{"@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/1390282681385201280.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk.59.186"}},{"identifier":{"@type":"COI","@value":"1:CAS:528:DC%2BC38XotFKgtb4%3D"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"023566873"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/023566873"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I023566873"}},{"identifier":{"@type":"NAID","@value":"10030562616"}}],"dc:title":[{"@language":"en","@value":"Effects of pH, Water Activity, Nitrite and Sorbic Acid on the Growth Rate of <I>Listeria monocytogenes </I>in Cooked Meat Products and Raw Ham"},{"@language":"ja","@value":"リステリアの食肉加工品での増殖挙動と生ハムでの増殖挙動に対するpHと水分活性の影響"},{"@language":"ja-Kana","@value":"リステリア ノ ショクニク カコウヒン デ ノ ゾウショク キョドウ ト ナマ ハム デ ノ ゾウショク キョドウ ニ タイスル pH ト スイブン カッセイ ノ エイキョウ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"In order to clarify the factors affecting the growth rate of <I>Listeria monocytogenes </I>in meat products, <I>L. monocytogenes </I>was inoculated into various meat products and raw ham, which is served unheated, and its growth rate along with the effects of pH and water activity (a<SUB>W</SUB>) on the growth rate were investigated. <I>L. monocytogenes </I>grew in chicken nuggets and cooked pork loin ham during storage for 60 days at 10°C but did not grow in Vienna sausage which contains sorbic acid over the same period. The effect of sorbic acid on growth rate of <I>L. monocytogenes </I>should be investigated in more detail. On the other hand, <I>L. monocytogenes </I>did not grow in raw ham with pH ≤ 6.0 and a<SUB>W</SUB> ≤ 0.93 during storage for 60 days at 10°C. These results suggest that the risk of listeriosis in raw ham can be reduced by adjusting pH and a<SUB>W</SUB>."},{"@language":"ja","@value":"食肉加工品における<I>L. monocytogenes</I>の増殖挙動と，非加熱食肉製品である生ハムにおけるpHおよびa<SUB>W</SUB>の<I>L. monocytogenes</I>の増殖挙動に及ぼす影響について検討した．<BR>(1)　食肉加工品における<I>L. monocytogenes</I>の増殖は，チキンナゲット，無塩漬ウインナーソーセージで速く，ロースハム，ローストビーフではやや抑えられた．これはロースハムでは亜硝酸ナトリウムが，ローストビーフでは製品pHが影響したためと考えられた．<BR>(2)　ウインナーソーセージでは10°C保管で60日間<I>L. monocytogenes</I>は増殖しなかった．これは亜硝酸ナトリウム，製品pHに加え，ソルビン酸が相乗的に影響したためと考えられた．<BR>(3)　生ハムでは，現在の食品衛生法の製造基準である，「a<SUB>W</SUB>0.95未満」を「a<SUB>W</SUB>0.93以下」にすることで<I>L. monocytogenes</I>が10°C保管で60日間増殖しないことが示唆された．"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410290697233559556","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Kamisaki-Horikoshi Naoko"},{"@language":"ja","@value":"上﨑（堀越） 菜穂子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"PRIMA Meat Packers Ltd.,"},{"@language":"ja","@value":"プリマハム株式会社"}]},{"@id":"https://cir.nii.ac.jp/crid/1410290697233559552","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000001287230"}],"foaf:name":[{"@language":"en","@value":"Okada Yukio"},{"@language":"ja","@value":"岡田 幸男"}],"jpcoar:affiliationName":[{"@language":"en","@value":"PRIMA Meat Packers Ltd.,"},{"@language":"ja","@value":"プリマハム株式会社"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282681381629190","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000000643918"}],"foaf:name":[{"@language":"en","@value":"Takeshita Kazuko"},{"@language":"ja","@value":"竹下 和子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"PRIMA Meat Packers Ltd.,"},{"@language":"ja","@value":"プリマハム株式会社"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206408564226","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000000643383"}],"foaf:name":[{"@language":"en","@value":"Sameshima Takashi"},{"@language":"ja","@value":"鮫島 隆"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"プリマハム株式会社"},{"@language":"en","@value":"PRIMA Meat Packers Ltd.,"}]},{"@id":"https://cir.nii.ac.jp/crid/1410290697233559554","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Arihara Keizo"},{"@language":"ja","@value":"有原 圭三"}],"jpcoar:affiliationName":[{"@language":"en","@value":"School of Veterinary Medicine, Kitasato University"},{"@language":"ja","@value":"北里大学獣医学部"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1341027X"},{"@type":"LISSN","@value":"1341027X"},{"@type":"EISSN","@value":"18816681"},{"@type":"CODEN","@value":"NSKKEF"},{"@type":"NDL_BIB_ID","@value":"000000094659"},{"@type":"ISSN","@value":"1341027X"},{"@type":"NCID","@value":"AN10467499"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"@language":"ja","@value":"日本食品科学工学会誌"},{"@language":"en","@value":"Journal of The Japanese Society for Food Science and Technology"},{"@language":"en","@value":"J. Food Sci. Technol. Res."},{"@language":"ja","@value":"食科工"},{"@language":"en","@value":"JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY"},{"@language":"en","@value":"NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"2012","prism:volume":"59","prism:number":"4","prism:startingPage":"186","prism:endingPage":"191"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/023566873"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I023566873"},{"@id":"https://agriknowledge.affrc.go.jp/RN/2010831790"}],"availableAt":"2012","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=meat%20products","dc:title":"meat products"},{"@id":"https://cir.nii.ac.jp/all?q=raw%20ham","dc:title":"raw ham"},{"@id":"https://cir.nii.ac.jp/all?q=%3CI%3EListeria%20monocytogenes%3C/I%3E","dc:title":"<I>Listeria monocytogenes</I>"},{"@id":"https://cir.nii.ac.jp/all?q=pH","dc:title":"pH"},{"@id":"https://cir.nii.ac.jp/all?q=water%20activity","dc:title":"water activity"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%A3%9F%E8%82%89%E5%8A%A0%E5%B7%A5%E5%93%81","dc:title":"食肉加工品"},{"@id":"https://cir.nii.ac.jp/all?q=%E7%94%9F%E3%83%8F%E3%83%A0","dc:title":"生ハム"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%AA%E3%82%B9%E3%83%86%E3%83%AA%E3%82%A2","dc:title":"リステリア"},{"@id":"https://cir.nii.ac.jp/all?q=pH","dc:title":"pH"},{"@id":"https://cir.nii.ac.jp/all?q=%E6%B0%B4%E5%88%86%E6%B4%BB%E6%80%A7","dc:title":"水分活性"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360292619119215616","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Epidemic Listeriosis Associated with Mexican-Style Cheese"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574094208218368","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Pasteurized Milk as a Vehicle of Infection in an Outbreak of Listeriosis"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418519078258560","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Overview of Listeria monocytogenes contamination in Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1361981470347355648","@type":"Article","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@value":"Nationwide survey of human <i>Listeria monocytogenes</i> infection in Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1362825894522195840","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"The effect of pH and temperature on initiation of growth of Listeria monocytogenes"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206407963776","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of Water Activity and Sodium Lactate on the Growth of <I>Listeria monocytogenes </I>in Raw Ham"},{"@language":"ja","@value":"生ハムにおける水分活性と乳酸ナトリウムによる<I>Listeria monocytogenes</I>の制御"},{"@value":"生ハムにおける水分活性と乳酸ナトリウムによるListeria monocytogenesの制御"},{"@language":"ja-Kana","@value":"ナマ ハム ニ オケル スイブン カッセイ ト ニュウサン ナトリウム ニ ヨル Listeria monocytogenes ノ セイギョ"},{"@value":"Effects of Water Activity and Sodium Lactate on the Growth of Listeria monocytogenes in Raw Ham"}]},{"@id":"https://cir.nii.ac.jp/crid/1390012545661285248","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Growth Characteristics of Inoculated <i>Listeria monocytogenes</i> in Ready-to-eat Foods Stored at Low Temperatures"},{"@language":"ja","@value":"非加熱喫食調理済み食品に接種した<i>Listeria monocytogenes</i>の低温保存中における挙動"}]},{"@id":"https://cir.nii.ac.jp/crid/1520290885040737920","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"生ハムにおけるListeria monocytogenesの汚染状況と増殖リスクの評価"},{"@language":"ja-Kana","@value":"ナマ ハム ニ オケル Listeria monocytogenes ノ オセン ジョウキョウ ト ゾウショク リスク ノ 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