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KMID : 1011620170330060708
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 6 p.708 ~ p.712
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Effect of Sanitization on Risk Reduction of Staphylococcus aureus and Pathogenic Escherichia coli on Leaf and Stem Vegetables
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Min Ji-Hyeon
Nam Gun-Woo
Yoon Ki-Sun
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Abstract
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Purpose: There has been an increase in the usage of leaf and stem vegetables by school foodservices. Since leaf and stem vegetables are mainly used in uncooked menus, food poisoning accidents related with consumption of leaf and stem vegetables are increasing every year.
Methods: The objectives of this study were to evaluate the effects of various sanitizers on reduction of Staphylococcus aureus and Escherichia coli on lettuce, leek, and baechu and to compare the risk of E. coli in sanitized lettuce, leek, and baechu using a FDA-iRISK.
Results: Among the three vegetables (lettuce, leek, and baechu), the greatest reduction (2.83 log CFU/g) of S. aureus was observed using sanitized baechu with 70 ppm of slightly acidic electrolyzed water (SAEW), which is a lower concentration than 100 ppm of NaClO. The sanitizing effect of SAEW at a concentration above 50 ppm on both S. aureus and E. coli on leaf and stem vegetables was superior to 100 ppm of NaClO. According to the results of FDA-iRISK analysis, the greatest risk of E. coli was observed using leek.
Conclusion: Since SAEW is easy to use with accurate control of chlorine concentration, it can be used to more easily sanitize raw vegetables and fruits in the foodservice industry such as schools or restaurants.
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KEYWORD
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foodservice, Staphylococcus aureus, Escherichia coli, leaf and stem vegetables, slightly acidic electrolyzed water
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