title: Prewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage.
abstract: 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 microbial concentration. The treatment of Chinese cabbage with ASC reduced the population of artificially inoculated Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes by 2.4 log CFU/g. The sanitation efficacy of ASC was 1.6 log CFU/g higher than that of distilled water washing. The viable cell counts of all pathogenic bacteria tested remained constant during 8 days of storage at 10 degrees C for both washing treatments, with the exception of L. monocytogenes, whose viable cell counts increased gradually with time for both treatments. No significant differences in color, odor, taste, and texture in raw leaves were observed after the ASC wash compared with after the distilled water wash. These results indicate that prewashing with ASC could control bacterial growth in lightly fermented Chinese cabbage without changing the product quality.
authors.affiliation: National Food Research Institute, Food Hygiene Team, Kannondai-2-1-12, Tsukuba 305-8642, Japan. inatu@nfri.affrc.go.jp
authors.forename: Yasuhiro
authors.initials: Y
authors.lastname: Inatsu
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Maeda
authors.forename: M L
authors.initials: ML
authors.lastname: Bari
authors.forename: Susumu
authors.initials: S
authors.lastname: Kawasaki
authors.forename: Shinichi
authors.initials: S
authors.lastname: Kawamoto
mesh_terms: D001937:Brassica / Q000382:microbiology* / Q000592:standards; D002712:Chlorides / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003116:Color; D003257:Consumer Product Safety; D004202:Disinfectants / Q000494:pharmacology*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D013649:Taste; D013696:Temperature; D013997:Time Factors; D016896:Treatment Outcome
chemical_list: D002712:Chlorides; D004202:Disinfectants; C001599:chlorite