172 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.-, +1, +12 (,**0) 14 * ** * ** Sterilizing E#ect of Superheated Steam on Microbes in Chinese Cabb
7
0
0
全文
(2) * **
(3) *
(4) !"# ** $ . Sterilizing E#ect of Superheated Steam on Microbes in Chinese Cabbage Kazuhiro Ono, Hiroshi Endo, Yasuhiro Inatsu* and Shigeo Miyao** Fukushima Technology Centre Aizuwakamatsu Technical Support Centre, 22ῌ+ Shimoyanagiwara, Tsuruga, Ikki-machi, Aizuwakamatsu, Fukushima 30/ῌ***0 * National Food Research Institute, ,ῌ+ῌ+, Kannondai, Tsukuba, Ibaraki -*/ῌ20., ** Tokyo Metropolitan Food Technology Research Center, +ῌ3 Kandasakuma-cho, Chiyoda-ku, Tokyo +*+ῌ**,/ ῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍ Microbial control is required for both quality maintenance and safety in foods. We examined the e#ectiveness of superheated steam (SHS) for sterilization of pathogenic and spoilage-causing bacteria in Chinese cabbage to be used for pickling (Asazuke). Raw Chinese cabbage harbored more than / log CFU/ g of viable cells, with the outer leaves exhibiting higher viable cell counts than the inner leaves. Most bacteria were found on the epidermal (surface) tissue and were not present in the inner tissue, which suggests that surface sterilization should be e#ective for microbial control in Chinese cabbage. Compared with the usual method of washing with sodium hypochlorite (NaClO), treatment with SHS was found to significantly reduce the population of microbes on Chinese cabbage without a#ecting texture or color tone. Populations of Gram-positive bacteria, Gram-negative bacteria, and nitrate-forming bacteria were found to decrease to less than ,./ log CFU/g. The e#ectiveness of SHS treatment in the sterilization of pathogenic bacteria was also evaluated. Treatment with SHS was found to reduce the populations of Escherichia coli O+/1 : H1 and Staphylococcus aureus in Chinese cabbage to below the detection limit. These results suggest that SHS treatment may be useful for microbial control when processing vegetables during pickle production. (Received Aug. +,, ,**/ ; Accepted Nov. ,+, ,**/). %&'()*+,- +.*/012. H%: 8*N.A@JWR43)B 3R.H% &. & &'345678. 19:; (. 5DBDC@F)@ K./7 NaClO EDE8.. , .<=>.? @!A:43)B :9:. F @*3+,c KG9L5NGWR43)B :9. C.D"7 (#E 67F)GG5&A$H%1I. : <HG.I &`)J69K.w,8L. J3KG9LM&8'(.)@*NOPQ/R . M.<H@NxG)G.OP1Q43)K. S+T.DUGJV43)B WL& X<=>Y X<Z. G:.%'9L '' ,ῌ- log CFUῌg R.h_. [\ Y 1MU]G^),M-._&`) O+/1 : H1. :9SLRJ3+-c+.cB /; NaClO E %> uHClOc .. /0a152bWR43). %&<WR)69T. B /0ae314f. +cd-c. : S15O^);g&EM&8.67ῌh_&`) i3_8.j@kg4l GmnLR)B KR/7 8.67ῌh_&o:4Epq69rst\[=. +/c ,T69@.. U>,VV.9LWX&JV43)B D" Y .Z,h_&[ $?\¡ uSuper-. uv. heated steam vw SHSc 1 G:`¢G^)!"@8*. w NaClOc :.67h_x1Eyg ;<z{|[==. N£LR)+0cd,*c `¢&JV;B SHS GE]?\¡1[. x. .// +**¤ v^&A$:;$_¥>¦7F)B SHS. .c/c. r>Tq69r? }~ '`r>@?. 0c1c. 2c. 3c. +*c++c. ¯30/ῌ***0
(5) °Def-±g²±whM 22ῌ+ * ¯-*/ῌ20., ³i
(6) ´Nµ°¶·j ,ῌ+ῌ+, ** ¯+*+ῌ**,/ $klm¸nm¹º©f +ῌ3 opq uCorresponding authorc [email protected]. 1§G^)KG7 -¨JrT,`E1an& C© 7A$ῌZ'`.LMh_@ªb,+c GWR43 )B :9: KR/78&'()c`).h_ 1A:;2bE«G¬®d;LJ3B.
(7) 7ῌ : »%"¼. 15.
(8)
(9)
(10) SHS .
(11) . 173. . $%&' ῌ -.M. SJ_f 9gh>iRjCkl: Vmn*+ VTEC+ ῌ VTEC, _UV Escherichia. . coli O+/1 : H1 M . M CR--, MN-,-, MY-,3 DT-00 :. + . A+,IHopqr
(12) / SJ^_f. Brassica pekinensis. ,**. 1 !",**/ -. 9spI Staphylococcus aureus . M JCM. !#$% % &% '(%)*+ . ,+13, JCM,.+-, JCM,21. IFO+-,10
(13) /A A. ,
(14) -. . +M,kHt_uvuwM
(15) 0x . ,.
(16) SHS . NO<- ῍ fEyz. -/- cm 012 3
(17) 4
(18) .!. zE Escherichia coli O+/1 : H1 Staphy-. "# #$5 6% SHS 7 8. lococcus aureus +h+ . M
(19) {|K[.
(20) &' 9:
(21) (; &'. a"P. + .<= - ) - *+>? . *., 0 W
(22) 12 7 +V
(23) - . 0 -1 +2 iD]7 }~ 0** nm,. "#
(24) ,* ,@-."
(25) /ABC + 0. 0y fz @-. D#$ #$5 ,* ,- NaClO 1. 9 ,* ,-fF¡¢G£E + *** , / 0D. E 23FGHIJ5 FKLI M NOFG. 6>A 7 S + iD6 9. HIJ5 1EPQRSR 0T445 UVB. NaClO SHS /.! . C + 0D6 0>? #$57. ῎ fW. ,* ,-." + 0D#$ 6%. \¤qr{ R¥3
(26) 2 NaClO. 'CWCX M YZ[\] DK-0**T ^%. SHS f:UV ¦. 0>? . §
(27) ¨ 5 9. SHS M 789_:._ SHS ;<. kH /* ῌgῌml
(28) `^ ©+aA.
(29) /A
(30) SHS =>*` -* ? /,* a* //*. [ª«¬RPKxZ[,. }~] NO TSA-. b> cm @A^%B^% 0>? . Rif +h+f®[ , . -
(31)
(32) !"# .
(33) /A -1 +0",. iD]7 { R
(34) . ῌ &' c. W . 3
(35) d0 A eC
(36) /A ῏ fD . [ Escherichia coli O+/1 : H1 9k. D ῐ g D E FD gED. H`^G¯[RGZ°{zR[ a"P. ῑ GH 0I +h+
(37) &' . NO SMAC-Rif Staphylococcus aureus . i GH g D JK + mm
(38) jKk. 9kH`^Z [RGC±xZ[ }. LAl 0
(39) MN g D
(40) -1῍ LGJmGn. ~] NO MSA-Rif
(41) /A . opE >qOPrs M 6 + 0D 9. " ,* ,- #$ + 0D 7
(42) -. . / () *+ NaClO, 6% SHS 7
(43) .!.. ῍ &'QR. <&s
(44) &' .<D D
(45) ¡R. S #$5 SHS 7. ª²RQR ³ RE,ῒ--*/S ´ / mm µª.
(46) OtQR&' . S¶·R
(47) /A9>? &sD E FD
(48). uTvUVwWXYxZ nPyzH{ |R[[ }~]
(49) /A \R 0]R. 0W SJ^_W ,ῒk GQ RG
(50) *.,/῍ `^ XYxZ[ SJ_W CVT xZ[,, a"P.
(51) /A bcR 0 -*. s¸ asrs ZE,*** 0&' . < &s, - *+&' ,-./ +
(52) !"0 12. .2 iD]7 { R
(53) +h+W . Table + c&' W
(54) ¹ . dgXYxZ[
(55) /A bcR 0 -* -. fD uTv UVwW+h+ 0.1. aD]7 SAN Sulfanilamide Nitrate xZ@HR. /.+ log CFU ῌ g D uTvUVwW¦. 0W U W: -** CFU NOe. 0.+ /.* log CFUῌg l? fD uTvD . -** ,./ log CFU NO. 0º? . ,,. ,-. Jt .
(56) ¯°±²³´µ´¶· ¸ /- ¹ ¸ - º ,**0 » - ¼. 174. Table +. 16 . Comparison of microbial counts in each Chinese cabbage parts Total bacteria and coliforms counts of each parts (log CFU/g)+. Bacteria Outside leaves A. Total bacteria Coliforms +. 041«*4, /4+«*4-C. Inner leaves B. Upper. Middle A. 04+«*4. /4*«*4.C. 041«*4, /4-«*4,B. Lower A. 04/«*4/4*«*4,B. Surface B. /42«*4.4*«*4,C. A. 04.«*4+ -42«*4,B. Inside ¬,4/«*4*C ¬,4/«*4*C. Values are mean«standard deviation (n0)4 Means Values with the same letter not significantly di#erent (P®*4*/)4. Table ,. Changes of bacterial counts of upper and lower parts of Chinese cabbage treated with SHS Total bacteria and coliforms counts of SHS treatment before and after (log CFU/g)+. Measurement parts. Bacteria. Treatment temperature +**g Control. +* s. ,* s. Treatment temperature +-*g Control. +* s. ,* s. Treatment temperature +/*g Control. +* s. ,* s. Upper parts Total bacteria (Green leafs) Coliforms. 041«*4, .43«*4, .4.«*4.4/«*4+ ¬,4/«*4* ¬,4/«*4*. 043«*4, ,41«*4+ ¬,4/«*4* .4+«*4+ ¬,4/«*4* ¬,4/«*4*. 14,«*4* ¬,4/«*4* ¬,4/«*4* /4.«*4* ¬,4/«*4* ¬,4/«*4*. Lower parts Total bacteria (White leafs) Coliforms. 04,«*4+ -4-«*4+ ,40«*4+ .4/«*4, ¬,4/«*4* ¬,4/«*4*. /43«*4+ ,4/«*4* ¬,4/«*4* -40«*4- ¬,4/«*4* ¬,4/«*4*. 04,«*4+ ¬,4/«*4* ¬,4/«*4* .42«*4, ¬,4/«*4* ¬,4/«*4*. +. Values are mean«standard deviation (n-)4. ῏ ῏
(57) . ῏ }~ ῏ 45 ῍em. 0.1 0./ /.2 log CFUῌg ῍ /.-. /
(58) +**g -ῌ. log CFUῌg xoav/ +*. /.* ..* log CFUῌg
(59) !". w\ῒ -.- ,* w\ῒ ,.0 log CFUῌg F . #$ῌ%&' . +-*g - ῌ . log CFU ῌ g av/ +* w\ῒ ,./ log. # ῏ ()*+,-
(60) . CFUῌg ,* w\ῒ -** CFUῌg 12F >6. 0.. -.2 log CFUῌg . /'/ 0-. +/*g +* ,* w\ῒ| .
(61) . / \ῒs
(62) ῏ !" ῏. -** CFUῌg 12 . / log CFUῌg 13av. 1345'6 789*
(63) (!:. &' $ +-*g 13 SHS \ῒ45 ΐ. !"&;< $=' >6 . F6F' <6. / log CFUῌg 13
(64) $78/ &? @. ῌ ῑ῎. + A$BC6D;*< . ,1 '6 Bacillus > # . <645GHIJ. ,/. E6' F . KL M9* . # 78K NOP+QR/D(" ST0-UV/D;F;< $WE/ ῍4 5XYZY. IJ>,0 D(" SHS !*P[\. ῒQR]^_`aῌb cd6 . +-*g 12\ῒno. ;. -**. CFUῌg 12 F << 9* . $ ;,2 < M9* 1345'6 ¡ SHS \ῒ-¢!"QR $. D
(65) e / log CFU/g, e. , SHS
(66) . - log CFUῌg 13`a £¤F¥b5.*< $. Table , ῏ ῏ e +**f+/*g . E6' F . hi SHS \ῒ/ jQR]^_klem/ QR]^_ SHS \ῒno3p \ῒj qr F;E6'`a/ . -
(67) . !" SHS
(68) #$% Table - QR9*ῐ ¦. ῏ ()*
(69) \ῒstu/ +**g @ , log CFUῌg av/ +* w\ῒ ..3 log CFUῌg,. (!:§¨© SHS \ῒ!*klem/ \ῒsQRῐ$ /.* log CFU/g, . ,* w\ῒ ... log CFU ῌ g F +-*g . log. ¦$ /.- log CFUῌg ¦$&;. CFUῌg xoav/ +* w\ῒ ,.1 log CFUῌg, ,* w\. $. §¨© ..2 log CFUῌg ῐ. ῒ -** CFUῌg 12F >6 +/*g / log. !"vF' . CFUῌg xoav/ +* w ,* w\ῒ . -** CFUῌg 12. F # \ῒ!"@ ,f- log CFUῌg av/ yDz{| -** CFUῌg 12 . SHS \ῒ!"; QR£¤av/ . ῐ ¦ ++*g (!: +-*gῌ/ w\ῒª;. , log CFUῌg xoav/ .
(70) Vῌ : FGIJugS/v. { 17 + Table -. 175. Change in Gram positive bacteria, Gram negative bacteria and nitrate forming bacteria counts of each Chinese cabbage parts treated with SHS Viable cell counts of SHS treatment before and after (log CFU/g)++ Bacteria. Gram positive bacteria Gram negative bacteria Nitrate forming bacteria ++. ++*. +-*. Before treatment. /s. +* s. /s. +* s. /4**4+ /4-*4.42*4-. -4/*4-4/*4+ -4.*4+. ,4/*4* ,4/*4* ,4/*4*. -4-*4, -4,*4, -4,*4,. ,4/*4* ,4/*4* ,4/*4*. Values are meanstandard deviation (n-)4. Table .. Comparison of sterilization e#ect of SHS and chemical washing and dry heating for microbe on Chinese cabbage Viable cell counts (log CFU/g)++ Treatment method Total bacteria A. Coliforms. NaClO. Before treatment After distilling water washing /* ppm +** ppm +/* ppm. 042*4+ /40*4+B .43*4,C .40*4+C .40*4,C. 04**4,A .40*4+B .4**4,B -41*4,C -4/*4+C. Calcium preparation. Before treatment After distilling water washing *4*/῍ *4+*῍ *4,*῍. 14-*4*A 043*4+B 04,*4+C 04**4+C 04**4,C. 04,*4+A /41*4+B /4-*4*C /4,*4+C /4**4-C. SHS. Before treatment After distilling water washing +-* +* s. 14+*4+A 041*4+B ,41*4+C. /42*4+A /4-*4+B ,4/*4*C. Dry heating. Before treatment +-* +* s. 043*4-A 040*4,B. /4+*4-A .41*4.A. Distilling water and chemical washing treatment were washed for + min at room temperature4 Values are meanstandard deviation (n-)4 Means Values with the same letter not significantly di#erent (P*4*/)4 ++. -.,-./ log CFUῌg +*
(71) . bcd @e2Lf78-++ %789:"egh. ++* +-* -** CFUῌg . @LP5ijklL FGH SHS f78m. ! "#$% +-* / . n2RSopqeZr
(72) sLP%6t. & ! "#'( )*. @. ,3+. ,-. ./ %00123456 789: / &;< ++* % -.. log. .
(73) SHS . CFU/g, +-* % -., log CFUῌg
(74) =">!. Table . FGIJugSqevw wxyz. ,- 2?@ , log CFUῌg AB +*. {NaClO, |}~ z+ /="> SHS .
(75) -** CFUῌg . 56. CDE$FGH ++*+-*
(76) +* SHS. FG 0.21.- log CFU ῌ g \=". IJKL ! =">789. > /.+0., log CFUῌg %IJe2% v. :5 -** CFUῌg M
(77) N
(78) OLP%Q$. w "#\ /.00.3 log CFUῌg . RSTUVGIJKL ! WX%789 :Y5ZKLP%*[. -*+. @ \]
(79) ^_C`a$. ..0/.1 log CFUῌg NaClO vw "#IJ5Z.
(80) °¥±²³´µ´¶· ¸ /- ¹ ¸ - º ,**0 » - ¼. 176 Table /. 18 }. Comparison of sterilization e#ect of SHS and NaClO for E4 coli (O+/1 : H1) and Staph4 aureus on Chinese cabbage Population of E4 coli (O+/1 : H1) and Staph4 aureus (log CFU/g)+}. E4 coli O+/1 : H1. Staph4 aureus. +}. Recovery Medium. Before treatment. After distilling water washing. TSA-Rif SMAC-Rif. A. .42¬*4+ .41¬*4+A. .4+¬*4+ .4+¬*4+B. TSA-Rif MSA-Rif. /4+¬*4+A .43¬*4*A. .42¬*4+B .40¬*4*B. B. After NaClO washing. After SHS treatment ++*b. +-*b. +/*b. -41¬*4+ -4/¬*4+C. D. ,41¬*4, ,4/¬*4+D. D. ,4/¬*4* ,4/¬*4*D. ,4/¬*4*D ,4/¬*4*D. .4,¬*4,C -42¬*4*C. ,40¬*4+D ,4/¬*4*D. ,4/¬*4*D ,4/¬*4*D. ,4/¬*4*D ,4/¬*4*D. C. Distilling water and chemical washing treatment were washed for + min at room temperature4 SHS treatment were heated for +* s in each temperature4 Values are mean¬standard deviation (n®-)4 Means Values with the same letter not significantly di#erent4(P¯*4*/)4. NaClO ῒ
(81) . coccus aureus FDE]ABF NaClO ῒ ῌV . ..0..3 -./..* log CFUῌg ῒ
(82) . +** ppm}
(83) ++*+/*b +* c SHS ῒ 56. +.3,., ,.*,./ log CFUῌg . J VWoWF ῒ . !
(84) "ῌ#$ %&'(. TSA-Rif
(85) !~". ) * +** ppm +,%&'- .. T" SMAC-Rif Escherichia coli O+/1 : H1} MSA-Rif. /01234ῒ56* NaClO ῒ78῍9:;. Stapylococcus aureus} ΐF῏M. %&' ῒ
(86) < 0.*. AB!DE] Escherichia coli O+/1 : H1 F TSA-. 0., /.*/.- log CFUῌg =ῒ!>? +.+. Rif F῏MU oW ῒ hiῒ NaClO. +.- *.3+., log CFUῌg )
(87) . ῒ < ..2 ..+ -.1 log CFUῌg 7- DE. 7* !
(88) "ῌ#$%&'- .. hi!
(89) *.1 log CFU/g, NaClO ῒ!
(90) +.+. @!
(91) ABC NaClO ῒDE F +.3,./. log CFUῌg @! SHS ῒ ++*b . log CFU/g, /01234ῒ *.3+.- log CFUῌg G. ῒ ,.+ log -M ,.1 log CFUῌg ! ]'! +-*b +,. H"@7;I . ) NaClO ῒ/01234. ῒ -** CFUῌg +m) SHS ῒ. ῒ!>? J K῏;LLHM@7*%&' . NaClO ῒ
(92) ῌ#! - .. ΐῒN7*O ῎PQRJ K῏;HS-. Escherichia coli O+/1 : H1 F SMAC-Rif !
(93) . "9:;T.*ῌ#-$- . ;.U. TSA-Rif !>? M(*LL **., log. J VWFXY UZῐ+,!῎P FO&"#[\. CFUῌg} - .; ῒ!
(94) " 8῍9:. ]M7*^_'. F NaClO ῒ -./ log CFU ῌ g 7-. ABC`a!
(95) "J VW +-*bῌ+* cde. ῒ!>? +., log CFUῌg SHS ῒ. SHS 7faῒF>g SHS ῒ56 hiῒ. ]'! ,., log +, -S ++*b ῒ!
(96) ,./ log CFU/.
(97) 0.1 /.- log. g, +-*b +,ῒ -** CFUῌg +m)G . CFUῌg j.; ῒ!
(98) kl! . AB!DE] Stapylococcus aureus F NaClO
(99). ... log CFUῌg GM ,.1 log CFUῌg ! -.- log. SHS ῒ! oW* Escherichia coli O+/1 :. CFUῌg +, U -** CFUῌg +m7-. n f. H1 78῍9:F ῒ M(*. aῒ56 ῒ
(100) ῒ. MSA-Rif n; TSA-Rif
(101) LL - ..
(102) < *.- *.. log CFUῌg !7R) ῒ!
(103) "J VW SHS ῒ!>?l S.. ῒ hi NaClO ῒ ..3 /.+ ..0..2 -.2.., log CFUῌg 7- <ῒ!
(104) ῌ. +,oW SHS ῒ faῒL@)pqr5. #! SHS ῒ
(105) J VW;OS. ! MUs!t῏]UM" NaClO, uvwixJ. ++*b ῒῒ
(106) ,..,./ log CFU ῌ g G ,./. 47 Uῑ῏;yz]UM"{|/01234. !. ,.0 log CFUῌg ! ]'! +-*b +,ῒ -** CFUῌ. >g AB!DE~"!~"J VW;OM@. g +m7-. ΐ 7* SHS ῒ!
(107) "J VW. 7;' 7-.. !>?GM9:F @ 7. -,}--}. /.
(108) NaClO . DEL !
(109) " ¡. SHS . ;^_'";¢ !£MU¤yz~". Table / ! Escherichia coli O+/1 : H1
(110) Stapylo-. ¥¦§¨©3ª« Escherichia coli O+/1 : H
(111).
(112) ¼ῌ : 47 -/u PQv. 19 Table 0. 177. Comparison of Color tone and Breaking measurement of Chinese cabbage after NaClO washing, dry heating and SHS treatment. Treatment method. Breaking measurement. Color tone. Breaking force (N) Breaking strain (῍). NaClO Dry heating SHS. ++4-º+4* ++4/º*41 +,4+º*43. ,04*º-40 ,04*º,4, ,04+º,41. L*. a*. b*. 114/3º+4+0 114/2º+403 1141-º+4*-. S04--º+40S04/-º*40S14*3º+412. ,042-º-4*. ,14*+º+4/* ,240+º,400. NaClO washing treatment were washed for + min at room temperature4 SHS and Dry heating treatment were heated for +*s at +-*g4 Values are meanºstandard deviation (n»-)4. Stapylococcus aureus . 3"> . TSA-Rif
(113) . ῌ 4% / log CFUῌg <=R?_+`a 6. SMAC-Rif
(114) MSA-Rif
(115)
(116) . @<
(117) %b@< c
(118) %A'BC -. ! TSA-. d/e]%DE FGH<32%;2. Rif
(119) "#$ %
(120) !. E3. . &&'$ TSA-Rif (%)*+,-.. ῍. ++*f+-*g +* I SHS
(121) 4. /012 3 TSA-Rif
(122) . ?
(123) hijc ,./. ! SHS 4% NaClO 56. log CFUῌg <k-(8(9 .
(124) !78(9:/+;2 . ῎. 4X +-*gῌ+* I SHS
(125) _. <= 32 SHS %4$>?. ... log CFUῌg 8(9 F &lJKLC. Escherichia coli O+/1 : H1 & Stapylococcus. m +.-f,., log CFUῌg B, Cn+;2. aureus '8$>:/+@(A NaClO . . B CD A:/+ 23/E. 0. ῏ 4$> Escherichia coli O+/1 : H1
(126). NaClO SHS
(127) . Stapylococcus aureus % NaClO ( % M + log. . CFUῌg 8o/]-.+ SHS (% , log CFUῌ. Table 0 NaClO, F
(128) SHS 4 . GH/!"#!$ I NaClO 4 . JK/ . g <=8 ῐ. %&%L ++.- N,. SHS %4-&".)9EYZ/1. E3. . ,0.*῍ '(F (%L ++./ N, ,0.*῍ - SHS . <= 32 4 SHS
(129)
(130) :/%. (%L +,.+ N, ,0.+῍ M. JK %& . 0123 p7 -8\D(A:/+Iq$. ! NaClO /F %)NE3. -. . B SHS %&&, OPI+ QN% ;2E3. . Nrst^O u PQv *Rw x. R* NaClO 4 L* # a* # b* #%L 11./3 S0.-- ,0.2- ( '(F (% 11./2 S0./-. ,1.*+ SHS (% 11.1- S1.*3 ,2.0+ M. NaClO. /F %)NE3.+ SHS (% a* # +&&' b* #%&&,3. SHS
(131) TU+ ,+V-OP+;2+W!$#7N%E 3. <= 4X SHS % 4-&". )9EYZ/1E :/+[$ . . 0123
(132) 4567 -8\:/9: 4G;/56<Q=7 - 23 //! SHS +7 -CD3]^. yS/xz{|-TUtVRWXYZ6rs}X Y~< <[R\]^_=- . . + ` a )bc d efgt eh . i hjc f Tf kl . 01p +/m$n#)n O+/1 op q r¡¢4£¤¥rs ,2 +,*ῑ+,2 ,**- , `¦tu§ v¨©ª we«x ¬N ®¯yz ° {c|±²n#)n O +/1 : H 1 Di#used Outbreak q p³´ 11 .3-ῑ.32 ,**- - Inatsu, Y., M.L. Bari, Kawasaki, S., and Isshiki, K., Survival of Escherichia coli O+/1 : H1, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi., J. Food Prot., 01 +.31ῑ+/** ,**. . }l~ ,£° 6W µ¶·i¸¹
(133).
(134) 178. %
(135) ^ ^_` ® /- » ® - ¼ ,**0 « - g.
(136) ., 00+ῌ00/ +33/ /
(137) !
(138) /+ -01ῌ-03 ,**. 0 " # ! $ "% &#'( )*+$!%,- ./0
(139) ., ..,ῌ../ +33/ 1 1& '%( '%1) &#'( )*+$! 23* + 4567 ,8-.
(140) .0 --.ῌ--2 +333 2 Inatsu, Y., M.L. Bari , Kawasaki, S., Isshiki, K. and Kawamoto, S., E$cacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia coli O+/1 : H1 on Chinese Cabbage, J. Food Prot., 02 ,/+ῌ,// ,**/ 3 /09 :;&9 12<=>?3 4@5 26789 ABCDEF GH
(141) -0 +2+ῌ+22 +323 +* Koseki, S., Isobe, S. and Itoh, K., E$cacy of Acidic Electrolyzed Water Ise for Pathogen Control on Lettuce, J. Food Prot., 01 ,/..ῌ,/.3 ,**. ++ Achiwa, N., Katayose, M., Yoshida, K., Kusakari, S. and Abe, K., Viable Bacterial Counts on Fresh-cut Salads and Bactericidal E#ect of Electrolyzed Acidic Water, Food Preservation Science, -* +2/ῌ+3* ,**. +, : ; < 2 I=J p. ,*+ +32. +- >?K& L@MN M.L. Bari, O A PQRB 5& STU VWX 4Y CZ>[ , O+/1 : H1 \+D] 4. %678^_` ,**/ +. Inatsu, Y., Maeda, Y., M.L. Bari, Kawasaki, S. and Kawamoto, S., Pre-washing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage, J. Food Prot., 02 333ῌ+**. ,**/ +/ Wei, C-I., Cook, D., Kirk, J., Use of Chlorine Compounds in the Food Industry, Food Technol. -3 +*1ῌ++/ +32/ +0 ?E aFGHb 42IJcK New Food Industry, ,0, ,1ῌ-, +32. +1 dL M NUefU$O2P ghijklm ) //ῌ0+ +33/ῌ++. 20 . +2 LnQR SoTB UpVW qXY rstN G uTZ [Svjwx2y\x POz {|} <ῌPOz~ ]FTj^ ., +,+ῌ +,0 +331 +3 _E: S`abc E d `e5 XfgN ETh aFGHb 4Y3bbijGx8 kVfU6fUlm#n x^ ^opq ,3 3.ῌ33 ,**- ,* `rs t # "ORu aFGHb/[T v>$yx
(142) /+ +01ῌ+1+ ,**. ,+ wxy zaFGHbP { p .0ῌ // +333ῌ2. -* ,, P{0Y |}~u t 72678 {|}<^ +3 +,+ῌ+-0 +320 ,- 77 7 7 JB% 7_ p 1/ +33* ,. Inatsu, Y., M.L. Bari., Kawasaki, S. and Isshiki, K., Construction and Validation of Antibiotic Resistance Escherichia coli O+/1 : H1 Strains for Acidic Foods., Jpn. J. Food Microbiol., ,* +11ῌ+2- ,**- ,/ c v¡ ¢z%£
(143) .2 .*3ῌ.+/ ,**+ ,0 ¤& ¤u ¥/ ¦ §V& ? 3ῌi¨©¢ª«FF ¬[6789 %w
(144) ^_` -* ,11ῌ,2* ,**. ,1 M 67822 ^_FTj p. ,*- +312 ,2 O ® ¯ ῌ ^° u¡ p. 22 +32- ,3 P{0Y SQs 3¢aF©]±8£²7³ ABCGH % ` -1 .--ῌ.-2 +33* -* P{0Y ]±8 678.´
(145) .. +ῌ3 +331 -+ ¤ c {¥2> µ¦^¶` /. -/- +330 -, ! $ "% " # &#'( )*+$! §$·
(146) ., ,02ῌ,1, +33/ -- &#'( "% G ¸ ¨¹ )*+$! 4678.´º© ./0
(147) .+ +-/ῌ+.* +33.. ª +1 « 2 g +, %¬ ª +1 « ++ g ,+ %¬ . ῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍.
(148)
関連したドキュメント
By the algorithm in [1] for drawing framed link descriptions of branched covers of Seifert surfaces, a half circle should be drawn in each 1–handle, and then these eight half
Equivalent conditions are obtained for weak convergence of iterates of positive contrac- tions in the L 1 -spaces for general von Neumann algebra and general JBW algebras, as well
In [24] he used this, together with Hendriks’ theorem, so show that if the fundamental group of a PD 3 complex splits as a free product, there is a corresponding split of the complex
Shi, “The essential norm of a composition operator on the Bloch space in polydiscs,” Chinese Journal of Contemporary Mathematics, vol. Chen, “Weighted composition operators from Fp,
Even if it is true that wh-words take wider scope over any other Q-expressions, as shown in 4, a universal quantifier mei-ge ren 'every NP' in subject position can have wider scope
Amount of Remuneration, etc. The Company does not pay to Directors who concurrently serve as Executive Officer the remuneration paid to Directors. Therefore, “Number of Persons”
