海ぶどう (クビレヅタ) の養殖工程および製品の細菌学的汚染調査

DOI 日本農学文献記事索引 Web Site PubMed 被引用文献4件 参考文献4件

書誌事項

タイトル別名
  • Investigation and Culture of Microbial Contaminants of Caulerpa lentillifera (Sea Grape)
  • ウミ ブドウ クビレズタ ノ ヨウショク コウテイ オヨビ セイヒン ノ サイキンガクテキ オセン チョウサ

この論文をさがす

抄録

Caulerpa lentillifera is a kind of edible seaweed, known as ‘sea grape’ or ‘green caviar’. It is used in fresh salads. However, it is sensitive to low temperature and osmotic pressure, and is easily spoilt by storage in a refrigerator or washing with tap water. That is the reason why it is difficult to prevent food poisoning, especially due to Vibrio parahaemolyticus. In this study we investigated of marine bacteria and V. parahaemolyticus in C. lentillifera and cultured them in order to develop effective control of bacteria in commercial farms. The sixteen farms in the Okinawa Islands were investigated from August to September in 2006. A total of 176 samples were collected from eleven points during the cultivation processes and from the products. About 103 cfu/mL of marine bacteria were detected in the seawater used in the tank culture, but after cultivation of C. lentillifera the number had increased to about 106 cfu/mL. The number of marine bacteria in C. lentillifera did not change significantly through the process of planting to the final product (about 107 cfu/g). V. parahaemolyticus was detected in seawater from all processes and C. lentillifera was isolated from 56% of seawater, 25% of seed-stocks, and 18.8% of product samples, though but thermostable direct hemolysin gene was not detected from enrichment cultures or isolated V. parahaemolyticus strains. These results indicate that for prevention of food poisoning by V. parahaemolyticus in C. lentillifera, it is important to establish a suitable sterilization procedure for each process.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 49 (1), 11-15, 2008

    公益社団法人 日本食品衛生学会

被引用文献 (4)*注記

もっと見る

参考文献 (4)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ