Low-temperature thermal cooking carries a risk of food poisoning due to undercooked food. To ensure safety, information based on scientific evidence regarding microbial behavior is necessary. In this study, we conducted low-temperature thermal cooking of chicken using a sous vide cooker and a steam oven. We calculated sterilization values based on changes in the center temperature of the samples, and evaluated the bacterial reduction efficacy and behavior. The center temperatures of the samples during low-temperature cooking differed between the two methods; the sterilization value obtained with the sous vide cooker was higher than that obtained with the steam oven. When cooked at 60ºC for 30 min using the sous vide cooker, indicator bacteria excluding aerobic plate counts (i.e., Enterobacteriaceae, coliforms, Escherichia coli, and/or Clostridium spp.) were reduced to below the detection limit. In contrast, these bacteria remained detectable in samples cooked with the steam oven, with a maximum count of 0.34 log₁₀ CFU/g. Furthermore, Salmonella spp. were detected in two of nine samples (22.2%) prepared with the steam oven. Analysis of the 16S rRNA amplicon sequences combined with EMA-PCR for samples treated at 60ºC for 30 min in the steam oven revealed a decrease in the predominant Pseudomonas spp. from non-cooked samples. Taken together, these results suggest that low-temperature thermal treatment may pose a microbial hazard, and that microbial reduction efficacy is influenced by the type of cooking equipment used.

　This study analyzed the roasting aroma and taste components of two wild herb teas, Habu (Senna occidentalis) and Kishimame (Chamaecrista nomame), cultivated in Kochi, Japan. The study revealed that the roasting process significantly enhanced the aroma compounds, improving the palatability of the teas. With respect to taste, the primary free sugar in both teas was fructose, which intensified the sweetness at low temperatures. The analysis confirmed the absence of caffeine and catechins in Habu and Kishimame, leading to a lack of bitterness and astringency typically found in other teas. Furthermore, the content of gamma-aminobutyric acid (GABA) was comparatively high, with concentrations of 24 mg/g of leaf in Habu and 5.9 mg/g of leaf in Kishimame. This high GABA content suggests these teas could offer relaxation benefits. The results of principal component analysis (PCA) and sensory evaluation characterized these teas by a mild and sweet taste with minimal bitterness and astringency, underscoring their unique sensory profiles. The absence of caffeine and the substantial presence of GABA in these teas position them as promising local functional beverages. Given their distinctive properties, these teas have the potential not only to serve as relaxing drinks but also to contribute to health benefits and regional revitalization.

　In this study, three onion types (white, red, and Welsh onions) were examined to determine the differences in their polyphenol contents and antioxidant capacities (hydrophilic oxygen radical absorbance capacities: H-ORAC value) across different parts and assess the effects of storage and cooking on these properties. Polyphenol content and antioxidant capacity varied by the raw onion part, with the highest values observed in the peel, followed by the leaves and core. Notably, polyphenol contents of the tested onion species increased with storage. Properties of polyphenol content and antioxidant capacity were impacted by the cooking method, with boiling reducing, whereas stir-frying significantly increasing the onion polyphenol content and antioxidant capacity. A significant positive correlation between polyphenol content and antioxidant capacity was observed in the powdered onion samples analyzed in this study.

　The aging rate of foreign older adults in Japan exceeds that of Japanese citizens, creating cross-cultural caregiving challenges involving language, communication, and dietary practices. This study examined food and nutrition support needs among foreign older residents from the perspective of care facilities for older adults, with a focus on multicultural coexistence. The survey targeted facilities in Japan’s Kinki region, which has a high proportion of foreign older residents.

　The questionnaires were sent to 250 older adult care facilities, with 50 responses received in 2022. Items covered food- and nutrition-related support needs from facilities, users, and families, and requests to local administrations regarding multicultural support. Text-mining analysis was conducted for descriptive data.

　Based on the analysis, the key nutritional and food-support needs identified were: 1) “support for meal provision and ingredient procurement that accommodates diverse culinary cultures and religious dietary restrictions”, 2) “support for providing individually tailored meals”, 3) “development of food support programs to foster multicultural understanding”, and 4) “meal support services that address food allergies, health concerns, and swallowing/feeding difficulties”.

　Major government requests focused on financial assistance through food cost subsidies, food provision, and support for food providers (e.g., personnel hiring). Facilities also emphasized the need for multilingual educational materials (e.g., illustrated leaflets and menus) to promote an understanding of diverse food culture; establishing support systems such as organizing community events (e.g., introducing food cultures, food trucks, cooking classes); and creating staff support frameworks to enhance understanding of foreign older adult residents’ values, religions, and cultures.

　These results suggest that food and nutritional support for foreign older adult residents in Japan should include: providing appropriate meal service with consideration of food culture, religion, and health and nutritional management; establishing food environments that promote cross-cultural understanding; offering financial support for food assistance services, including ingredients and personnel; developing multilingual educational materials; and promoting cross-cultural learning opportunities/programs and human resource development.