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Study on Reducing Methods of Natural Food-borne Pathogenic Microorganisms Originated from Saengshik  

Chang, Tae-Eun (Faculty of Marine Bioscience and Technology, Kangnung National University)
Han, Jeong-Su (Faculty of Marine Bioscience and Technology, Kangnung National University)
Song, Ok-Ja (Faculty of Marine Bioscience and Technology, Kangnung National University)
Chung, Dong-Hwa (Faculty of Marine Bioscience and Technology, Kangnung National University)
Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.6, 2004 , pp. 1020-1025 More about this Journal
Abstract
In previous paper, contaminations of food-borne pathogenic bacteria of Saengshik was found to occur during processing, because detection rates of food-borne pathogenic bacteria in final products were higher than those of raw materials. In this study, methods to reduce food-borne pathogenic bacteria and improved manufacturing process were developed for microbial safety of Saengshik. Food-borne pathogenic bacteria in raw materials were reduced to about 0.5-2.0 log cfu/g when seven kinds of raw materials were washed with electrolyzed water and ozonated water, but food-borne pathogenic bacteria could not be removed completely. After improvement of manufacturing process, numbers of food-borne pathogenic bacteria were same or decreased to levels of raw materials. Gaseous ozone and Biocon could control air-borne bacteria under $1{\times}10^1$ cfu/1000 L of air in pulverization and mixing rooms.
Keywords
food-borne pathogenic bacteria; electrolyzed water; ozonated water; gaseous ozone; Biocon; improvement of manufacturing process;
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