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真空調理食品におけるリステリア菌の消長
https://doi.org/10.18990/00000342
https://doi.org/10.18990/00000342d5af1c01-3b3b-4f03-af7f-18ee77b7b5a0
名前 / ファイル | ライセンス | アクション |
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KJ00005325839.pdf (659.1 kB)
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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 | 真空調理食品におけるリステリア菌の消長 | |||||
タイトル | ||||||
タイトル | Behavior of Listeria innocua in Foods Prepared by Vacuum-packed Pouch Cooking | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題 | リステリア菌 | |||||
キーワード | ||||||
主題 | 温度管理 | |||||
キーワード | ||||||
主題 | 微生物学的調査 | |||||
キーワード | ||||||
主題 | 真空調理 | |||||
キーワード | ||||||
主題 | Listeria innocua | |||||
キーワード | ||||||
主題 | controlled storage temperature | |||||
キーワード | ||||||
主題 | microbiological investigation | |||||
キーワード | ||||||
主題 | vacuum-packed pouch cooking | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10434900 | |||||
著者 |
坂倉, 有紀
× 坂倉, 有紀× 山口, 尚子× 大中, 佳子× 吉田, 啓子× Sakakura, Yuki× Yamaguchi, Naoko× Ohnaka, Yoshiko× Yoshida, Keiko |
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抄録(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | リステリア症は、foodborne diseaseのひとつである。リステリア菌は低温増殖性をもつため、低温流通下や家庭での保存の間に発症に十分な菌数にまで増殖する可能性がある。本研究では、非病原性株 Listeriα innocuαを真空調理食品に人為接種し、その消長を検討した。真空包装したコーンポタージュスープ中で、10日の保存試験において、2℃で 2log、10℃で 6logの本菌の増殖が認められた。真空包装により、わずかな菌数の低下がみられた。また、0.1%の酢酸を添加することにより、その増殖は抑制された。 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Listeriosis has been positioned as one of the important foodborn infections. This study investigated the behavior of Listeria innocua in foods prepared by vacuum-packed pouch cooking. In corn potage soup, Listeria innocua increased 2 log at 2℃ and 6 log at 10℃ after 10 days. The growth of Listeria innocua was slightly inhibited in the vacuum-packed pouch. The addition of 0.1% acetic acid strongly inhibited the growth of Listeria innocua. | |||||
書誌情報 |
鎌倉女子大学紀要 en : The journal of Kamakura Women's University 号 16, p. 37-42, 発行日 2009-03-31 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09199780 |