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KMID : 0665220040170040436
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 4 p.436 ~ p.441
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Microbial Reduction of Fresh Vegetables by Treatment of Sanitizing Reagents
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Park Heon-Kuk
Kim Sang-Beom
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Abstract
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As the production of agricultural products showing high quality and environmental safety is required increasingly these days, it is really necessary to study on technology for producing agricultural products which are safe microbiologically. Among several sanitizing reagents contacted easily, we investigated the most effective and useful method for reducing microorganisms by sanitizer treatment. From this study, it was showed that treatment of 3% hydrogen peroxide solution over 1 minute, which decreased microbiological level less than one tenth of natural state(no sanitizer treatment) in all microorganisms tested, was the most effective sanitizing method to green vegetables, especially raw lettuce used in this study, for reducing microorganisms. By utilizing this sanitizing method in farming step, the improvement of safety and added value of agricultural products, especially raw green vegetables, is expected.
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KEYWORD
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fresh vegetables, sanitizing reagents, microbial reduction
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FullTexts / Linksout information
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Listed journal information
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