抄録
Commercial foods labeled as “instant” are mostly dry, dehydrated ones. Salmonella food poisoning frequently occurred to those was had taken foods containing compound fat and processed with oil or vinegar, and less frequently to those who had ingested foods containing carbohydrate of vegetable origin and aatiscptic and processed with oil.
Staphylococcus food poisoning was caused frequently by foods consisting of protein of vegetable origin, or by foods salted, sugared, heated, dried, and dehydrated.
Food poisoning due to Vibrio parahaemolyticus was induced frequently by foods containing compound carbohydrate of vegetable origin, processed with salt or enzyme, and packed with film, and by foods composed of carbohydrate of vegetable origin and vinegared.
Botulism was produced almost always by ingestion of vinegared rice called izushi.
The major family of the bacterial flora found in food frequently causing food poisoning was Pseudomonadaceae for vinegared food, Bacillaceae for oil-processed food, and Lactobacillaceae for food sugared, containing antiseptic, or film-packed.
