Effect of Sanitization on Raw Vegetables not Heated in Foodservice Operations.
- Author:
Hye Kyung MOON
1
;
Ji Young JEAN
;
Chang Soon KIM
Author Information
1. Department of Food & Nutrition, Changwon National University, Korea. hkmoon@sarim.changwon.ac.kr
- Publication Type:Original Article
- Keywords:
HACCP;
sanitization on raw vegetables;
microbiological quality;
microbiological standard for ready-to-eat foods
- MeSH:
Chlorine;
Hazard Analysis and Critical Control Points;
Hot Temperature*;
Vegetables*;
Water
- From:Journal of the Korean Dietetic Association
2004;10(4):381-389
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above 10(7) CFU/g indicating very poor microbiological quality. After sanitization treatment (soaking for 5 minutes in chlorine water: chlorine density 50~100 ppm), its aerobic plate counts decreased to 7.06x10(5) CFU/g (A foodservice) and 4.31x10(5) CFU/g (B foodservice), coliform and faecal coliform were not detected. With this result, the effect of microbial reduction by sanitizer was conformed. But, the conditions of leek were still not acceptable by microbiological standards for ready-to-eat foods. After three more times of rinse has been done, the microbial conditions of leek became acceptable. In C and D foodservices, aerobic plate counts of leek showed decreasing trends by 2x4 times of washings but microbiological quality of leek after pre-preparation were unacceptable by microbiological standards for ready-to-eat foods (C foodservice: 3.58x10(5) CFU/g, D foodservice: 1.29x10(9) CFU/g). For the prevention of foodborne illness, sanitizing raw vegetables should be performed during pre-preparation of non-heated foods.
