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KMID : 0380620090410040452
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.452 ~ p.457
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Microbiological Characterization and Chlorine Treatment of Buckwheat Sprouts
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Lee Hyun-Hee
Hong Seock-In
Kim Dong-Man
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Abstract
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In order to secure microbiological safety and quality of commercial vegetable sprouts, buckwheat seeds andsprouts were investigated for their microbiological flora and for the effect of chlorine treatment on quality. Microbiologicalanalyses showed that major inherent bacteria including Enterobacter, Sphingomonas, and Klebsiella were found incommercial buckwheat sprouts with a population size ranging from 105 to 107 CFU/g. In addition, buckwheat seeds hada similar microbial flora to sprouts. Foodborne pathogenic bacteria such as Escherichia coli O157:H7, Staphylococcusaureus, Salmonella Typhimurium, and Listeria monocytogenes were not detected in the sprout or in the seed samples.Chlorine treatment with 50-150 ppm sodium hypochlorite noticeably reduced viable bacteria cell counts of the sprouts byabout 1 log. However, no significant difference was observed among the different chlorine concentrations. After storagefor 7 days at 5oC, the sprouts treated with 100-150 ppm chlorine showed higher sensory scores in visual quality than theothers (p<0.05). The results indicated that proper pretreatment, such as dipping in chlorinated water, could confer abeneficial effect on the microbiological safety and visual quality of buckwheat sprouts.
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KEYWORD
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buckwheat sprout, microbiological safety and quality, chlorinated water, postharvest treatment
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