단체급식소에서 이용되는 일부 생채소의 소독방법 및 저장에 따른 품질연구 = A study for the Quality Depending on Sanitization and Storage Method of Raw Vegetables in Foodservice Operation

다국어 초록 (Multilingual Abstract)

The purpose of this study was to estimate the microbial and physicochemical quality of some raw vegetables and suggest safer methods of sanitization and storage for foodservice operations. Three sanitization methods were utilized during pre-preparation (tap water, chlorine water and electrolyzed water). Leek and Chicory were monitored as ingredient, with different storage temperatures (3, 10℃) and periods (1, 2, 3, 4 and 7 days). The largest reduction in the microbial counts was shown with the electrolyzed water and for the case before immersion in chlorine water ; performing a first washing was more effective in reducing the microbial counts than with no washing. The results showed that the storage temperature, pH, moisture content and microbial loads were important factors affecting the quality of vegetables.

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