市販麺類の細菌汚染状況について

概要

論文の詳細を見る
We examined the bacterial contamination in commercial noodles, 160 samples in total, purchased in retail shops in the Tokyo metropolitan area. The results were as follows. (1) Survival counts (SPC) in non-boiled noodles (udon, soba, and chainese [ie. chinese] noodle) ranged from <300 to 10^6 per gram in any kinds of noodles, and E.coli detected in udon and soba were about 4% and 7%, respectively. In case of boiled noodles (udon and soba), SPC were in <300 to 10^5 per gram, and detected coliforms were about 10% and 21%, respectively. (2) Noodle products from major companies were far less contaminated with bacteria than those from small and medium-sized companies. Therefore, the former is thought to be quite safe hygienically. (3) Survival counts in most of the steamed chainese [ie. chinese] noodles examined were less than 300 per gram, and we could not detect coliforms and Staphylococcus aureus in any chinese noodles tested.
実践女子大学の論文
2002-03-29