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Quality Dependence on Sanitization method of Dotori-muk muchim in Foodservice Operations(II)  

Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University)
Ko, Sung-Hee (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Korean journal of food and cookery science / v.21, no.5, 2005 , pp. 557-566 More about this Journal
Abstract
The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.
Keywords
microbial quality; raw vegetables; sanitization method; preparation;
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Times Cited By KSCI : 4  (Citation Analysis)
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