Abstract
The degree of bacterial contamination and the effect of washing on reduction were tested for garnish vegetables, such as Japanese chive, radish sprouts, perilla, parsley, and cherry tomato. After confirming that the most probable number method (MPN) is substitutable for the standard plate counts, total viable counts were determined by MPN. Cherry tomato had 103 cells/g without coliform bacilli, while other vegetables had from 105 to 107 cells/g with coliform bacilli. Washing by running tap water for 30 seconds decreased the bacterial contents from 1/2 to 1/100 for the samples of smooth surface, namely, root of Japanese chive, radish sprouts, cherry tomato. But for others, significant differences were not seen between the unwashed and washed. Coliform bacilli were not removed from garnish vegetables by washing in tap water.
