Abstract:
:Fate of Escherichia coli O157 cells was evaluated when inoculated into each step after production of lightly pickled Chinese cabbage. The efficacy of surface sterilization by 100 mg/L of chlorine water for 10 min on raw leaves (6.0 log CFU/g) was 2.2 log CFU/g reduction. No meaningful change of the population of E. coli O157 (3.5 log CFU/g to 1.5 log MPN/g) contaminated into 19 kinds of products was observed. These results indicated the difficulty of estimating the viable count of the cells between contaminated on farms and further processing and storage steps. The population of E. coli O157 (3 log CFU/g to 1 log MPN/g) inoculated into the Chinese cabbage products was reduced less than 0.6 log CFU/g after 2 h-incubation at 37℃ in artificial gastric juice. Prevention from initial contamination of E. coli O157 on the ingredients of Chinese cabbage products is important to reduce the risk of food poisoning because the reduction of the bacterial counts after processing and consumption are limited.
journal_name
Biocontrol Scijournal_title
Biocontrol scienceauthors
Inatsu Y,Ohata Y,Ananchaipattana C,Latiful Bari M,Hosotani Y,Kawasaki Sdoi
10.4265/bio.21.51subject
Has Abstractpub_date
2016-01-01 00:00:00pages
51-6issue
1eissn
1342-4815issn
1884-0205journal_volume
21pub_type
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