レタス，キャベツおよびキュウリに接種した大腸菌Ｏ１５７：Ｈ７の次亜塩素酸ナトリウム溶液による洗浄殺菌効果

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  • Survival and Recovery of Escherichia coli O157:H7 on Lettuce, Cabbage and Cucumber Treated with Chlorinated Water
  • レタス キャベツ オヨビ キュウリ ニ セッシュ シタ ダイチョウキン O157 H7 ノ ジアエンソサン ナトリウム ヨウエキ ニ ヨル センジョウ サッキン コウカ

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The study was conducted to evaluate data on washing methods of fresh produce using chlorinated water to establish a standard method for the small or medium sized food industry for ensuring microbiological safety of fresh produce.<BR>To evaluate the appropriate concentration of chlorine water and treatment time, cut produce of lettuce, cabbage and cucumber was inoculated with Escherichia coli O157: H7 and submerged in chlorine water (100, 200 and 400 ppm of free available chlorine) for 1, 3, 5 and 10 min with gentle agitation at room temperature. Population of E. coli O157: H7 on lettuce, cabbage and cucumber decreased significantly (1-1.5 log10 cfu/g) within 1 min, regardless of available chlorine concentration. However, the population of E. coli O157: H7 did not decrease much (<0.5 log10 cfu/g) when the treatment time was extended to 10 min. Normal microflora also decreased significantly (0.5-1.9 log10 cfu/g) within 1 min, regardless of available chlorine concentration and fresh produce used. Extended treatment time was not found to be effective.<BR>Reduction of E. coli O157: H7 on the surface and the cut edge of lettuce, cabbage and cucumber was also evaluated. It was found that the number of E. coli O157: H7 attached at the cut edge was consistently higher than at the surface, regardless of vegetable used. Therefore, cutting process of fresh produce should be taken into account and a standard process must be developed to ensure microbiological safety of fresh cut vegetables and fruits.

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