Changes of Microorganisms During Fresh-Cut Cabbage Processing: Focusing on the Changes of Air-Borne Microorganisms
2007
Seo, J.E. (Korea Food Research Institute, Seongnam, Republic of Korea) | Lee, J.K. (Korea Food Research Institute, Seongnam, Republic of Korea) | Oh, S.W. (Korea Food Research Institute, Seongnam, Republic of Korea) | Koo, M.S. (Korea Food Research Institute, Seongnam, Republic of Korea) | Kim, Y.H. (Korea Food Research Institute, Seongnam, Republic of Korea) | Kim, Y.J. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: [email protected]
To evaluate effects of airborne microorganisms in fresh cut processing plant, microorganisms in air, equipments, raw material, water and final product were isolated and identified using Vitek _2 compact system. Airborne microorganisms were isolated from 1000L air using air sampler for floating microorganisms and plate count agar for falling microorganisms. And contaminated microorganisms of equipment, water, and product were isolated from plate count agar plate. Total plate counts for floating and falling, raw material, equipments and final product were 10²-10³ CFU/㎥, ~10¹ CFU/plate, 10³ CFU/g, ~10⁴CFU/㎠ and 10⁴CFU/g, respectively.
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