著者

棚田 益夫 内田 晴彦 井出 知佐子 玉置 幸美 沢 久美子

出版者

Japanese Society for Food Hygiene and Safety

雑誌

食品衛生学雑誌 (ISSN:00156426)

巻号頁・発行日

vol.14, no.5, pp.437-442, 1973-10-05 (Released:2010-03-01)

参考文献数

4

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The absorption and decomposition of hydrogen peroxide (H2O2) on Japanese noodle was studied in previous papers. The sterilizing effect of H2O2 on Japanese noodle where the residual amount was under 100ppm and the relation between the concentration of H2O2 residue and the viable cell counts in the commercial Japanese noodles were studied in this papers.In case of combined treatment of H2O2 and steaming (100°C, 4 minutes), the satisfying concentration of H2O2 to sterilize the packed 20g of Japanese noodle-paste increased proportionally with the logarithm of the added viable cell counts.The viable cell counts less than 104/g in the most of the commercial Japanese noodles containing more than 20ppm of H2O2.