{"created":"2023-06-20T12:59:41.327349+00:00","id":1601,"links":{},"metadata":{"_buckets":{"deposit":"e89cac68-0332-4250-8eef-6ee41c6a5390"},"_deposit":{"created_by":17,"id":"1601","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"1601"},"status":"published"},"_oai":{"id":"oai:nufs-nuas.repo.nii.ac.jp:00001601","sets":["1:9:97:184"]},"author_link":["597","1002"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"83","bibliographicPageStart":"75","bibliographic_titles":[{"bibliographic_title":"名古屋栄養科学雑誌"},{"bibliographic_title":"Nagoya Journal of Nutritional Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【目的】カンピロバクター属菌は、近年の日本において、もっとも主要な細菌性食中毒の原因物質である。カンピロバクター食中毒予防のために、市販鶏肉の汚染を定量的かつ継続的に分析し、フードチェーン下流の汚染実態を把握する必要がある。しかし、カンピロバクター属菌は、その特性からコントロールすることが難しく、調理時の交差汚染に関する報告は少ない。本研究では、市販鶏肉と密封されるドリップシートに着目し、カンピロバクター属菌汚染状況調査を行った。また、カンピロバクター属菌を高感度に検出するため、食品検体ではなく食品を包んだシートからカンピロバクター属菌をサンプリングする方法を考案した。\n【方法】試料は神戸市・明石市の小売店から購入した市販鶏肉（15部位）を用いた。ドリップシート128枚、鶏肉69個を試料とし、カンピロバクター・ジェジュニ/ コリ標準試験法（NIHSJ-02:2019）に基づき、増菌培養後、mCCDA 培地で培養し、微好気条件で42℃、48時間培養後のコロニーを測定した。また、鶏肉をシートで包むサンプリング法“シートラップ法”について検出感度を公定法と比較した。\n【結果】市販鶏肉のドリップシートからサンプリングした場合、検出率は鶏肉より増菌前は2.6倍、増菌後は1.2倍高かった。鶏肉部位別ではキモの生菌数がドリップシート、生肉ともに最も多く、検出率でもドリップシートではキモが最も高かった。シートラップ法に関して、増菌前は公定法のほうがシートラップ法より生菌数が多い傾向だったが、増菌培養後の増菌数はシートラップ法が高く、増菌培養後の生菌数に明確な差はなかった。\n【考察】市販鶏肉のドリップシートと鶏肉を試料とした場合、ドリップシートの方が検出率が高く、汚染実態調査する場合、鶏肉とともにドリップシートも検体にすることで高感度に検出することができる。シートラップ法は公定法より有意に増菌培養時の増菌数が多く、検出感度を高める上で有効なサンプリング法と考えられた。","subitem_description_type":"Abstract"},{"subitem_description":"[Purpose] In recent years, Campylobacter spp. have been the most common causative agents of bacterial food poisoning in Japan. To evaluate downstream contamination in the food chain for preventing bacterial food poisoning by Campylobacter spp., chicken meat　suspected to be contaminated is generally subjected to ongoing quantitative analyses. However, studies on cross-contamination by Campylobacter spp. during cooking are limited because Campylobacter spp. are difficult to cultivate due to their characteristics. In this study, we focused on a drip sheet placed beneath commercially available chicken meat and investigated its contamination by Campylobacter spp. To increase the sensitivity for detecting Campylobacter spp., we developed a sample preparation method from the paper towel in which the chicken meat had been wrapped, rather than from the chicken meat itself.\n[Materials and methods] Samples were collected from 15 chicken meat portions purchased from retail shops in Akashi and Kobe, Japan. One hundred and twenty-eight drip sheet pieces and 69 chicken meat　pieces were enriched and spotted onto a modified charcoal　cefoperazone deoxycholate agar (mCCDA) plate, and then incubated at 42°C for 48 h in a microaerophilic atmosphere. Cultivated colonies were enumerated based on a Japanese standard method established by the National Institute of Health Sciences Japan – The Methods for the Microbiological Examination of Foods-02:2019 for the detection of Campylobacter jejuni/coli (NIHSJ-02). The samples were then subjected to a confirmation test to identify Campylobacter spp. The developed sample preparation method from the paper towel (Sheet-Wrap method) was compared to the standard method with respect to sensitivity for Campylobacter spp. detection.\n[Results] The Campylobacter spp. detection rate of the drip sheet was higher than that of the chicken meat both before and after enrichment culture; 2.6 and 1.2 times higher, respectively. As for the chicken meat portions, the viable bacterial counts of both the drip sheet and chicken meat were highest for the liver and the detection rates for both the drip sheet were highest for liver. The viable bacterial counts before enrichment tended to be higher with the standard method than with the Sheet-Wrap method, but the growth rate of enriched bacteria was higher, after the enrichment, with the Sheet-Wrap method. No　significant difference was observed in viable bacterial counts after the enrichment culture.\n[Conclusion] The drip sheet placed beneath commercially available chicken meat yielded a higher detection rate than chicken meat. This result implies that both the drip sheet and chicken meat should be collected as samples to increase the detection rate when evaluating downstream contamination in the food chain. The Sheet-Wrap method yielded a higher number of enriched bacteria than the standard method during the enrichment culture, suggesting that this might be an effective sampling method for increasing detection sensitivity.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15073/00001528","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋学芸大学管理栄養学部"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21892121","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"伊藤, 智"},{"creatorName":"イトウ, サトシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"岸本, 満","creatorNameLang":"ja"},{"creatorName":"キシモト, ミチル","creatorNameLang":"ja-Kana"},{"creatorName":"KISHIMOTO, Michiru","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-04-16"}],"displaytype":"detail","filename":"njns5_07.pdf","filesize":[{"value":"469.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"本文","url":"https://nufs-nuas.repo.nii.ac.jp/record/1601/files/njns5_07.pdf"},"version_id":"f41f7b4d-0615-4c41-ae61-79db7836d6a4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"カンピロバクター属菌","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌性食中毒","subitem_subject_scheme":"Other"},{"subitem_subject":"交差汚染","subitem_subject_scheme":"Other"},{"subitem_subject":"ドリップシート","subitem_subject_scheme":"Other"},{"subitem_subject":"サンプリング法","subitem_subject_scheme":"Other"},{"subitem_subject":"シートラップ法","subitem_subject_scheme":"Other"},{"subitem_subject":"Campylobacter spp.","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bacterial food poisoning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cross-contamination","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"drip sheet","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sample preparation method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sheet-Wrap method","subitem_subject_language":"en","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":"カンピロバクター属菌の検出率が上がるドリップシート検査とシートラップ法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カンピロバクター属菌の検出率が上がるドリップシート検査とシートラップ法"},{"subitem_title":"Drip sheet investigation and Sheet-Wrap method to increase Campylobacter spp. detection rate","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["184"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-04-16"},"publish_date":"2021-04-16","publish_status":"0","recid":"1601","relation_version_is_last":true,"title":["カンピロバクター属菌の検出率が上がるドリップシート検査とシートラップ法"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-11-27T01:11:13.001473+00:00"}