Study on Reducing Methods of Natural Food-borne Pathogenic Microorganisms Originated form Saengshik
2004
Chang, T.E. (Kangnung National University, Kangnung, Republic of Korea) | Han, J.S. (Kangnung National University, Kangnung, Republic of Korea) | Song, O.J. (Kangnung National University, Kangnung, Republic of Korea) | Chung, D.H. (Kangnung National University, Kangnung, Republic of Korea) | Shin, I.S. (Kangnung National University, Kangnung, Republic of Korea), E-mail: shinis@kangnung.ac.kr
In previous paper, contaminations of food-borne pathogenic bacteria of Saengshik was found to occur during processing, because detection rates of food-borne pathogenic bacteria in final products were higher than those of raw materials. In this study, methods to reduce food-borne pathogenic bacteria and improved manufacturing process were developed for microbial safety of Saengshik. Food-borne pathogenic bacteria in raw materials were reduced to about 0.5-2.0 log cfu/g when seven kinds of raw materials were washed with electrolyzed water and ozonated water, but food-borne pathogenic bacteria could not be removed completely.
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