Microbial Behavior in Cambodian Homemade-style Pickles
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- MURAMATSU SHUKI
- Faculty of Health and Food Sciences, Showa Women's University
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- SORM SOKLY
- Graduate School of Agriculture, Tokyo University of Agriculture
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- UCHINO MASATAKA
- Faculty of Life Sciences, Tokyo University of Agriculture
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- SEKIDO MOTOE
- Department of Food and Nutrition, Yamanashi Gakuin Junior College
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- MURAMATSU YOSHIKI
- Faculty of Regional Environment Science, Tokyo University of Agriculture
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- OKA DAIKI
- Faculty of Applied Biosciences, Tokyo University of Agriculture
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- TANIOKA YURI
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture
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- NAKAMURA TAKAHIKO
- Faculty of Regional Environment Science, Tokyo University of Agriculture
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- NAKAJIMA TORU
- Faculty of Regional Environment Science, Tokyo University of Agriculture
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- ARIMITSU MARI
- Extension Center, Institute of Environmental Rehabilitation and Conservation
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- MIHARA MACHITO
- Faculty of Regional Environment Science, Tokyo University of Agriculture
抄録
<p>Pickled products made using vegetables are popular in Cambodia. Many types of homemade pickles are sold at wet markets. Our previous study showed that pickles are seriously contaminated by microbes, including food poisoning bacteria. Such contamination may depend on several factors. The objectives of this study were to investigate the levels of contaminating microbes and their growth patterns in pickles prepared according to traditional Cambodian recipes and to suggest an improved method to ensure the microbial safety of homemade pickles. Three kinds of pickles, namely cucumber pickles with or without fish sauce and bok choy pickles, were prepared following the methods used by local people. Five sample bottles for each kind of pickle were prepared to observe changes in their characteristics over time. The Brix values, salt concentrations, and pH of the samples were measured. Next, we conducted microbiological examination of the samples by testing the presence of total viable bacteria, coliforms, and fungi. More than 5.00 log10 CFU/g of total bacteria were detected in all pickle samples at day 0; moreover, the number of bacteria increased until day 4. A similar concentration of coliforms was observed. Some samples tested positive for fungi. In conclusion, all samples were contaminated by harmful microorganisms that may cause food spoilage. The results of this study revealed that microbial growth occurred in all tested pickles, resulting in a high risk of food spoilage and food poisoning. We suggest that an additional step of pasteurization would help provide microbiologically safe products. Moreover, use of food additives that do not alter the taste of pickles may allow maintenance of low levels of microorganisms.</p>
収録刊行物
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- International Journal of Environmental and Rural Development
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International Journal of Environmental and Rural Development 13 (1), 169-175, 2022
特定非営利活動法人環境修復保全機構 研究センター
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詳細情報 詳細情報について
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- CRID
- 1390579698521938176
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- ISSN
- 24333700
- 2185159X
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- 本文言語コード
- en
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- データソース種別
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- JaLC
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- 抄録ライセンスフラグ
- 使用不可