Microbiological contamination of fresh-cut produce in Korea

2021 ◽  
Author(s):  
Myung-Ji Kim ◽  
Chan-Ick Cheigh
Keyword(s):  
Microbiological Contamination ◽  
Fresh Cut

scholarly journals Analysis of Microbiological Contamination Levels of Cabbage and Fresh-cut Produce on Difference Area toward Climate in Korea

2012 ◽  
Vol 27 (3) ◽  
pp. 209-214 ◽  
Author(s):  
Na-Jung Choi ◽  
Gyung-Jin Bahk ◽  
Sang-Do Ha ◽  
Myung-Sub Chung ◽  
Soon-Ho Lee ◽  
...  
Keyword(s):  
Microbiological Contamination ◽  
Fresh Cut ◽  
Contamination Levels

252. Microbiological Contamination of HVAC Filters

2003 ◽  
Author(s):  
M. Duling ◽  
S. Berardinelli ◽  
C. Calvert ◽  
R. Lawrence ◽  
C. Coffey
Keyword(s):  
Microbiological Contamination ◽  
Hvac Filters

249. Evaluation of Microbiological Contamination in a Museum

1999 ◽  
Author(s):  
A. Krake ◽  
K. Wallingford ◽  
K. Martinez ◽  
K. Worthington
Keyword(s):  
Microbiological Contamination

Microbiological Contamination of Vegetable Salads

2007 ◽  
Vol 22 (4) ◽  
pp. 733-741 ◽  
Author(s):  
Iwona Warmińska-Radyko ◽  
Łucja Łaniewska-Trokenheim ◽  
Marta Mikš ◽  
Aleksandra Poprawska
Keyword(s):  
Microbiological Contamination

DISINFEKSI UNTUK PROSES PENGOLAHAN AIR MINUM

2018 ◽  
Vol 3 (1) ◽  
Author(s):  
Nusa Idaman Said
Keyword(s):  
Drinking Water ◽  
Water Purification ◽  
Distribution System ◽  
Residual Effect ◽  
Drinking Water Treatment ◽  
Disinfection Byproducts ◽  
Water Disinfection ◽  
Pathogenic Microorganisms ◽  
Microbiological Contamination ◽  
Disinfection Process

Water disinfection means the removal, deactivation or killing of pathogenic microorganisms. Microorganisms are destroyed or deactivated, resulting in termination of growth and reproduction. When microorganisms are not removed from drinking water, drinking water usage will cause people to fall ill. Chemical inactivation of microbiological contamination in natural or untreated water is usually one of the final steps to reduce pathogenic microorganisms in drinking water. Combinations of water purification steps (oxidation, coagulation, settling, disinfection, and filtration) cause (drinking) water to be safe after production. As an extra measure many countries apply a second disinfection step at the end of the water purification process, in order to protect the water from microbiological contamination in the water distribution system. Usually one uses a different kind of disinfectant from the one earlier in the process, during this disinfection process. The secondary disinfection makes sure that bacteria will not multiply in the water during distribution. This paper describes several technique of disinfection process for drinking water treatment. Disinfection can be attained by means of physical or chemical disinfectants. The agents also remove organic contaminants from water, which serve as nutrients or shelters for microorganisms. Disinfectants should not only kill microorganisms. Disinfectants must also have a residual effect, which means that they remain active in the water after disinfection. For chemical disinfection of water the following disinfectants can be used such as Chlorine (Cl2),  Hypo chlorite (OCl-), Chloramines, Chlorine dioxide (ClO2), Ozone (O3), Hydrogen peroxide etch. For physical disinfection of water the following disinfectants can be used is Ultraviolet light (UV). Every technique has its specific advantages and and disadvantages its own application area sucs as environmentally friendly, disinfection byproducts, effectivity, investment, operational costs etc. Kata Kunci : Disinfeksi, bakteria, virus, air minum, khlor, hip khlorit, khloramine, khlor dioksida, ozon, UV.

Determination of microbiological activity during the processing of frost damaged sugar beets

2014 ◽  
pp. 228-231 ◽  
Author(s):  
Maciej Wojtczak ◽  
Aneta Antczak-Chrobot ◽  
Edyta Chmal-Fudali ◽  
Agnieszka Papiewska
Keyword(s):  
Sugar Beet ◽  
Microbiological Activity ◽  
Microbiological Contamination ◽  
Sugar Beets ◽  
Bacterial Metabolites ◽  
Kinetics Of

The aim of the study is to evaluate the kinetics of the synthesis of dextran and other bacterial metabolites as markers of microbiological contamination of sugar beet.

Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage

2011 ◽  
Vol 40 (8) ◽  
pp. 1141-1149 ◽  
Author(s):  
Su-Jin Kim ◽  
Shih-Hui Sun ◽  
Gi-Chang Kim ◽  
Haeng-Ran Kim ◽  
Ki-Sun Yoon
Keyword(s):  
Quality Changes ◽  
Refrigerated Storage ◽  
Fresh Cut
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