Behavior of Escherichia coli O157 via cooking utensils
| Project/Area Number |
15K00784
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | The University of Tokushima |
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Principal Investigator |
Yokoigawa Kumio 徳島大学, 大学院社会産業理工学研究部(生物資源産業学域), 教授 (60230637)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2017: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 大腸菌O157 / 調理器具 / バイオフィルム / 付着性 / 食品衛生 / 二次汚染 / 大腸菌Ｏ１５７ |
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| Outline of Final Research Achievements |
To suppress the food pollution by Escherichia coli O157 via cooking utensil, we examined the survival and resistance against disinfectant of the pathogen. The cells attached to the surfaces of cooking utensils lived for long time even in the tap water. The disinfectant-resistance of cells attached to the surfaces immediately increased after the initial attachment. Polysaccharides among food components markedly stimulated the initial attachment and biofilm-formation of the cells.
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Report
(4 results)
Research Products
(12 results)
