Applied research for food sanitation program based on HACCP principles

2009 Fiscal Year Final Research Report

• Project/Area Number: 18500614
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Kyoto Women's University
• Principal Investigator: KOMENAMI Naoko Kyoto Women's University, 家政学部, 准教授 (70291979)
• Co-Investigator(Kenkyū-buntansha): OZEKI Yuriko 園田学園女子大学, 人間健康学部, 准教授 (00169301) ; ITO Tomoko 大阪国際大学, 人間科学部, 准教授 (70238608)
• Project Period (FY): 2006 – 2009
• Keywords: 食品衛生 / フードサービス / 調理操作 / 細菌検査

Research Abstract

Vegetables are often contaminated by bacteria and can not be completely removed only by washing with water. The principles of hazard analysis and critical control points (HACCP) are important to prepare food in order to prevent microbiological food borne illness effectively. Thus, in this research (1) bacterial contamination was examined at several points in the cooking process of vegetable with and without the principles of the HACCP. (2) We evaluated effects of washing, heating and vinegar treatment on bacterial contamination level of a cucumber using the model experiment of the cooking process of a vinegared dish. (3) We also studied effects of mustard dressing on bacterial contamination level of fresh vegetables. This research suggests that heating process over 75 degree C with the principles of HACCP is the most effective in the reduction of microbiological contamination of vegetables.

Research Products

• [Journal Article] Transient role of CD4+CD25+ regulatory T cells in mycobacterial infection in mice. Int Immunol. (2010)
  • Author(s): Ozeki Y, Sugawara I, Udagawa T, Aoki T, Osada-Oka M, Tateishi Y, Hisaeda H, Nishiuchi Y, Harada N, Kobayashi K, Matsumoto S.
  • Journal Title: International Immunology 22(3) Pages: 179-89
  • Peer Reviewed
• [Journal Article] 調理操作がきゅうりの一般生菌数および大腸菌群数に及ぼす影響 (2009)
  • Author(s): 米浪直子, 上野綾子, 成宮博子, 吉野世美子
  • Journal Title: 京都女子大学食物学会誌 第64号 Pages: 17-25
  • Peer Reviewed
• [Journal Article] Mycobacteria exploit host hyaluronan for efficient extracellular replication. (2009)
  • Author(s): Hirayama Y, Yoshimura M, Ozeki Y, Sugawara I, Udagawa T, Mizuno S, Itano N, Kimata K, Tamaru A, Ogura H, Kobayashi K, Matsumoto S.
  • Journal Title: PLoS Pathog. 5(10) Pages: e1000643
  • Peer Reviewed
• [Presentation] 市販水耕栽培野菜におけるマスタードドレッシングの添加が細菌数に及ぼす影響 (2010)
  • Author(s): 米浪直子, 成宮博子, 室谷有紀, 吉野世美子
  • Organizer: 日本家政学会第62回大会研究発表会
  • Place of Presentation: 広島
  • Year and Date: 2010-05-29
• [Presentation] 生野菜の細菌数に及ぼすマスタードドレッシングの効果 (2009)
  • Author(s): 米浪直子, 室谷有紀, 上野綾子, 吉野世美子
  • Organizer: 日本家政学会第61回大会研究発表会
  • Place of Presentation: 兵庫
  • Year and Date: 2009-08-31
• [Presentation] The bactericidal effects of steam cooking and vinegar treatment in the cooking process of a vegetable (2008)
  • Author(s): Komenami N., Ueno A., Fujimura-Ito T., Ozeki U., Yoshino Y.
  • Organizer: 15th International Congress of Dietetics
  • Place of Presentation: Yokohama, Japan
  • Year and Date: 2008-09-09
• [Presentation] きゅうりを用いた酢の物の調理過程における細菌検査 (2008)
  • Author(s): 米浪直子, 上野綾子, 吉野世美子
  • Organizer: 日本家政学会第60回大会研究発表会
  • Place of Presentation: 東京
  • Year and Date: 2008-05-31
• [Presentation] HACCP実施のためのペトリフィルム法を用いた野菜類調理過程での細菌検査の試み (2006)
  • Author(s): 米浪直子
  • Organizer: 日本家政学会関西支部第28回研究発表会
  • Place of Presentation: 神戸
  • Year and Date: 2006-10-14