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Effects of sterilization methods on cut vegetables in mass cooking

Research Project

Project/Area Number 22700744
Research Category

Grant-in-Aid for Young Scientists (B)

Allocation TypeSingle-year Grants
Research Field Eating habits, studies on eating habits
Research InstitutionNakamura Gakuen College

Principal Investigator

OUMI Masayo  中村学園大学, 栄養科学部, 准教授 (20301682)

Project Period (FY) 2010 – 2012
Project Status Completed (Fiscal Year 2012)
Budget Amount *help
¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2012: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Keywords生食野菜 / 給食管理 / 安全・衛生管理 / 殺菌方法 / 食中毒
Research Abstract

The aim of this study was to establish the best sterilization method without damaging the features of cut vegetables. The various sterilization methods for cut vegetables were examined by bacteriological inspections and morphology, as a result, blanching treatment is the best for cucumber, cabbage, and strongly acid water in 40℃ is the best for mizuna, lettuce, celery and tomato. The results suggest that food poisoning to be caused by cut vegetables will decrease in future to have established the best sterilization method without damaging color, texture and morphology on cut vegetables.

Report

(4 results)
  • 2012 Annual Research Report   Final Research Report ( PDF )
  • 2011 Annual Research Report
  • 2010 Annual Research Report
  • Research Products

    (7 results)

All 2012 2011 2010

All Presentation (7 results)

  • [Presentation] 生食野菜の消毒・殺菌方法について~野菜の形態学的特徴による効果の違い2012

    • Author(s)
      大無田恵美、近江雅代、熊谷奈々、藤田守
    • Organizer
      第8回日本給食経営管理学会学術総会
    • Place of Presentation
      名古屋女子大学
    • Year and Date
      2012-11-25
    • Related Report
      2012 Final Research Report
  • [Presentation] 大量調理における生食野菜の消毒・殺菌方法の検討について~中性洗剤による洗浄を加えて~2012

    • Author(s)
      近江雅代、大無田恵美
    • Organizer
      第59回日本栄養改善学会学術総会
    • Place of Presentation
      名古屋国際会議場
    • Year and Date
      2012-09-12
    • Related Report
      2012 Annual Research Report 2012 Final Research Report
  • [Presentation] 生食野菜の消毒・殺菌方法について~野菜の形態学的特徴による効果の違い~2012

    • Author(s)
      大無田恵美、近江雅代、熊谷奈々、藤田守
    • Organizer
      第8回日本給食経営管理学会学術総会
    • Place of Presentation
      名古屋女子大学
    • Related Report
      2012 Annual Research Report
  • [Presentation] 大量調理における生食野菜の消毒・殺菌について~第3報:強酸性電解水による効果2011

    • Author(s)
      近江雅代
    • Organizer
      第58回日本栄養改善学会学術総会
    • Place of Presentation
      広島国際会議場
    • Year and Date
      2011-09-09
    • Related Report
      2012 Final Research Report
  • [Presentation] 大量調理における生食野菜の消毒・殺菌について-第3報:強酸性電解水による効果-2011

    • Author(s)
      近江雅代
    • Organizer
      第58回日本栄養改善学会学術総会
    • Place of Presentation
      広島国際会議場
    • Year and Date
      2011-09-09
    • Related Report
      2011 Annual Research Report
  • [Presentation] 大量調理における生食野菜の消毒・殺菌について~第2報:野菜種別方法の検討2010

    • Author(s)
      近江雅代
    • Organizer
      第57回日本栄養改善学会学術総会
    • Place of Presentation
      女子栄養大学
    • Year and Date
      2010-09-11
    • Related Report
      2012 Final Research Report
  • [Presentation] 大量調理における生食野菜の消毒・殺菌について-第2報:野菜種別方法の検討-2010

    • Author(s)
      近江雅代
    • Organizer
      第57回日本栄養改善学会学術総会
    • Place of Presentation
      女子栄養大学(坂戸市)
    • Year and Date
      2010-09-11
    • Related Report
      2010 Annual Research Report

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Published: 2010-08-23   Modified: 2019-07-29  

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