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Reduction of Microbial Populations on the Surface of Fresh Ginseng by Various Washing Treatments  

Kim, Hee-Su (Korea Food Research Institute)
Kim, Eun-Jeong (Dongwon F&B Co., Ltd)
Choi, Jeong-Hee (Korea Food Research Institute)
Hong, Seok-In (Korea Food Research Institute)
Jeong, Moon-Cheol (Korea Food Research Institute)
Kim, Dong-Man (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.17, no.3, 2010 , pp. 405-409 More about this Journal
Abstract
Surface cleaning is both essential and troublesome when a consumer seeks to eliminate soil attached to the surface of fresh ginseng because all ginseng purchased in the market is covered with soil, reflecting the post-harvest situation. To facilitate ginseng use at home, a fresh-cut type of ginseng is required. As a first step toward production of such ginseng, several washing and dipping treatments were investigated with respect to surface cleaning and reduction of microbial populations on fresh ginseng. In terms of microbial distribution on the surface of fresh ginseng, higher levels of viable bacteria (6.63 log CFU/each) and fungi (5.12 log CFU/each) were present on the rhizome head than on other regions of the root. Of the washing treatments tested, hand-brushing was effective for surface cleaning and to reduce microorganism levels on fresh ginseng, but use of a high-pressure water spray followed by hand-brushing was optimally effective. To further reduce the levelsof microorganisms on the surface of fresh ginseng after washing, additional dipping treatments in 70% (v/v) ethanol and electrolyzed acidic water (at pH 2.3) were somewhat effective but showed no significant differences compared with other dipping treatments tested, including a 3 ppm ozone solution, a 200 ppm sodium hypochlorite solution, or hot water at $50^{\circ}C$.
Keywords
Fresh ginseng; washing; surface; cleaning; microorganisms;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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