Prewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage.

@article{Inatsu2005PrewashingWA,
  title={Prewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage.},
  author={Yasuhiro Inatsu and Yutaka Maeda and Md. Latiful Bari and Susumu Kawasaki and Shinichi Kawamoto},
  journal={Journal of food protection},
  year={2005},
  volume={68 5},
  pages={999-1004}
}
Efficacy of prewashing with acidified sodium chlorite (ASC) for the sanitation of lightly fermented Chinese cabbage was evaluated. The population of the natural microflora on the cabbage leaves was reduced about 2.0 log CFU/g just after washing with ASC, a significant reduction compared with the control distilled water wash (P < or = 0.05). In the control experiment, viable aerobic bacteria increased gradually when incubated at 10 degrees C; however, ASC-washed cabbage maintained a lower… CONTINUE READING

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