Table 2.
Effects of different blanching methods on the microorganism in onions.
| Cooking methods | Microorganisms (Log CFU/g) |
| Mesophilic bacteria | Psychrotrophic bacteria | Yeast |
| Fresh | 5.03±0.05a1) | 5.00±0.03a | 2.37±0.04a |
| Hot-water | 1 min | 2.99±0.06c | 3.35±0.03c | ND |
| 3 min | ND2) | ND | ND |
| Steaming | 2 min | ND | ND | ND |
| 4 min | ND | ND | ND |
| Stir-frying | 60 s | 4.51±0.08b | 4.28±0.04b | 1.81±0.22b |
| 210 s | ND | ND | ND |
a-c Values with different superscripts in a column indicate significant difference (p<0.05) by Duncan's multiple range test.
ND : means not detected or under lowest limit of detection (<30 colonies).