| Project/Area Number |
18500614
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kyoto Women's University |
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Principal Investigator |
KOMENAMI Naoko Kyoto Women's University, 家政学部, 准教授 (70291979)
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| Co-Investigator(Kenkyū-buntansha) |
OZEKI Yuriko 園田学園女子大学, 人間健康学部, 准教授 (00169301)
ITO Tomoko 大阪国際大学, 人間科学部, 准教授 (70238608)
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| Project Period (FY) |
2006 – 2009
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| Project Status |
Completed (Fiscal Year 2009)
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| Budget Amount *help |
¥2,960,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥360,000)
Fiscal Year 2009: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
Fiscal Year 2008: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2007: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2006: ¥1,400,000 (Direct Cost: ¥1,400,000)
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| Keywords | 食品衛生 / フードサービス / 調理操作 / 細菌検査 / マスタードドレッシング / 水耕栽培野菜 / 大腸菌群数 / 一般生菌数 / 調味料 / ペトリフィルム法 / 生野菜 / 野菜 / 食酢 / HACCP / 大量調理 / 加熱調理 |
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| Research Abstract |
Vegetables are often contaminated by bacteria and can not be completely removed only by washing with water. The principles of hazard analysis and critical control points (HACCP) are important to prepare food in order to prevent microbiological food borne illness effectively. Thus, in this research (1) bacterial contamination was examined at several points in the cooking process of vegetable with and without the principles of the HACCP. (2) We evaluated effects of washing, heating and vinegar treatment on bacterial contamination level of a cucumber using the model experiment of the cooking process of a vinegared dish. (3) We also studied effects of mustard dressing on bacterial contamination level of fresh vegetables. This research suggests that heating process over 75 degree C with the principles of HACCP is the most effective in the reduction of microbiological contamination of vegetables.
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