ムラマツ シュキ
MURAMATSU Shuki
村松 朱喜 所属
食健康科学部 健康デザイン学科
女性健康科学研究所 所属教員
国際文化研究所 所属教員
生活機構研究科 生活科学研究専攻
職種
准教授
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言語種別 | 英語 |
発行・発表の年月 | 2022/06 |
形態種別 | 学術雑誌 |
査読 | 査読あり |
標題 | Microbial Behavior in Cambodian Homemade-style Pickles |
執筆形態 | 共著 |
掲載誌名 | International Journal of Environmental and Rural Development |
掲載区分 | 国外 |
巻・号・頁 | 13(1),pp.169-175 |
担当区分 | 筆頭著者 |
著者・共著者 | Shuki Muramatsu, Sokly Sorm, Masataka Uchino,Motoe Sekido, Yoshiki Muramatsu, Daiki Oka, Yuri Tanioka, Takahiko Nakamura, Toru Nakajima, Mari Arimitsu and Machito Mihara |
概要 | Pickled products made using vegetables are popular in Cambodia. Many types of
homemade pickles are sold at wet markets. Our previous study showed that pickles are seriously contaminated by microbes, including food poisoning bacteria. Such contamination may depend on several factors. The objectives of this study were to investigate the levels of contaminating microbes and their growth patterns in pickles prepared according to traditional Cambodian recipes and to suggest an improved method to ensure the microbial safety of homemade pickles. Three kinds of pickles, namely cucumber pickles with or without fish sauce and bok choy pickles, were prepared following the methods used by local people. Five sample bottles for each kind of pickle were prepared to observe changes in their characteristics over time. The Brix values, salt concentrations, and pH of the samples were measured. Next, we conducted microbiological examination of the samples by testing the presence of total viable bacteria, coliforms, and fungi. More than 5.00 log10 CFU/g of total bacteria were detected in all pickle samples at day 0; moreover, the number of bacteria increased until day 4. A similar concentration of coliforms was observed. Some samples tested positive for fungi. In conclusion, all samples were contaminated by harmful microorganisms that may cause food spoilage. The results of this study revealed that microbial growth occurred in all tested pickles, resulting in a high risk of food spoilage and food poisoning. We suggest that an additional step of pasteurization would help provide microbiologically safe products. Moreover, use of food additives that do not alter the taste of pickles may allow maintenance of low levels of microorganisms |