Efficacy of oxidizing agents in eliminating contaminated microorganisms on mung bean seeds and mung bean sprouts production | เปรียบเทียบประสิทธิภาพของสารฆ่าเชื้อกลุ่มออกซิไดส์ซิงในการลดปริมาณจุลินทรีย์ปนเปื้อนในเมล็ดถั่วเขียวและในกระบวนการผลิตถั่วงอก
2008
Benjawan Putthaisong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Warapa Mahakarnchanakul(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
This study was evaluated the efficacy of oxidizing agents including aqueous sodium chlorite (NaClO2) 35 ppm, chlorine dioxide (ClO2) 35 ppm on mung bean seeds and 5 ppm in mung bean sprout production, ozonated water 0.57 ppm and acidic electrolyzed water (AcEW) 92 ppm on mung bean seeds and 15 ppm in mung bean sprout production, in eliminating contaminated microorganisms. On mung bean seeds, ozonated water and aqueous sodium chlorite showed significant (p LT 0.05) reduction in microorganisms for 10 min, compared to other tested sanitizers. The microbial counts increased to 7.4-7.6 log CFU/g after sprouting for 72 h, showed non significant (p LT 0.05) reduction when compared to tap water. The sprouts produced by using NaClO2 or AcEW as production water, storage at 4+-2 deg C, showed 12 days of shelf-life while sprouts produced by using ClO2 or tap water showed 10 and 11 days of shelflife, respectively.
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