Effectiveness of Calcium Preparation on Improvement for Shelf-life Period of Food

Calcium preparaticin was made from oyster shells by ohmicheating. It showed antimicrobial action in foods in a laboratory. Its applicability to actual food processing was investigated. Experiments were carried out at an ordinary food processing scale in factories. When the calcium preparation was added, viable bacterial cell number in foods decreased or didn't increase so much as the controls. In case of bean jam (an), antifungal action was observed even at less than 0.1% addition of the calcium preparation. When vegetables and meats were dipped into water solutions or suspensions of 0.1 to 1% the calcium preparation, antimicrobial action was observed. It was shown that the calcium preparation could be applicable to control microorganisms in actual food processing.