THE MICROBIOLOGICAL QUALITY OF SOYBEAN SPROUTS DURING PROCESSING AND DISTRIBUTION STAGES IN DAEGU, K

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户:laowu000001
下载到本地 , 更方便阅读
声明 : 本文档内容版权归属内容提供方 , 如果您对本文有版权争议 , 可与客服联系进行内容授权或下架
论文部分内容阅读
  The purpose of this study was to evaluate microbiological quality of soybean sprouts which were supplied in elementary school during processing stages in the factory and distribution stages to school.Three soybean factories and one bean sprout market were chosen by elementary school dietitians survey.Microbial analysis includes a total plate count (TPC),Coliforms count and detection of Salmonella spp.,E.coli O157:H7,L.monoeytogenes,S.aureus,and B.cereus."A"companys products grew in 5 days with a temperature of 18℃.
其他文献
This study was performed to evaluate the physico-chemical and quality characteristics of bread dough with egg replacer and egg white replacer using full-fat soy flour added by determining viscosity,am
会议
Processing of dough is in fact a hydration process whose characteristics or quality have profound impact on the quality of the final products.At present,the research for the formation of dough is most
会议
Mastitis is one of the most important and costly diseases in the world,and elevation of somatic cell counts is a major food safety criterion in the international trade of milk and milk products and it
会议
The formation of dough is a key process in industrial flour processing and dough quality directly affects the quality of final products.Many factors,such as the chemical composition of the flour,addit
会议
Brass ware has been used as a Korean traditional kitchen ware which is an alloy of 78% copper and 22% tin.Recently,its antibacterial ability for Gram negative bacteria was reported.The purpose of this
会议