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ペトリフィルム法によるポテトサラダの大量調理過程における衛生評価
https://oiu.repo.nii.ac.jp/records/290
https://oiu.repo.nii.ac.jp/records/290659ffcec-4fa7-45cb-a6bb-f86cdc6022fc
名前 / ファイル | ライセンス | アクション |
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18-2-051 (70.3 kB)
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Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
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公開日 | 2005-01-31 | |||||
タイトル | ||||||
タイトル | ペトリフィルム法によるポテトサラダの大量調理過程における衛生評価 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 給食管理実習、スチーム加熱、野菜、一般生菌数、大腸菌群数、Practical training in food service, steaming, vegetables, aerobic plate count, coliforms | |||||
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 | The level of microbial contamination evaluated using the petrifilm plate method in cooking process of a potato salad during food service training | |||||
論文名よみ | ||||||
その他のタイトル | ペトリフィルムホウ ニ ヨル ポテト サラダ ノ タイリョウ チョウリ カテイ ニ オケル エイセイ ヒョウカ | |||||
著者名(日) |
米浪, 直子
× 米浪, 直子× 尾関, 百合子× 山田, 克子× 内野, 友美子 |
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著者名よみ |
コメナミ, ナオコ
× コメナミ, ナオコ× オゼキ, ユリコ× ヤマダ, カツコ× ウチノ, ユミコ |
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著者名(英) |
Komenami, Naoko
× Komenami, Naoko× Ozeki, Yuriko× Yamada, Katsuko× Uchino, Yumiko |
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抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | During practical training in food service, it is important for students of dietetics courses to learn the principles of Hazard Analysis and Critical Control Point (HACCP) and consider how to prevent food borne illness. Thus, microbial contamination was examined at several points in the cooking process of a potato salad during food service training in order to provide feedback in hygiene education for students. Samples were collected from fresh vegetables (cucumbers, onions, potatoes, mini-tomatoes, and butter lettuce) before and after washing as well as steamed vegetables (cucumbers, onions, potatoes). Samples were also collected from salad dressing, freshly cooked potato salad, salad stored for 1 hour and preserved for 2 hours at 5 degree C. The microbiological contamination was determined from Aerobic plate count (APC) and Coliforms using the petrifilm plate method. The APC of the fresh vegetables before washing were 0.9 to 6.1 log CFU/g and the range for the Colifoms was 2.8 or less log CFU/g. The contamination levels of the vegetables were not significantly reduced by washing. Steaming was effective in the reduction of microbial contamination levels. The APC and Coliforms increased during storage of the potato salad prepared with raw vegetables (mini-tomatoes and butter lettuce). These results indicate that raw vegetables should be effectively washed to reduce microbial contamination levels and attention paid to preparation time for salads. |
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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 18, 号 2, p. 51-59, 発行日 2005-01-31 |