ԍ:D-43
^CgFInfluence of holding temperature on the growth and survival of Salmonella spp.
          and <I>Staphylococcus</I> aureus and the production of Staphylococcal enterotoxin in egg products
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          FuhEۂ̓őfYɑ΂ێx̉ej
MҁF Shu-Er@Yang@@@pROC
_CNCVolCŁi`jF International Journal of Food Microbiology, 2001, 63, 99-107
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<ITEM1> \n̖ړI
 
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<ITEM2> \n̖
 
 
<ITEM3>
 
iX`[GbOj										
S܂A1D5H0D75O^~_A450ml̗eɗt100ml20ԏB										
										
iXNuGbOj										
S100gA1gAO^~_0D5gA4ml܂AtCp210A6u߂B										
										
iۉt̐ڎƔ|{j										
܂ii50gj𖳋ۂ̃vX`bNobNɓA1ml̋ۉtiTlorFuhEہ@10`100,000CFU/mlj ڎ킵AXg}bJ[1ԂɍA5A18A22A3736Ԕ|{B
5560̌ł́AOɉX`[GcOɐڎ킵12Ԕ|{BếAׂ3̂ÂB									
 
<ITEM4>
 
(salmonella spp.)
salmonella anatum
salmonella enteritidis   ݁A޲Aؓ番
salmonella spanley
(<I>Staphylococcus</I> aureus)
ķB Y  No.20  番
ķA Y  No.67  l番
 pHiiǂŕHŋN
 
<ITEM5>
 
iۉt̒j										
eۂTSBBHIɂ3724ԑO|{AēxTSBBHIɂ3718ԑ۔|{log9CFU/mlƂBۉt͍׋ۂƂɓʂÂABDPŊ߂B										
										
										
iił̋ۂ̊mFƒʁj										
Tv50g200mlBPDŋψꉻA0.1mlTSAɓhz3724Ԕ|{B										
										
iGegLVj										
 RPLA@ix@1-2ng/mljŌB										
 
<ITEM6>
 
̕aۂƂ37œKxłA22A18łB܂A5ł͂ǂ̌{HiłقƂǑBȂBۂƂAXNuGbOX`[GbO̕B₷B										
										
										
Tl͐ڎۗʂɊւ炸A186ԂŃX`[GbOlog3.05?4.52CFU/gɑۂA3712Ԃł͗HiƂlog7.71?9.50CFU/gɑۂB										
										
										
FuhEۂ̑BƃGegLV̐Yʂ́AڎۗʂƉxɂĉeꂽBA{Hi̋ۗʂ́ATl菭ȂB										
										
										
GegLV́A3722ɕێꂽ{Hił̂ݎYꂽB̐Yʂ̓XNuGcO̕Aڎۗʂɂ炸A3736Ԕ|{́iSt.aۗ5.0CFU/gjԑSEAi64ng/gjESEBi64ng/gj𐶎YB										
										
										
										
18łBGegLV͎YȂB										
60ɕێX`[GbOł́A1ԌɃTllog5.90cfu/gɁAFuhEۂlog5.690cfu/gɌB܂A55ł3ԌɃTllog2.61cfu/gɁAFuhEۂlog1.67cfu/gɌB										
										
										
										
37A22ɕێ̂݌{HíAFuhEۂɂGegLVY邱Ƃ킩A60ɕێ΋}ɋې邱ƂBۂɂHłh~邽߂ɂ́AۂȂxѓőfYȂxɕۂׂłB										
 
<ITEM7>
 
International Journal of Food Microbiology, 63, 99										
 
<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=International Journal of Food Microbiology, 63, 99										


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