Effect of Hypochlorous Acid to Reduce Microbial Populations in Dipping Procedure of Fresh Produce as Saengshik Raw Materials

생식원료 야채의 전처리공정에서 Hypochlorous Acid의 미생물 제어 효과

  • Koh, So-Mi (Dept. of Food Science & Technology, Mokpo National University) ;
  • Kim, Jeong-Mok (Dept. of Food Science & Technology, Mokpo National University)
  • 고소미 (목포대학교 공과대학 식품공학과) ;
  • 김정목 (목포대학교 공과대학 식품공학과)
  • Published : 2010.04.30


Pre-treatment steps of fresh produce as Saengshik raw materials are followed by initial clean-up, dipping, primary washing, and cutting. Hypochlorous acid solution was applied in the dipping step to reduce natural microflora. Also, procedures were changed by cutting, dipping and then primary washing, and the efficacy of hypochlorus acid was evaluated. Potatoes, carrots, kales, and angelicas were submerged in water or 100 ppm of hypochlorous acid for 5 min. After initial clean-up, the aerobic plate counts of potatoes, carrots, kales and angelicas were 4.7, 5.3, 5.6, and 5.7 log CFU/g, respectively. When samples were submerged into water, it only reduced the population of natural microflora by 0.2 to 1.1 log CFU/g, whereas when treated with hypochlorous acid, it reduced the population by 0.5 to 2.8 log CFU/g. Reductions of natural microflora in green leafy vegetables were more highly achieved than bulbs such as potatoes and carrots. However, the numbers of natural microflora were increased after cutting step. To control the cross contamination at the cutting process, the process was changed as follows: initial clean-up, cutting, dipping in hypochlorous acid, and then primary washing. It showed effective reduction of the population by 2.3 to 3.2 log CFU/g. Hypochlorous acid solution could be useful as a sanitizer for surface washing of fresh vegetables.


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