Effects of Storage Time and Temperature after Inoculation on Bacterial Reduction of Fresh-cut Cabbage Treated with Electrolyzed Water.

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  • ACHIWA Nobuo
    Main Plant Product Development Engineering Headquarters, HOSHIZAKI ELECTRIC CO., LTD.
  • KATAYOSE Masahiko
    Main Plant Product Development Engineering Headquarters, HOSHIZAKI ELECTRIC CO., LTD.
  • KUSAKARI Shinichi
    Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture
  • ABE Kazuhiro
    Graduate School of Agriculture and Biological Science, Osaka Prefecture University

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  • 電解水によるカットキャベツの殺菌処理に及ぼす接種後の保持時間と温度の影響

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Most of family restaurants and other food service facilities operate a system involving bulk food preparation at their central kitchen followed by low-temperature distribution. This study simulated potential bacterial contamination in such food preparation or distribution process to evaluate the effect of disinfection immediately before food consumption. Fresh-cut cabbage was inoculated with Escherichia coli, stored at 5, 15, or 25°C, then treated with sodium hypochlorite solution or electrolyzed acidic water to evaluate the bactericidal effects. Consequently, at either temperature, it became difficult to reduce coliform bacterial count after 8 hours or less of storage following inoculation. This result shows that low-temperature distribution may control microbial growth to some degree, but subsequent disinfection will be difficult once bacterial contamination occurs.

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