真空調理過程におけるセレウス菌の消長 The Behavior of Bacillus cereus during the Process of Vacuum Cooking

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真空調理法の安全性を評価する目的で,耐熱性食中毒起因菌であるセレウス菌の真空調理過程における消長を調べた.実験には牛肉スライスを真空包装にした検体を用い,加熱条件は,初回加熱が58℃・40分,67℃・40分および80℃・15分の3条件,再加熱は一律80℃・10分とした.なお,セレウス菌の消長を調べる際には,栄養体あるいは芽胞を実験的に接種した検体で検討した.その結果,次のような結果が得られた.(1)使用した牛肉は加熱前では,一般生菌数が5.4×10^4個/g,大腸菌群およびセレウス菌は検出されなかった.その後,一般生菌数は,58℃・40分の初回加熱後でのみ5.4×10^2個/g検出されたものの,再加熱後では検出されなかった.(2)接種したセレウス菌栄養体(4.0×10^4個/g)は初回加熱後に完全に死滅した.(3)接種した芽胞(3.2×10^2個/g)は初回加熱後で微量生残したが,再加熱により完全に死滅した.本実験結果をみる限り,真空調理法によって作られた料理は概ね安全であるといってよいが,安全性を確保するためには再加熱工程が非常に重要であると考えられた.

We studied the change of aerobic bacterial number and the behavior of Bacillus cereus during the process of vacuum cooking to evaluate the safety of this cooking method. Sliced raw beef was used as an experimental specimen, which was wrapped vacuously before the cooking. Aerobic bacterial number, coliform group and B. cereus were examined in the specimen without any inoculation, and the behavior of B. cereus was investigated in vegetative cell- and spore-inoculated specimens. Specimens were examined before the cooking, after the first heating (either at 58℃ for 40min, 68℃ for 40min, or 80℃ for 15min), and then following re-heating at 80℃ for 10min. 2.8×10^4cfu/g aerobic bacteria were detected before the cooking; this number decreased to 5.4×10^2cfu/g after the first heating at 58℃ for 40min. Aerobic bacteria that survived this stage died out completely after the re-heating. On the other hand, no aerobic bacteria were seen following either of the other two initial heating treatments. Furthermore, coliform groups and B. cereus were not detected at the beginning of the experiment. Vegetative cells (4.0×10^4cfu/g) completely disappeared after the first heating process, regardless of the conditions. Although spores (3.2×10^2cfu/g) survived slightly after every initial heating treatment, they disappeared completely after the re-heating. The present results indicate that food subjected to vacuum cooking seems to be safe as long as the re-heating process functions appropriately. In other words, the re-heating process is necessary in order to secure the safety of this cooking method.

収録刊行物

  • 日本家政学会誌 = Journal of home economics of Japan

    日本家政学会誌 = Journal of home economics of Japan 57(12), 793-798, 2006-12-15

    日本家政学会

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各種コード

  • NII論文ID(NAID)
    110005717596
  • NII書誌ID(NCID)
    AN10040097
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    09135227
  • NDL 記事登録ID
    8584395
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-113
  • データ提供元
    CJP書誌  NDL  NII-ELS  NDL-Digital 
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