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A Study on the Quality Depending on Sanitization method of Raw vegetables in Foodservice Operations( I )  

Kim Heh-Young (Department of Food and Nutrition, Sungshin Women's University)
Go Seong Hui (Department of Food and Nutrition, Sungshin Women's University)
Jeong Jin-Woong (Korea Food Research Institute)
Kim Ji-Young (Department of Food and Nutrition, Sungshin Women's University)
Lim Yaung-iee (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Korean journal of food and cookery science / v.20, no.6, 2004 , pp. 667-676 More about this Journal
Abstract
The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first peformed to see if the was a larger effective reduction in the microbial counts.
Keywords
microbial quality; raw vegetables; sanitization method; pre-preparation;
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