KINDAI UNIVERSITY


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IZUMI Hidemi

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FacultyDepartment of Science and Technology on Food Safety / Graduate School of Biology-Oriented Science and Technology
PositionProfessor
Degree
Commentator Guidehttps://www.kindai.ac.jp/meikan/1053-izumi-hidemi.html
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Last Updated :2020/09/02

Education and Career

Education

  •  - 1991 , Osaka Prefecture University
  •  - 1983 , Shizuoka University
  •  - 1983 , Shizuoka University, Graduate School, Division of Agriculture
  •  - 1981 , Shizuoka University, Faculty of Agriculture
  •  - 1981 , Shizuoka University, Faculty of Agriculture

Academic & Professional Experience

  •   2001 ,  - 2005 , Faculty of Biology-Oriented Science and Technology, Kindai University
  •   1984 ,  - 1995 , Experimental Farms, Kindai University
  •   2001 ,  - 2005 , Associate Professor, Kinki University,
  •   2005 , - Professor, Kinki University,
  •   1995 ,  - 2001 , Assistant Professor, Kinki University,
  •   1984 ,  - 1995 , Research Assistant, Kinki University,
  •   1992 ,  - 1994 , Past-Doc., USDA
  • School of Bio-Oriented Sci. & Technol.
  • School of Bio-Oriented Sci. & Technol.
  • School of Bio-Oriented Sci. & Technol.
  • Experimental Farm

Research Activities

Research Areas

  • Life sciences, Food sciences
  • Environmental science/Agricultural science, Horticulture
  • Humanities & social sciences, Home economics, lifestyle science

Research Interests

  • Food Science and Nutritional Chemistry, Food safety

Published Papers

  • Viability of Chlorine-injured Escherichia Coli O157:H7 on Fresh-cut Cabbage during Cold Storage in High CO2 Atmospheres, IZUMI Hidemi, Biocontrol Science, Biocontrol Science, 23(4), 199 - 206, Dec. 2018 , Refereed
  • Comparison of thin agar layer method and flow cytometry methods for enumeration of chlorine-injured Listeria inncua, IZUMI Hidemi, 41, 13 - 24, Feb. 2018 , Refereed
  • BActerial effect of rinsing with new types of electrolyzed water on fresh-cut vegetables, Hidemi Izumi, 43(6), 293 - 297, Nov. 2017 , Refereed
  • Enumeration and Identification of Ethanol-Injured Coliform Bacteria Found on Harvest Equipment and it’s Cross-Contamination with Cabbage., Inoue, A, Y. Nakata, Izumi, H, J. Food Nutr. Disor., J. Food Nutr. Disor., 6, 1 - 5, 2017 , Refereed
  • 青果物/カット青果物の微生物制御 4 酵素剥皮技術による制御法, 泉秀実, 日本防菌防黴学会誌, 日本防菌防黴学会誌, 44(11), 591‐599, Nov. 2016
  • Quality and shelf-life of enzymatically peeled and segmented citrus fruits in Japan, Hidemi Izumi, Acta Hortic., Acta Hortic., 1141, 245 - 250, Oct. 2016 , Refereed
  • 青果物/カット青果物の微生物制御 3 ガス環境(CA/MAP)による制御法, 泉秀実, 日本防菌防黴学会誌, 日本防菌防黴学会誌, 44(10), 521‐528, Oct. 2016
  • 青果物/カット青果物の微生物制御 2 物理的制御法, 泉秀実, 日本防菌防黴学会誌, 日本防菌防黴学会誌, 44(9), 469‐474, Sep. 2016
  • 青果物/カット青果物の微生物制御 1 化学的制御法, 泉秀実, 日本防菌防黴学会誌, 日本防菌防黴学会誌, 44(8), 403‐407, Aug. 2016
  • Microbiological and visual quality of enzymatically peeled baby persimmons stored in high CO2 controlled atmospheres, IZUMI Hidemi, Acta Horticulturae, Acta Horticulturae, 1071(1), 203 - 209, 2015 , Refereed
  • Safety and qulaity assurance of fresh and fresh-cut produce: Current technologies developed in Japan, IZUMI Hidemi, Procedings of FVHH, Procedings of FVHH, 1(1), 63 - 68, 2013 , Refereed
  • レトルトパウチ詰コーンスープの原材料から分離されたフラットサワー菌の耐熱性と間欠滅菌法による制御の試み, 涌嶋三津子, 西川景子, 泉秀実, 鎌田洋一, 西川禎一, 日本食品微生物学会雑誌, 日本食品微生物学会雑誌, 29(3), 170 - 174, Sep. 2012 , Refereed
  • Microbiological safety of fresh produce from the farm-to-table food chain, IZUMI Hidemi, Memoirs of the School of BOST of Kinki University, Memoirs of the School of BOST of Kinki University, 26, 3 - 11, 2010 , Refereed
  • Development of technologies for safe fresh and fresh-cut produce in Japan (Review), IZUMI Hidemi, Acta Horticulture, Acta Horticulture, 875, 229 - 236, 2010 , Refereed
  • Microbiological quality of fresh-cut cabbage treated with disinfectant and stored in active MAP, IZUMI Hidemi, Acta Horticulture, Acta Horticulture, 875, 303 - 310, 2010 , Refereed
  • Effects of high pressure treatment on microbiological and organoleptic quality of fresh-cut vegetables, IZUMI Hidemi, Acta Horticulture, Acta Horticulture, 875, 297 - 301, 2010 , Refereed
  • Effects of high pressure treatment on microbiological and organoleptic quality of fresh-cut vegetables. 875: 297-302., Wendakoon, S.K, H. Matsuo, H. Yamamoto, H. Izumi, Acta Hort., Acta Hort., 875, 297 - 302, 2010 , Refereed
  • Microbiological quality of fresh-cut cabbage treated with disinfectant and stored in active MAP. 875: 303-310., Izumi, H, S.K. Wendakoon, R. Okumura, and Y, Murakami, Acta Hort., Acta Hort., 845, 303 - 310, 2010 , Refereed
  • Development of technologies for safe fresh and fresh-cut produce in Japan., IZUMI Hidemi, Acta Hort., Acta Hort., 875, 229 - 236, 2010 , Refereed
  • Sanitation and microbiological quality in production field and fruit packing shed of persimmon and Satsuma mandarin in Japan, IZUMI Hidemi, 1, 25 - 40, 2008 , Refereed
  • Quality and Shelf Life of Fresh-Cut 'Nam Dok Mai' Mango Stored in Air and Low O-2 Atmospheres, J. Poubol, S. Matsuoka, M. Oshima, H. Izumi, EUROPE-ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS - EURASIA 2007, EUROPE-ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS - EURASIA 2007, 804, 477 - 483, 2008 , Refereed
    Summary:Quality changes of fresh-cut 'Nam Dok Mai' mango cubes held in air or low O-2 atmospheres (0.5, 1 and 2%) at 1, 5 and 13 degrees C were evaluated. Attributes measured included incidence of browning and water soaking, respiration, ethanol content, L-ascorbic acid content, color, off-odor, firmness and microbial counts. The shelf life of mango cubes, based on browning and water soaked area, was 3 days at 1 degrees C, 2 days at 5 degrees C and below 1 day at 13 degrees C in air. Low O-2 atmospheres extended the shelf life by 1 day at all temperatures by retarding the browning and water soaked condition. Respiration rates (O-2 consumption and CO2 production) were not suppressed by low O-2 atmospheres at 1 and 5 degrees C, but were suppressed at 13 degrees C. However, the respiratory quotient of cubes stored in low O-2 at 13 degrees C increased to more than 2, which contributed to the slight ethanol production and off-odor. Color based on L* and chroma values decreased with all cubes during storage, with the decrease being greater in air than in low O-2 atmospheres. Firmness and L-ascorbic acid content of cubes at the end of storage were similar between air and low O-2 atmospheres at all temperatures. Low O-2 levels did not affect the total microbial count on mango cubes, which ranged from 3.4 to 5.3 log(10)CFU.g(-1). The count of lactic acid bacteria on cubes stored in air or low O-2 at 1 and 5 degrees C were below the level of detection (2.4 log(10)CFU.g(-1)), but those at 13 degrees C increased to 3.4-4 log(10)CFU.g(-1) by the end of storage. Temperature of 1 or 5 degrees C is recommended for holding 'Nam Dok Mai' mango cubes and the shelf life would be extended by 1 day, which is a 50% increase, when held in low O-2 atmospheres.
  • Current status of the fresh-cut produce industry and sanitizing technologies in Japan (Review), IZUMI Hidemi, Acta Horticulture, Acta Horticulture, 746, 45 - 52, 2007 , Refereed
  • Storage quality of fresh-cut lettuce treated with ozonated water and stored in high CO₂ modified atmosphere packaging, IZUMI Hidemi, Acta Horticulture, Acta Horticulture, 746, 417 - 423, 2007 , Refereed
  • Microbiological evaluation of fruits certified as specially grown agricultural products by accredited certification agency, IZUMI Hidemi, Memoirs of the School of BOST of Kinki University, Memoirs of the School of BOST of Kinki University, 20, 1 - 8, 2007 , Refereed
  • Storage quality of fresh-cut lettuce treated with ozonated water and stored in high CO2 modified atmosphere packaging., Poubol, J, M. Inada, Y. Takiguchi, H. Izumi, Acta Hort., Acta Hort., 746, 417 - 423, 2007 , Refereed
  • Microbiological quality of fresh-cut produce stored in CA/MAP(Review), IZUMI Hidemi, Proceedings of the APEC Symposium on Assuring Quality and Safety of Fresh Produce, Proceedings of the APEC Symposium on Assuring Quality and Safety of Fresh Produce, 119 - 123, 2006 , Refereed
  • On-the-farm contamination of satusma mandarin fruit at different orchards in Japan., Poubol, J, Y Tsukada, K. Sera, H. Izumi, Acta Hort., Acta Hort., 712, 551 - 560, 2006 , Refereed
  • Physicochemical and microbiological characteristics of fresh-cut ‘Carabao’ mango stored in active MAP, IZUMI Hidemi, Proceedings of APEC Symposium on Quality Management in Postharvest Systems, Proceedings of APEC Symposium on Quality Management in Postharvest Systems, 183 - 190, 2005 , Refereed
  • Physiology and Guality of fresh-cut mango is affected by low O2 controlled atmosphere storage, maturity and storage temperature, Acta Horticulture, Acta Horticulture, 600(2), 833 - 838, 2003
  • Vase life of cut rose flowers harvested at different months and treated with poly(2-hydroxypropyldimethyammonium chloride)., Izumi, H, H. Yukinaga, M. Hanafusa, Memoirs of the School of Biology-Oriented Science and Technology of Kinki University, Memoirs of the School of Biology-Oriented Science and Technology of Kinki University, 7, 46 - 52, 2000 , Refereed
  • Efficacy of electrolyzed was as a disinfectant for fresh-cut spinach., Izumi, H, T, Kiba, S. Hashimoto, Australian Center for International Agricultural Research Proc., Australian Center for International Agricultural Research Proc., 100, 216 - 221, 2000 , Refereed
  • Electrolyzed water as a disinfectant for fresh-cut vegetables. 64:536-539., IZUMI Hidemi, J. Food Sci., J. Food Sci., 64, 536 - 539, 1999 , Refereed
  • AsA treatments reduce physiological bowning disorder in flavedo tissue discs of citurus Hassak and tangor 'Kiyomi' fruits, IZUMI Hidemi, Food Proeservation Sci., Food Proeservation Sci., 24, 31 - 35, 1998 , Refereed
  • Influence of light intensity during fruit growth on susceptibility of Hassaku fruit to Kohansho. Food Preservation Sci, IZUMI Hidemi, Food Preservation Sci, Food Preservation Sci, 24, 189 - 192, 1998 , Refereed
  • Ascorbic acid treatments reduce the occurrence and development of Kohansho in citrus Hassaku and tangor ‘Kiyomi’ fruits., IZUMI Hidemi, Food Preservation Sci., Food Preservation Sci., 24, 81 - 86, 1998 , Refereed
  • Physiology and quality of fresh-cut spinach stored in low O2 controlled atmosphere at various temperatures, Izumi, H, T. Nonaka, T. Muraoka, Proc. 7th International CA Research Conf., Davis, CA., Proc. 7th International CA Research Conf., Davis, CA., 5, 130 - 132, 1997 , Refereed
  • Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures, IZUMI Hidemi, WATADA Alley E, DOUGLAS Willard, Food Science and Technology, International, Food Science and Technology, International, 3(1), 34 - 40, 1997 , Refereed
    Summary:The physiology and quality of 'Greenbelt' broccoli florets (<I>Brassica oleracea</I> L. <I>italica</I>) were monitored during CA storage in 0.5% O<SUB>2</SUB> and 10% CO<SUB>2</SUB> at 0 and 5°C and in 1% O<SUB>2</SUB> and 10% CO<SUB>2</SUB> at 10°C and subsequent air storage at the same temperature. The CA reduced respiration, weight loss, and decay at all temperatures, yellowing and L-ascorbic acid loss at 5 and 10°C, and ethylene production and microbial growth at 10°C. Upon transfer of the florets to air following CA storage for 4, 3, and 1 weeks at 0, 5, and 10°C, respectively, respiration rate increased initially and then remained constant. Ethylene production continually increased. Decay, microbial count, odor, color, and L-ascorbic acid content remained essentially unchanged for a few days after the samples were transferred to air regardless of temperature.
  • Quality Changes in Carrot Slices,Sticks and Shreds Stored at Various Temperatures, Hidemi IZUMI, Alley E. WATADA, Nathanee P. KO, Food Science and Technology,International, Food Science and Technology,International, 1(2), 71 - 73, 1995 , Refereed
    Summary:Quality changes in carrot slices, sticks, and shreds were not similar during storage at 0°, 5° and 10°C. The surface area per gram of tissue, respiration rate, and weight loss were greater with shreds than with slices or sticks. The total microbial count increased on all cuts during storage and the greatest increase was on shreds. Shear force of the sticks was greater than that of slices and shreds throughout storage. Chroma values for all types of cuts generally decreased during storage. These results indicate that carrot shreds quality cannot be maintained as well as that of slices and sticks during low temperature storage.
  • Effect of light intensity during the growing period on ascorbic acid content and its histochemical distribution in the leaves and peel, and fruits quality of satsuma mandarin., IZUMI Hidemi, J. Japanese Soc. Hort. Sci, J. Japanese Soc. Hort. Sci, 61, 7 - 15, 1992 , Refereed
  • Bactericidal effect of four types of electrolyzed water on fresh-cut vegetables, H. Izumi, A. Inoue, Acta Horticulturae, Acta Horticulturae, 1194, 1487 - 1493, Apr. 04 2018 , Refereed
    Summary:Electrolyzed water containing 10-80 ppm available chlorine is being used in some commercial plants as an alternative disinfectant to sodium hypochlorite. In 2012, electrolyzed weakly acidic water (EWeAW) (pH 2.7-5.0) was approved as a food additive by the Ministry of Health, Labor, and Welfare of Japan in addition to electrolyzed strongly acidic water (EStAW) (pH < 2.7), electrolyzed slightly acidic water (ESlAW) (pH 5.0-6.5), and electrolyzed slightly alkaline water (ESAlW) (pH > 7.5) that had previously been approved. In this study, effects of the four types of electrolyzed water containing 30-50 ppm available chlorine on fresh-cut lettuce, cabbage, cucumber, and Welsh onion were determined based on bacterial enumeration and identification. The fresh-cut vegetables had 5.1-8.0 log CFU g-1 for mesophiles and 3.4-7.0 log CFU g-1 for coliforms, with the counts being the highest in Welsh onion followed by cucumber and then lettuce or cabbage. The bacterial flora of fresh-cut vegetables was comprised of soilborne organisms such as Bacillus and Curtobacterium and phytopathogenic organisms such as Pantoea and Psedomonas, except that Welsh onion predominantly contained Enterobacteriaceae such as Rahnella and Serratia. Rinsing treatments reduced the counts of mesophiles or coliforms on all fresh-cuts by 0.4-1.5 logs relative to non-treated samples regardless of the type of electrolyzed water. When bacteria were isolated from each fresh-cut vegetable after treatment with the most effective type of electrolyzed water based on the reduction of bacterial counts, the ESlAW and EWeAW reduced the number of bacterial genera or species detected in fresh-cut lettuce and cucumber, respectively, while the EStAW and ESAlW did not reduce the diversity of bacterial flora of fresh-cut cabbage and welsh onion, respectively. These results indicate that any electrolyzed water reduced the bacterial counts on fresh-cut vegetables, but the effectiveness on bacterial flora differed with type of water and vegetable.
  • Viability of sublethally injured coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres following rinsing with electrolyzed water, Hidemi Izumi, Ayano Inoue, International Journal of Food Microbiology, International Journal of Food Microbiology, 266, 207 - 212, Feb. 02 2018 , Refereed
    Summary:The extent of sublethally injured coliform bacteria on shredded cabbage, either rinsed or not rinsed with electrolyzed water, was evaluated during storage in air and high CO2 controlled atmospheres (5%, 10%, and 15%) at 5 °C and 10 °C using the thin agar layer (TAL) method. Sublethally injured coliform bacteria on nonrinsed shredded cabbage were either absent or they were injured at a 64–65% level when present. Rinsing of shredded cabbage with electrolyzed water containing 25 ppm available chlorine reduced the coliform counts by 0.4 to 1.1 log and caused sublethal injury ranging from 42 to 77%. Pantoea ananatis was one of the species injured by chlorine stress. When shredded cabbage, nonrinsed or rinsed with electrolyzed water, was stored in air and high CO2 atmospheres at 5 °C for 7 days and 10 °C for 5 days, coliform counts on TAL plates increased from 3.3–4.5 to 6.5–9.0 log CFU/g during storage, with the increase being greater at 10 °C than at 5 °C. High CO2 of 10% and 15% reduced the bacterial growth on shredded cabbage during storage at 5 °C. Although injured coliform bacteria were not found on nonrinsed shredded cabbage on the initial day, injured coliforms at a range of 49–84% were detected on samples stored in air and high CO2 atmospheres at 5 °C and 10 °C. Injured cells were detected more frequently during storage at both temperatures irrespective of the CO2 atmosphere when shredded cabbage was rinsed with electrolyzed water. These results indicated that injured coliform bacteria on shredded cabbage, either rinsed or not rinsed with electrolyzed water, exhibited different degrees of injury during storage regardless of the CO2 atmosphere and temperature tested.
  • Quality and safety of fresh horticultural commodities: Recent advances and future perspectives, Pramod V. Mahajan, Oluwafemi J. Caleb, Maria I. Gil, Hidemi Izumi, Giancarlo Colelli, Christopher B. Watkins, Manuela Zude, FOOD PACKAGING AND SHELF LIFE, FOOD PACKAGING AND SHELF LIFE, 14, 2 - 11, Dec. 2017 , Refereed
    Summary:Fresh fruit and vegetables are a major source of biologically active compounds essential for human wellbeing. They are, however, perishable living products that require coordinated actions by growers, storage operators, processors, and retailers to maintain their quality and reduce food loss and waste. Recent advances in shelf life extension have been achieved by the combination of treatments including suitable temperature, humidity, and gas composition that maintain their quality and safety. Fresh produce attributes such as appearance, texture, flavour and nutritional value have been traditional quality criteria, but increasingly safety and traceability are important for all the role players along the supply chain from the farm to consumer. Non-destructive techniques for analysing the quality of fresh produce are valuable tools applicable along the supply chain. Advances in optical methods were touched in this perspective article pointing to new methods to inform the user. Quality deterioration and microbial contamination leading to spoilage and postharvest losses can occur at any of the supply chain stages. Therefore, postharvest treatments are essential to minimise quality loss, microbial spoilage and reduce the risk of pathogen contamination. Various postharvest physical, chemical and gaseous treatments can be applied to maintain fresh-like quality without compromising the sensory and nutritional aspects. The consequences of these techniques on quality and safety of fresh horticultural commodities are highlighted in this paper. Future research should aim at improving organoleptic quality and meeting safety standards of fresh produce at all steps of the supply chain.
  • Enumeration and Identification of Coliform Bacteria Injured by Chlorine or Fungicide Mixed with Agricultural Water, Hidemi Izumi, Yuji Nakata, Ayano Inoue, JOURNAL OF FOOD PROTECTION, JOURNAL OF FOOD PROTECTION, 79(10), 1789 - 1793, Oct. 2016 , Refereed
    Summary:Chemical sanitizers may induce no injury (bacteria survive), sublethal injury (bacteria are injured), or lethal injury (bacteria die). The proportion of coliform bacteria that were injured sublethally by chlorine and fungicide mixed with agricultural water (pond water), which was used to dilute the pesticide solution, was evaluated using the thin agar layer (TAL) method. In pure cultures of Enterobacter cloacae, Escherichia coli, and E. coli O157:H7 (representing a human pathogen), the percentage of chlorine-injured cells was 69 to 77% for dilute electrolyzed water containing an available chlorine level of 2 ppm. When agricultural water was mixed with electrolyzed water, the percentage of injured coliforms in agricultural water was 75%. The isolation and identification of bacteria on TAL and selective media suggested that the chlorine stress caused injury to Enterobacter kobei. Of the four fungicide products tested, diluted to their recommended concentrations, Topsin-M, Sumilex, and Oxirane caused injury to coliform bacteria in pure cultures and in agricultural water following their mixture with each pesticide, whereas Streptomycin did not induce any injury to the bacteria. The percentage of injury was 45 to 97% for Topsin-M, 80 to 87% for Sumilex, and 50 to 97% for Oxirane. A comparison of the coliforms isolated from the pesticide solutions and then grown on either TAL or selective media indicated the possibility of fungicide -injured Rahnella aquatilis, Yersinia mollaretii, and E. coli. These results suggest the importance of selecting a suitable sanitizer and the necessity of adjusting the sanitizer concentration to a level that will kill the coliforms rather than cause sanitizer-induced cell injury that can result in the recovery of the coliforms.
  • Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres, Yukari Murakami, Yoshihiko Ozaki, Hidemi Izumi, HORTSCIENCE, HORTSCIENCE, 47(12), 1758 - 1763, Dec. 2012 , Refereed
    Summary:The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 degrees C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 degrees C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 degrees C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O-2 decreased to approximate to 10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 degrees C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 degrees C.
  • Microbiological and Physicochemical Quality of Enzymatically Peeled Persimmon Fruit for Fresh-cut Slices, Yukari Murakami, Yoshihiko Ozaki, Hidemi Izumi, HORTSCIENCE, HORTSCIENCE, 47(3), 382 - 385, Mar. 2012 , Refereed
    Summary:Enzymatic peeling of 'Fuyu' and 'Tone-wase' persimmon fruit was conducted for production of fresh-cut slices, and the microbiological and physicochemical quality of enzyme-peeled fresh-cut slices was compared with that of slices manually peeled with a knife. The enzymatic peeling process involved a porous treatment of the peel, heating at 100 degrees C for 45 s, infusion with 3% protopectinase at 37 degrees C for 3 h, and rinsing under running tap water. Initially, the peel of 'Fuyu' persimmon fruit had microbial counts ranging from 3.9 to 4.2 log cfu.g(-1) and a diverse microflora. The heating treatment before the enzymatic peeling process reduced the microbial counts in both the peel and flesh of all fruits to levels below the lower limit of detection. After the enzyme infusion followed by gentle rinsing with tap water, microbial counts of enzyme-peeled fruit were close to or below the level of detection. When microbial contamination of enzyme-peeled and knife-peeled 'Fuyu' and 'Tone-wase' persimmon slices was compared, the bacterial counts and diversity of bacterial and fungal flora were less in enzyme-peeled slices than in knife-peeled slices. With 'Tone-wase' slices, the color index, pH, and texture were unaffected by enzymatic peeling, except for surface lightness, which was lower in enzyme-peeled slices than in knife-peeled slices. These results indicate that enzymatic peeling could be an alternative to knife-peeling of 'Tone-wase' persimmon fruit for fresh-cut production from the point of microbiological and physicochemical quality.
  • Changes in Bacterial Flora of Japanese Cabbage during Growth and Potential Source of Flora, Hidemi Izumi, Kaori Sera, JOURNAL OF FOOD PROTECTION, JOURNAL OF FOOD PROTECTION, 74(4), 645 - 650, Apr. 2011 , Refereed
    Summary:Bacterial flora of cabbage were identified and enumerated during various stages of growth, and the potential sources of contamination in the field were determined. Bacterial counts increased from below the level of detection (2.4 log CFU/g) on seeds to 2.5 to 5.7 log CFU/g on seedlings. After transplanting, the counts of mesophilic aerobic bacteria on leaves decreased and then increased to 5.7 log CFU/g on outer leaves, 5.0 log CFU/g on middle leaves, and 3.0 log CFU/g on inner leaves at the harvesting stage. Counts of coliforms were below the level of detection during the growing period of the leaves. Bacteria isolated from cabbage seeds, seedlings, and leaves were soilborne organisms such as Bacillus, Curtobacterium, and Delftia and phytopathogenic organisms such as Pseudomonas, Pantoea, and Stenotrophomonas. These bacteria were found frequently in seeding machines, potting soil mix, soil, agricultural water, pesticide solutions mixed with the agricultural water, liquid fertilizers, and chemical fertilizers. Contamination from these environmental sites occurred throughout the cabbage growing period rather than only at the harvesting stage. These results indicate that use of clean water for irrigation and for mixing with pesticides and amendments from seeding to the harvesting stage is an important part of a good agricultural practices program for cabbage in Japan.
  • Potential sources of microbial contamination of satsuma mandarin fruit in Japan, from production through packing shed, Hidemi Izumi, Jutatip Poubol, Kazu Hisa, Kaori Sera, JOURNAL OF FOOD PROTECTION, JOURNAL OF FOOD PROTECTION, 71(3), 530 - 538, Mar. 2008 , Refereed
    Summary:Potential sources of microbial contamination of satsuma mandarin fruit were investigated from production through the packing shed in the 2005 season. Microbial counts in the peel and flesh during the fruit development stage were below 2.4 log CFU/g for bacteria and 3 log CFU/g for fungi, except for the peel in August and September. In the field environment, the highest microbial counts were found in fallen leaves on the ground, followed by soil, organic fertilizer, and agricultural water. Only the pesticide solution collected in July was positive for Salmonella, while no verotoxin-producing Escherichia coli was detected from any of the samples. The bacterial and mold flora in the peel comprised phytopathogenic organisms such as bacteria genus Pantoea and mold genus Mycosphaerella and soilborne organisms such as bacteria genus Bacillus and mold genus Cladosporium, which were found in soil, fallen leaves, agricultural water, and cloth mulch throughout the production season. After fruit harvest and sorting, microbial counts of the peel increased, while those of the flesh remained below the lower limit of detection. Although some of the preharvest sources could also be postharvest sources, some packing shed equipment was assumed to be postharvest sources, because Bacillus cereus was not identified from the fruit in the production field but was detected on the peel after sorting and on equipment such as gloves, plastic harvest basket, and size sorter. These results suggest that using sanitizers for agricultural water and packing sheds to prevent cross-contamination would be useful in a good agricultural practices program of the satsuma mandarin in Japan.
  • On-farm sources of microbial contamination of persimmon fruit in Japan, Hidemi Izumi, Yumi Tsukada, Jutatip Poubol, Kazuo Hisa, JOURNAL OF FOOD PROTECTION, JOURNAL OF FOOD PROTECTION, 71(1), 52 - 59, Jan. 2008 , Refereed
    Summary:Potential sources of microbial contamination for persimmon fruit during growing and harvesting in the 2005 season were investigated to provide a baseline to design the good agricultural practices program for persimmons in Japan. Microbial counts in the peel of persimmon fruit during production season were close to or below 2.4 log CFU/g for bacteria and 3.0 log CFU/g for fungi but were above these values on harvested fruit. The counts in the flesh were below the detection level with all fruit. Bacteria and molds isolated from peel and flesh of persimmons during growing were phytopathogenic and soilborne organisms such as bacteria genera Enterobacter and Bacillus and mold genera Fusarium and Cladosporium, which were found in soil, weeds. agricultural water, and pesticide solution throughout the production season. The agricultural water was one of the most important potential preharvest sources, because Escherichia coli O157:147 was identified from agricultural. water in May, and Salmonella was detected in agricultural water, pesticide solution containing the agricultural water for the mixture, and soil after application of the pesticide solution in June. Neither of the two pathogenic bacteria was detected in any of the fruit samples. Microbial counts and diversity in the peel of persimmons at harvest increased after contact with plastic harvest basket and container, which could be sources of contamination during harvesting. Therefore, monitoring and management on-farm should focus on agricultural water and harvest equipment as important control points to reduce microbial contamination on persimmons.
  • Combined Effect of Mustard and Hop Extract Agents with Emulsifier on Microbial Quality and Physiology of Fresh-cut Vegetables, Daisuke Hamanaka, Hidemi Izumi, Daisuke Hamanaka, Food Science and Technology Research, Food Science and Technology Research, 14(6), 565 - 572, 2008 , Refereed
    Summary:Cabbage shreds and cucumber slices were dipped in water or solution of mustard extract agent (MEA) and hop extract agent (HEA) with or without sucrose fatty acid ester (SE) and stored in an MA package at 10°C. With cabbage shreds, counts of mesophiles and coliforms were 0.3 to 0.7 logs lower in samples treated with MEA with or without SE than with the water-dipped control for the first 2 days of storage. However, MEA accelerated the growth of lactic acid bacteria. When HEA was combined with MEA and SE, growth of all bacteria on treated cabbage shreds were retarded for 5 days of storage relative to that on control shreds. Treatment with MEA and HEA reduced the depletion of O2 and accumulation of CO2 and ethylene in the MA package containing cabbage shreds and the reduction was greater when combined with SE. In contrast, cucumber slices treated with MEA with or without SE accelerated respiration and ethylene production and did not retard any bacterial growth during MA storage t 10°C. © 2008, Japanese Society for Food Science and Technology. All rights reserved.
  • Current status of the fresh-cut produce industry and sanitizing technologies in Japan, H. Izumi, Acta Horticulturae, Acta Horticulturae, 746, 45 - 52, 2007 , Refereed
    Summary:Fresh-cut products have been popular in Japan over the past decade. In a commercial produce plant, product washing is an important step to reduce microbial population during the processing operations, because microbiological control and safety are of major concern in preparation of fresh-cut produce. Some chemical disinfectants and natural antimicrobial agents from plant and animal are effective without causing deterioration of fresh-cut vegetables. Electrolyzed water (pH 2.7 or 6.5, 20 to 60 ppm available chlorine) and ozonated water (1 to 10 ppm ozone) are disinfectants approved as food additives by Ministry of Health, Labor, and Welfare of Japan. The treatments with electrolyzed water reduced total microbial counts of fresh-cut cucumber, carrots, and spinach by 1 to 3 logs CFU/g relative to non-treated samples without quality loss. Ozonated water (5 and 10 ppm) also reduced the microbial counts by 1 log and was a better disinfectant of fresh-cut cabbage than of lettuce. The ozonated water increased the rate of electrolyte leakage from tissue slices and polyphenol content and accelerated brown discoloration of fresh-cut lettuce, but not of fresh-cut cabbage. Among the natural antimicrobial preservatives, a 0.5% ferulic acid agent (2% of ferulic acid) or 1% fumaric acid agent (20% of fumaric acid) applied on fresh-cut lettuce, 0.1% mustard and hop extract agent (10% of allyl isothiocyanate and 7% of β-acid) on fresh-cut cabbage, and 0.05% calcined calcium agent (91% of calcium) on fresh-cut cucumber reduced the microbial counts by 0.3 to 1.5 logs as compared to water-dipped control. The fumaric acid agent followed by electrolyzed water treatment was the most effective in reducing microbial counts with fresh-cut lettuce and cucumber. Since the microbicidal effectiveness of disinfectants and agents was dependent on type of fresh-cut vegetables, it is important to understand which disinfectant and agent are best for each fresh-cut vegetable.
  • Controlled atmosphere storage of carrot slices, sticks and shreds, H Izumi, AE Watada, NP Ko, W Douglas, POSTHARVEST BIOLOGY AND TECHNOLOGY, POSTHARVEST BIOLOGY AND TECHNOLOGY, 9(2), 165 - 172, Nov. 1996 , Refereed
    Summary:The physiology and quality of carrot (Daucus carota L.) slices, sticks, and shreds stored in air or controlled atmosphere (CA) of 0.5% O-2 and 10% CO2 at 0, 5, and 10 degrees C were monitored. The respiration of all 3 types of cut tissue was reduced when stored in CA and the reduction was greater with slices or sticks than with shreds. The RQ of sticks and shreds was higher in CA than in air at all temperatures. Ethylene production was less than 0.1 mu l kg(-1) h(-1) and off-odor was not detected with any of the samples. CA was beneficial in reducing decay, weight loss, pH of sticks and shreds, white discoloration on shreds, and microbial growth on sticks. The latter two occurred only at 0 and 5 degrees C.
  • Low O-2 atmospheres affect storage quality of zucchini squash slices treated with calcium, H Izumi, AE Watada, W Douglas, JOURNAL OF FOOD SCIENCE, JOURNAL OF FOOD SCIENCE, 61(2), 317 - 321, Mar. 1996 , Refereed
    Summary:Calcium chloride treated or nontreated zucchini squash slices were stored in air or low O-2 (0.25, 0.5 and 1%) at 10 degrees C. Respiration rate, ethylene production, and development of browning/decay were reduced under low O,. Slices stored under 0.25% O-2 had less weight loss and browning/decay, and greater shear force and L-ascorbic acid content than those stored in air. Microbial count, pH, and color at the end of storage were improved by low O-2. Calcium treatment had no additive effect on maintaining quality of zucchini squash slices stored in 0.25% O-2 atmosphere.
  • Optimum O-2 or CO2 atmosphere for storing broccoli florets at various temperatures, H Izumi, AE Watada, W Douglas, JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 121(1), 127 - 131, Jan. 1996 , Refereed
    Summary:'Marathon' broccoli (Brassica oleracea L. var. italica) florets were stored in air, low O-2 (0.25%, 0.5%, and 1%) or high CO2 (3%, 6%, and 10%) at 0, 5, and 10C. Oxygen consumption and CO2 production were reduced under low O-2 or high CO2 atmosphere, the reduction being greater at lower O-2 and higher CO2 levels. No differences were found in ethylene production among the different atmospheres. Low O-2 and high CO2 retained color of broccoli florets to about the same extent at 10C but had no effect at 0 and 5C, Development of soft rot and browning was suppressed by low O-2 or high CO2, but offensive off-odor occurred in 0.25% O-2 at all temperatures and 0.5% O-2 at 10C, These results indicate that the best 0, and CO, levels seem to be 0.5% O-2 and 10% CO2 at O and 5C, and 1% O-2 and 10% CO2 at 10C.
  • CALCIUM TREATMENT TO MAINTAIN QUALITY OF ZUCCHINI SQUASH SLICES, H IZUMI, AE WATADA, JOURNAL OF FOOD SCIENCE, JOURNAL OF FOOD SCIENCE, 60(4), 789 - 793, Jul. 1995 , Refereed
    Summary:Zucchini squash slices dipped in solutions of CaCl2 alone or with chlorine were stored at 0 degrees C, 5 degrees C, and 10 degrees C. Slices developed water soaked areas (chilling injury) at 0 degrees C and brown discoloration at 5 degrees C and 10 degrees C, which increased with storage. The amount and severity of chilling injury/browning/decay of water-dipped controls were least at 5 degrees C. Calcium treatments helped in reducing development of decay, rate of total microbial growth, ascorbic acid loss, and shear force decrease of slices stored at 0 degrees C and 10 degrees C, but not at 5 degrees C. Addition of chlorine to CaCl2 seemed to have some benefits at 0 degrees C or 10 degrees C.
  • CALCIUM TREATMENTS AFFECT STORAGE QUALITY OF SHREDDED CARROTS, H IZUMI, AE WATADA, JOURNAL OF FOOD SCIENCE, JOURNAL OF FOOD SCIENCE, 59(1), 106 - 109, Jan. 1994 , Refereed
    Summary:Carrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10 degrees C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water-dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.

Books etc

  • Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce, IZUMI Hidemi, Joint author, CA/MA requirements for spoilage microorganisms and human pathogens, Elsevier,   2019
  • Fresh-cut fruits and vegetables, technology, physiology, and safety, IZUMI Hidemi, Joint author, Chapter 7 Physiology and qulaity of fresh-cut produce in CA/MA storage, CRC Press,   2016
  • High Pressure Bioscience Basic Concepts, Applications and Frontiers, IZUMI Hidemi, Joint author, Chapter 25. Use of pressure for improving storage qulaity of fresh-cut produce, Springer,   2015
  • Encyclopedia of Food Microbiology, 2nd Edition, IZUMI Hidemi, Joint author, Volume 3. Process Hygiene, CRC Press,   2014
  • New Environmentally friendly technology to prevent spoilage and maintain quality of agricultural produce, CRC Press,   2005

Conference Activities & Talks

  • Influence of storage temperature on viability of sublethally injured coliform bacteria on fresh-cut cabbage during storage in a MAP, IZUMI Hidemi, Fruitic 2019 Symposium,   2019 09 04
  • Viability of Sublethally Injured Coliform Bacteria on Fresh-Cut Cabbage Treated with Disinfectant and Stored in MAP, IZUMI Hidemi, 116th American Society for Horticultural Science,   2019 07 23
  • Viability of chlorine-injured indicator and pathogenic coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres, IZUMI Hidemi, 30th International Horticultural Congress,   2018 08
  • Influence of Artificial Bacterial Inoculation on Enzymatic Browning of Fresh-cut Potatoes and Apples, IZUMI Hidemi, 115th American Society for Horticultural Sciece,   2018 07
  • Interrelation between Enzymatic Browning and Bacterial Growth on Fresh-cut Apples and Lettuce, IZUMI Hidemi, VI ISHS Postharvest Unilimited,   2017 10 , 招待有り
  • Disinfectant treatments to reduce microbial food safety risks for fresh and fresh-cut produce, IZUMI Hidemi, IV ISHS Asia Postharvest Symposium,   2017 09 , 招待有り
  • Development of technologies for safe fresh-cut produce in Japan, IZUMI Hidemi, Fruit Logistica 2017,   2017 02 , 招待有り
  • Microbiological safety of fresh produce from the farm-to-table food chain, IZUMI Hidemi, 10th International FRUTIC Symposium,   2017 02 , 招待有り
  • Unit 5. Fresh-cut safety issues, IZUMI Hidemi, International on-line course on postharvest and fesh-cut technologies,   2016 11 , 招待有り
  • 食品の衛生管理法GAP,HACCP,そして, 泉秀実,   2016 09 25 , 招待有り
  • Enumeration of Chlorine-injured Coliform Bacteria of Shredded Cabbage Stored in MAP, IZUMI Hidemi, 113rd American Society for Horticultural Science,   2016 08
  • Bactericidal Effect of Four Types of Electrolyzed Water on Fresh-cut Vegetables, IZUMI Hidemi, VIII ISHS International Postharvest Symposium,   2016 06 , 招待有り
  • Quality and Shelf Life of Enzymatically Peeled and Segmented Citrus Fruits in Japan, IZUMI Hidemi, III International Conference on Fresh‐Cut Produce,   2015 09 , 招待有り
  • Fresh-cut industry-academia panel, IZUMI Hidemi, III International conference on fresh-cut produce,   2015 09 , 招待有り
  • 食品の微生物制御, 泉秀実,   2015 08 31 , 招待有り
  • Enumeration of Sanitizer-injured Coliform Bacteria in the Production and Harvest Environment of Vegetables, IZUMI Hidemi, 112nd American Society for Horticultural Science,   2015 08
  • 食の安全確保と食品保蔵科学, 泉秀実, 日本食品保蔵科学会大会講演要旨集,   2015 06 27 , 招待有り
  • Survival of Microorganisms Isolated from Fresh Produce and Production Fields and Inoculated into Pesticide Solutions, IZUMI Hidemi, 111st American Society for Horticultural Science,   2014 07
  • Microbiological and storage qulaity of enzymatically peeled baby persimmons stored in high CO2 atmospheres, IZUMI Hidemi, Asia Pacific Sympsium (APS) 2014,   2014 , 招待有り
  • Quality of Fresh-cut Pineapple Cubes Treated by Either High Pressure or Thermally Blanching, IZUMI Hidemi, 110th American Society for Horticultural Science,   2013 07
  • Microbiological and Organoleptic Quality of Enzymatically Peeled Baby Persimmons Stored in High CO2 Controlled Atmospheres, IZUMI Hidemi, XIth International Controlled and Modified Atmosphere Research Conference,   2013 06 , 招待有り
  • Safety and quality assurance of fresh and fresh-cut produce: Current technologies developed in Japan, IZUMI Hidemi, The International Symposium on Quality Management of Fruits and Vegetables for Human Health,   2013 , 招待有り
  • Use of high pressure to improve storage quality of fresh-cut produce, IZUMI Hidemi, 7th International conference of High Pressure Bioscience and Biotechnology,   2012 10
  • Storage Quality of Enzymatically Peeled Baby Persimmons in High CO2 Controlled Atmospheres, IZUMI Hidemi, 109th American Society for Horticultural Science,   2012 07
  • Ester production and AAT activity in fresh-cut melon during storage, Sumithra K. Wendakoon, IZUMI Hidemi, 108th American Society for Horticultural Science,   2011 09
  • Crystallization and preliminary X-ray diffraction analysis of tomato β-galactosidase 4, ISHIMARU Megumi, IZUMI Hidemi, 108th American Society for Horticultural Science,   2011 09
  • Storage Quality of Fresh-cut Lotus Root Treated with High Pressure and Stored in Film Packages Filled with Water, IZUMI Hidemi, 108th American Society for Horticultural Science,   2011 09
  • Microbiological Quality of Enzymatically Peeled Persimmon Fruit for Fresh-cut Slices, IZUMI Hidemi, II International conference on Quality Managemnet of Fresh Cut Produce,   2011 07 , 招待有り
  • Current status and perspective of the GAP: An overview, IZUMI Hidemi, Multicountry Observation Study Mission on Good Agrix7cultural Practices (GAP),   2011 , 招待有り
  • Guidelines and technologies for safe fresh and fresh-cut produce in Japan, IZUMI Hidemi, 12th ASEAN Food Conference 2011 “Food Innovation: Key to Creative Economy”,   2011 , 招待有り
  • Microbiological and organoloptic qulaity of fresh-cut vegetables treated with disinfectants and stored in high CO2 atmospheres, 107th Annual Conference of American Society for Horticulural Science,   2010 08 , 107th Annual Conference of American Society for Horticulural Science
  • Enzymatic Properties of Yeast Expressed Tomato Beta-galactosidase (TBG)1, Ishimaru Megumi, Izumi Hidemi, Sakamoto Tatsuji, Kotake Toshihisa, Tsumuraya Yoichi, HORTSCIENCE,   2010 08
  • Microbiological and Organoleptic Quality of Fresh-cut Vegetables Treated with Disinfectants and Stored in High CO2 Atmospheres, Izumi Hidemi, Ueno Yurie, Matsuda Arisa, Murakami Yukari, HORTSCIENCE,   2010 08
  • Microbiology of enzymatically peeled persimmon fruit for fresh-cut slices, Gordon Reserch Conference (Postharvest Physiology),   2010 06 , Gordon Reserch Conference (Postharvest Physiology)
  • Disinfectant electrolysed acidic water and other antimicrobial agents as food additives for fresh and fresh-cut produce, IZUMI Hidemi, Expert Consulation Meeting on Postharvest and Value Addition of Horticultural Produce 2010,   2010 , 招待有り
  • Microbiological quality of fresh-cut cabbage treated with disinfectant and stored in active MAP, Southeast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce,   2009 08 , Southeast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce
  • Effects of high pressure treatment on microbiological and organoleptic quality of fresh-cut vegetables, Southeast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce,   2009 08 , Southeast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce
  • Sanitization of raw materials of processed food in Japan, IZUMI Hidemi, 2nd International Forum for Food Safety,   2009 , 招待有り
  • Technologies and guidelines for safe fresh and fresh-cut produce in Japan, IZUMI Hidemi, 106th Annual International Conference of American Society for Horticultural Science,   2009 , 招待有り
  • Development of technologies for safe fresh and fresh-cut produce in Japan, IZUMI Hidemi, Southeast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce,   2009 , 招待有り
  • Microbiological and physiological quality of fresh-cut letuce treated with ozonated water and stored in high CO2 MAP, 105th Annual conference of American Society for Horticultural Science,   2008 07 , 105th Annual conference of American Society for Horticultural Science
  • Potential souces of microbial contamination of Japanese apricot fruit during development and harvest, 105th Annual Conference of American Society for Horticultural Science,   2008 07 , 105th Annual Conference of American Society for Horticultural Science
  • Efficacy of disinfectant is affected by endogenous microbial population on fresh-cut vegetables, 105th Annual Conference of American Society for Horticultural Science,   2008 07 , 105th Annual Conference of American Society for Horticultural Science
  • Microbiological and physiological quality of fresh-cut lettuce treated with ozonated water and stored in high CO2 MAP, Wendakoon Sumithra, Inada Maki, Murakami Tomoki, Izumi Hidemi, HORTSCIENCE,   2008 07
  • Potential sources of microbial contamination of Japanese apricot fruit during development and harvest, Murakami Yukari, Kurisu Yuki, Izumi Hidemi, HORTSCIENCE,   2008 07
  • Efficacy of disinfectants is affected by endogenous microbial population on fresh-cut vegetables, Izumi Hidemi, Sera Kaori, Yamamoto Yuji, Wendakoon Sumithra, HORTSCIENCE,   2008 07
  • Storage quality of fresh-cut lettuce treated with ozonated water and stored in high CO2 modified atmosphere packaging, International Conference on Quality Management of Fresh Cut Produce,   2007 08 , International Conference on Quality Management of Fresh Cut Produce
  • Study and commercialization of electrolyzed water and other antimicrobial agents in fresh-cut industry in Japan, IZUMI Hidemi, 104th Annual International Conference of American Society for Horticultural Science,   2007 , 招待有り
  • Current status of the fresh-cut produce industry and sanitizing technologies in Japan, IZUMI Hidemi, International Conference on Quality Management of Fresh Cut Produce,   2007 , 招待有り
  • Effects of ozonated water on microbiological and physicochemical qualities of fresh-cut lettuce and cabbage, 27th International Horticultural Congress and Exhibition,   2006 08 , 27th International Horticultural Congress and Exhibition
  • Reduction of natural microbial population with antimicrobial agents and susequent washing treatments of fresh-cut vegetables, 103rd Annual Internatinal Conference of American Society for Horticultural Science,   2006 07 , 103rd Annual Internatinal Conference of American Society for Horticultural Science
  • Reduction of natural microbial population with antimicrobial agents and subsequent washing treatments of fresh-cut vegetables, Izumi Hidemi, Yamashita Takeshi, Inada Maki, HORTSCIENCE,   2006 07
  • Current status of the Japanese fresh-cut produce industry and sanitizing technology, IZUMI Hidemi, KFPA/NHRISymposium on Enhancement of Food Safety of Fresh-cut Produce,   2006 , 招待有り
  • Application of mustard and hop extract agents mixed with sucrose fatty acid as a food preservative for fresh-cut vegetables, 102nd Annual International Conference of American Society for Horticultural Science,   2005 07 , 102nd Annual International Conference of American Society for Horticultural Science
  • Microbiological quality of fresh-cut vegetables stored in CA/MAP, APEC symposium on assuring quality and safety of fres produce,   2005 , 招待有り
  • Physiology and microbiology of fresh-cut cabbage stored in CA/MAP in relation to high CO2 atmosphere,   2004 09
  • Active MAP storage of fresh-cut mango,   2004 09
  • Microbiological quality and safety of marketed and genetically modified pork,   2004 09
  • Physiology and microbiological characteristics of fresh-cut cucumber stored in CA/MAP in relation to high CO2 atmospheres, 101st Annual International Conference of American Soceity for Horticultural Sceince,   2004 07 , 101st Annual International Conference of American Soceity for Horticultural Sceince
  • Physiological and Microbiological Characteristics of Freshcut Cucumber Stored in CA/MAP in Relation to High CO2 Atmosphere, Izumi Hidemi, Tachibana Moritoshi, Yamamoto Chika, Nagano Mio, HORTSCIENCE,   2004 07
  • Use of disinfectant electrolyzed strong acidic and weak acidic water as food additives in Japan, IZUMI Hidemi,   2004 , 招待有り
  • Physiology and quality responses of fresh-cut ‘Carabao’ mango to high O2 controlled atmosphere,   2003 10
  • Comparison of electrolyzed strong acidic and weak acidic water on microbicidal effect for fresh-cut vegetables,   2003 10
  • Studies on quality and microbiological safety of perishable foods. PartⅣ . Low O2 controlled atmosphere storage of fresh-cut mango,   2003 09
  • Studies on quality and microbiological safety of perishable foods. Part Ⅲ . Use of lactic acid bacteria as biopreservative agents for fresh-cut vegetables,   2003 09
  • Studies on quality and microbiological safety of perishable foods. Part Ⅱ . Effect of chlorinated water on bacterial flora of bean seeds and sprouts,   2003 09
  • Studies on quality and microbiological safety of perishable foods. Part Ⅰ . comparison of phenotypic and genotypic techniques for identification of bact eria isolated from meats and vegetables,   2003 09
  • Quality and shelf life of fresh-cut ‘Nam Dok Mai’ mango stored in air and low O2 atmospheres,   2003 08
  • Introduction of electrolyzed water and its generator,   2002 10
  • Effect of hot water treatement on the bacterial flora of fresh-cut cucumber in a commercial produce plant, 20th ASEAN/2nd APEC Seminar of Postharvest Technology (Ching Mai),   2001 09 , 20th ASEAN/2nd APEC Seminar of Postharvest Technology (Ching Mai)
  • Maintenance of quality and safety of fresh-cut vegetables, IZUMI Hidemi, 1st Int. Symposium of APRC,   1999 , 招待有り

Works

  • Establishment of GAP and verification system for fruits production
  • Research on application of food addires for fresh-cut produce
  • Research on Traceability System of Fresh Fruits and Vegetables
  • Research on Control of Microbes on fresh-cut vegetables
  • Development of Disinfectant System for Pathogens by Hot Water/Vapor Heat Treatments
  • Research on Changes and Distribution of Limonoid Glucocides of Citrus Fruits in Wakayama Prefecture
  • Research on Improvement of Quality on Fresh-cut Vegetables

Misc

  • Ensuring the microbiological safety of fresh-whole and fresh-cut produce,   2002 08
  • Physiological and microbiological characteristcs of fresh-cut 'Carabao' mango stored in active MAP, Proc. APEC symposium on quality management in postharvest sysytems, 183-190,   2005
  • Effect of acidic electrolyzed water mixed with emulsifying agent on control of bacterial population of cabbage shreds, Abstract of symposium on assuring quality and safety of fresh produce, P36,   2005
  • Microbiological quality of fresh-cut vegetables stored in CA/MAP, Abstract of APEC symposium on assuring quality and safety of fres produce, K17,   2005
  • Antagonistic effect of lactic acid bacteria on microflora of shredded cabbage in high CO2 modified atmosphere packaging, 102nd Annual conference of ASHS, 1134,   2005
  • Application of masutard and hop extract agents mixed with sucrose fatty acid esters as a food preservative for fresh-cut vegetables, 102nd Annual conference of ASHS, 1092,   2005
  • Use of disinfectant electrolyzed storong acidic and weak acidic water as food addtives in Japan, Proc. APEC synposium on quality management in postharvest systems, 143-151,   2005
  • Shelf life and microbial quality of fresh-cut mango cubes stored in high CO2 atmospheres, J. Food Sci., 70, M69-M74,   2005
  • Physiology and microbiological quality of fresh-cut mango cubes as affected by high-O2 controlled atmospheres, J. Food Sci., 70, M286-M291,   2005 , 10.1111/j.1365-2621.2005.tb11448.x
  • Use of disinfectant electrolyzed strong acidic and weak acidic water as food additives in japan, APEC Symposium on Quality Management in Postharvest Systems,   2004
  • Technology for maintaining microbiological quality and safety of fresh-cut vegetables in japan, Proceedings of the APEC Symposium on Postharvest Handling Systems, 83-90,   2004
  • Microbial evaluation of fresh marketed vegetables, Memoirs of the School of B.O.S.T. of Kinki University, 13, 15-22,   2004
  • Physiology and guality responses of fresh-cut 'Carabao' mango to high O2 controlled atmospheres, 100th Annual International Congerence of the American Society Horticulfuul Science,   2003
  • Comparison of electrokyzed strong acidic and weak acidic water on microbicidal effect for fresh-cut vegetables, 100thAnnual International Conference of the American Society for Horticultural Science,   2003
  • Technology for maintaining microbiological quality and safety of fresh-cut Vegetables in Japan, APEC Symposium on Postharvest Handling Systems,   2003
  • Quality and shelf life of fresh-cut 'Nam Dok Mai' mango stored in air and low O2 atmospheres, 21stASEAN/3rdAPEC Seminar on Postharvest Technology,   2003
  • Microbiological quality of bean seeds and sprouts treated with chlorinated water, 21stASEAN/3rdAPEC seminar on Postharrest Technology,   2003
  • Effect of hot water treatment on the Bacterial flora of fresh-cut cucumber in a commercial produce plant, Proceedingo of 20th ASEAN/2ndAPEC Aeminar on Postharvest Technology, 26-30,   2003
  • Physiological and quality of fresh-cut produce in CA/MA storage, Seminar on Innovative Packaging Technology for Postharvest of Fresh Produce,   2002
  • Effect of hot water treatment on the bacterial flora of fresh-cut cucumber in a commercial produce plant, 20th ASEAN/2nd APEC Seminar of Post harvest Technology,   2001
  • Microbiology and quality of fresh-cut vegetables treated with electrolyzed water and sodium hypochlorite solution, 98th International Conference of the American Society for Horticultural Science,   2001
  • Physiology and quality of fresh-cut mango is affected by low O2 controlled atmosphere storage, maturity and storage temperature, 8th International Controlled Atmosphere Research Conference,   2001
  • Effect of electrolyzed neutral water on the bacterial populations in a flower vase and in stems of cut roses, Journal of the Japanese Society for Horticultural Science, 70(5), 599-601,   2001 , 10.2503/jjshs.70.599
  • Vase life of cut rose flowers harvested at different months and treated with Poly(2-hydroxypropyldimethylammonium chloride), 7, 46, 52,   2000
  • Microbial evaluation of electrolyzed water treated fresh-cut carrots in CA/MA storage, Hort Science(97th International Conference of the American Society for Horticultural Science), 35, 3, 405, 406,   2000
  • Physiology and quality of whole and fresh-cut cucumber in CA/MA storage, 69, 1, 417,   2000
  • Efficacy of electrolyzed water as a disinfectant for fresh-cut spinach, the Australian Center for Int. Agri. Res.(ACAIR)Proceedings, 100, 216, 221,   2000
  • Maintenance of quality and safety of fresh-cut vegetables., 1st International Symposium of APRC, 59, 66,   1999
  • Efficacy of electrolyzed water as a disinfectant for fresh-cut spinach., 19th ASEAN/1st APEC Seminar on Post harvest Technology, 13,   1999
  • Electrolyzed water as a disintectant for fresh-cut vegetables, Jouranal of Food Science, 64, 3, 536, 539,   1999 , 10.1111/j.1365-2621.1999.tb15079.x
  • Controlled atmosphere storage of fresh-cut spinach at various temperatures, Hortscience (96th International Conference of the American Society for Horticultural Science), 34, 3, 506,   1999
  • Use of electrolyzed water as antimicrobial compounds to extend the vase life of cut rose flowers, XXV International Horticultural Congress, 381, 382,   1998
  • Vase life cut rose flowers harvested at different months and treated with poly(2-hydroxypropyldimethylammonium chloride), Hort Science(95th Annual International Conference of the American Society for Horticultural Science), 33, 3, 486,   1998
  • strategy to reduce bacteria on fresh-cut produce and related hygienic standars in Japan, 24, 31,   1998
  • Effects of slice thickness and pattern on the quality and physiology of fresh-cut vegetables., Supplement to Journal of Japanese Society for Horticnltural Science, 67, 1, 321,   1998
  • Influence of light intensity during fruit growth on susceptibility of Hassaku fruit to Kohansho., Journal of the Japan Association of Food Preservation Scientists, 24, 3, 189, 192,   1998 , 10.5891/jafps.24.189
  • Ascorbic acid treatments rednce the occurence and development of Kohansho in citrus Hassaku and Tangor 'Kiyomi' fruits., Journal of the Japan Association of Food Preservation Scientists., 24, 2, 81, 86,   1998 , 10.5891/jafps.24.81
  • Ascorbic acid treatments reduce physiological browning disorder in flavedo tissue discs of citrus Hassaku and Tangor 'Kiyomi'fruits., Journal of the Japan Association of Food Preservation Scientists, 24, 1, 31, 35,   1998 , 10.5891/jafps.24.31
  • Use of electrolyzed water to reduce bacteria on fresh-cut vegetables., Hort Science(94th Annual International COnference of the American Society for Horticultural Science), 32, 3, 479,   1997
  • Physiology and quality of fresh-cut spinach stored in low O2 controlled atmospheres at various temperatures., Proceedings of the 7th International Controlled Atmosphere Research Conference., 5, 130, 132,   1997
  • Incidence of bent neck relates to bacterial population and rate of electrolyte leakage in stems of cut rose flowers, 66, 434, 435,   1997
  • Controlled atmosphere storage of carrot slices, sticks and shreds, H Izumi, AE Watada, NP Ko, W Douglas, POSTHARVEST BIOLOGY AND TECHNOLOGY, 9, 2, 165, 172,   1996 11 , 10.1016/S0925-5214(96)00045-2
    Summary:The physiology and quality of carrot (Daucus carota L.) slices, sticks, and shreds stored in air or controlled atmosphere (CA) of 0.5% O-2 and 10% CO2 at 0, 5, and 10 degrees C were monitored. The respiration of all 3 types of cut tissue was reduced when stored in CA and the reduction was greater with slices or sticks than with shreds. The RQ of sticks and shreds was higher in CA than in air at all temperatures. Ethylene production was less than 0.1 mu l kg(-1) h(-1) and off-odor was not detected with any of the samples. CA was beneficial in reducing decay, weight loss, pH of sticks and shreds, white discoloration on shreds, and microbial growth on sticks. The latter two occurred only at 0 and 5 degrees C.
  • Low O-2 atmospheres affect storage quality of zucchini squash slices treated with calcium, H Izumi, AE Watada, W Douglas, JOURNAL OF FOOD SCIENCE, 61, 2, 317, 321,   1996 03 , 10.1111/j.1365-2621.1996.tb14185.x
    Summary:Calcium chloride treated or nontreated zucchini squash slices were stored in air or low O-2 (0.25, 0.5 and 1%) at 10 degrees C. Respiration rate, ethylene production, and development of browning/decay were reduced under low O,. Slices stored under 0.25% O-2 had less weight loss and browning/decay, and greater shear force and L-ascorbic acid content than those stored in air. Microbial count, pH, and color at the end of storage were improved by low O-2. Calcium treatment had no additive effect on maintaining quality of zucchini squash slices stored in 0.25% O-2 atmosphere.
  • Physiology and quality of fresh-cut carrots stored in controlled atmosphere, 65, 516, 517,   1996
  • Respiration of Fresh-cut Carrots Stored in Low Oxygen or High Carbon Dioxide Atmosphere at various Temperatures, Hort Science (93rd Annual Conference of the American Society for Horticultural Science), 31, 4, 642,   1996
  • Changes in Sugar and Starch Content in Garden Peas (┣DBPisum sativum(/)-┫DB L. ) during Storage at Various Temperatures, Takuji ITO, Hidemi IZUMI, Yasuji YOSHIDA, Journal of the Japanese Society for Cold Preservation of Food, 22, 3, 127, 131,   1996 , 10.5891/jafps1987.22.127
  • Optimum O-2 or CO2 atmosphere for storing broccoli florets at various temperatures, H Izumi, AE Watada, W Douglas, JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 121, 1, 127, 131,   1996 01
    Summary:'Marathon' broccoli (Brassica oleracea L. var. italica) florets were stored in air, low O-2 (0.25%, 0.5%, and 1%) or high CO2 (3%, 6%, and 10%) at 0, 5, and 10C. Oxygen consumption and CO2 production were reduced under low O-2 or high CO2 atmosphere, the reduction being greater at lower O-2 and higher CO2 levels. No differences were found in ethylene production among the different atmospheres. Low O-2 and high CO2 retained color of broccoli florets to about the same extent at 10C but had no effect at 0 and 5C, Development of soft rot and browning was suppressed by low O-2 or high CO2, but offensive off-odor occurred in 0.25% O-2 at all temperatures and 0.5% O-2 at 10C, These results indicate that the best 0, and CO, levels seem to be 0.5% O-2 and 10% CO2 at O and 5C, and 1% O-2 and 10% CO2 at 10C.
  • CALCIUM TREATMENT TO MAINTAIN QUALITY OF ZUCCHINI SQUASH SLICES, H IZUMI, AE WATADA, JOURNAL OF FOOD SCIENCE, 60, 4, 789, 793,   1995 07 , 10.1111/j.1365-2621.1995.tb06230.x
    Summary:Zucchini squash slices dipped in solutions of CaCl2 alone or with chlorine were stored at 0 degrees C, 5 degrees C, and 10 degrees C. Slices developed water soaked areas (chilling injury) at 0 degrees C and brown discoloration at 5 degrees C and 10 degrees C, which increased with storage. The amount and severity of chilling injury/browning/decay of water-dipped controls were least at 5 degrees C. Calcium treatments helped in reducing development of decay, rate of total microbial growth, ascorbic acid loss, and shear force decrease of slices stored at 0 degrees C and 10 degrees C, but not at 5 degrees C. Addition of chlorine to CaCl2 seemed to have some benefits at 0 degrees C or 10 degrees C.
  • Quality changes of broccoli florets during storage in controlled atmosphere and subsequent air storage, 24th International Horticultural Congress, 147,   1995
  • Responses of carrot slices to controlled atmosphere storage, International Symposium on Postharvest Science and Technology of Horticultural Crops, 54,   1995
  • Controlled Atmosphere storgae of shredded carrots, Hortscience(92nd Annual Meeting of the American Society for Horticultural Science), 30, 4, 766,   1995
  • Effect of calcium treatments on storage quality of Zucchini squask slices, 63, 52,   1994
  • Low O2 or High CO2 atmosphere affects respiration rate, C2H4 production, and deterioration of broccoli florets at various temperatures, Gordon Research Conferencd : Postharvest Physiology,   1994
  • Controlled atmosphere affect storage quality of Zucchini squash slices, Hort Science (91st Annual Meeting of the American Society for Horticultural Science), 29, 5, 566,   1994
  • CALCIUM TREATMENTS AFFECT STORAGE QUALITY OF SHREDDED CARROTS, H IZUMI, AE WATADA, JOURNAL OF FOOD SCIENCE, 59, 1, 106, 109,   1994 01 , 10.1111/j.1365-2621.1994.tb06908.x
    Summary:Carrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10 degrees C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water-dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.
  • Storage stability of partially processed carrot slices, sticks, and shreds, Hort Science (90th Annual Meeting of the American Society for Horticultural Science, 28, 5, 577,   1993
  • Effect of Light Intensity during the Growing Period on Ascorbic Acid Content and Its Histochemical Distribution in the Leaves and Peel, and Fruit Quality of Satsuma Mandarin, Hidemi Izumi, Takuji Ito, Yasuji Yoshida, Journal of Japanese Society for Horticultural Science, 61, 1, 7, 15,   1992 , 10.2503/jjshs.61.7
  • Effect of ascorbic acid on the incidence of rind-oilspot of Hassaku fruit, 59, 698, 699,   1990
  • Sugar and Ascorbic Acid Contents of Satsuma Mandarin Fruits Harvested from Exterior and Interior Canopy of Trees during Fruit Development, Journal of the Japanese Society for Horticultural Science, 58, 4, 877, 883,   1990 , 10.2503/jjshs.58.877
  • Changes in Fruit Quality of Satsuma Mandarin during Storage, after Harvest from Exterior and Interior Canopy of Trees, Journal of the Japanese Society for Horticultural Science, 58, 4, 885, 893,   1990 , 10.2503/jjshs.58.885
  • Fruit Quality of Mid-and Late Seasons Citrus Harvested from Exterior and Interior Canopy of Trees and Its Changes during Storage, Journal of the Japanese Society for Cold Preservation of Food, 16, 2, 51, 58,   1990 , 10.5891/jafps1987.16.51
  • Seasonal Changes in Ascorbic Acid, Sugar and Chlorophyll Contents in Sun and Shade Leaves of Satsuma Mandarin and Thein Interrelationships, Hidemi IZUMI, Takuji ITO, Yasuji YOSHIDA, Journal of Japanese Society for Horticultural Science, 59, 2, 389, 397,   1990 , 10.2503/jjshs.59.389
  • Protective Effect of Dietary Fiber Prepared from Pulp Refuse after Extraction of Juice from Citrus Fruits against Amaranth Toxicity, Yasuji YOSHIDA, Motoko UEDA, Takuji ITO, Hidemi IZUMI, Journal of the Japanese Society for Food Science and Technology, 35, 6, 387, 395,   1988 , 10.3136/nskkk1962.35.6_387
  • Changes in Some Properties of Must for Mikan Wine during Alcohol Fermentation, Yasuji YOSHIDA, Yukiko YAMADA, Motoko UEDA, Takuji ITO, Hidemi IZUMI, Journal of the Japanese Society for Horticultural Science, 57, 1, 101, 108,   1988 , 10.2503/jjshs.57.101
  • Relationship between Ascorbic Acid and Sugar Content in Citrns Fruit Peel during Growth and Development, Journal of the Japanese Society for Horticultural Science, 57, 2, 304, 311,   1988 , 10.2503/jjshs.57.304
  • Chilling Sensitivity of Several Vegetables by Means of Arrhenius Equation, Hidemi IZUMI, Yasuo TATSUMI, Takao MURATA, Yasuji YOSHIDA, Journal of the Japanese Society for Cold Preservation of Food, 13, 3, 77, 83,   1987 , 10.5891/jafps1987.13.77
  • EFFECT OF STORAGE-TEMPERATURE ON CHANGES OF ASCORBIC-ACID CONTENT OF CUCUMBER, WINTER SQUASH, SWEET-POTATO AND POTATO, H IZUMI, Y TATSUMI, T MURATA, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 31, 1, 47, 49,   1984
  • Effect of Illumination Intensity on the Quality of Radish Seedlings "Kaiware Daikon", Hidemi IZUMI, Yasuo TATSUMI, Takao MURATA, Journal of the Japanese Society for Food Science and Technology, 31, 11, 704, 709,   1984 , 10.3136/nskkk1962.31.11_704
  • Physiological and microbiological characteristics of fresh-cut cucumber stored in CA/MAP in relation to high CO2 atmosphere, 101st Annual International Conference of the American Society for Horticultural Science

Awards & Honors

  •   2010 , American Society for Horticultural Science, Outstanding International Horticulturist
  •   1998 , Award of Japan Association of Food Preservation Scientists

Research Grants & Projects

  • SCF System for Establishment and Support of Center's of Excellence, Study on Safety of Perishable Foods
  • Funded Research, Study on vase-life of cut rose flowers
  • Grants and Funding, Study on quality of citrus fruits
  • International Joint Research Projects, Study on storage quality of fresh-cut fruts and vegetables
  • Control of Microbial Hazard on Fresh/Fresh-cut Products