Bacterial count and vitamin B1 content of boild noodle which were frequently utilized in home cooking and recent mass meal service were investigated.
The same storage examination were carried out on the noodle which was boiled and packed after hydrogen peroxide treatment in the laboratory. We thus get the following three results;
(1) In the noodle without packing, 104 counts of bacterias were found just after purchase and they increased to 108-109 counts after 24 hours storage at 37°C. The packed samples did not show any bacterial contamination even after 3 days storage except one sample.
(2) The vitamin B1 contents of the boiled noodle with and without packing were 17μg% (standard deviation, 4.47) on an average respectively. These values were extremely low.
(3) During 9 days storage at 37°C, any bacterial growth was not found in the boiled noodle which was packed after hydrogen peroxide treatment. The loss of enriched vitamin B1 depended on the concentration of hydrogen peroxide adapted in the treatment.
