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Valuation and molecular epidemiology of food-poisoning bacteria in vacuum packed pouch cooking

Research Project

Project/Area Number 22500736
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionTakasaki University of Health and Welfare

Principal Investigator

NAKAJIMA Takashi  高崎健康福祉大学, 健康福祉学部, 教授 (60348141)

Co-Investigator(Kenkyū-buntansha) AYABE Sonoko  高崎健康福祉大学, 健康福祉学部, 教授 (90320647)
TANAKA Susumu  高崎健康福祉大学, 健康福祉学部, 教授 (70348142)
MATSUOKA Hiroki  高崎健康福祉大学, 健康福祉学部, 教授 (20299837)
HIRAKATA Chihiro  高崎健康福祉大学, 健康福祉学部, 助手 (60533114)
Co-Investigator(Renkei-kenkyūsha) KIMURA Hirokazu  国立感染症研究所, 感染症情報センター, 室長 (20391807)
MORITA Yukio  東京家政大学, 家政学部, 准教授 (50415056)
Project Period (FY) 2010 – 2012
Project Status Completed (Fiscal Year 2012)
Budget Amount *help
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2012: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2010: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Keywords調理と加工 / 真空調理 / 食中毒起因菌 / 食品衛生 / ウェルシュ菌 / 真空調理法 / 細菌性食中毒 / 食品 / 衛生 / 感染症
Research Abstract

We examined valuations offood poisoning bacteria in groundmeat while in vacuum packed pouch cooking process. Salmonella, Campylobacterand Staphylococcus aureus were exterminated, however, heat-resistant spore of Clostridium perfringenswere not exterminated after second heating. Serotypes of Salmonellaisolated from imported chicken meatat supermarket were not popular in Japan. Some salmonellastrains possessed transferable drug resistance plasmid〔R(TC.KM)〕, and the plasmid is rare in Japan.

Report

(4 results)
  • 2012 Annual Research Report   Final Research Report ( PDF )
  • 2011 Annual Research Report
  • 2010 Annual Research Report
  • Research Products

    (3 results)

All 2012 2009 Other

All Presentation (3 results)

  • [Presentation] ハンバーグの真空調理におけるウェルシュ菌の消長2012

    • Author(s)
      平方千裕
    • Organizer
      第64回日本家政学会
    • Place of Presentation
      大阪市立大学
    • Year and Date
      2012-05-13
    • Related Report
      2012 Final Research Report
  • [Presentation] 真空調理法におけるハンバーグの安全な加熱条件の検討2009

    • Author(s)
      本間(平方)千裕
    • Organizer
      第56回栄養改善学会
    • Place of Presentation
      札幌コンベンションセンター
    • Year and Date
      2009-09-04
    • Related Report
      2012 Final Research Report
  • [Presentation] ハンバーグの真空調理におけるウェルシュ菌の消長

    • Author(s)
      平方千裕
    • Organizer
      第64回日本家政学会
    • Place of Presentation
      大阪市立大学〔大阪〕
    • Related Report
      2012 Annual Research Report

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Published: 2010-08-23   Modified: 2019-07-29  

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