| アイテムタイプ |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2025-05-01 |
| タイトル |
|
|
タイトル |
Contamination of Japanese Retail Foods With Enterotoxigenic Clostridium Perfringens Spores |
|
言語 |
en |
| 言語 |
|
|
言語 |
eng |
| キーワード |
|
|
言語 |
en |
|
キーワード |
Clostridium perfringens |
| キーワード |
|
|
言語 |
en |
|
キーワード |
Enterotoxin |
| キーワード |
|
|
言語 |
en |
|
キーワード |
Food |
| キーワード |
|
|
言語 |
en |
|
キーワード |
Meat |
| キーワード |
|
|
言語 |
en |
|
キーワード |
Spice |
| キーワード |
|
|
言語 |
en |
|
キーワード |
Spore |
| 資源タイプ |
|
|
資源タイプ |
journal article |
| アクセス権 |
|
|
アクセス権 |
open access |
| 著者 |
Ohnishi, Takahiro
Watanabe, Maiko
Yodotani, Yusuke
Nishizato, Emiri
Araki, Seiya
Sasaki, Satomi
Hara-Kudo, Yukiko
Kojima, Yuka
三澤, 尚明
WEKO
1864
e-Rad_Researcher
20229678
| ja |
三澤, 尚明
宮崎大学
|
| ja-Kana |
ミサワ, ナオアキ
|
| en |
Misawa, Naoaki
University of Miyazaki
|
Search repository
Okabe, Nobuhiko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The contamination of Japanese retail foods and the intestinal contents of animals with the spores of enterotoxigenic Clostridium perfringens were investigated by analyzing clostridial toxin genes (cpa and cpe) using a culture method and PCR. Enterotoxigenic C. perfringens was detected in 12.3% (8/65 samples) of shellfishes, 8.4% (7/83 samples) of dried seafoods, 7.4% (15/204 samples) of curry mixes and spices, 2.6% (1/39 samples) of dried seaweeds, 2.5% (2/79 samples) of fishes and shrimp, 1.9% (2/105 samples) of chicken, and 0.8% (1/121 samples) of root vegetables. Enterotoxigenic C. perfringens was not detected in beef (95 samples) and pork (110 samples). The ratio of enterotoxigenic C. perfringens-positive to all C. perfringens-positive samples was high for fish and shrimp (40.0%), curry mixes and spices (19.0%), shellfish (18.1%), dried seafood (16.7%), and dried seaweed (16.7%). Although C. perfringens was investigated in the intestinal contents of cattle (212 samples), pigs (207 samples), and chicken (159 samples), enterotoxigenic C. perfringens was not detected. These results indicate that beef and pork sold in Japan are unlikely to be contaminated with enterotoxigenic C. perfringens, and that other foods such as curry powder, shellfish, and dried seafoods are more important as the sources of contamination in Japan. Dried seafoods are frequently used to make soup stock in Japanese and other Asian dishes. In cases of food-borne illness linked to C. perfringens contamination of Japanese and Asian dishes, dried seafood should be investigated, in addition to other ingredients such as meat. |
|
言語 |
en |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Citation: Takahiro Ohnishi, Maiko Watanabe, Yusuke Yodotani, Emiri Nishizato, Seiya Araki, Satomi Sasaki, Yukiko Hara-Kudo, Yuka Kojima, Naoaki Misawa, Nobuhiko Okabe, Contamination of Japanese Retail Foods With Enterotoxigenic Clostridium Perfringens Spores, Journal of Food Protection, 88(1), 100429-100429, 2025-01, https://doi.org/10.1016/j.jfp.2024.100429 |
|
言語 |
en |
| bibliographic_information |
en : Journal of Food Protection
巻 88,
号 1,
p. 100429,
発行日 2025-01
|
| 出版者 |
|
|
出版者 |
Elsevier BV |
|
言語 |
en |
| ISSN |
|
|
収録物識別子タイプ |
PISSN |
|
収録物識別子 |
0362-028X |
| item_10001_relation_14 |
|
|
関連タイプ |
isVersionOf |
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
https://doi.org/10.1016/j.jfp.2024.100429 |
| 権利 |
|
|
権利情報 |
© 2024 The Author(s). |
|
言語 |
en |
| 出版タイプ |
|
|
出版タイプ |
VoR |
Fulltext (338 KB)
.png)
