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http://dx.doi.org/10.7744/cnujas.2010.37.3.451

Control of E. coli in Cabbage during Producing Coleslaw by Vinegar for HACCP  

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)
Publication Information
Korean Journal of Agricultural Science / v.37, no.3, 2010 , pp. 451-455 More about this Journal
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.
Keywords
Acetic acid; Bacteria; Survival rate; Colony forming unit;
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Times Cited By KSCI : 7  (Citation Analysis)
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