무순의 미생물 저감을 위한 구연산·사과산 병행 처리 및 품질 유지를 위한 최적처리 시점 평가

초록

Radish sprouts are highly susceptible to microbial cross-contamination from soil, irrigation water, and manual handling during cultivation and distribution, posing significant food safety concerns. We evaluated the microbial decontamination efficacy of physical (ultraviolet and ultrasonic methods) and chemical disinfectant (ethanol, chlorine dioxide, sodium hypochlorite, citric acid, malic acid, and vinegar) treatments on radish sprouts. Reduction in Escherichia coli, Staphylococcus aureus, and Bacillus cereus counts following individual or combined treatments was evaluated using standard plate count methods. The combination of 3% citric acid and malic acid demonstrated the highest antimicrobial efficacy, resulting in a reduction to below the detection limit for all three bacteria. No microbial regrowth was observed on radish sprouts treated with the mixture and subsequently rinsed with tap water, during 4 days of storage at 4oC. Although the 3% citric acid–malic acid treatment was highly effective in microbial decontamination, it adversely affected sensory quality after 1 day of storage at 4oC. The findings suggest that immediate sanitization with 3% citric–malic acid prior to consumption could be an optimal practice for improving the microbial safety of radish sprouts.

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