岐阜市立女子短期大学研究紀要第55輯（平成18年3月）

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生食用カット野菜の細菌汚染

Bacterial Contamination of Fresh Cut Vegetables for Ready-to-Eat

Abstract

　　 Bacterial contamination of fresh cut vegetables for ready-to-eat was examined. Welsh onion, onion, carrot, white cabbage, red cabbage and lettuce on the market were used for examinations. In the present study, it was found that fresh cut vegetables examined were contaminated by bacteria at the range from 3.81 log CFU／g to 8.37 log CFU／g on the standard method agar plate “Nissui”. Especially, cut Welsh onion on the market was considerably contaminated by bacteria at any time.

Key words : 生食用カット野菜、細菌汚染、一般生菌、大腸菌群、黄色ブドウ球菌

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