Vol. 12, No.2, pp.97-102 (2019)

Inactivation of Bacteria Adhering to Vegetables Using Discharge in Water

Y. Hui1, R. Oikawa1, K. Takahashi1, 2, K. Takaki1, 2, and H. Aoki3

1Faculty of Science and Engineering, Iwate University, Japan
2Agri-Innovation Center, Iwate University, Japan
3Research and Development Division, Nichirei Foods Inc., Japan

Abstract

An inactivation of bacteria on vegetables using discharge in water is investigated. Broccoli is used as the samples located in a discharge treatment tank with room air pumped. The bacteria from the water and the surface are evaluated by the numbers of colony forming units (CFU). The numbers of viable bacteria and coliform bacteria in the water in the case of the discharge group maintained lower bacterial density than that of the control group; however, the bacteria is no inactivated after diluting out from the vegetable surface. The number of viable bacteria and coliform bacteria in the homogenizing solution of the samples are reduced by the discharge treatment. The number of coliform bacteria is much lower than that of viable bacteria because its high sensitivity to ozone. These results show that inactivation can be occurred at the very beginning on the surface of samples when bubbles contact to the surface of vegetables.

Keywords - Inactivation, discharge in water

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