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MOTO System Product Testing |
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Working conditions and testing methods used in “MOTO System” food testing. Testing period: July 7th to August 7th, 2010.[Work Conditions] Operators worked in a normal testing facility wearing a cap, mask, gloves and clothing free of contaminants with commercially available (supermarket) fruit and vegetables and some fruit intended for commercial business. Object surfaces were wiped clean with a sponge and household detergent. All cutting boards, knives and bowls used were sprayed with disinfectant ethanol. 1 sachet of “MOTO System, Cress Fruit Powder” was dissolved into beakers containing water from 5? taps to be used as a test solution. [Method] The skin of test objects was removed along with any cores or buds and, after being cut into random sized chunks, the vegetables were submerged in the solution for 5 minutes and the fruit was submerged for 3 minutes. In regards to fresh juice, the fruit for testing was treated in the same manner. It was placed in a mixer and after adjusting the “MOTO System Cress Fruit Powder” solution to 40-50% of the fruit it was then divided into sterilized falcon tubes and each of these test batches were stored at ５℃. In addition to making visual observations every 5 days, samples were taken from any one of the pre-cut surfaces to test for microorganisms. Bacterial numbers were tested using the agar smear method by employing the use of the soy bean casein digest culture medium for measuring aerobic bacterial counts of the Japanese Pharmacopoeia microbial limit test. (Annotation) Soaking... “Soaking” The smear method which is employed to immerse the food in the testing solution etc...It is a culture medium usually prepared in a petri dish and is often used in the separation and culturing of microorganisms. |
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Affiliates: Nissin Food Holdings Co., Ltd.,｜ Yaeyama Farm Co., Ltd.,｜ Ishigakijima Supply Co. Ltd.,｜ Hokushinfoods Co., Ltd., Nissin Sugar Co., Ltd.,｜ Ishigakijima Marine Farm Co., Ltd. Copyright ©2011-2015 IF Research Ltd.All Rights Reserved. |
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