著者

松田 佐智子 斎木 まど香

出版者

西九州大学短期大学部

雑誌

永原学園西九州大学短期大学部紀要 = Journal of Nishikyusyu University junior college (ISSN:24347833)

巻号頁・発行日

vol.49, pp.1-6, 2019-03-18

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The number of viable bacteria was investigated in pre-cut vegetables and vegetable salads with mayonnaise. First, no discernible difference was found in the viable bacteria in either bagged or packaged pre-cut ones. Second, Pre-cut vegetable and dressed salads were stored at 5 ℃ and 25℃ for 48 hours to see how temperature difference would affect the behavior of bacteria. In all samples, the bacterial growth was slightly observed at 5℃ . In the pre-cut vegetables, at 25℃ , the number of viable bacteria was found to increase rapidly. However, in the dressed salads, the difference was observed depending upon different pH level. The dressed salads at pH5.8 showed the bacteria rapid increase, but the slow bacterial growth was observed at pH5.2. Finally, Pre-cut vegetables and dressed salads using antibacterial sheet stored at 25℃ for 26 hours to examine how the antibacterial sheet would affect the behavior of bacteria. It was found also that, for the dressed salads using antibacterial sheet, the growth of bacteria was suppressed during storage at 25℃. Therefore, commercial vegetables need to be eaten soon after purchase or they need to store at low temperature. Also, using antibacterial sheet, vegetables with mayonnaise can be taken more safely.