Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Control of E. coli in Cabbage during Producing Coleslaw by Vinegar for HACCP

양배추 Coleslaw 제조 중 HACCP 설정을 위한 식초를 이용한 E. coli 제어

  • Ryu, Dong-Kul (Department of Food Science and Technology, Chungnam National University) ;
  • Ko, Jae-Min (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Su-Hyoung (National Institute of Horticultural & Herbal Science) ;
  • An, Gil-Hwan (Department of Food Science and Technology, Chungnam National University)
  • Received : 2010.11.05
  • Accepted : 2010.12.13
  • Published : 2010.12.31
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Abstract

Cabbage, the main material of coleslaw was not safely washed because it is uneven and tightly layered. In this study, vinegar was used to control the number of E. coli in cabbage for coleslaw production. When cabbage was soaked in 10% acetic acid, The number of bacteria was reduced by $10^{-3}$ was survived after 5min and $10^{-6}$ after 30min. After soaking, 15-20% (w/w of cabbage) of 10% acetic acid was remained in chopped cabbage. Spraying 10% acetic acid up to 3% of cabbage weight decreased the number of bacteria by 1/1000 after 60min. Spraying 3% (v/w of cabbage) of vinegar containing 10% acidity decreased the bacteria by 2/3 after 20min but no further decrease was observed. This result indicated that vinegar can be used only in the case that contamination is low.

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References

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