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広島大学水畜産学部紀要 Volume 7 Issue 1
published_at 1967-07-31
腸炎ピプリオの低温抵抗に関する一実験
A laboratory study on the resistivity of vibrio parahaemolyticus against low temperature
Asakawa Suezo
Abstract
(1) 腸炎ビプリオVibrio parahaemolyticus の0℃以下における低温抵抗力を調べた.
(2) 寒天培養基lこ接種し純粋培養状態で-20℃，-10℃ および0℃に放置すると，接種菌量により多少の長短はあるが，接種菌全部が相当短期間内lこ死滅した.
(3)市販マグロ切身に接種して同様な放置試験を行なった結果は，短期間では全部が死滅しなかった.
(4) 腸炎ビプリオ付着の恐れのある魚貝類を冷蔵・冷凍することによって，短期間に本菌を死滅させて食中毒を予防しようとすることはできないであろうと論じた.
(2) 寒天培養基lこ接種し純粋培養状態で-20℃，-10℃ および0℃に放置すると，接種菌量により多少の長短はあるが，接種菌全部が相当短期間内lこ死滅した.
(3)市販マグロ切身に接種して同様な放置試験を行なった結果は，短期間では全部が死滅しなかった.
(4) 腸炎ビプリオ付着の恐れのある魚貝類を冷蔵・冷凍することによって，短期間に本菌を死滅させて食中毒を予防しようとすることはできないであろうと論じた.
Abstract
Vibrio Parahaemolyticus, a major causative organism of food poisoning in Japan, is known to bewidely distributed in the coastal sea areas, and it is supposed that the marine products, such as fishand cuttlefish, may be previously contaminated with the organisms in sea water before landing.Furthermore. it has seemed that the organism is weak under low temperature conditions.
The present study was carried out on the resistivity of the organism for the culture at low temperature. On the pure cultures with an agar medium at -20, -10, and 0°C, they became extinct in a short period of storage time (Table 1 ). But on the similar experiments using tuna meat pieces inoculated with the organisms, a considerable number of them survived for a long time unexpectedly (Table 2).
Therefore, from the food hygiene point of view, it was found that the insufficient refrigerated or frozen marine products which had been attacked by the organisms are no safe foodstuffs from the susceptible of poisoning.
The present study was carried out on the resistivity of the organism for the culture at low temperature. On the pure cultures with an agar medium at -20, -10, and 0°C, they became extinct in a short period of storage time (Table 1 ). But on the similar experiments using tuna meat pieces inoculated with the organisms, a considerable number of them survived for a long time unexpectedly (Table 2).
Therefore, from the food hygiene point of view, it was found that the insufficient refrigerated or frozen marine products which had been attacked by the organisms are no safe foodstuffs from the susceptible of poisoning.
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