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학교 급식용 친환경 및 일반농법 채소류의 미생물적 품질 비교
The Microbiological Quality of Environmentally Friendly and Ordinary Agricultural Vegetables Used in a School Foodservices

김양숙    (국립창원대학교 식품영양학과   ); 문혜경    (국립창원대학교 식품영양학과  );
  • 초록

    The purpose of this study was to determine basic information on the microbiological quality of environmentally friendly vegetables used in school foodservices. Comparisons were made on the microbiological quality of eight different kinds of vegetables grown by environmentally friendly agricultural methods and ordinary agricultural methods to determine if there were significant differences. In the raw materials, aerobic plate counts were as follows: lettuce 4.58~7.43 log CFU/g, winter plowing chinese cabbage 5.61~7.36 log CFU/g, Korean leek 5.81 log CFU/g to TNTC (too numerous to Count), cabbage 5.93~6.43 log CFU/g, sesame leaves 3.15~5.23 log CFU/g, cucumber 5.00~5.79 log CFU/g, cherry tomato 2.96~5.40 log CFU/g, paprika 1.30~3.52 log CFU/g. In the comparison of the microbiological quality between environmentally friendly and ordinary agricultural vegetables, their acceptable ratio was the same (81.3%) and the mean aerobic plate counts was not significantly different. In the comparison of the microbiological quality between the leafy vegetables and the fruity vegetables, the fruity vegetables had a 100% acceptable ratio regardless of the agricultural method used to grow them, while the leafy vegetables had an acceptable ratio of 70%. In terms of the aerobic plate counts, the leafy vegetables had significantly higher counts; the leafy vegetables 5.87 ${\pm}$ 1.18 log CFU/g, the fruity vegetables 4.12 ${\pm}$ 1.54 log CFU/g.


  • 주제어

    environmentally friendly vegetables .   ordinary agricultural vegetables .   the leafy vegetables .   the fruity vegetables .   microbiological quality.  

  • 참고문헌 (23)

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  • 이 논문을 인용한 문헌 (3)

    1. Lee, So-Jung ; Kim, Hyun-Ah 2010. "Comparative Analysis of Price Sensitivity for Using Environmental-Friendly Agricultural Products in University Foodservices Between Jeonnam and Gyeongnam Areas in Korea" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(8): 1220~1230     
    2. Rho, Jeong-Ok ; Kim, Min-Ok 2011. "A Study on the Utilization, Recognition, and Satisfaction of Environment-Friendly Agricultural Products in School Food Services according to the Type of Food Service in Jeonbuk Area" 한국생활과학회지 = Korean journal of human ecology, 20(2): 427~437     
    3. Kim, Yun-Hwa ; Lee, Yeon-Kyung 2012. "A Survey of Receiving Management of School Foodservice in Daegu and Gyeongbuk Province" 한국식품저장유통학회지 = Korean journal of food preservation, 19(4): 611~618     

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