{"created":"2023-06-20T13:50:53.900594+00:00","id":364,"links":{},"metadata":{"_buckets":{"deposit":"7562fec9-3c02-4daa-935a-649a63dbcd46"},"_deposit":{"created_by":11,"id":"364","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"364"},"status":"published"},"_oai":{"id":"oai:oiu.repo.nii.ac.jp:00000364","sets":["1:44:46"]},"author_link":["1700","1701","1704","1699","1707"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"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"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageStart":"115","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"国際研究論叢 : 大阪国際大学紀要"},{"bibliographic_title":"OIU journal of international studies","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"尾関, 百合子"}],"nameIdentifiers":[{"nameIdentifier":"1699","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"米浪, 直子"}],"nameIdentifiers":[{"nameIdentifier":"1700","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大脇, 真由美"}],"nameIdentifiers":[{"nameIdentifier":"1701","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"オゼキ, ユリコ"}],"nameIdentifiers":[{"nameIdentifier":"1699","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"コメナミ, ナオコ"}],"nameIdentifiers":[{"nameIdentifier":"1700","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"オオワキ, マユミ"}],"nameIdentifiers":[{"nameIdentifier":"1704","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Ozeki, Yuriko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1699","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Komenami, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1700","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ohwaki, Mayumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1707","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":" 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.","subitem_description_type":"Other"}]},"item_1_other_language_4":{"attribute_name":"その他の言語","attribute_value_mlt":[{"subitem_language":"Evaluation of Microbiological Contamination in a Salad Cooking Process on Practical Training of Food Service"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10110523","subitem_source_identifier_type":"NCID"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Article"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2003-03-31"}],"displaytype":"detail","filename":"16-2-115.pdf","filesize":[{"value":"3.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"16-2-115","url":"https://oiu.repo.nii.ac.jp/record/364/files/16-2-115.pdf"},"version_id":"f6bb91e4-a333-4a38-ad60-8e93674366d4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"給食管理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱調理","subitem_subject_scheme":"Other"},{"subitem_subject":"サラダ","subitem_subject_scheme":"Other"},{"subitem_subject":"簡易細菌検査","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"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"}]},"item_type_id":"1","owner":"11","path":["46"],"pubdate":{"attribute_name":"公開日","attribute_value":"2003-03-31"},"publish_date":"2003-03-31","publish_status":"0","recid":"364","relation_version_is_last":true,"title":["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"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-20T14:05:25.826321+00:00"}