生活衛生
Online ISSN : 1883-6631
Print ISSN : 0582-4176
ISSN-L : 0582-4176
37 巻 , 2 号
選択された号の論文の6件中1~6を表示しています
  • 外海 泰秀
    1993 年 37 巻 2 号 p. 49-59
    発行日: 1993/03/10
    公開日: 2010/03/11
    ジャーナル フリー
  • 石井 営次, 瀬下 眞美, 三戸 呂隆子, 木下 京美
    1993 年 37 巻 2 号 p. 61-66
    発行日: 1993/03/10
    公開日: 2010/03/11
    ジャーナル フリー
    Bacterial contamination was examined in sliced vegetables as one of the types of food, which was prepared from cabbage, lettuce, carrots, onions, cucumbers, tomatos, and/or others. The main component in the sliced vegetables was cabbage. Among 42 samples of the sliced vegetables purchased at retail stores, standerd plate counts (SPCs) of 32 samples were more than 106cfu/g, and coliform group numbers of 38 samples using the most probable number (MPN) were more than 103/g. Escherichia coli and Staphylococcus aureus were isolated from two and one samples, respectively, but other food poisoning bacteria were not. Vegetable juice was prepared from some vegetables purchased at vegetable shops, and SPC and coliform group number were examined. In the juice of cabbage, lettuce, carrots, onions, celery, green peppers, cucumbers, or tomatos, SPCs were 102 to 106cfu/ml and coliform group numbers in MPN did not exceed 103/ml except for carrots (1.1×105). When food poisoning bacteria, isolated in Osaka, were inoculated in each vegetable juice, and survival or growth of the bacteria was examined. Salmonella sp., S. aureus, Yersinia enterocolitica, B. cereus, and E. coli survive in each juice made from cabbage, lettuce, carrots, or onions. S. aureus and E. coli could not grow in onion juice, and Salmonella sp. could not in lettuce and celery juices. Lemon juice used for addition on sliced vegetables was useful for decreasing the bacterial number in sliced vegetables.
  • 知見 憲次, 岡本 隆久, 兼松 弘, 新谷 〓
    1993 年 37 巻 2 号 p. 67-71
    発行日: 1993/03/10
    公開日: 2010/03/11
    ジャーナル フリー
    This study examines the melting points of fats in bakery margarine and shortening made in winter, spring and summer seasons. Herdness of the margarin and shortening is important for easily making baked foods such as bread, cakes and so on. The melting points of fats are into close relation to their hardness. To maintain proper hardness of margarine and shortening, the melting points may need to be varied with season in which they are made.
  • 福本 紘一, Tadahiro TETSUMI, Yoko NISHIKAWA, Jun'ichi KATAKAWA, Haruo MEGU ...
    1993 年 37 巻 2 号 p. 73-77
    発行日: 1993/03/10
    公開日: 2010/03/11
    ジャーナル フリー
    Acute toxicity of grayanotoxin (GTX) III on total protein and electrophoresis fractions in rat serum was studied. To evaluate the effect of GTX III on rats, 0.8 or 2.8mg/kg was injected and biochemicals in rat sera were examined. From 1 hour after the injection, hyperproteinemia appeared with increase of total protein and albumin in serum, possibly due to the dehydration. Electrophoresis of the proteins showed an increase of α1-globulin and a decrease of γ-globulin. The protein abnormalities revealed by the electrophoretic patterns were of a typical acute stress type caused by abrupt dysfunction of the homeostatic eqilibrium. GTX III also caused an increase in the serum activities of guanase and alanine aminotransferase, which are enzymes mainly contained in rat liver. These results showed the acute toxicity of GTX III to include hypreproteinemia by dehydration, the changes of globulins, and liberation of liver enzymes such as guanase and alanine aminotransferase.
  • 和田 健志, 堀口 俊一, 寺本 敬子, 中野 碩夫
    1993 年 37 巻 2 号 p. 79-83
    発行日: 1993/03/10
    公開日: 2010/03/11
    ジャーナル フリー
    Lead exposure indices and peripheral nerve conduction velocities were measured in 15 male workers (age: 46.7±9.9 years) exposed to lead at a secondary lead refinery. The results were as follows: 45.0±15.9μg/100g lead in blood, 206±114μg/l lead in urine, 230±322μg/l coproporphyrin in urine, 21.2±21.6mg/l δ-aminolevulinic acid, 12.9±1.1g/dl hemoglobin and a hematocrit of 42.8±2.7%. These results indicated a medium level of exposure to lead for the workers examined. Negative correlations were found between lead in blood and motor (MCV) and sensory (SCV) peripheral nerve conduction. Higher correlations were found in particular between lead in blood and MCV of the left peritoneal nerve (r=-0.51), SCV of the right median nerve (r=-0.62) and the right ulnar nerve (r=-0.59). The correlation between lead in blood and SCV seemed to be higher than that between lead in blood and MCV.
  • 和田 健志, 寺本 敬子, 脇谷 扶美子, 堀口 俊一
    1993 年 37 巻 2 号 p. 85-92
    発行日: 1993/03/10
    公開日: 2010/03/11
    ジャーナル フリー
    Motor and mixed nerve conduction velocities (MCV and MNCV) of the tail nerve were measured in rats administered foods containing 1% or 5% lead acetate during 28 weeks (from 8 to 36 weeks of age) of lead acetate administration and over a period of 20 weeks after the administration (from 36 to 56 weeks of age) The results were as follows:
    1) No significant differences of peripheral nerve conduction velocity (NCV) were found between the 1% lead acetate group and the control group.
    2) Compared with the control group, the 5% lead acetate group showed a significant decrease in both MCV and MNCV, with the difference being larger for MNCV.
    3) Lead concentrations in blood were 4-24μg/100g in the control group, about 50μg/100g in the 1% lead acetate group and more than 100μg/100g in the 5% lead acetate group.
    4) At 4 weeks after the cessation of lead administration, no difference of NCV was found between the 5% lead acetate group and the control group.
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