【摘 要】
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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.
【机 构】
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Department of Food Science and Nutrition, Kyungpook National University, KOREA
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℃.
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