Decrease in the number of microbial cells on chinese cabbage by rapid hygrothermal pasteurization using saturated water vapor

D. Tirawat, S. Noma, H. Kunimoto, S. Tameda, E. Nishibayashi, N. Igura, M. Shimoda

Research output: Contribution to journalArticlepeer-review

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Abstract

Decontamination effect of rapid hygrothermal pasteurization using saturated water vapor (RHP) treatment on Chinese cabbage was compared with that of sodium hypochlorite (NaClO) solution. RHP treatment was performed by passing Chinese cabbage sample through a processing chamber saturated with water vapor. NaClO treatment followed by RHP treatment was also performed. RHP treatment showed greater or equal decontamination effect compared to NaClO solution on mesophilic bacteria, coliform bacteria, lactic acid bacteria and yeast. NaClO followed by RHP treatment showed higher decontamination effect compared to RHP treatment or NaClO solution only. No significant decontamination effect on bacterial spores was observed after the all treatments tested. The cutting of Chinese cabbage to smaller size resulted in increasing the effect of RHP treatment. On the other hand, wetting the surface of Chinese cabbage by water reduced the effect of RHP treatment.

Original languageEnglish
Pages (from-to)981-985
Number of pages5
JournalInternational Food Research Journal
Volume20
Issue number2
Publication statusPublished - 2013

All Science Journal Classification (ASJC) codes

  • Food Science

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