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2021 Fiscal Year Final Research Report

Detection of foodborne pathogens by using volatile organic compounds released from them as indices

Research Project

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Project/Area Number 18K05477
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Review Section Basic Section 38050:Food sciences-related
Research InstitutionFukuoka Women's University

Principal Investigator

KOBAYASHI HIROSHI  福岡女子大学, 国際文理学部, 准教授 (00610255)

Co-Investigator(Kenkyū-buntansha) 石川 洋哉  福岡女子大学, 国際文理学部, 教授 (00325490)
Project Period (FY) 2018-04-01 – 2022-03-31
Keywords食中毒細菌 / MVCs / 簡易迅速検査
Outline of Final Research Achievements

A simple and rapid screening method for foodborne bacteria using volatile compounds (odor) produced by bacteria as an indicator was established. The analysis of microbial volatile compounds (MVCs) was performed using an electronic olfactory system. Under optimized conditions, some bacteria could be identified as genera or species in pure systems. The system was also applicable for the detection of foodborne bacteria (Staphylococcus aureus, Escherichia coli, or pathogenic Escherichia coli) in milk and ready-to-eat vegetables.

Free Research Field

食品衛生

Academic Significance and Societal Importance of the Research Achievements

食品の細菌検査は、培養法、イムノクロマト法、PCR法など、増菌培養液から菌体(核酸、タンパク質)を取り出して検出する方法が多く用いられている。これらは確実・高感度である一方、培養液を取り出す際の液の飛び散りなど、食品工場においては汚染リスクになる問題があった。本研究で確立した検出法は、測定対象が培養液中の菌体ではなく、菌体が産生した揮発性化合物であるため、培養液を取り出すリスクはない。また、固相マイクロ抽出 (SPME) 法を用いることで、揮発性成分の濃縮が簡便になるため、簡易・迅速な食中毒細菌の検出が可能になった。

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Published: 2023-01-30  

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