{"created":"2023-05-15T08:14:26.246788+00:00","id":448,"links":{},"metadata":{"_buckets":{"deposit":"3785358e-a972-4acf-adc8-6b85ef01a845"},"_deposit":{"created_by":8,"id":"448","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"448"},"status":"published"},"_oai":{"id":"oai:shokei.repo.nii.ac.jp:00000448","sets":["1:5:43"]},"author_link":["1320","1318","1317","1323","1322","1327","1328","1321","1324","1326","1319","1325"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-12-18","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"78","bibliographicPageEnd":"23","bibliographicPageStart":"19","bibliographic_titles":[{"bibliographic_title":"尚絅学院大学紀要"},{"bibliographic_title":"Bulletin of Shokei Gakuin University","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"本研究では、宮城県で調査報告の少ない鳥ひき肉におけるサルモネラの汚染状況を調査した。その結果、市販される鶏ひき肉55.2％にサルモネラの汚染が確認された。この汚染レベルは、全国レベルに匹敵し、鶏の育成場所や鳥肉処理場、ミンチ加工処理、包装などが違えども、同程度の汚染がみられた。またムネ肉とモモ肉では、汚染には差が認められなかった。販売店舗としては調査した11店舗中10店舗の鳥ひき肉でサルモネラ汚染は認められたが、直接培養で検出されないなど、その汚染菌数は少ない。さらに冷蔵や加熱などの食品に認められる損傷菌に関しても、今回分離したサルモネラの37.5％が損傷菌である可能性がある。ここ宮城県仙台市および名取市で市販される鳥ひき肉からもサルモネラ菌の汚染が示されたことから、鳥ひき肉の調理や取り扱いにも十分注意することを強調したい。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_2_description_2":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"研究ノート","subitem_description_type":"Other"}]},"item_2_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Note","subitem_description_type":"Other"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24511/00000431","subitem_identifier_reg_type":"JaLC"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12012046","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2433507X","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"尚絅学院大学　健康栄養学科"},{"subitem_text_value":"[尚絅学院大学　健康栄養学科　学生]"},{"subitem_text_value":"[尚絅学院大学　健康栄養学科　学生]"},{"subitem_text_value":"[尚絅学院大学　健康栄養学科　学生]"},{"subitem_text_value":"[尚絅学院大学　健康栄養学科　学生]"},{"subitem_text_value":"[尚絅学院大学　健康栄養学科　学生]"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Shokei 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