Abstract
One g of parsley in 30ml of distilled water was treated with a 20KHz sonic oscillator (Toyo N-50-4) for 10min. By this treatment, 90% of the bacteria naturally contaminating on unwashed parsley were killed. However, a similar result was obtained by hand-washing for only 1min. The hand-washing was thus more effective than the sonication in removing bacteria from parsley. Fifty g of parsley in 1 liter of distilled water were treated with a 50KHz sonic oscillator (Bransonic 12) for 10min. The survivals of bacteria on the parsley and in the washing medium were approximately 25% and 45%, respectively. The bactericidal activity of this apparatus was thus inferior to that of the above one. When parsley was furiously washed by hand in 1 liter of distilled water for 5min, all of the bacteria on the parsley were left alive. The distribution of the bacteria was approximately 30% on the parsley and 70% in the washing medium. In this case, therefore, the sonication was more efficacious than the hand-washing. Twenty g of parsley in a glass beaker (1 liter) was washing by hand in running tap-water for 1min. Most of the bacteria was removed by this washing. Any other methods of washing used in the present study were not so effective as this. (Received September 4, 1975) • ¶ •H ‚· ‚é-ì •Ø-Þ ‚Ì•ô •ò ‚ɂ ‚¢ ‚Ä ‚Í,•ô •Ü ‚Ì Žg-p,‚ ‚é ‚¢ ‚Í-¬ •… ' † ‚Å ‚Ì•U ‚è•ô ‚¢"™,Ží •X ‚Ì•û-@ ‚ª OEŸ "¢ ‚³‚ê ‚Ä ‚¢ ‚é•B ‚± ‚±‚Å ‚Í ‚· ‚Å ‚É•¸-§ ‹@ Ší "™ ‚Ì•ô •ò ‚É-p ‚¢ ‚ç‚ê,ŽE ‹Û OEø‰Ê ‚à‚ ‚é'´ ‰¹ "g ‚ª,ƒr ƒ^ ƒ~ ƒ"B1‚¨‚ae‚ÑC‚ÉB1‚¨‚ae‚ÑC‚É ‚Í ‚Ù ‚AE ‚ñ ‚lje ‹¿ ‚ð-^ ‚¦‚¸1)2),‚µ‚© ‚à"º ƒC ƒI ƒ"ŠÜ-L "_-ò "Y •t-ì •Ø ‚Ì Žc-¯"º ƒCƒI ƒ"•oe ‹Ž ‚É-L OEø ‚Å ‚ ‚é ‚AE ‚Ì•ñ ••3)‚É Šî ‚à ‚«, • ¶•H ‚· ‚é-ì •Ø ‚Ì ‚¤‚¿ ‚AE ‚-‚É•ô •ò ‚µ‚ª‚½ ‚¢ƒp ƒZ ƒŠ‚ðŽŽ-¿ ‚AE ‚µ‚Ä,'´ ‰¹ "g •ˆ-• ‚É ‚ae‚é•oe ‹Û OEø ‰Ê ‚¨‚ae‚Ñ‚¨‚ae‚Ñ ŽE ‹Û OEø ‰Ê ‚ð'² ‚× ‚½ •B ‚Ü‚½,•ae ‚É-p ‚¢ ‚½'´ ‰¹ "g "-• ¶ '• 'u ‚É ‚ae ‚é•-Ê ‚Ì ƒp ƒZ ƒŠ‚Ì•ô •ò ‚Å ‚àŽc-¯"_-ò ‚Ì•oe ‹Ž ‚É-L OEø ‚Å ‚Í ‚ ‚邪,ˆê •û ‚Å ƒp ƒZ ƒŠ‚Ì •×-E ŠÔOE" ‚Ö ‚Ì•… ‚Ì•Z " §,‚³ ‚ç‚É ‚Í •×-E "à ‚Ì-t-Î 'Ì "™ ‚Ì"j ‰ó ‚ðˆø‚ðˆø ‚«‹N ‚± ‚µ,'g •D ‚Ì •… "s ‚ð '£•i ‚µ,•Û ' ¶ ‚É 'Ï ‚¦‚È ‚-‚· ‚邱 ‚AE‚ª 'm ‚ç‚ê ‚½3)‚Ì ‚Å,Žg-p ‚· ‚é •ô‰t ‚ ‚é ‚¢ ‚Í'´ ‰¹"g •ô •ò Ší Ží ‚Ì•Ï •X,‚Ü ‚½,‚» ‚ê ‚É"º ‚¤ƒpƒZ ƒŠ‚Ì •ô•ò-Ê ‚Ì'• OE¸"OE¸"™,2, 3‚Ì OEŸ "¢ ‚ð‰Á ‚¦,'´ ‰¹ "g ‚É ‚ae ‚é-ì •Ø‚Ì•ô•ò‚ªŽÀ-p‰» ‚³‚ê ‚¤‚é‰Â"\•«‚ª‚ ‚é‚©"Û‚©‚Ì"»'èŽ'-¿ ‚AE‚µ‚½•B ŽÀ OE± •Þ-¿ ‚¨‚ae‚¨‚ae ‚Ñ ŽÀ OE± •û-@
Cite
CITATION STYLE
NAKASHIMA, K., FUKUMOTO, J., NAKANO, N., & OGAWA, M. (1976). Removal of Bacteria from Parsley by Sonication. Eiyo To Shokuryo, 29(5), 261–268. https://doi.org/10.4327/jsnfs1949.29.261
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