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市販おにぎりの細菌学的汚染状況および保存について
https://doi.org/10.18990/00000240
https://doi.org/10.18990/0000024068839441-b474-4ddc-bb6f-55b104309d43
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00000197092.pdf (422.6 kB)
|
Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2017-05-30 | |||||
タイトル | ||||||
タイトル | 市販おにぎりの細菌学的汚染状況および保存について | |||||
タイトル | ||||||
タイトル | Bacterial Contaminations in Commercial Rice Balls and Shelf Life of Rice Balls | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題 | 市販おにぎり | |||||
キーワード | ||||||
主題 | 細菌学的汚染状況 | |||||
キーワード | ||||||
主題 | 保存性 | |||||
キーワード | ||||||
主題 | commercial rice balls | |||||
キーワード | ||||||
主題 | bacterial contamination | |||||
キーワード | ||||||
主題 | shelf life | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10434900 | |||||
著者 |
吉田, 啓子
× 吉田, 啓子× 加藤, 寛子× YOSHIDA, Keiko× KATO, Hiroko |
|||||
抄録(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | おにぎりは,手軽な中食として人気が高い。近年,駅周辺の店舗では,30種類に及ぶおにぎりが並び,腐りやすいと考えられる副材料を使用する種類も増えている。そこで今回,コンビニエンスストアで市販されているおにぎりについて,細菌学的汚染状況を調査するとともに,30℃での保存試験を試みた。8店舗のコンビニエンスストアで購入した78試料について,一般生菌数では10^1から10^5 CFU/gの範囲にあり,22.4%が大腸菌群陽性となった。大腸菌,黄色ブドウ球菌は陰性であった。また,30℃での保存試験の結果,3時間後に半数の試料で生菌数の増加が認められた。 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Rice balls are popular food in Japan. In recent years, they sell a variety of rice balls with perishable food materials at the stores near the station. Therefore bacterial examinations were carried out on rice balls, and preservation tests at 30℃ on them. Bacterial counts in 78 samples showed from 10^1 to 10^5 CFU/g. Coliforms were found in 22.4% of the samples, but Staphylococcus aureus and Esherichia coli were negative in all samples. In the preservation tests of rice balls at 30℃, bacterial growths were observed on half of samples after 3 hours. | |||||
書誌情報 |
鎌倉女子大学紀要 en : The journal of Kamakura Women's University 号 10, p. 119-124, 発行日 2003-03-31 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09199780 |