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KMID : 1011620220380060389
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 6 p.389 ~ p.396
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The efficacy of boiled water and organic acids for sanitizing microbial contaminants on melon surface
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Kim Min-Soo
Park Eun-Jin
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Abstract
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Purpose: This study assessed the sanitizing effects of boiled water and organic acids for reducing microorganisms in the net-like structure of melon surface.
Methods: Tap water at different temperatures (21°C, 40°C, 60°C, and 80°C) and four organic acids (acetic acid, citric acid, butyric acid, and vinegar) were treated to the surfaces of melon both inoculated with Escherichia coli and natural during three time periods (10 sec, 1 min, and 5 min). The number of total viable bacteria was compared within each treatment.
Results: Significant reductions in the number of total viable bacteria on both inoculated and natural melon surfaces were only observed in the treatment of tap water at 60°C and 80°C for 5 min. Significant reduction in the number of total viable bacteria was more pronounced at the treatment of 5% organic acids than 1%, and no difference was observed among different types of organic acids. No stirring effect was observed under all tested conditions.
Conclusion: This study suggested that the treatment of tap water over 60°C for at least 1 min could be effective for reducing microbial contamination of melon.
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KEYWORD
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melon, melon surface, heat treatment, organic acid
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