Abstract
The study was performed in order to clarify the actual condition of the taste preference, marketing and bacterial contamination in commercial noodles.
The results were as follows:
1. The taste preference was examined for 166 female students. They were not fond of Japanese soba but of Japanese udon noodles, Chinese noodles and Spaghetti.
2. The name of the manufacture and the date of production were recognized in 47 brands of boiled noodles, but only 27.7% of the sample indicated edible period.
3. The number of viable cells in boiled udon noodles and boiled soba noodles were 3.0×102/g>∼5.2×106/g and 3.0×102/g>∼1.4×108/g, respectively. Coliform organisms were detected in 17.5% of boiled udon noodles and in 26.1% of boiled soba noodles. Detection ratios of Staphylococcus aureus and Bacillus cereus were 0% and 13.8%, respectively.
