IZUMI Hidemi

J-GLOBAL         Last updated: Sep 10, 2019 at 19:42
IZUMI Hidemi
Kindai University
Faculty of Biology-Oriented Science and Technology, Department of Biotechnological Science, Produce quality and safety laboratory
Job title
Doctor of Agriculture(Osaka Prefecture University), Master of Agriculture(Shizuoka University)
Research funding number

Research Areas


Academic & Professional Experience

Research Assistant, Kinki University,
Experimental Farm
Past-Doc., USDA
Assistant Professor, Kinki University,
School of Bio-Oriented Sci. & Technol.


Graduate School, Division of Agriculture, Shizuoka University
Faculty of Agriculture, Shizuoka University

Awards & Honors

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

Published Papers

IZUMI Hidemi
Acta Hortic.   1194 1487-1493   Mar 2018   [Refereed]
Viability of Chlorine-injured Escherichia Coli O157:H7 on Fresh-cut Cabbage during Cold Storage in High CO2 Atmospheres
IZUMI Hidemi
Biocontrol Science   23(4) 199-206   Dec 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][Invited]
Maahjan, P.V., Caleb, O.J., IZUMI Hidemi et al.
Food Packaging and Shelf Life   14 2-11   Oct 2017   [Refereed][Invited]
Enumeration and Identification of Ethanol-Injured Coliform Bacteria Found on Harvest Equipment and it’s Cross-Contamination with Cabbage.
Inoue, A., Y. Nakata, and Izumi, H.
J. Food Nutr. Disor.   6 1-5   2017   [Refereed]
日本防菌防黴学会誌   44(11) 591‐599   Nov 2016   [Invited]
Quality and shelf-life of enzymatically peeled and segmented citrus fruits in Japan
Hidemi Izumi
Acta Hortic.   1141 245-250   Oct 2016   [Refereed]
IZUMI Hidemi
Journal of Food Protection   79(10) 1789-1793   Oct 2016   [Refereed]
日本防菌防黴学会誌   44(10) 521‐528   Oct 2016   [Invited]


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]
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
Use of disinfectant electrolyzed strong acidic and weak acidic water as food additives in japan
APEC Symposium on Quality Management in Postharvest Systems      2004

Books etc

Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce
IZUMI Hidemi (Part:Joint Work, CA/MA requirements for spoilage microorganisms and human pathogens)
Elsevier   2019   
Fresh-cut fruits and vegetables, technology, physiology, and safety
IZUMI Hidemi (Part:Joint Work, 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 (Part:Joint Work, Chapter 25. Use of pressure for improving storage qulaity of fresh-cut produce)
Springer   2015   
Encyclopedia of Food Microbiology, 2nd Edition
IZUMI Hidemi (Part:Joint Work, 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   4 Sep 2019   
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   23 Jul 2019   
Viability of chlorine-injured indicator and pathogenic coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres
IZUMI Hidemi
30th International Horticultural Congress   Aug 2018   
Influence of Artificial Bacterial Inoculation on Enzymatic Browning of Fresh-cut Potatoes and Apples
IZUMI Hidemi
115th American Society for Horticultural Sciece   Jul 2018   
Interrelation between Enzymatic Browning and Bacterial Growth on Fresh-cut Apples and Lettuce [Invited]
IZUMI Hidemi
VI ISHS Postharvest Unilimited   Oct 2017   
Disinfectant treatments to reduce microbial food safety risks for fresh and fresh-cut produce [Invited]
IZUMI Hidemi
IV ISHS Asia Postharvest Symposium   Sep 2017   
Microbiological safety of fresh produce from the farm-to-table food chain [Invited]
IZUMI Hidemi
10th International FRUTIC Symposium   Feb 2017   
Development of technologies for safe fresh-cut produce in Japan [Invited]
IZUMI Hidemi
Fruit Logistica 2017   Feb 2017   
Unit 5. Fresh-cut safety issues [Invited]
IZUMI Hidemi
International on-line course on postharvest and fesh-cut technologies   Nov 2016   
25 Sep 2016   


Development of Disinfectant System for Pathogens by Hot Water/Vapor Heat Treatments
Research on Improvement of Quality on Fresh-cut Vegetables
Research on Changes and Distribution of Limonoid Glucocides of Citrus Fruits in Wakayama Prefecture
1999 - 2000
Research on Control of Microbes on fresh-cut vegetables
Research on Traceability System of Fresh Fruits and Vegetables
Research on application of food addires for fresh-cut produce
Establishment of GAP and verification system for fruits production
2005 - 2006

Research Grants & Projects

Study on Safety of Perishable Foods
SCF System for Establishment and Support of Center's of Excellence
Project Year: 2002   
Study on vase-life of cut rose flowers
Funded Research
Project Year: 1996 - 2001
Study on quality of citrus fruits
Grants and Funding
Project Year: 1990 - 2000
Study on storage quality of fresh-cut fruts and vegetables
International Joint Research Projects
Project Year: 1994   
Control of Microbial Hazard on Fresh/Fresh-cut Products