title: [Food protective property of new liquid food container PID (Pouch in Dispenser) for microbes].
abstract: We examined the content protection characteristics of the PID (Pouch in Dispenser) when it was used in the usual manner and when it was polluted artificially. When the PID was used in the usual manner, the nozzle was opened, and experiments were carried out with and without air-blowing. The invasion of bacteria into the PID was not detected. Also, no bacteria were detected in the material poured from the nozzle of the PID. When 3 strains of bacteria suspensions were intentionally smeared on the nozzle of the PID, invasion of bacteria was observed. When the PID was wiped with a dirty cloth, no invasion of bacteria into the PID was detected. It may be necessary to label the PID with the instruction that the nozzle should not be touched. The effected of changes in the water activity and pH, and the preservatives used, may also need to be considered, depending on the contents in the PID.
authors.affiliation: Faculty of Fisheries Sciences, Hokkaido University, Hokkaido 041-8611, Japan.
authors.forename: Keita
authors.initials: K
authors.lastname: Tominari
authors.forename: Asato
authors.initials: A
authors.lastname: Tanaka
authors.forename: Yuma
authors.initials: Y
authors.lastname: Shinoda
authors.forename: Katsunori
authors.initials: K
authors.lastname: Futase
authors.forename: Daisuke
authors.initials: D
authors.lastname: Nei
authors.forename: Kenji
authors.initials: K
authors.lastname: Isshiki
mesh_terms: D001419:Bacteria / Q000254:growth & development; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000295:instrumentation*; D012117:Resins, Synthetic; D013211:Staphylococcus aureus / Q000254:growth & development; D013997:Time Factors
chemical_list: D012117:Resins, Synthetic