The study investigated the effect of soaking shredded celeriac in sodium hypochlorite solutions with the Cl- concentration of 100, 200, 300, 500 ppm on the quality of this stored minimally processed product. Microbiological quality of the product (total counts of mesophilic and psychrophilic bacteria; counts of moulds and yeasts; coliform bacteria counts; counts of Pseudomonas bacteria and the presence of anaerobic bacteria (Clostridium perfringens)) was assessed along with the colour in the CIE L* a* b* system and sensory attributes of the product. The product was evaluated after 1, 6 and 12 days of storage at temperature of 4°C. In the samples soaked in a solution containing 500 ppm Cl- mesophilic counts were approx. 2 logs CFU/g and coliform bacteria 2.3 logs CFU/g less those on the sample soaked in distilled water (control), after 12 days of product storage. However, in the samples soaked in sodium hypochlorite solutions with a higher Cl- concentration (300,400 and 500 ppm) was observed deterioration in sensory attributes.
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