種々の食品を-20℃に冷凍保存した際の腸管出血性大腸菌O157 : H7の挙動 Behavior of Enterohemorrhagic Escherichia coli O157 : H7 in various Foods Stored at -20℃

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検食の保管条件として-20℃, 15日間保管した食品中のEHEC O157の挙動を検討し, 次の結果を得た。<BR>1. 挽き肉, 魚肉すり身に接種したEHEC O157の増減は全くみられず, 保管条件としては適切と判断された。<BR>2. マッシュポテト, 牛乳, 各種スープ類, 豆腐など多くの食品中では接種菌は徐々に死滅した。<BR>3. ウスターソース, ドレッシング類中では1日以内に接種菌のすべてが死滅した。<BR>4. 実験的に少量サンプルを用いた流水, 冷蔵庫内室温解凍によるEHEC O157の残存性には違いがなかった。

Enterohemorrhagic <I>Escherichia coli</I>O157 : H7 (Ex-1064) were inoculated into various foods such as minced meat, milk, fruit juice, and other commercial foods. During the storage at-20°C for 15 days, the survival number of inoculum was periodically assessed. Furthermore, the influence of foods thawing process on the residual number of inoculated <I>E. coli</I> O157 : H7 was tested. (1) The foods tested were roughly classified into three groups as follows by the behaviors of residues. (1) Group A-1 foods : The survival number remained constant during 15 days : minced meats (beef, pork, chicken, hamburger meat and fish). (2) Group A-2 foods : The survival number gradually decreased in 15 days : milk, bouillon, corn potage, white sauce, mashed potato, boiled fish paste (kamaboko), bean curd, fried bean curd (atuage), omelet and boiled rice. (3) Group B foods : The number of inoculum decreased rapidly and disappeared within one day : fruit juice and acidic sauce (apple juice, orange juice, soy sauce, Worcestershire sauce, demiglace sauce, French dressing, Italian dressing, and Thousand Island dressing). (2) For the studies of the influence of food thawing process on the residual number of <I>E. coli</I> O157 : H7, inoculations were carried out into both Group A-1 foods, minced beef, and also Group A-2 foods such as milk and bouillon. However, there was no difference in the number of residues among the thawing process in the tap water, in the refrigerator, and at room temperature.

収録刊行物

  • 日本食品保蔵科学会誌 = Food preservation science

    日本食品保蔵科学会誌 = Food preservation science 26(3), 131-137, 2000-06-30

    日本食品保蔵科学会

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各種コード

  • NII論文ID(NAID)
    10013005303
  • NII書誌ID(NCID)
    AA11178236
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    13441213
  • NDL 記事登録ID
    5383647
  • NDL 雑誌分類
    ZR6(科学技術--農林水産) // ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z18-1101
  • データ提供元
    CJP書誌  CJP引用  NDL  IR  J-STAGE 
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