Cross contamination and risk assessment of Campylobacter on consumption stage
Project/Area Number |
25350156
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Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Eating habits
|
Research Institution | Nagoya University of Arts and Sciences |
Principal Investigator |
|
Project Period (FY) |
2013-04-01 – 2016-03-31
|
Project Status |
Completed (Fiscal Year 2015)
|
Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2015: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
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Keywords | カンピロバクター / 二次汚染 / リスクアセスント / Campylobacter / C.jejuni / 伝播率 / 定量法 / リアルタイムPCR / 生残 / リスクアセスメント / C.coli |
Outline of Final Research Achievements |
I investigated Campylobacter contamination, transmission and growth on the stage of consumption and cooking. First, 108 chicken meat samples at a slaughterhouse and some supermarkets were examined by Campylobacter spp. isolation using mCCDA culture medium. C.jejuni / coli were isolated at a slaughterhouse from 9 (90.0 %) in 1 0 samples, and were isolated at some supermarkets from 17(27.0%) in 63 samples, respectively. At the supermarkets, 13 (41.9%) C. jejuni / coli were isolated from chicken lever and gizzard, 4(12.5%) from meat parts. Next, for the survival in a refrigerator, C. jejuni tended to decrease on dry, aerobic or low pH condition, but survived 7 days at 4 ℃ in the minced meat and breast meat. C. jejuni tended to survive in low oxygen permeability wrap and plastics tray. Further, in order to analyze the kinetics of Campylobacter quickly, simply and quantitatively, we developed the "Growth Real-time quantitative PCR method" which combines culture and real-time PCR method.
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Report
(4 results)
Research Products
(2 results)