EFFECTIVENESS OF CALCIUM PREPARATION ON I MPROVEMENT FOR SHELF-LIFE PERIOD OF FOOD

Calcium preparation was made from oyster shells by ohmic heating. It s howed antimicrobial action in foods in a laboratory. Its applicability to actual food processing was investigated, Experiments were carried out at an ordinary food processing scale in factories. When the calciu m preparation was added, viable bacterial cell number in foods decreas ed or didn't increase so much as the controls. In case of bean jam (an ), antifungal action was observed even at less than 0.1% addition of t he calcium preparation. When vegetables and meats were dipped into wat er solutions or suspensions of 0.1 to 1% the calcium preparation, anti microbial action was observed. It was shown that the calcium preparati on could be applicable to control microorganisms in actual food proces sing.