| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-15 |
| タイトル |
|
|
タイトル |
広島地方におけるカキによる食中毒 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Food Poisoning by Oysters in Hiroshima Region |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
食中毒 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Food poisoning |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
カキ |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Oyster |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
ノーウォークウイルス |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Norwalk Virus (NV) |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
広島地方 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Hiroshima region |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.60171/00003193 |
|
ID登録タイプ |
JaLC |
| 著者 |
前田, ひろみ
土井, 奈津美
東岡, 英実
鎌田, 俊彦
Maeda, Hiromi
Doi, Natsumi
Touoka, Emi
Kamada, Toshihiko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
In recent years the food poisoning that a norwalk virus (NV) is etiologic agent occurs frequently in the Hiroshima region in the winter season and attracts attention. Oysters are doubted as food causing the food poisoning. In this study, we used a questionnaire to examine the outbreak situation of food poisoning by shellfish in the Hiroshima region. As the results of the investigation, it was recognized that food poisoning by shellfish occurred by oysters mainly in the winter season. Concerning the preparation method, food poisoning was most frequent with vinegared oysters. However, in addition to raw oysters, food poisoning occurred by cooked oysters such as fried oysters. Etiologic agent of food poisoning is regarded as norwalk virus and, as for the cause, it is thought that heating in cooking is insufficient. In the case of most, oysters are prepared in home and they are eaten in home. A main symptom of food poisoning by oysters is diarrhea, vomitus, tormina, and this agrees with a characteristic of a symptom of norwalk virus. In addition, we did an experiment to cook an oyster and examined a temperature change for a center of an oyster. When we boiled an oyster in boiling water for 40 seconds, the temperature of a center of an oyster became 39.3 degrees. In addition, the temperature of a center became 80.3 degrees when we fried an oyster in salad oil of 180 degrees for three minutes. By a process of these cooking, the center temperature of an oyster was lower than expectation. It is considerably difficult to let norwalk virus in an oyster completely become extinct by cooking. Recently, contamination of Hiroshima Bay by sewage has been getting worse, and oysters accumulate norwalk virus and pathogenic bacteria which came from excrement in seawater in the mid-gut gland. Therefore, we should avoid taking raw oysters even in the winter season to prevent food poisoning as far as we are possible. In addition, sufficient care to use clean oysters cultivated in a designated sea area should be taken when we cook oysters. |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
この論文は国立情報学研究所の電子図書館事業により電子化されました。 |
| 書誌情報 |
広島文化短期大学紀要
巻 33・34・35,
p. 13-23,
発行日 2002-12-20
|
| 出版者 |
|
|
出版者 |
広島文化短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
13483587 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA11868325 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
33-2.pdf (1.0 MB)
