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KMID : 0613820090190060751
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Journal of Life Science
2009 Volume.19 No. 6 p.751 ~ p.755
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Sanitation Effect of Sprouts by Chlorine Water
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Lee Kyung-Ah
Lee Young-A
Park In-Shik
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Abstract
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This study was attempted to provide basic data for effective sanitization of sprouts. Sanitization treatments were performed by dipping four sprouts (alfalfa, broccoli, clover and red radish) into chlorine water. Microbial analyses were composed of the total plate count (TPC), coliform count, and E. coli count. All examined sprouts exhibited high levels of TPC (10? CFU/g) and coliform (10? CFU/g). E. coli was detected in broccoli and red radish sprouts in the range of 10³～10⁴ CFU/g. Among chlorine water sanitization, the microbial reduction was largest in 100 ppm chlorine water, and its TPC and coliform counts decreased to 8.0×10?～2.7×10? CFU/g and 4.3×10?～4.6×10? CFU/g, respectively. E. coli was not detected in all sprouts that were given 100 ppm chlorine water treatment. The effective dipping time in 100 ppm chlorine water treatment was 30 min and 60 min, in which TPC were below the microbiological safety limits of ×10? CFU/g. Coliform counts were decreased to 9.1×10⁴～2.4×10? CFU/g when the sprouts were dipped for 30min, and kept the similar level after that time. These levels exceeded the microbiological safety limits of 10³ CFU/g. E. coli was not detected in samples by 100 ppm chlorine water treatment.
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KEYWORD
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Sprouts, microbial count, sanitization method, chlorine water
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