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KMID : 1011620070230040567
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.567 ~ p.578
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Applying the Disinfecting Effects of Vinegar to Raw Vegetables in Foodservice Operations : A Focused Microbiological Quality Evaluation
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김현정:Kim Hyun-Jung
김혜영:Kim Heh-Young/고성희:Ko Sung-Hee
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Abstract
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This study was designed to provide basic data for the application and practical use of vinegar disinfection for raw vegetable preparation in foodservice operations. The test materials were washed and disinfected by three different methods(tap water washing, chlorine water disinfection, vinegar disinfection) and stored at 3°C and 10 °C for 7 days. Then, their microbiological qualities were compared. Total plate counts increased over the course of the storage period, and all samples, except in the case of tap water washing, remained under the permitted limit until the 7th day of storage. In particular, vinegar disinfection showed the lowest increase in total plate counts(2.35~4.03 Log CFU/g). While the total plate counts of chlorine and vinegar disinfection were within Ihe 6.00 limit of microbiological safety, the tap water washing treatment passed the permitted limit. The psychrotrophic counts increased steadily over the course of the storage period, and increased least at 3°C, however, the tap water washing showed the most drastic increase, while vinegar disinfection yielded the smallest increase.
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KEYWORD
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raw vegetables, vinegar disinfection, chlorine water disinfection, microbiological quality
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