{"created":"2024-03-08T07:17:38.909669+00:00","id":2000019,"links":{},"metadata":{"_buckets":{"deposit":"ca9fe6b4-1d67-4fc7-ba2a-a678a96eefc4"},"_deposit":{"created_by":5,"id":"2000019","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"2000019"},"status":"published"},"_oai":{"id":"oai:toshoku.repo.nii.ac.jp:02000019","sets":["1:1709879250184"]},"author_link":[],"item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Bacterial Contamination during the Curry Cooking Process and Storage Environment.","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-31","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"5","bibliographicPageEnd":"40","bibliographicPageStart":"36","bibliographicVolumeNumber":"7"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究ではカレー調理を原材料から保存に至るまで工程ごとに区分して細菌検査を行い，汚染状況を可視化した．カレーの原材料であるじゃがいも，にんじん，たまねぎ，鶏もも肉，水，カレールウは細菌による汚染を受けており，汚染度は原材料ごとに異なっていた．中でもじゃがいもの汚染度は高く，購入時の一般生菌数は6.0 Log cfu/gだった．じゃがいも，にんじん，たまねぎに付着する菌数は下処理工程および炒め工程によって減少し，鶏もも肉も炒め工程によって菌数が減った．煮込み工程では，水を加えて沸騰後15分間煮込むと一般生菌数は検出限界（1.0×10¹ cfu/g）未満となったが，カレールウを割入れた直後の調理液からは2.5 Log cfu/g程度検出され，完成したカレーからも同程度検出された．完成したカレーに生残した細菌は，35℃で24時間保存すると8.3 Log cfu/gまで増殖するが，10℃で保存すると増殖が抑制された．菌株同定の結果，カレールウおよび35℃で24時間保存したカレー調理液からは高い割合でBacillus属の細菌が検出された．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Sakiko Inatsu","nameLang":"en"},{"name":"Mayu Fukumoto","nameLang":"en"},{"name":"Fujihiko Matsunaga","nameLang":"en"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57407/0002000019","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東洋食品工業短期大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-7941","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"稲津早紀子","creatorNameLang":"ja"},{"creatorName":"福本麻愉","creatorNameLang":"ja"},{"creatorName":"松永藤彦","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-03-08"}],"filename":"TCFT_Kiyo7-7_IS.pdf","filesize":[{"value":"857 KB"}],"format":"application/pdf","url":{"url":"https://toshoku.repo.nii.ac.jp/record/2000019/files/TCFT_Kiyo7-7_IS.pdf"},"version_id":"020eff55-8f16-4231-8fb3-0d3711818277"}]},"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":"カレーの調理過程および保存環境における細菌汚染状況","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カレーの調理過程および保存環境における細菌汚染状況","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"5","path":["1709879250184"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-03-08"},"publish_date":"2024-03-08","publish_status":"0","recid":"2000019","relation_version_is_last":true,"title":["カレーの調理過程および保存環境における細菌汚染状況"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-09-05T06:40:34.097069+00:00"}