2012 Fiscal Year Final Research Report

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 Type	Single-year Grants
Research Field	Eating habits, studies on eating habits
Research Institution	Nakamura 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
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.

(4 results)