摘要：The disinfection method of fresh cabbages was investigated for providing with wholesome foods. 1. Chopped cabbage which was served at restaurants was polluted with Coli Group. 2. Even the 11th to 13th inner leaf of cabbages was contaminated bacteriologically. It was considered that cabbage itself had been already polluted before chopping. 3. Dipping in 20 to 30 ppm of NaClO Solution was fairly effective on disinfection of cabbage. 4. Vitamin C in cabbage was not affected by this treatment.
