Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Aqueous Ozone Combined with Organic Acids on Microflora Inactivation in the Raw Materials of Saengsik

  • Bang, Woo-Suk (Department of Food Science, North Carolina State University) ;
  • Eom, Young-Ran (Three and Four Co., Ltd.) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Oh, Deog-Hwan (Department of Food Science and Biotechnology, Institute of Bioscience and Biotechnology, Kangwon National University)
  • Published : 2007.12.31
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Abstract

This study was conducted to determine the effects of microorganism inactivation using 3 ppm of aqueous ozone (AO), 1% citric acid, 1% lactic acid, and 1% acetic acid alone, as well as the combinations of AO and organic acid, for washing the raw materials of saengsik (carrot, cabbage, glutinous rice, barley) with or without agitation. The combination of AO and 1% of each organic acid significantly inactivated spoilage bacteria in both the vegetables and the grains (p<0.05). However, in the glutinous rice, no inhibitory effects were shown for total aerobic bacteria by using water, ozone, or the combination of AO with citric acid or lactic acid, without agitation. Microbial inactivation was enhanced with agitation in the grains, whereas dipping (no agitation) treatments showed better inhibitory effects in the vegetables than in the barley, suggesting that washing processes should take into account the type of food material.

Keywords

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