• Title, Summary, Keyword: minimally processed and refrigerated salad

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Effect of Aqueous Chlorine Dioxide and Citric Acid Treatment on Microbial Safety and Quality Control of Minimally Processed and Refrigerated (MPR) Salad (이산화염소 및 citric acid 처리가 minimally processed and refrigerated (MPR) salad의 미생물학적 안전성 및 품질에 미치는 영향)

  • Youm, Hyoung-Jun;Ko, Jong-Kwan;Kim, Mee-Ree;Cho, Yong-Sik;Chun, Hye-Kyung;Song, Kyung-Bin
    • Korean Journal of Food Science and Technology
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    • v.37 no.1
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    • pp.129-133
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    • 2005
  • Aqueous chlorine dioxide and citric acid treatment was introduced to insure microbial safety of minimally processed and refrigerated (MPR) salad. Salad samples were treated with 50 ppm chlorine dioxide and 1% citric acid. Chemical treatment decreased total aerobic bacteria, yeast and molds, E. coli, and Listeria by 3.75, 3.47, 3.41, and 3.38 log cycles, respectively, and polyphenoloxidase activity of MPR salad by 49.73%. Plain water washing of salads did not effectively decrease microbial growth. These results indicate appropriate chemical treatment provides microbial safety and quality control in MPR salad during marketing.