Fukuyama Satomi, Watanabe Yuko, Kondo Nozomi, Nishinomiya Takashi, Kawamoto Shinichi, Isshiki Kenji, Murata Masatsune
Department of Nutrition and Food Science, Ochanomizu University.
Biosci Biotechnol Biochem. 2009 Jan;73(1):9-14. doi: 10.1271/bbb.70722. Epub 2009 Jan 7.
The effects of the disinfectants NaClO and calcinated calcium on the food-borne pathogens Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella spp. attached to shredded cabbage leaves were examined. After these bacteria were attached to shredded leaves for 1 h, the leaves were treated with NaClO and/or calcinated calcium. About 2.6-log and 3.5-log reductions of E. coli O157 were achieved by treatment with NaClO (100 ppm, pH 6.0, 10 min) and calcinated calcium (0.1%, 20 min), respectively. The combination of 100 ppm NaClO and 0.1% calcinated calcium resulted in a 3- to 4-log reduction in the pathogen populations without apparent deteriorative effects. The bacterial numbers in the treated cabbage did not increase during storage at 4 degrees C. However, sensory evaluation including appearance and flavor indicated that the quality of the treated cabbage declined during storage. In conclusion, the combination of NaClO and calcinated calcium was useful in treatment before eating.
研究了消毒剂次氯酸钠（NaClO）和煅烧钙对附着在切碎白菜叶上的食源性病原体金黄色葡萄球菌、大肠杆菌O157:H7和沙门氏菌的影响。这些细菌附着在切碎的叶子上1小时后，用NaClO和/或煅烧钙处理叶子。用NaClO（100 ppm，pH 6.0，10分钟）和煅烧钙（0.1%，20分钟）处理分别使大肠杆菌O157减少约2.6个对数和3.5个对数。100 ppm NaClO和0.1%煅烧钙的组合使病原体数量减少3至4个对数，且无明显的劣化影响。处理后的白菜在4℃储存期间细菌数量没有增加。然而，包括外观和风味在内的感官评价表明，处理后的白菜在储存期间质量下降。总之，NaClO和煅烧钙的组合在食用前处理中是有用的。
