Application of Acidified Sodium Chlorite Prewashing Treatment to Improve the Food Hygiene of Lightly Fermented Vegetables

スポンサーリンク

概要

• 論文の詳細を見る

• Sanitation efficacy of prewashing with acidified sodium chlorite (ASC) for the production of lightly fermented Chinese cabbage was evaluated. The treatment of raw cut Chinese cabbage with ASC for 15 min significantly reduced the level of pathogens without causing apparent changes in color. The population of natural microflora on the leaves was reduced by about 2.0 log CFU/g just after washing with ASC, which is significantly better than what was achieved with a control distilled water wash (P ≤ 0.05). In a control experiment, viable aerobic bacteria increased gradually when incubated at 10°C, however, ASC washed cut Chinese cabbage maintained a lower microbial level. The treatment of cut Chinese cabbage with ASC reduced the population of artificially inoculated <I>Escherichia coli</I> O157:H7, <I>Salmonella</I> Enteritidis, <I>Staphylococcus aureus</I>, and <I>Listeria monocytogenes</I> by 2.4 log CFU/g. The sanitation efficacy of ASC was 1.6 log CFU/g higher than that of distilled water washing. The viable cell counts of all pathogenic bacteria tested remained constant during 8 days of storage at 10°C for both washing treatments with the exception of <I>L. monocytogenes</I>. In the case of <I>L. monocytogenes</I>, the viable cell counts after ASC washing treatment increased gradually with time. No significant difference in color, odor, taste, and texture change in raw leaves or fermented ones was observed with an ASC wash compared to a distilled water wash. These results suggested that prewashing with ASC could control the bacterial growth in lightly fermented Chinese cabbage without changing its quality.

• 独立行政法人　国際農林水産業研究センターの論文

著者

• Inatsu Yasuhiro

  Food Hygiene Team National Food Research Institute

• BARI Md.

  Food Analysis and Research Laboratory Center for Advanced Research in Sciences, University of Dhaka

• KAWAMOTO Shinichi

  Food Hygiene Laboratory, National Food Research Institute

関連論文

• Microbiological Conditions of Frozen Shrimp in Different Food Market of Dhaka City
• Effect of Transient Temperature Shift-up on the Growth of Aerobic Bacteria, Coliform and Listeria monocytogenes on Cut-cabbage during Storage
• Biopreservation of Kamaboko (Steamed Surimi) Using Piscicolin KH1 Produced by Carnobacterium maltalomaticum KH1
• Development of Effective Seed Decontamination Technology to Inactivate Pathogens on Mung Bean Seeds and Its Practical Application in Japan
• Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables
• Investigation of Possible Situation of Internalization of Salmonella Enteritidis in Tomato Fruits and Bacterial Survival during Tomato Plant Cultivation
• Application of Acidified Sodium Chlorite Prewashing Treatment to Improve the Food Hygiene of Lightly Fermented Vegetables

スポンサーリンク