The use of electrolyzed water for washing and sanitizing eggshells and an egg washer was evaluated for its effectiveness at a Grade & Packing Center adjacent to a poultry farm for a period of nine months. The test results indicate improvement in sanitation control. Dissolving yolks of broken eggs with electrolyzed alkaline water followed by sanitizing with electrolyzed acidic water produced favorable effects. Also, the use of electrolyzed water has an advantage in that it simplifies the conventional washing and sanitizing process and motivates operators to employ the process more frequently. This sense developed in operators may be a significant factor in the improvement of sanitation control.
The total viable bacterial count was determined with seven kinds of fresh-cut salad products for the duration of a year. Group A consisted of four different takeout salad products sold in sealed packages, while group B consisted of three different takeout salad products prepared and served at restaurants. Generally, the total viable bacterial counts of purchased salad products were strongly correlated with the ambient temperature and number of foodborne illnesses. When disinfected with electrolyzed acidic water, group A resulted in no significant bactericidal effect, while two samples in group B showed strong bactericidal effects. These results and the high initial bacterial counts in group B suggested possible cross-contamination during the serving process of the above two samples. The study indicated that successful prevention of microbial contamination requires thorough training of workers on sanitation control as well as low temperature distribution and storage.
For the purpose of cultivating high-quality mitsuba (Japanese honewort, Cryptotaenia japonica Hassk, cv. 'Osaka-Shiroguki Mitsuba') without reducing its yield, the differences in physiological and chemical properties with varied durations of concentrated solution culture in mitsuba were determined in this study. The following four test lots were established for the solution culture of mitsuba: Control lot (cont.) -cultivated with 0.5 unit culture solution for 30days from planting to harvest, 10-day lot (10d) -cultivated with 0.5 unit for 20 days from planting and with 1.5 unit for the remaining 10 days, 20-day lot (20d) -cultivated with 0.5 unit for 10 days from planting and with 1.5 unit for the remaining 20 days, and 30-day lot (30d)-cultivated with 1.5 unit for the duration of cultivation. The yield was highest in cont., and the longer duration of 1.5 unit solution culture resulted in the shorter plant length during cultivation and the lower yield. The shorter duration of 1.5 unit solution culture caused the lighter green leaf colors and higher lightness. In the sensory evaluation, the flavor of cont. lot was weaker than that of 30d. But there were no significant differences in flavor among 10d, 20d and 30d. Freshly harvested mitsuba was divided into leaf blades and stalks to determine the contents of chemical components (chlorophyll, phenols, free amino acid) for each portion of the plant. The contents of these components were higher in the leaf blades than in the stalks. Also, the contents of these components were lowest in cont. for both portions and increased in proportion to the duration of 1.5 unit solution culture. The respiration rate was higher with the leaf blades than with the stalks and lowest in cont. for both portions, and rose in proportion to the duration of 1.5 unit solution culture.
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