著者

石井 営次 瀬下 眞美 三戸 呂隆子 木下 京美

出版者

(社)大阪生活衛生協会

雑誌

生活衛生 (ISSN:05824176)

巻号頁・発行日

vol.37, no.2, pp.61-66, 1993-03-10 (Released:2010-03-11)

参考文献数

3

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Bacterial contamination was examined in sliced vegetables as one of the types of food, which was prepared from cabbage, lettuce, carrots, onions, cucumbers, tomatos, and/or others. The main component in the sliced vegetables was cabbage. Among 42 samples of the sliced vegetables purchased at retail stores, standerd plate counts (SPCs) of 32 samples were more than 106cfu/g, and coliform group numbers of 38 samples using the most probable number (MPN) were more than 103/g. Escherichia coli and Staphylococcus aureus were isolated from two and one samples, respectively, but other food poisoning bacteria were not. Vegetable juice was prepared from some vegetables purchased at vegetable shops, and SPC and coliform group number were examined. In the juice of cabbage, lettuce, carrots, onions, celery, green peppers, cucumbers, or tomatos, SPCs were 102 to 106cfu/ml and coliform group numbers in MPN did not exceed 103/ml except for carrots (1.1×105). When food poisoning bacteria, isolated in Osaka, were inoculated in each vegetable juice, and survival or growth of the bacteria was examined. Salmonella sp., S. aureus, Yersinia enterocolitica, B. cereus, and E. coli survive in each juice made from cabbage, lettuce, carrots, or onions. S. aureus and E. coli could not grow in onion juice, and Salmonella sp. could not in lettuce and celery juices. Lemon juice used for addition on sliced vegetables was useful for decreasing the bacterial number in sliced vegetables.