METHOD FOR LOW-TEMPERATURE STERILIZATION, METHOD FOR LOW-TEMPERATURE PRESERVATION AND PRESERVATIVE FOR FOOD

摘要

PROBLEM TO BE SOLVED: To provide a method for low-temperature sterilization by which microorganisms containing a microorganism such as a thermoduric bacterium difficult to completely sterilize at a low temperature can completely be sterilized. SOLUTION: The method for low-temperature sterilization is designed to act 0.1-1.0% of hydrogen peroxide on a food in an aqueous medium and sterilize the microorganism as the object of sterilization in the presence of radicals derived from the hydrogen peroxide. The existable microorganism as the object of the sterilization is selected from the food to be sterilized. The point of action of the microorganism as the object of sterilization based on the hydrogen peroxide concentration and sterilization temperature of the food to be sterilized is obtained to determine a sterilization profile. Furthermore, the point of action is corrected on the basis of a radical elimination ability or the amount of the generated radicals of the aqueous medium, and the sterilization profile is determined on the basis of the corrected point of action. Thereby, the sterilization is carried out. COPYRIGHT: (C)2006,JPO&NCIPI