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KMID : 0380620110430050611
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 5 p.611 ~ p.617
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Effects of Improved Heat Treatment on Microbial Reduction and Germination in Sprout Vegetable Seeds
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Yun Hye-jeong
Park Kyeong-hun
Hong Eun-Kyung
Kim Tae-Hun
Kim Se-Ri
Kim Won-il
Yun Jong-Chul
Hong Moo-Ki
Ryu Kyoung-Yul
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Abstract
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This study investigated the germination and reduction of microbial population in domestic (radish, Chinese cabbage, and vitamin) and imported (radish and red cabbage) sprout seeds by heat treatment (40, 50, 60, and 70oC for 15 min or 30 min). The germination ratio (define the ratio) was 45-97% at 24 h after treatment <60oC and was decreased at 70oC. In domestic radish seed, total aerobic bacteria were decrease by approximately 1.71 log CFU/g after heat treatment at 70oC for 30 min and viable coliforms were decreased to under the detection limit at temperatures over 60oC. Decrease of total aerobic bacteria and coliforms in domestic Chinese cabbage seed was 1.23-1.34 and 2.77 log CFU/g, respectively, after heat treatment over 60oC. In domestic vitamin seed, total aerobic bacteria were decreased by about 0.3 log CFU/g at 70oC for 15 min. In imported radish seed, total aerobic bacteria were decreased 2.12-2.30 log CFU/g after heat treatment over 60oC. Total aerobic bacteria in imported red cabbage seed were reduced by 0.66-0.84 log CFU/g after heat treatment over 40oC and coliforms were undetectable. In case of Bacillus cereus, there was no significant difference by heat treatment in any sample. Staphylococcus aureus and Salmonella sp. were not detected at the detection limit in any tested seeds at any temperature.
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KEYWORD
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Chinese cabbage, heat treatment, radish, red cabbage, sprout vegetable, vitamin
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