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Vegetable “MOTO System” Bacterial Count Test Results
Working conditions and testing methods used in food testing ≫
| Ingredients |
Storage conditions |
Appearance |
Taste and texture |
Bacterial count (CFU/mL) |
| Potato |
Day 1, 5℃ |
No discoloration |
Starchy |
＜10 |
| Day 1, 5℃ |
No discoloration |
Starchy |
＜10 |
| Day 9, 5℃ |
No discoloration |
Starchy |
＜10 |
| Day 15, 5℃ |
No discoloration |
Starchy |
＜10 |
| Day 20, 5℃ |
No discoloration |
Starchy |
＜10 |
| Day 25, 5℃ |
No discoloration |
Starchy |
＜10 |
| Day 30, 5℃ |
No discoloration |
Starchy |
＜10 |
| Uncut potato |
Day 9, 5℃ |
No discoloration |
Starchy |
＜10 |
| Day 20, 5℃ |
No discoloration |
Starchy |
＜10 |
| Day 30, 5℃ |
No discoloration |
Starchy |
＜10 |
| Carrot |
Day 1, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Day 1, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Day 9, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Day 15, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Day 20, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Day 25, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Day 30, 5℃ |
No discoloration |
|
＜10 |
| Uncut carrot |
Day 9, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Day 20, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Day 30, 5℃ |
No discoloration |
Crisp, fresh |
＜10 |
| Onion |
Day 1, 5℃ |
No discoloration |
Fresh, could taste the sweetness |
＜10 |
| Day 1, 5℃ |
No discoloration |
Fresh, could taste the sweetness |
＜10 |
| Day 9, 5℃ |
No discoloration |
Fresh, could taste the sweetness |
＜10 |
| Day 15, 5℃ |
No discoloration |
Fresh, could taste the sweetness |
＜10 |
| Day 20, 5℃ |
No discoloration |
Fresh, could taste the sweetness |
＜10 |
| Day 25, 5℃ |
No discoloration |
Fresh, could taste the sweetness |
＜10 |
| Day 30, 5℃ |
No discoloration |
|
＜10 |
| Uncut onion |
Day 9, 5℃ |
No discoloration |
Fresh, could taste the sweetness |
＜10 |
| Day 20, 5℃ |
No discoloration |
Fresh, could taste the sweetness |
＜10 |
| Day 30, 5℃ |
No discoloration |
|
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Juice “MOTO System” Bacterial Count Test Results
Working conditions and testing methods used in food testing ≫
| Ingredients |
Storage conditions |
Appearance |
Taste and texture |
Bacterial count (CFU/mL) |
| Grapefruit |
Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 1, 5℃ |
No discoloration |
Slightly bitter |
＜10 |
| Day 9, 5℃ |
No discoloration |
Slightly bitter |
＜10 |
| Day 15, 5℃ |
No discoloration |
Slightly bitter |
＜10 |
| Orange |
Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 1, 5℃ |
No discoloration |
Slightly bitter |
＜10 |
| Day 9, 5℃ |
No discoloration |
Slightly bitter |
＜10 |
| Day 15, 5℃ |
No discoloration |
Slightly bitter |
＜10 |
| Melon |
Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 9, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 15, 5℃ |
No discoloration |
Delicious |
＜10 |
| Apple |
Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 9, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 15, 5℃ |
No discoloration |
Delicious |
＜10 |
| Banana |
Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 9, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 15, 5℃ |
No discoloration |
Delicious |
＜10 |
| Peach |
Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 1, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 9, 5℃ |
No discoloration |
Delicious |
＜10 |
| Day 15, 5℃ |
No discoloration |
Delicious |
＜10 |
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