2015 Fiscal Year Final Research Report
Investigation into the cause of food poisoning in the modernized traditional food
| Project/Area Number |
26560044
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Ishikawa Prefectural University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2016-03-31
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| 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 |
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| 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.
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| Free Research Field |
食品微生物学
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