ScholarWorks@중앙대학교

초록

Contamination and growth kinetics of pathogenic bacteria were evaluated in garlic, onion, and green onion subjected to different minimal processing at 10 degrees C for 15 days. Although, total aerobic bacteria (TAB) grew well in all processed vegetable samples (> 6 log CFU/g), maximum microbial population density (MPD) was significantly higher in chopped, sliced, or shredded than in peeled or cut vegetables. Salmonella spp. and Listeria monocytogenes growth kinetics paralleled TAB results. Moreover, vegetable samples that underwent complex processing showed a significant deterioration in visual quality and color. Therefore, the intensity of physical processing plays a pivotal role in promoting bacterial growth, with shredded or chopped processing posing the highest risk.

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