The storage stability from powdered anchovy and its preparation cooperated with three additives (water extract from green tea and boxthorn and BHT) was studied. The results are as follows: 1. When the additives were added to powdered anchovy, the storage stability was improved. The antioxidative activities of water extract from green tea and boxthorn were considerably higher than BHT. The antioxidative activities were decreased in the rank order boxthorn $gt; green tea $gt; BHT. 2. The more the concentration of natural additives was increased, the more the storage stability was improved. The rank order was 60° $gt; 40° $gt; 20° Bx. 3. The AV and POV of powdered anchovy were increased in the rank order to 6 $lt; 12 $lt; 18 $lt; 24 $lt; 30 months by storage term. 4. This clearly suggested that water extract at 20° Bx level from boxthorn was possible utilization as a new natural antioxidant for storage stability of powdered anchovy.

4종류의 식중독세균(Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium)에 대하여 녹차 물추출물에 의한 항균작용을 조사하였다. 각 식중독세균을 tryptic soy broth(TSB)에 약 CFU/ml 정도 되게 접종하여 35에서 30시간 배양하였다. 세균의 배양중 대수증식기의 중기 혹은 말기에 녹차 물추출물을 0-2%