Basic studies on the quality and safety of foods stored and distributed at low temperature

Research output: Contribution to journalReview article

Abstract

Convenience and a rise in health awareness has increased the demand for ready-to-eat vegetables and fruits; however, along with this increase in demand has been an increase in the number of food poisonings associated with the low-temperature storage and distribution of foods. To maintain the quality and safety of vegetables, we have conducted basic research on the freezing tolerance of plants by using chlorella and yeast. First, two lowtemperature inducible genes from Chlorella were investigated by genetic modification techniques. Next, the availability of taurine and trehalose to plants stored at freezing temperatures was investigated. Finally, a rapid detection method for Listeria monocytogenes, a psychrophilic bacterium and a pathogen in foods stored and transported at low temperature, was developed based on subtyping clinical isolates and isolates from food and the environment. (Accepted Dec. 6, 2013)

Original languageEnglish
Pages (from-to)101-107
Number of pages7
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume61
Issue number3
DOIs
Publication statusPublished - Jan 1 2014

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Food Quality
Food Safety
Chlorella
food quality
food safety
vegetables
psychrophilic bacteria
Vegetables
Freezing
Temperature
food storage
taurine
freezing point
trehalose
food pathogens
foodborne illness
Food Storage
genetic engineering
cold tolerance
Listeria monocytogenes

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Basic studies on the quality and safety of foods stored and distributed at low temperature. / Honjoh, Ken-ichi.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 61, No. 3, 01.01.2014, p. 101-107.

Research output: Contribution to journalReview article

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