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
発表年月日 2022/03/05
発表テーマ The microbial behavior of the Cambodian homemade-style pickles
発表学会名 13th International Conference on Environmental and Rural Development (ICERD)
主催者 International Society of Environmental and Rural Development
学会区分 国際学会
発表形式 ポスター
単独共同区分 共同
開催期間 2022/03/05～2022/03/06
発表者・共同発表者 Shuki Muramatsu, Sokly Sorm, Masataka Uchino, Motoe Sekido,Yoshiki Muramatsu, Daiki Oka, Yuri Tanikoka, Toru Nakajima, Mari Arimitsu, 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. 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.