ムラマツ シュキ MURAMATSU Shuki
|The microbial behavior of the Cambodian homemade-style pickles
|13th International Conference on Environmental and Rural Development (ICERD)
|International Society of Environmental and Rural Development
|Shuki Muramatsu, Sokly Sorm, Masataka Uchino, Motoe Sekido,Yoshiki Muramatsu, Daiki Oka, Yuri Tanikoka, Toru Nakajima, Mari Arimitsu, Machito Mihara
|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. 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. 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.