic bacteria and Bacillus cereus. Sanitizer mixtures of ethanol and organic acids showed a remarkable reduction of viable counts and, in particular, the sanitizer mixture comprised of 20% ethanol and 1% lactic acid seemed to be best by a reduction of 7~8 log CFU/g on the sprouts after a 10 minute exposure. At the same time, the sanitizer comprised of 20% ethanol and 1% lactic acid showed the same reduction for Escherichia coli, Salmonella typhimurium, B. cereus, Staphylococcus aureus, and Enterococcus faecalis, with more effect toward the Gram-negative bacteria. Sensory evaluation by texture, browning, off-flavour, and overall acceptability seemed better just after treatment when compared to one day after treatment with the sanitizer. Therefore, the sanitizers of ethanol-organic acid might be an effective means to control the bacterial contamination of sprouts in palce of sodium hypochloric acid.