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A Study on the Microbiological Quality of Vegetables in Relation to the Sanitization Method Used and Vegetable Types  

Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University)
Lee, Yun-Hee (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Korean journal of food and cookery science / v.25, no.5, 2009 , pp. 632-642 More about this Journal
Abstract
In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.
Keywords
sanitization methods; vegetable types; microbiological quality;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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