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日本食品微生物学会 | 論文
- Increasing the Sensitivity and Speed of Escherichia coli O157:H7 Detecting Method in Edible Meats Using the BAX Screening System and Improvement of the Enrichment Culture Techniques.
- Identification of Lactic Acid Bacteria Isolated from Freeze-dried Kefir Grains (Georgia, Russia).
- Bacteriological Survey of Liquid Egg
- 食肉加工工場における手洗いの評価方法および最適な手洗い方法の検討
- Contamination of Water Environment by Legionella spp. and Control.
- Examination of quick inspection method of diarrhea primitive Escherichia coli in meat and feces by polymerase chain reaction.
- Isolation and Characterization of Coryneform Bacteria from Decomposed "Konjak"
- Explanation of the Course of Salmonella Contamination in Meat on Market
- Introduction
- Evaluation of a Chromogenic Agar, SMID Agar (bioMerieux) for Isolation of Salmonella.
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- Evaluation of the HACCP System for Sanitary Control in Poultry Processing Plant.
- Trial on Presumption of Causative Organisms Based on Epidemiological Data of Food Poisoning in Japan. 2.Practical Application of Presumptive Tables on Causative Oraganisms.:2. Practical Application of Presumptive Tables on Causative Oraganisms
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- Examination of Random Amplified Polymorphic DNA Method for Salmonella in Oil-meal Manufacturing Plants
- Salmonella Contamination in Materials for Oil Meal and the Oil-Meal Manufacturing Plant
- Evaluation of Enrichment Broth for the Bactometer (Conductance Method) on the Detection of Salmonella.
- Evaluation of Chromocult-Coliform/Cellobiose Combination Agar Plate for Primary Differentiation of Enterohemorrhagic Escherichia coli O157.