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Survival of Bacteria at a Subfreezing Temperature (－1°C)
https://repository.lib.tottori-u.ac.jp/records/5183
https://repository.lib.tottori-u.ac.jp/records/5183fb10a35a-0044-428d-86e0-1ad848024a48
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
42_147-152.pdf (49.8 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2018-06-22 | |||||
| タイトル | ||||||
| タイトル | Survival of Bacteria at a Subfreezing Temperature (－1°C) | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題 | Escherichia coli | |||||
| キーワード | ||||||
| 主題 | Staphylococcus aureus | |||||
| キーワード | ||||||
| 主題 | subfreezing point | |||||
| キーワード | ||||||
| 主題 | survival rate | |||||
| キーワード | ||||||
| 主題 | Vibrio haemolyticus | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | Escherichia coli | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | Staphylococcus aureus | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | subfreezing point | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | survival rate | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題 | Vibrio haemolyticus | |||||
| 資源タイプ | ||||||
| 資源タイプ | journal article | |||||
| 著者 |
Tanaka, Yoshinori
× Tanaka, Yoshinori× Ishino, Gou× Matsuba, Takashi× Takayama, Hisao× Ishida, Shigeru× Ishino, Gou× Takayama, Hisao× Ishida, Shigeru |
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| 著者所属 | ||||||
| 値 | Department of Bacteriology, Faculty of Medicine, Tottori University | |||||
| 著者所属 | ||||||
| 値 | Department of Bacteriology, Faculty of Medicine, Tottori University | |||||
| 著者所属 | ||||||
| 値 | Department of Bacteriology, Faculty of Medicine, Tottori University | |||||
| 著者所属 | ||||||
| 値 | Department of Bacteriology, Faculty of Medicine, Tottori University | |||||
| 著者所属 | ||||||
| 値 | Yonago Public Health Center | |||||
| 抄録 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Preservation of foodstuffs at temperatures around ?1°C has attracted special interest recently. We investigated whether bacteria contaminating foodstuffs, especially contaminating fish, were killed or survived at ?1°C compared with 37°C. Survival rates of Escherichia coli K12 and Staphylococcus aureus IFO12732 in nutrient broth at ?1°C for 7 days were 52% and 31%, respectively. However, the survival rate of Vibrio parahaemolyticus in nutrient broth containing 3% NaCl at ?1°C for 7days was only 0.03%. When the bacteria were kept in a soy sauce solution containing alcohol and some seasonings (the soy sauce solution) at ?1°C, survival rates of E. coli K12 and S. aureus IFO12732 after 2 days were 56% and 54%, respectively, but V. parahaemolyticus was completely killed after 24 h at ?1°C in the soy sauce solution. When E. coli K12 and O157 and V. parahaemolyticus were incubated at ?1°C in the soy sauce solution containing some pieces of raw fish (the improved soy sauce solution), 3 strains of the bacteria were not killed. These results indicate that bacteria contaminating fish are not killed at ?1°C and that storage of fish at ?1°C is not always effective in diminishing food poisoning. | |||||
| 書誌情報 |
Yonago Acta medica en : Yonago Acta medica 巻 42, 号 2, p. 147-152, 発行日 1999-07 |
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| 出版者 | ||||||
| 出版者 | Tottori University Faculty of Medicine | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 13468049 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA00892882 | |||||
| 権利 | ||||||
| 権利情報 | Yonago Acta medica 編集委員会 | |||||
| 情報源 | ||||||
| 関連名称 | Yonago Acta medica. 1999, 42(2), 147-152 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
