Oleoscience
Online ISSN : 2187-3461
Print ISSN : 1345-8949
ISSN-L : 1345-8949
Volume 21 , Issue 3
Showing 1-2 articles out of 2 articles from the selected issue
  • Hiroaki KITAZAWA
    2021 Volume 21 Issue 3 Pages 93-99
    Published: 2021
    Released: March 05, 2021
    JOURNALS FREE ACCESS

    Long-term food storage has recently drawn attention owing to the interest in reducing food loss and to lifestyle changes brought about by the coronavirus disease 2019 pandemic. Packaging plays an important role in the long-term storage of preserved or emergency foods. This review explains the primary function of packaging and discusses typical materials that perform such functions; it also describes the role of packaging in maintaining food quality. The development of technology for maintaining the quality of fresh produce during long-term storage is also garnering attention. However, fresh produce packaging usually differs from non-perishable food packaging. Therefore, this review includes a separate section that explains the requirements for fresh produce packaging and provides the latest research on such packaging.

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  • Shihomi TOKUHARA, Naoko YAMAMOTO
    2021 Volume 21 Issue 3 Pages 101-108
    Published: 2021
    Released: March 05, 2021
    JOURNALS FREE ACCESS

    Natural disasters may lead to infectious disease outbreaks when they result in poor hygiene conditions and substantial population displacement of evacuation shelters. In this paper, we introduced hand hygiene for infection prevention in evacuation shelters and the function of surfactants for hand hygiene. Hand hygiene is effective for infection prevention and it is important to wash hands with a hand cleanser or disinfect with a hand sanitizer in an appropriate way. Surfactants play roles for hand hygiene. For example, surfactants remove dirt from the skin surface while do not affect the skin function, and help antiseptic materials work efficiently. Furthermore, surfactants can be expected to have inactive effects on envelope viruses in terms of lipid membrane destruction and protein denaturizing. Recently, inactive effects of some surfactants were confirmed against SARS-CoV-2. In the future, if the effectiveness of surfactants is further clarified, it will be possible to propose surfactants and new products with inactive effects for various pathogenic microorganisms.

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