Art

J-GLOBAL ID：201902226618182194   Reference number：19A0183819

Problems and Hygienic Control Measures for Reducing Risk of the Contamination of Campylobacter Species in Chicken Meat

鶏肉におけるカンピロバクターのリスク低減のための衛生管理対策と課題

Author (1)： MISAWA NAOAKI (宮崎大学産業動物防疫リサーチセンター)
Material： 日本食品微生物学会雑誌  (Japanese Journal of Food Microbiology)
Volume： 35  Issue： 4  Page： 173-178(J-STAGE)  Publication year： 2018 
JST Material Number： L1969A  ISSN： 1340-8267  CODEN： SHBIEA  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *chicken meat ,...
Semi thesaurus term： *Campylobacter ,...

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JST classification (3)： Food hygiene in general  (FJ01051H) ,  Infectious diseases,parasitics diseases in general.  (GD01010H) ,  Raw meat quality and treatments  (FJ12032O)

Reference (33)：

• 1) Allos, B. M.: Campylobacter jejuni infection as a cause of the Guillain-Barré syndrome. Infect. Dis. Clin. North. Am., 12, 173-184 (1998).
• 2) Baffone, W., Casaroli, A., Citterio, B., Pierfelici, L., Campana, R., Vittoria, E., Guaglianone, E. and Donelli, G.: Campylobacter jejuni loss of culturability in aqueous microcosms and ability to resuscitate in a mouse model. Int. J. Food Microbiol., 107, 83-91 (2006).
• 3) Bayliss, C. D., Bidmos, F. A., Anjum, A., Manchev, V. T., Richards, R. L. et al.: Phase variable genes of Campylobacter jejuni exhibit high mutation rates and specific mutational patterns but mutability is not the major determinant of population structure during host colonization. Nucleic Acids Res., 40, 5876-5889 (2012).
• 4) Berndtson, E., Tivemo, M. and Engvall, A.: Distribution and numbers of Campylobacter in newly slaughtered broiler chickens and hens. Int. J. Food Microbiol., 15, 45-50 (1992).
• 5) Buck, G. E., Parshall, K. A. and Davis, C. P.: Electron microscopy of the coccoid form of Campylobacter jejuni. J. Clin. Microbiol., 18, 420-421 (1983).

Terms in the title (5)： 鶏肉 ,  カンピロバクター ,  リスク低減 ,  衛生管理 ,  対策