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
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