各種食品細菌の増殖速度に関する研究 : 第3報生鮮魚肉中におけるV. parahaemolyticusの増殖について

概要

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The present study was undertaken to investigate the mechanisms of food poisoning by V. parahaemolyticus by the observation of the growth rate and deteriorating activity of food stuffs, and the following results were obtained.1) When 102/g cells were inoculated at 30-37°C in the food stuffs (horse-mackerel, squid and boiled octopus), the organism multiplied more rapidly within a short time, in comparison with other common contaminant bacteria.2) In spite of the strong proteolytic activity of this organism, the deterioration of food stuffs was not detected after 6hrs. of inoculation. During this perind, however, the cell multiplication was observed at the magnitude of 104-105/g in 2-3hrs. and of 107-108/g in 6hrs.3) The estimated generation times of this organism were 13min, at 37°C and 15-18min. at 30°C in horse-mackerel and squid, and 12min. at 30°C in boiled octopus.4) It might be concluded from the results of this investigation that feeding raw fish and sellfish containing V. parahaemolyticus of 104-105/g was possible to cause the food poisoning even if the quality were fresh.
日本細菌学会の論文