Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage.
- Resource Type
- Article
- Authors
- Fukuyama, Satomi; Watanabe, Yuko; Kondo, Nozomi; Nishinomiya, Takashi; Kawamoto, Shinichi; Isshiki, Kenji; Murata, Masatsune
- Source
- Bioscience, Biotechnology & Biochemistry. Jan2009, Vol. 73 Issue 1, p9-14. 6p. 2 Charts, 4 Graphs.
- Subject
- *FOODBORNE diseases
*CABBAGE disease & pest resistance
*ESCHERICHIA coli O157:H7
*FOOD pathogens
*SODIUM hypochlorite
- Language
- ISSN
- 0916-8451
The article discusses the effects of the conducted chemical treatment on food-borne pathogens found in cabbages using the combined solution of disinfectants sodium hypochlorite (NaClO) and calcinated calcium. It illustrates the results on the conducted study wherein the bactericidal activity of calcinated calcium was caused by the calcium's alkalinity. It presents the changes that took place regarding the bacterial count during the storage process after cabbages were treated.