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KMID : 1035420160040040109
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Journal of The Korean Society of Integrative Medicine
2016 Volume.4 No. 4 p.109 ~ p.117
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Effect of Microbial Control on Alfalfa Sprout Vegetable by Depending on Sanitization Method in Kindergarten Foodservice
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Woo Su-Hee
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Abstract
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Purpose : This study was designed to provide basic data of effective sanitization method of sprout vegetable for microbiological safety.
Methods : Sanitization treatments were performed by dipping the sprout into chlorine and vinegar water. Microbial analysis were composed of the total plate count(TPC) and coliform group count(CGC).
Result : Among chlorine water sanitization, the microbial reduction was largest in 100ppm chlorine water, and its TPC and coliform group count decreased to 6.01 log CFU/g and 5.06 log CFU/g. The effective dipping time in 100ppm chlorine water treatment was 5.97 log CFU/g and 5.91 log CFU/g for 30min and 60min, in which TPC were below the microbiological safety limits of 6.00 log CFU/g. Coliform group counts were decreased to 5.44, 5.46, 5.42 log CFU/g in the dipping the spouts for 30min, 60min and 90min. As a result of sanitizing alfalfa spout by vinegar water, a microbial counts tended to decrease with increasing concentration and the dipping time. The effective concentration of vinegar water was 2% for TPC(6.00 log CFU/g) and 1% for coliform group count(5.20 log CFU/g). With 1% vinegar water treatment, TPC became below the microbiological safety limits in all samples and in particular, the sample treated for 60min and 90min(4.93, 4.54 log CFU/g). While coliform group counts were decreased to 3.91 log CFU/g in the dipping the sprouts for 90min, those were still beyond the permitted limit.
Conclusion : To secure the food safety of food service facilities including kindergarten feeding, it is considered that along with the systematic study of effective disinfection method for microbiological control at the preconditioning level of spout vegetable within the range of secured maleficence to human body, and the study regarding the measures to lower the initial microbiological pollution of spout vegetable.
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KEYWORD
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chlorine water , vinegar water , total plate count , coliform group count
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