持ち帰り弁当の細菌汚染と栄養素量について
1985 年 18 巻 3 号 p. 177-180
詳細
1985 年 18 巻 3 号 p. 177-180
In order to clarify the nutrient composition and the bacterial contamination of commercial hot lunch package, this research was undertaken. As to the bacterial contamination, the total bacterial count was measured and also the presences of Coliform group,Staphylococcus aureusandBacillus cereuswere checked. The results were summarized as follows:
1. The total bacerial count was revealed to be in the rage of below 30 to 1.9×106/g.
2. Detective percentages of Coliform group,Staphylococcus aureus,andBacillus cereuswere 17.3,0,0.6%, respectively.
3. Bacterial type of Coliform group was found mainly to be Citrobactor freundii and Klebsiella aerogenes.
4. Mean values of energy, protein, lipid, non-fibrous carbohydrate, crude fiber, Ca, Fe, Na, retinol potency, thiamine, riboflavin, niacin and ascorbic acid in 27 samples were 768.5kcal,23.3g,20.3g,118.2g,0.9g,79.1mg,2.8mg,1083.2mg,384.0 I. U.,0.27mg,0.26mg,3.6mg,7.3mg, respectively.
