Pretreatment Effect of Surfactans for Food on the Disinfection of Shredded Cucumber by Sodium Hypochlorite Solution

In the present study, we investigated the pretreatment effect of emulsifiers which contain a polyglycerin fatty acid ester or a sugar fatty acid ester on the disinfection of shredded cucumber, which is known to show higher resistance with respect to the disinfection, by sodium hypochlorite solution. As a result, all of these emulsifiers were effective. Especially, the composition with a sugar fatty acid ester was most effective in the aerobes and coliforms counts of shredded cucumber treated with the emulsifiers containing a sugar fatty acid ester before the treatment of sodium hypochlorite solution (cd. 100ppm).