| Project/Area Number |
24650478
|
|---|
| Research Category |
Grant-in-Aid for Challenging Exploratory Research
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Kyoto University |
|---|
Principal Investigator |
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
NISHIBUCHI Mitsuaki 京都大学, 東南アジア研究所, 教授 (50189304)
|
|---|
| Project Period (FY) |
2012
|
| Project Status |
Completed (Fiscal Year 2012)
|
| Budget Amount *help |
¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
Fiscal Year 2012: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
|
|---|
| Keywords | 塩蔵食品 / イカ塩辛 / 食中毒 / 低塩分 / 腸炎ビブリオ / 細菌汚染 |
|---|
| Research Abstract |
The salted food is made by high salt concentration. Therefore this food was safe from harmful microbe. In 2009, there was outbreak of Vibrio parahaemolyticusInfection caused by the salted food of low salt concentration. I investigated the risk of the salted food causing food-borne disease in this study. I carried out market research and bacterial contamination survey of this food. There were many products with low salt concentration. There was no contamination of V. parahaemolyticusin these foods. Artificially inoculated V. parahaemolyticuswere rapidly killed in these foods. These results indicate that the salted foods with low salt concentration have safety from food-borne infectious disease under appropriate control.
|
