持ち帰り弁当の細菌汚染と栄養素量について

• 角野 猛

• 会田 久仁子

• 島貫 光治郎

• 等々力 達也

書誌事項

タイトル別名

• Bacterial Contamination and Nutrient Composition of Commercial Hot Lunch Package

抄録

In order to clarify the nutrient composition and the bacterial contamination of commercial hot lunch package, this research was undertaken. As to the bacterial contamination, the total bacterial count was measured and also the presences of Coliform group,Staphylococcus aureusandBacillus cereuswere checked. The results were summarized as follows:<BR>1. The total bacerial count was revealed to be in the rage of below 30 to 1.9×10⁶/g.<BR>2. Detective percentages of Coliform group,Staphylococcus aureus,andBacillus cereuswere 17.3,0,0.6%, respectively.<BR>3. Bacterial type of Coliform group was found mainly to be Citrobactor freundii and Klebsiella aerogenes.<BR>4. Mean values of energy, protein, lipid, non-fibrous carbohydrate, crude fiber, Ca, Fe, Na, retinol potency, thiamine, riboflavin, niacin and ascorbic acid in 27 samples were 768.5kcal,23.3g,20.3g,118.2g,0.9g,79.1mg,2.8mg,1083.2mg,384.0 I. U.,0.27mg,0.26mg,3.6mg,7.3mg, respectively.

収録刊行物

• Science of Cookery

  Science of Cookery 18 (3), 177-180, 1985

  一般社団法人 日本調理科学会

詳細情報

• CRID: 1390001204736691712
• NII論文ID: 110001170710
• NII論文ID: 130004400027
• NII書誌ID: AN00382866
• DOI: 10.11402/cookeryscience1968.18.3_177
• ISSN: 21865795
• ISSN: 09105360
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10812352
• Web Site: https://search.jamas.or.jp/link/ui/1986085189
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可