Development of new food poisoning bacteria detection method applying MY phenomenon

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K00894
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Suzuka University of Medical Science
• Principal Investigator: MIdorikawa Yutaka 鈴鹿医療科学大学, 保健衛生学部, 准教授 (10209819)
• Co-Investigator(Kenkyū-buntansha): 中村 哲 広島文化学園大学, 看護学部, 教授 (40207874) ; 翠川 薫 三重大学, 医学系研究科, リサーチアソシエイト (20393366)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: サルモネラ / 硫化水素産生可視化 / MY現象 / ミドリング / 新抗菌検査法 / ハロー / 銅 / 大腸菌

Outline of Final Research Achievements

When the Salmonella is cultured in DHL medium , the center of the colony alone shows black color. When it was smeared on the whole surface, it did not show black color, but when it was cultured with sliced lemon, a black ring, named Midoring showing hydrogen sulfide production activity around the lemon, was recognized. This was named MY phenomenon 1. We further discovered that when inoculate Salmonella by making it anaerobic, the visualization of hydrogen sulfide production becomes prominent. In this case, when adding antimicrobial substance to the center, a halo in that part apeared. A new antimicrobial test method was inovated. Salmonella hydrogen sulfide production was proved to be an indication of activation of bacterial growth. Furthermore, MY phenomenon 1 was found to be promoted also by the co-existence of Escherichia coli.

Free Research Field

公衆衛生、食品衛生