Investigation into the cause of food poisoning in the modernized traditional food

• Project/Area Number: 26560044
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Ishikawa Prefectural University
• Principal Investigator: NAKAGUCHI Yoshitsugu 石川県立大学, 生物資源環境学部, 准教授 (70378967)
• Project Period (FY): 2014-04-01 – 2016-03-31
• Project Status: Completed (Fiscal Year 2015)
• Budget Amount: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000); Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000); Fiscal Year 2014: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
• Keywords: 伝統食品 / 塩蔵食品 / 食の安全 / 低塩分 / 魚介類 / 食中毒 / 水分活性 / 腸炎ビブリオ / 食中毒菌 / 食品衛生 / 減塩化

Outline of Final Research Achievements

Recently the traditional salted foods were drastically changed. The risk of food poisoning in the salted foods is increasing because salt concentration of the salted foods became lower. In this study, I investigated the risk of this kind of salted foods. The bacterial contamination in the salted foods (foods in high salt and low salt) is not so high. There is no contamination with the food-borne pathogens in these foods. The prevalence of artificially added food-borne pathogen, Vibrio parahaemolyticus, into these foods was drastically decreased. These results indicated that the marketed salted foods with low salt concentration are safety food bacteriologically.

Research Products

• [Int'l Joint Research] プリンスオブソンクラ大学(タイ)
• [Journal Article] Quantification and antibiotic susceptibility of Salmonella spp., Salmonella Enteritidis and Salmonella Typhimurium in raw vegetables (ulam) (2015)
  • Author(s): Najwa, M. S., Rukayadi, Y., Ubong, A., Loo, Y. Y., Chang, W. S., Lye, Y. L., Thung, T. Y, Aimi, S. A., Malcomn, T. T. H, Goh, S. G., Kuan, C. H., Nakaguchi, Y., Nishibuchi, M., Son, R
  • Journal Title: International Food Research Journal Volume: 22 Pages: 1761-1769
  • Peer Reviewed / Int'l Joint Research
• [Journal Article] Characterisation of L. monocytogenes strains isolated from salad vegetables (2015)
  • Author(s): Ponniah, J., Robin, T., Son R., Cheah, Y. K., Ghazali, F. M., Nishibuchi, M., Nakaguchi, Y., Malakar, P.
  • Journal Title: International Journal of Food Safety, Nutrition and Public Health Volume: 5 Pages: 137-150
  • Peer Reviewed / Int'l Joint Research
• [Presentation] Frequent sequence variation of Vibrio parahaemolyticus trh gene affects considerably the clinical significance of the thermostable direct hemolysin-related hemolysin (2016)
  • Author(s): Escalante-Maldonado, O. R., Iwade, Y., Nakaguchi, Y., Nishibuchi, M.
  • Organizer: 50th Annual Joint Panel Meeting on Cholera & Other Bacterial Enteric Infections Panel Meeting, United States-Japan Cooperative Medical Science Program
  • Place of Presentation: North Bethesda, Maryland, USA
  • Year and Date: 2016-01-11
  • Int'l Joint Research
• [Presentation] 市販塩蔵食品の理化学的特性と腸炎ビブリオ食中毒リスクの評価 (2015)
  • Author(s): 中口義次、西渕光昭
  • Organizer: 第49回腸炎ビブリオシンポジウム
  • Place of Presentation: 日本食品衛生協会（東京都渋谷区）
  • Year and Date: 2015-10-15
• [Presentation] 減塩化された現代の塩蔵食品の特性と細菌汚染及び食中毒リスク (2015)
  • Author(s): 中口義次
  • Organizer: 日本防菌防黴学会 第42回年次大会
  • Place of Presentation: 千里ライフサイエンスセンター（大阪府豊中市）
  • Year and Date: 2015-09-01
• [Presentation] trh gene sequence variation and its significance in the pathogenecity of Vibrio parahaemolyticus (2015)
  • Author(s): Escalante-Maldonado, O. R., Iwade, Y., Nakaguchi, Y., Nishibuchi M.
  • Organizer: 日本防菌防黴学会第42回年次大会
  • Place of Presentation: 千里ライフサイエンスセンター（大阪府豊中市）
  • Year and Date: 2015-09-01
• [Presentation] 現代における塩蔵食品の特性と食中毒のリスク評価 (2014)
  • Author(s): 中口義次
  • Organizer: 第108回日本食品衛生学会学術講演会
  • Place of Presentation: 金沢歌劇座（石川県金沢市）
  • Year and Date: 2014-12-04 – 2014-12-06
• [Presentation] グローバル化がもたらす食と感染症―日本に、そして金沢にやってくる食、人、感染症― (2014)
  • Author(s): 中口義次
  • Organizer: 第108回日本食品衛生学会学術講演会
  • Place of Presentation: 金沢歌劇座（石川県金沢市）
  • Year and Date: 2014-12-04 – 2014-12-06
  • Invited
• [Presentation] グローバル化する魚介類とローカルな水産発酵食品の細菌性食中毒に対する安全性 (2014)
  • Author(s): 中口義次
  • Organizer: 石川県立大学シーズ発表会・第17回i-BIRDマッチングセミナー
  • Place of Presentation: いしかわ大学連携インキュベータ（i-Bird）（石川県野々市市）
  • Year and Date: 2014-08-02
  • Invited