Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157 : H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage
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概要
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The effects of the disinfectants NaClO and calcinated calcium on the food-borne pathogens Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella spp. attached to shredded cabbage leaves were examined. After these bacteria were attached to shredded leaves for 1 h, the leaves were treated with NaClO and/or calcinated calcium. About 2.6-log and 3.5-log reductions of E. coli O157 were achieved by treatment with NaClO (100 ppm, pH 6.0, 10 min) and calcinated calcium (0.1%, 20 min), respectively. The combination of 100 ppm NaClO and 0.1% calcinated calcium resulted in a 3- to 4-log reduction in the pathogen populations without apparent deteriorative effects. The bacterial numbers in the treated cabbage did not increase during storage at 4 °C. However, sensory evaluation including appearance and flavor indicated that the quality of the treated cabbage declined during storage. In conclusion, the combination of NaClO and calcinated calcium was useful in treatment before eating.
- 2009-01-23
著者
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Watanabe Yuko
Department of Internal Medicine, Tama-center Mirai Clinic
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Isshiki Kenji
Marine Biosafety Sci. And Technol. Hokkaido Univ.
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Watanabe Yuko
Coll. Of Agriculture Ibaraki Univ.
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MURATA Masatsune
Graduate School of Humanities and Science, Ochanomizu University
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Kawamoto Shinichi
National Food Res. Inst.
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Isshiki Kenji
Marine Biosafety Science And Technology Hokkaido University
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FUKUYAMA Satomi
Department of Nutrition and Food Science, Ochanomizu University
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KONDO Nozomi
Department of Nutrition and Food Science, Ochanomizu University
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NISHINOMIYA Takashi
Taisho Technos
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Kondo Nozomi
Department Of Nutrition And Food Science Ochanomizu University
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Fukuyama Satomi
Department Of Nutrition And Food Science Ochanomizu University
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Watanabe Yuko
Department Of Hematology Tokyo Medical And Dental University
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Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Sciences Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Chemistry Ochanomizu Unibersity
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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Watanabe Yuko
Department of Bacteriology and Pathology, Kanagawa Prefectural Public Health Laboratory
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