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Hygienic Quality of Drinking Water Served in Restaurants and Quality Characteristics of Drinking Water Boiled with Various Plant Materials  

Ahan, Yu-Bok (Faculty of Food Technology and Service, Catholic University of Daegu)
Jeong, Eun-Ju (Faculty of Food Technology and Service, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.3, 2007 , pp. 159-164 More about this Journal
Abstract
The viable cell of 60% drinking water among 25 drinking water served in restaurant of Daegu district showed above 100 CFU/mL which is sanitary standard of drinking water. The 50 CEO of restaurant considered drinking water served in their own restaurant as just safe and were very deficient in aware of sanitation about drinking water. Sensory quality of drinking water boiled with plant materials, such as barley, Cassia semen, corn, Buckwheat, Korean solomon's seal, Chamomile, Brown rice-green and peppermint was improved in color, taste, flavor and overall acceptability compare to marketed drinking water, respectively. Especially drinking water boiled with Korean solomon's seal was the best In overall acceptability. The number of total bacteria reached above $10^2 CFU/mL$ in marketed drinking water after 4 days storage at 10. But the growth of microorganism did not occur in boiled drinking water with Brown rice-green tea, Korean solomon's seal, barley, Cassia semen and com during storage for 10 days at $10^{\circ}C$, respectively. The number of total bacteria reached above $10^2 CFU/mL$ in marketed drinking water after storage for 1 days at $25^{\circ}C$. The growth of microorganism was accelerated in boiled drinking water with corn, Korean solomon's seal, barley, Cassia semen except Brown rice-green tea during storage far 10 days at $25^{\circ}C$, respectively.
Keywords
Drinking water; hygienic condition; restaurant; plant materials;
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Times Cited By KSCI : 5  (Citation Analysis)
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