This review describes studies on ensuring the microbiological safety of food. These studies contribute to the processing and storage of high-quality and highly safe foods. The studies are focused on these areas of investigation: 1) simple and rapid methods for detecting and identifying various foodborne pathogens and bacterial toxins; 2) scientific evidence at the basis of hygiene management for the production of agricultural produce, such as food poisoning bacterial contamination from the cultivation environment of produce that are raw materials for food products and the survival of pathogens on the produce; 3) effective decontamination methods through the combination of treatment with detergents and sterilizers for agricultural produce; and 4) elucidating the mechanisms of action of food ingredients on growth inhibition of vegetative cells and spores, on activity of bacterial toxin, and on inhibition of biofilm formation of foodborne pathogens that are the basis for the development of safe storage technologies for food. The findings of these studies contribute to improving the microbiological safety of foods, which leads to the development of food science and technology and the food industry.

In recent years, many companies and research institutes have been conducting research on food 3D printers. The most commonly known 3D printing method is the thermal melting and lamination method, fused deposition modeling (FDM), in which plastic materials are melted and then ejected from a nozzle. The plastic materials used in this method are thermoplastic resins such as ABS and PLA. In order to 3D print a variety of materials, various types of 3D printing methods have been developed, and it is currently already possible to 3D print materials including metal, wood, and gel. There is also a growing movement to apply this technology to the food industry to create food using 3D printers. There are a variety of food materials, such as chocolate, jelly, and dough, and accordingly, there are various types of 3D printing methods, such as the syringe method and the screw method. In this paper, we introduce various types of food 3D printers and their applications.

’甲州’, ’シャルドネ’および’マスカット・ベーリーA’の3品種を原料として用いた国産スパークリングワイン製造において, ドザージュにおける糖分添加が, その製品品質に与える影響について調べた結果, 次の知見が得られた.

(1)ドザージュにおける糖分添加は, 製成スパークリングワインの糖分以外の成分含量には大きな影響を及ぼさなかった.

(2)官能評価の結果, 3品種とも糖分添加したものの方が呈味の評価に優れ, 総合評価のスコアも高かった.

(3)添加糖分量については, ブリュット相当の添加の方が, エクストラ･ブリュット相当のものよりも評価が高い傾向にあった.

以上のことから, 国産スパークリングワイン製造におけるドザージュ時の糖分添加の重要性を明らかにすることができた.

静岡県の在来作物や地域農産物の食品利用推進の基礎データを得るために, 在来作物96品目, 主要作物45品目, 計141品目を, DPPH活性, H-ORAC値の抗酸化能と, 総ポリフェノール量により評価した.

その結果, DPPH活性では, オニクルミ (6513 mol TE/100 g F.W.) が最も高く, H-ORAC値ではトウス (常酢) [果皮] (68089 TE/100 g F.W.) が最も高く, 総ポリフェノール量ではトウス (常酢) [果皮] (2113 mgGAE/100 g F.W.)が最も多く, それらは在来作物であった. また, 葉菜類, 果菜類, かんきつ類については, DPPH活性と総ポリフェノール量, H-ORAC値と総ポリフェノール量に正の相関が認められた.

In order to enhance collaboration between food safety communities (industry, academia and government) and to ensure the safety of food, a new public network platform named Japan Food Safety Access Network (J-FSAN) has been in use since May 2021. Diverse food safety experts from different sectors, e.g., scientists, researchers of institutes, quality control managers of food industries and government officers, have been participating in J-FSAN. J-FSAN enables participants to share various information including domestic and international food safety trends, and directly discuss food safety issues. Consequently, J-FSAN will be beneficial to participants by reducing information gathering costs, and finding idea flows and different views. In digital transformation, J-FSAN will evolve into a more sophisticated tool as part of the digital government and change the work style of food safety policy-making in the future.