THE BULLETIN OF TOKYO MEDICAL AND DENTAL UNIVERSITY
Online ISSN : 2435-0761
Print ISSN : 0040-8921
STUDIES ON THE PREVENTION OF OUTBREAKS OF FOOD POISONING CAUSED BY VIBRIO PARAHAEMOLYTICUS
Reiko TEMMYO
著者情報
ジャーナル オープンアクセス

1966 年 13 巻 4 号 p. 489-510

詳細
抄録
As far as our present knowledge regarding food poisoning in Japan it appears probably that Vibrio parahaemolyticus was the etiological agent in many of the outbreaks in which no definite evidence was available. However full information on the preventive measures against food poisoning is still lacking. This is because it is closely related to the peculiar etiology of Vibrio parahaemolyticus. Various experiments on this work have shown the following results: Vibrio parahaemolyticus could be killed if heated in peptone solution at 55°C for 10 minutes or at 60°C for 5 minutes. Further, resistance of the bacteria to other physical environmental factors in relative low temperature, freezing and drying condition was ascertained to be generally weak, although influenced by the bacterial counts, the length of time during which the bacteria were exposed to them and so on. The organisms of Vibrio parahaemolyticus were also killed in distilled water in a short period of time. Consequently, outbreaks can be prevented by washing seafish sufficiently in fresh water, or in boiling water if possible. It is likewise effective for this purpose to keep seafish and fish products cold, as well as to cook them by heating. Drying of utensils as sources of secondary contamination is recommended.
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© 1966 Tokyo Medical and Dental University (TMDU)
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