Why Food-Poisoning Bacteria Attached to Shredded Cabbage Are Not Efficiently Disinfected by Sodium Hypochlorite (NaClO)
スポンサーリンク
概要
- 論文の詳細を見る
The aim of this study was to determine why food poisoning bacteria attached to cut cabbage are not efficiently disinfected by sodium hypochlorite (NaClO). Pretreatment of shredded cabbage with diethyl ether definitely decreased the survival numbers of Escherichia coli O157:H7 and Salmonella spp. after disinfection with 100 ppm of NaClO. The density of E. coli O157:H7 at the cut edge of a cabbage section was larger than that on the surface. The residual ratio of attached bacteria at the cut edge after NaClO disinfection was significantly higher than that on the surface. Microscopical observation indicated that the cut edge of shredded cabbage pretreated with diethyl ether was almost closed, resulting in a decrease in bacterial infiltration. Pretreatment of shredded cabbage with a higher concentration of NaClO to penetrate it more deeply significantly decreased the numbers of surviving bacteria after NaClO disinfection. Based on these results, we concluded that the bacteria attached to cut cabbage were not efficiently disinfected by NaClO, because not enough NaClO deeply infiltrated into the cut edges, and hence not enough came in contact with the bacteria.
著者
-
Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
-
SHIMAMURA Yuko
Department of Food and Nutritional Sciences, University of Shizuoka
-
NAKANISHI Yumiko
Department of Nutrition and Food Science, Ochanomizu University
-
KAWAMURA Shiori
Department of Nutrition and Food Science, Ochanomizu University
-
TSUTSUURA Satomi
Department of Nutrition and Food Science, Ochanomizu University
関連論文
- Characterization of a Metal-Chelating Substance in Coffee
- Antioxidative Activity of a Zinc-Chelating Substance in Coffee
- Characterization of Zinc Chelating Compounds in Instant Coffee(Food & Nutrition)
- Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase
- Evaluation of Identification Methods for Staphylococcus aureus and Development of Modified Detection Methods for Staphylococcal Enterotoxin A
- Macrocarpals, Antibacterial Compounds from Eucalyptus, Inhibit Aldose Reductase
- Browning of Model Orange Juice Solution : Factors Affecting the Formation of Decomposition Products
- Browning and Decomposed Products of Model Orange Juice
- Quality of Cut Lettuce Treated by Heat Shock : Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage
- Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature Apples
- Isolation of a Microorganism to Oxidize 5-Hydroxymethylfurfural
- A Transgenic Apple Callus Showing Reduced Polyphenol Oxidase Activity and Lower Browning Potential
- Comparison of Enzymatic Browning of Japanese Pear and Apple
- Convenient Analysis and Quantification of Diferulic Acids in Foods
- Analysis of Free and Bound Phenolics in Rice
- Cloning Genomic DNA Encoding Apple Polyphenol Oxidase and Comparison of the Gene Product in Escherichia coli and in Apple
- Subcellular Location of Polyphenol Oxidase in Apples
- Expression and Induction of Polyphenol Oxidase in Apple (Malus pumila) Cell Culture
- Isolation of a Fungus to Decolorize Coffee
- Properties of Chlorogenic Acid Quinone : Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution(Food & Nutrition Science)
- Macrocarpal A, a Novel Antibacterial Compound from Eucalyptus macrocarpa(Organic Chemistry)
- Antibacterial Compounds from Eucalyptus perriniana(Organic Chemistry)
- Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough
- Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
- Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
- Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural
- A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
- Isolation and Characterization of Macrocarpals B-G Antibacterial Compounds from Eucalyptus macrocarpa
- Screening of Microorganisms to Decolorize a Model Melanoidin and the Chemical Properties of a Microbially Treated Melanoidin
- Separation of Model Melanoidin into Components with Copper Chelating Sepharose 6B Column Chromatography and Comparison of Chelating Activity(Food & Nutrition)
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157 : H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage
- Relationship among Properties of Staphylococcus aureus Isolated from Retail Foods and Human Hands, and Distribution of MRSA
- Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis
- Glycerol-3-phosphate Dehydrogenase Inhibitors, Anacardic Acids, from Ginkgo biloba
- Purification and Some Properties of Chlorogenic Acid Oxidase from Apple (Malus pumila)
- Cinnamaldehyde Inhibits Phenylalanine Ammonia-Lyase and Enzymatic Browning of Cut Lettuce
- A New Prenylflavonoid Isolated from Propolis Collected in the Solomon Islands
- Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment
- Antioxidative Activity of Avocado Epicarp Hot Water Extract
- Pu-erh Tea Suppresses Diet-Induced Body Fat Accumulation in C57BL/6J Mice by Down-Regulating SREBP-1c and Related Molecules
- Why Food-Poisoning Bacteria Attached to Shredded Cabbage Are Not Efficiently Disinfected by Sodium Hypochlorite (NaClO)
- Production Potency of Folate, Vitamin B_, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles
- Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
- Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E), 4(E)-Decadienoic Acid from Pepper.