{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679401774464.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.5803/jsfm.14.193"}},{"identifier":{"@type":"NAID","@value":"10030899643"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/1998183234"}}],"dc:title":[{"@language":"en","@value":"Effects of High Temperature and Vapor Pressure on Outbreaks of Vibrio parahaemolyticus, Staphylococcus and Salmonella Food Poisoning: Multiple Logistic Analysis."},{"@value":"腸炎ビブリオ，黄色ブドウ球菌およびサルモネラ食中毒の発生に及ぼす気温および蒸気圧の影響　　多重ロジスティック分析による解析"}],"dcterms:alternative":[{"@language":"en","@value":"Food Poisoning: Multiple Logistic Analysis"},{"@value":"多重ロジスティック分析による解析"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"To investigate the effects of weather conditions on bacterial food poisoning, the relations of seven indices of weather, viz. maximal, minimal and mean air temperature, mean vapor pressure, minimum and mean relative humidity, and global solar radiation, to daily outbreaks of food poisoning from <I>Vibrio parahaemolyticus, Staphylococcus </I> and <I>Salmonella</I> in Tokyo were examined by multiple logistic regression analysis, during 1981-86 and 1987-91, respectively. By factor analysis, the seven weather indices were summarized into two factors, viz. temperature/vapor pressure, to which maximal, minimal and mean air temperature and mean vapor pressure were positively related, and humidity/solar radiation, to which minimal and mean humidity were positively related, while global solar radiation was negatively related.<BR>The outbreak of <I> Vibrio parahaemolyticus </I>food poisoning was positively related to minimal temperature three days before the outbreak for both of the time periods investigated (p<0.05, multiple logistic regression analysis). Similarly, the outbreak of <I>Staphylococcus</I> food poisoning was positively related to temperature/vapor pressue three days before the outbreak (p<0.05). However, none of the weather indices were significantly related to the outbreak of <I>Salmonella</I> food poisoning in either period (p>0.05).<BR>It is suggested that a high temperature/vapor pressure factor three days before outbreaks of <I>Vibrio parahaemolyticus</I> and <I>Staphylococcus</I> food poisoning had the most significant effect on the outbreaks of these two types of food poisoning."},{"@value":"腸炎ビブリオ, 黄色ブドウ球菌およびサルモネラによる食中毒の発生に及ぼす気象要素の影響を明らかにするために, 1981～86年および1978～91年の両期間別に, 東京都の毎日のこれらの食中毒の発生の有無を相的変数とし, 7気象要素 (最高, 最低および平均気温, 蒸気圧, 最低および平均湿度および日射量) を説明変数とする多重ロジスティック分析を行った.それぞれの気象要素は, 食中毒発生日, その1日前, 2日前および3日前別に両期間に分けて実施した.なお, 7気象要素は因子分析により, 気温・蒸気圧因子 (最高, 最低および平均気温と蒸気圧と正に関連) および湿度・日射量因子 (最小および平均湿度と正に, また, 日射量と負に関連) の2因子に要約された.<BR>腸炎ビブリオ食中毒の発生は, 両期間ともその3日前の最低気温 (気温・蒸気圧因子) と有意な正の関係があった (多重ロジスティック分析).同様に, 黄色ブドウ球菌食中毒の発生は両期間ともその3日前の気温・蒸気圧因子と有意な正の関係があった.サルモネラ食中毒の発生は, 両期間に共通して有意な関係がある気象因子は見いだされなかった.<BR>以上より, 腸炎ビブリオおよび黄色ブドウ球菌による食中毒発生には, いずれもその3日前の気温・蒸気圧因子が有意な影響を及ぼすと考えられた."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282679401774466","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000006683340"}],"foaf:name":[{"@language":"en","@value":"MORI Naoyo"},{"@language":"ja","@value":"森 直代"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Public Health, Faculty of Medicine, University of Tokyo"},{"@language":"ja","@value":"東京大学医学部公衆衛生学教室"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679401774467","@type":"Researcher","foaf:name":[{"@language":"en","@value":"ARAKI Shunichi"},{"@language":"ja","@value":"荒記 俊一"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"東京大学医学部公衆衛生学教室"},{"@language":"en","@value":"Department of Public Health, Faculty of Medicine, University of 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Kazuhito"},{"@language":"ja","@value":"横山 和仁"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Public Health, Faculty of Medicine, University of Tokyo"},{"@language":"ja","@value":"東京大学医学部公衆衛生学教室"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679401774464","@type":"Researcher","foaf:name":[{"@language":"en","@value":"ITOH Takeshi"},{"@language":"ja","@value":"伊藤 武"}],"jpcoar:affiliationName":[{"@language":"en","@value":"The Tokyo Metropolitan Research Laboratory of Public Health"},{"@language":"ja","@value":"東京都立衛生研究所"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13408267"},{"@type":"EISSN","@value":"18825982"},{"@type":"CODEN","@value":"SHBIEA"},{"@type":"NCID","@value":"AN10552871"}],"prism:publicationName":[{"@language":"en","@value":"Japanese Journal of Food Microbiology"},{"@language":"ja","@value":"日本食品微生物学会雑誌"},{"@language":"en","@value":"Jpn. J. Food Microbiol."},{"@language":"en","@value":"Nihon Shokuhin Biseibutsu Gakkai zasshi"},{"@language":"ja","@value":"日食微誌"},{"@language":"en","@value":"Jpn.J.Food Microbiol."}],"dc:publisher":[{"@language":"en","@value":"Japanese Society of Food Microbiology"},{"@language":"ja","@value":"日本食品微生物学会"}],"prism:publicationDate":"1998","prism:volume":"14","prism:number":"4","prism:startingPage":"193","prism:endingPage":"198"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"https://search.jamas.or.jp/link/ui/1998183234"}],"availableAt":"1998","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Food%20poisoning","dc:title":"Food poisoning"},{"@id":"https://cir.nii.ac.jp/all?q=Vibrio%20parahaemolyticus","dc:title":"Vibrio parahaemolyticus"},{"@id":"https://cir.nii.ac.jp/all?q=Staphylococcus","dc:title":"Staphylococcus"},{"@id":"https://cir.nii.ac.jp/all?q=Salmonella","dc:title":"Salmonella"},{"@id":"https://cir.nii.ac.jp/all?q=Temperature","dc:title":"Temperature"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1050564288868873856","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"気象に判別分析法を適用した細菌性食中毒注意報"},{"@language":"en","@value":"Warnings about Bacterial Food Poisoning Outbreaks Derived from Applying Discriminant Analysis to the Weather"}]},{"@id":"https://cir.nii.ac.jp/crid/1520009410554468224","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"細菌性食中毒20年の軌跡"},{"@language":"ja-Kana","@value":"サイキンセイ ショクチュウドク 20ネン ノ キセキ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520009410564654336","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"食中毒の発生要因に関する研究-1-季節変動の分析"},{"@language":"ja-Kana","@value":"ショクチュウドク ノ ハッセイ ヨウイン ニ カンスル ケンキュウ 1 キセツ ヘンドウ ノ ブンセキ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520290884578609792","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"食中毒発生の気象的考察"},{"@language":"ja-Kana","@value":"ショクチュウドク ハッセイ ノ キショウテキ コウサツ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520853833652878464","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"食中毒の発生要因に関する研究--7～9月における食中毒の月集積性の経年変動"},{"@language":"ja-Kana","@value":"ショクチュウドク ノ ハッセイ ヨウイン ニ カンスル ケンキュウ 7 9ガツ"}]},{"@id":"https://cir.nii.ac.jp/crid/1523106605123584256","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"最近の食中毒とその予防・治療"},{"@language":"ja-Kana","@value":"サイキン ノ ショクチュウドク ト ソノ ヨボウ 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