{"created":"2023-05-15T14:59:39.249266+00:00","id":250,"links":{},"metadata":{"_buckets":{"deposit":"3796abc7-d54d-441c-8d7d-5637584559c0"},"_deposit":{"created_by":9,"id":"250","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"250"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000250","sets":["1:55"]},"author_link":["1235","1238","1236","1237"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicPageEnd":"124","bibliographicPageStart":"119","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"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。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"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."}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉田, 啓子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 寛子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"YOSHIDA, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KATO, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-05-30"}],"displaytype":"detail","filename":"KJ00000197092.pdf","filesize":[{"value":"422.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00000197092.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/250/files/KJ00000197092.pdf"},"version_id":"e132ac61-f08b-4c66-bc3d-2021e85439f6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"市販おにぎり"},{"subitem_subject":"細菌学的汚染状況"},{"subitem_subject":"保存性"},{"subitem_subject":"commercial rice balls"},{"subitem_subject":"bacterial contamination"},{"subitem_subject":"shelf life"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"市販おにぎりの細菌学的汚染状況および保存について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販おにぎりの細菌学的汚染状況および保存について"},{"subitem_title":"Bacterial Contaminations in Commercial Rice Balls and Shelf Life of Rice Balls"}]},"item_type_id":"3","owner":"9","path":["55"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"250","relation_version_is_last":true,"title":["市販おにぎりの細菌学的汚染状況および保存について"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:26:03.975004+00:00"}