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給食管理実習におけるサラダの簡易細菌検査に基づく衛生評価
https://oiu.repo.nii.ac.jp/records/364
https://oiu.repo.nii.ac.jp/records/364011a9ae8-204a-43dc-9d80-74d916ff851f
名前 / ファイル | ライセンス | アクション |
---|---|---|
16-2-115 (3.0 MB)
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Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
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公開日 | 2003-03-31 | |||||
タイトル | ||||||
タイトル | 給食管理実習におけるサラダの簡易細菌検査に基づく衛生評価 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 給食管理実習 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 野菜 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 加熱調理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | サラダ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 簡易細菌検査 | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 論文 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Article | |||||
その他の言語 | ||||||
言語 | Evaluation of Microbiological Contamination in a Salad Cooking Process on Practical Training of Food Service | |||||
論文名よみ | ||||||
その他のタイトル | キュウショク カンリ ジッシュウ ニオケル サラダ ノ カンイ サイキン ケンサ ニ モトヅク エイセイ ヒョウカ | |||||
著者名(日) |
尾関, 百合子
× 尾関, 百合子× 米浪, 直子× 大脇, 真由美 |
|||||
著者名よみ |
オゼキ, ユリコ
× オゼキ, ユリコ× コメナミ, ナオコ× オオワキ, マユミ |
|||||
著者名(英) |
Ozeki, Yuriko
× Ozeki, Yuriko× Komenami, Naoko× Ohwaki, Mayumi |
|||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | In order to prevent microbiological foodborne illness effectively, food must be prepare using the principles of the HACCP. It is necessary to assess microbiological contamination in the cooking process and give feedback in student education. In this report, we examined contamination in samples of fresh vegetables (cabbages, cucumbers, carrots), and in the samples of the vegetables after washing or steaming, boiled eggs, a salad dressing and cooked salads using the petrifilm plate method Aerobic plate count (APC), Coliforms, and Escherichia coli (E.Col.). The contamination level of the cooked salads was compared with the other salad products purchased in 2 department stores and a retail shop in Osaka prefecture. E.Coli was not detected from any sample. The values of APC in the fresh vegetables were 10^5~10^6 CFU/g and the range for Coliform counts were 10~10^3 CFU/g. Although the APC and Coliform counts were not reduced significantly after the washing process, the steaming process significantly decreased the APC and eliminated the Coliforms. APC in cooked salad was observed more than that in steamed vegetables because of possible secondary contamination with boiled eggs tainted by the contaminated hands and fingers of students. Coliforms were not detected in the cooked salad, the boiled eggs, or the salad dressing. However, APC in the cooked salad was significantly lower than that of the other salad products. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10110523 | |||||
書誌情報 |
国際研究論叢 : 大阪国際大学紀要 en : OIU journal of international studies 巻 16, 号 2, p. 115, 発行日 2003-03-31 |