Pretreatment sterilization of garlic and ginger using antimicrobial agents and blanching

Abstract

The sterilization rates were investigated to develop effective pretreatment methods of garlic and ginger using antimicrobial agents and blanching. Antibacterial components in chopped garlic and ginger, such as allicin, ginger, and shogaol, exhibited an antibacterial effect that reduced bacteria by a factor of 101 (CFU/g). The total number of bacteria in garlic and ginger was decreased by 101 (CFU/g) after individually soaking in 1% (w/w) citric acid, calcium oxide and 200 ppm sodium hypochlorite solution for 1 h, respectively. When chopped garlic and ginger were immersed in 1% (w/w) calcium oxide solution for 1 h, the bactericidal effect was increased by 104-fold. Total cells with thermoduric bacteria exhibited a 103-104-fold reduction after heating for 30-40 s at 90-95°C. The combination of soaking in 200 ppm sodium hypochlorite solution and blanching at 95°C, 40 s showed 101-fold decrease in total number of cells compared to blanching in whole ginger. © 2018 The Korean Society of Food Science and Technology.