Possibility of using near infrared spectroscopy for evaluation of bacterial contamination in shredded cabbage

The possibility of near infrared (NIR) spectroscopy to measure the amount of bacterial contamination in shredded cabbage was investigated. NIR measurements in the short wavelength region from 700 to 1100 nm were done using two types of saline solutions: one was used to stomach with the samples as the conventional method and the other was used to wash the outer surface of the sample to examine the possibility of a non‐destructive method. Partial least squares regression (PLS) was used to develop the equations for bacterial amount. Spectra from the stomacher solution and the washing solution produced similar results. Sufficiently accurate results could be obtained with the bias‐corrected standard error of prediction (SEPs) of 0.46 log CFU g^?1 for the stomacher solution and 0.44 log CFU g^?1 for the washing solution. NIR spectroscopy was clarified to be a rapid and non‐destructive method for prediction of bacterial contamination in shredded cabbage.