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Bacterial Contamination of Fresh Cut Vegetables for Ready-to-Eat

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Hideyo SHIMIZU

Abstract

@@ Bacterial contamination of fresh cut vegetables for ready-to-eat was examined. Welsh onion, onion, carrot, white cabbage, red cabbage and lettuce on the market were used for examinations. In the present study, it was found that fresh cut vegetables examined were contaminated by bacteria at the range from 3.81 log CFU^g to 8.37 log CFU^g on the standard method agar plate gNissuih. Especially, cut Welsh onion on the market was considerably contaminated by bacteria at any time.

Key words : ΆH—pƒJƒbƒg–μΨAΧ‹Ϋ‰˜υAˆκ”ʐΆ‹ΫA‘ε’°‹ΫŒQA‰©FƒuƒhƒE‹…‹Ϋ