Investigation of factors on bacterial inactivation by non-thermal processing and development of predictive model for estimating bacterial inactivation

• Project/Area Number: 18780106
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Single-year Grants
• Research Field: Food science
• Research Institution: National Agricultural Research Organization
• Principal Investigator: KOSEKI Shigenobu National Agricultural Research Organization, 食品総合研究所, 主任研究員 (70414498)
• Project Period (FY): 2006 – 2008
• Project Status: Completed (Fiscal Year 2008)
• Budget Amount: ¥3,930,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥330,000); Fiscal Year 2008: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2007: ¥1,200,000 (Direct Cost: ¥1,200,000); Fiscal Year 2006: ¥1,300,000 (Direct Cost: ¥1,300,000)
• Keywords: 予測微生物学 / 殺菌 / 数理モデル / 細菌 / 食品 / 予測モデル

Research Abstract

非熱処理の一つである高圧処理における殺菌効果に及ぼす種々の環境要因を定量的に評価して,従来の死滅曲線を求めるモデル化手法とは異なる殺菌効果予測モデルを実際の食品系において開発した。また,高圧処理によって生ずる損傷菌の回復を制御するために,高圧処理後に温和な加熱処理を施す手法を開発した。さらに,損傷回復制御条件の最適化のための数理モデルを開発し,必要に応じた処理条件の選定を可能とした。

Research Products

• [Journal Article] Prediction of a Required Log Reduction with Probability for Enterobacter sakazakii during High-Pressure Processing, Using a Survival/Death Interface Model (2009)
  • Author(s): Shige Koseki, Maki Matsubara, and Kazutaka Yamamoto
  • Journal Title: Applied and Environmental Microbiology 75 Pages: 1885-1891
  • Peer Reviewed
• [Journal Article] Prediction of a Required Log Reduction with Probability for Enterobacter sakazakii during High-Pressure Processing, Using a Survival/Death Interface Model (2009)
  • Author(s): Shige Koseki, Maki Matsubara, and Kazutaka Yamamoto
  • Journal Title: Applied and Environmental Microbiology 75・7 Pages: 1885-1891
• [Journal Article] Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk (2008)
  • Author(s): Shigenobu Koseki, Yasuko Mizuno, and Kazutaka Yamamoto
  • Journal Title: Food Microbiology 25 Pages: 288-293
  • Peer Reviewed
• [Journal Article] Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk (2008)
  • Author(s): Shigenobu Koseki, Yasuko Mizuno, and Kazutaka Yamamoto
  • Journal Title: Food Microbiology 25・2 Pages: 288-293
• [Journal Article] Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing (2007)
  • Author(s): Shigenobu Koseki, Yasuko Mizuno, and Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 119 Pages: 300-307
  • Peer Reviewed
• [Journal Article] A novel approach to predicting microbial inactivation kinetics during high pressure processing (2007)
  • Author(s): Shigenobu Koseki and Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 116 Pages: 275-282
  • Peer Reviewed
• [Journal Article] Modelling the bacterial survival/death interface induced by high pressure processing (2007)
  • Author(s): Shigenobu Koseki and Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 116 Pages: 136-143
  • Peer Reviewed
• [Journal Article] Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure (2007)
  • Author(s): Shigenobu Koseki and Kazutaka Yamamoto
  • Journal Title: International J ournal of Food Microbiology 115 Pages: 43-47
  • Peer Reviewed
• [Journal Article] A novel approach to predicting microbial inactivation kinetics during high pressure processing (2007)
  • Author(s): Shigenobu Koseki and Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 116,2 Pages: 275-282
• [Journal Article] Modelling the bacterial survival/death interface induced by high pressure processing (2007)
  • Author(s): Shigenobu Koseki and Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 116,1 Pages: 136-143
• [Journal Article] Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing (2007)
  • Author(s): Shigenobu Koseki Yasuko Mizuno, and Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 119,3 Pages: 300-307
• [Journal Article] Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure (2007)
  • Author(s): Shigenobu Koseki, Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 115・1 Pages: 43-47
• [Journal Article] pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes (2006)
  • Author(s): Shigenobu Koseki and Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 111 Pages: 175-179
  • Peer Reviewed
• [Journal Article] pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes (2006)
  • Author(s): Shigenobu Koseki, Kazutaka Yamamoto
  • Journal Title: International Journal of Food Microbiology 111・ 2 Pages: 175-179
• [Presentation] Effect of mild-heat treatment following high pressure processing on the recovery of pressure-injured Listeria monocytogenes in milk (2008)
  • Author(s): Shigenobu Koseki, YasukoMizuno, and Kazutaka Yamamoto
  • Organizer: International Association for Food Protection 95th Annual meeting
  • Place of Presentation: 米国,コロンバス
  • Year and Date: 2008-08-05
• [Presentation] Predictive Modeling for the Recovery of Listeria monocytogenes on Sliced Cooked Ham after High Pressure Processing (2007)
  • Author(s): Shigenobu Koseki, Yasuko Mizuno, and Kazutaka Yamamoto
  • Organizer: 5th International Conference on Predictive Modelling in Foods
  • Place of Presentation: ギリシャ,アテネ
  • Year and Date: 2007-09-18