Effect of Hydrogen Peroxide on Sterilization of Japanese Noodle

Studies on Noodles V

Abstract

The absorption and decomposition of hydrogen peroxide (H₂O₂) on Japanese noodle was studied in previous papers. The sterilizing effect of H₂O₂ on Japanese noodle where the residual amount was under 100ppm and the relation between the concentration of H₂O₂ residue and the viable cell counts in the commercial Japanese noodles were studied in this papers.
In case of combined treatment of H₂O₂ and steaming (100°C, 4 minutes), the satisfying concentration of H₂O₂ to sterilize the packed 20g of Japanese noodle-paste increased proportionally with the logarithm of the added viable cell counts.
The viable cell counts less than 10⁴/g in the most of the commercial Japanese noodles containing more than 20ppm of H₂O₂.