Caspian Sea Yogurt, viscous fermented milk with Lactococcus lactis subsp. cremoris, has become popular in Japan. Since its health effect has not been studied sufficiently for human, the fermented-milk with L. lactis subsp. cremoris FC was tested for the effects on defecation frequency, fecal characteristics and fecal microflora in healthy elderly volunteers. 70 volunteers aged in average, 67.3±4.2 and 66.9±5.3 years old in males and females, respectively, were randomized into 2 groups for double-blind placebo-controlled cross-over study. 150 g of fermented milk drink containing 20% soybean milk (≥1.5×10⁹ CFU/g of L. lactis subsp. cremoris FC, and ≥3.1×10⁷ CFU/g of Streptococcus salivarius subsp. thermophilus) or 150 g of fermented products without L. lactis subsp. cremoris FC were consumed daily for 1 month test and control periods, between which there was 1 month washout period. The defecation frequency and fecal characteristics were observed during these test, control and washout periods. The fecal microflora, ammonia concentration were examined in 9 subjects. The volume of defecation was significantly increased 2 weeks after the administration in both groups. The frequency and number of days of defecation were significantly increased only in the test group. The fecal shape and color were improved in both groups particularly in costive subjects. The ratio of Bifidobacteria to total bacteria increased and the frequency of occurrence of Clostridium perfringens tended to decrease in the test group, but there was no change in the control group. The fecal ammonia concentration also decreased in the test group.

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Melting points of gelatin samples A, B, C and F increased by treatment with microbial transglutaminase (MTG). The increase of 1°C in melting point by MTG was recognized by DSC measurment in case of sample C that showed the largest increase in melting point measured by the dropping ball method. On samples A, B and C of high bloom gelatin, gel strength increased in A and C, and crosslinkage increased in A, B and C by the MTG treatment. On the gelatin samples with different bloom values, the gelatin A with a high bloom value showed high gel strength and crosslinkage ratio. On higher concentration of gelatin, the reaction proceeded rapidly, the gel strength became very high, and the ratio of crosslinkage also increased in dry basis. Gel strength increased with an increase in MTG concentration up to 1 u of MTG, and suddenly decreased 1∼2 hours after the reaction when used over 5 u of MTG and the amount of crosslinkage increased as the time proceeded. On the observation of gelatin gel by SEM, gel treated with MTG was constiluted of thick frames and contact network of protein.

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LCA inventory data based on input-output tables was used to analyze the effects of the self-sufficiency rate of food and the food consumption pattern on the CO₂ emission in Japan. For the food item i with the total consumption C_i [M¥] and self-sufficiency rate x_i, the total amount of carbon emission consists of (1) domestic production of i, (2) production of industrial product j to be exported for the import of i, and (3) transportation to export j and import i. According to this model, an effective carbon emission coefficient, σ_{eff, i} was calculated for each food item i to calculate the total amount of carbon emission. Because of the low self-sufficiency rate of food (∼40%) and the rapid change in the food consumption pattern from the traditional to the western style, the total amount of carbon emission was proved to have substantially increased for the consumption of food in Japan. The difference between the present C-emission and that by assuming 100% food self-sufficiency or that assuming the self-sufficiency rate (∼60%) and the food consumption pattern at 1970 was almost comparable with the COP3 goal to reduce CO₂ emission. This means that an increase in food self-sufficiency rate and/or a change in food consumption pattern, resulting in the industrial structure change, can be an effective option to reduce CO₂ emission in Japan.

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Foodborne diseases caused by microorganisms occur with numerous incidents and patients every year. It is believed that most of the incidents are caused by cross-contamination of microbes at the stage of food processing. In this research, we studied about microorganism control by using electrolyzed water for pre-cut vegetable. We carried out studies as follows ; observation of microorganism's behavior on food surface with confocal scanning laser microscope, consideration of decontamination effect by using alkaline electrolyzed water, and utilization of treatment temperature variation. Difference in diminution of available chlorine concentration was found depending on treatment part of green onion. On grounds of available chlorine concentration, volume of treatment water, decontamination effect, and simplified operation, it could be concluded that soaking for 2 minutes in acidic electrolyzed water was the optimum condition in this case. Decontamination on green onion using alkaline electrolyzed water as pre-cleaning was also found useful. According to the result of confocal microscopy of lettuce surface, it was revealed that numerous microbes existed in parts with structural change such as stomas and bounds of plant cells. Therefore, it was considered that no significant sterilization effect was accomplished because it was difficult to expose microbes to electrolyzed water. Similarly, numerous microorganisms were observed in parts of green onion with irregular surfaces. We also found that the clump of microbes had thickness and penetrated into cells of green onion in some depth. It was considered that it is difficult to achieve sterilization effect against microbes existing in inaccessible parts, such as stomas and damaged cells.

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Most cases of microbial food contamination may be caused by cross-contamination at food processing stage. In this study, application of electrolyzed water for pre-cut vegetables was examined for bacterial control at their processing stage. The authors previously reported basic research on enhanced bactericidal effect by electrolyzed water on pre-cut vegetables. Based on the previous report, this study aimed for advanced experiment considering actual field applications and for examination of the resulting effects. In addition to microbial food contamination, chemical contamination was also studied. The rinsing effect of electrolyzed water was examined for the purpose of reducing residual pesticide used for cultivation. To establish an effectual washing process in actual applications, a washing tank was installed in a pre-cut vegetable processing plant, and routine bacterial counting was performed. As the result of preservation study on the green onion treated in the washing tank, 5°C storage was more effective than room temperature or 20°C storage in controlling bacterial growth. Before the washing tank was installed, bacteria attached to green onion varied to some degree but counted 10⁵-10⁶CFU/g for total bacteria and 10¹-10⁵CFU/g for total coliforms. The washing tank treatment successfully reduced the bacterial count to 10⁴-10⁶CFU/g for total bacteria and negative- 10⁴CFU/g for total coliforms. A commercial pesticide was used to determine the effect of electrolyzed water in rinsing residual pesticide. Mixture with acidic electrolyzed water resulted in reducing detection of an organic phosphorus pesticide Phenthoate™. In a model experiment, a combined treatment with hot alkaline electrolyzed water and cold acidic electrolyzed water was most effective. The results suggested that electrolyzed water might be effective in rinsing residual pesticide.

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