抄録
(1) The survival-ratios of E. coli irradiated in each of the various types of meats and fish meats differed from each one another.
(2) Small-neck clam, oyster and shrimp meats belonged to the group having high protective effect on the survivals of the strain.
(3) Halibut and salmon meats belonged to the group having low protective effect.
(4) In case of the same meat and the same concentration, the survivals in a raw meat were higher than those in a heated meat.
(5) There could be observed some correlation between this protective effect and the substances analysed as the amino-type nitrogen by means of the Van Slyke method.
