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Volume 4, Issue 5
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Yukio TOMIYASU, Noriyuki ENOMOTO1963 Volume 4 Issue 5 Pages 253-259
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (1587K) -
Change in the Toxicity during 1962Kunio IIOKA, Shiro ISHIMODA, Wataru NAKANO, Mikio NAGAMURA1963 Volume 4 Issue 5 Pages 260-265
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIn May, 1961, the paralytic food poisoning broke out by Akazara shellfish (Chlamys Nipponensis Akazara Kuroda) in Ofunato city, facing the Pacific Ocean, Iwate Prefecture, the north eastern part of Japan. For the purpose of preventing the poisoning, in the following year, 1962, from February to December, Akazara shellfishes were collected periodically from the bay and the relationship between the temperature of the sea water and the variation of its toxicity was investigated. The results were as follows:
(1) In 1962, the toxic phenomenon was observed in the same period of the year as that of 1961, but there were some differences in its toxicity. The trend of the toxicity decrease was almost similar in both cases.
(2) The toxicity became maximum from the beginning to the middle of June, but it was one week earlier than at Shizu situated at the mouth of the bay that the toxicity of shellfish caught at Yamaguchi located at the end of the bay reached the highest.
(3) The temperatures of sea water at the bay Ofunato, Kamaishi adjacent to Ofunato, and Miyako, all of which face the Pacific, was not found to be considerably different. Furtheremore there were no significant difference among the sea water temperatures of Ofunato bay from 1960 to 1962.
(4) In 1962, the relationship between the poisonous period and the temperature of sea water (at Yamaguchi and Shizu) was co-relative. The temperature of sea water showing the maximum toxicity was 9.6-13.8°C and it was almost same as reported by Sommer et al.View full abstractDownload PDF (1001K) -
Kozo MARUYAMA, Koji KAWANABE1963 Volume 4 Issue 5 Pages 265-268
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSHydrolysis of sodium cyclamate, an artificial sweetener, was investigated under various conditions. The substance was not hydrolysed in water or alkaline solution, whereas it decomposed in acid solution. Thus, when 1.0g of sodium cyclamate in 1 N citric acid solution was heated at 110°C for 2.5 hours, the percentage of its hydrolysis was the largest among the values obtained in these experiments. After the similar sample solution had been stood at room temperature for 120 days, it was found that only 0.4% of sodium cyclamate decomposed. Therefore, it may not be too much to say that this material is harmless under these conditions.
SO2-4 of the hydrolysis products from sodium cyclamate was determined by the gravimetric, the turbidimetric, and the colorimetric methods. In the last method, after SO2-4was exchanged for CrO2-4 with barium chromate, the absorbance of the eqivalent CrO2-4 was measured at 366mμ by a 10mm cell and SO2-4mg was calculated from the calibration curve, where the absorbance was directly proportional to SO2-4.View full abstractDownload PDF (593K) -
Jiro AKABANE, Suehiro NAKANISHI, Hiroshi KOHEI1963 Volume 4 Issue 5 Pages 269-282
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSToxicities of alcoholic beverages (Japanese “sake”, synthetic “sake”, “shochu”-a distilled alcoholic drink, “dakushu”-an unrefined “sake”, whisky and brandy) were pharmacologically studied using experimental animals. Lethal dose (LD50) in mouse, effects on respiration and blood pressure of dogs and rabbits, effects on the movement of the isolated heart of toads, electrocardiogram of rabbits and effects on the movement of the excised uterus and small intestine of rats and rabbits were studied.
The pharmacological effects were much more obvious either in the brewed or distilled alcoholic drinks whose impurities were found to be much. The intensive effects were observed in the brewed Japanese “sake” and, in particular, the maximum toxicities were observed in the unrefined “dakushu”.
The effects of the synthetic “sake” was in the same order as those of the alcohol-Ringer solution whose content of alcohol was the same as that of the synthetic “sake”.
The toxic effects were not observed in the volatile fraction obtained by the distillation of the Japanese “sake”. On the contrary, the toxic effects of the congeners of the Japanese “sake” in the fraction of unvolatile extract were observed to be most intensive.View full abstractDownload PDF (6125K) -
Effects of Condensates of Phosphates on the Antibacterial Action of Oxine DerivativesTatsuo OZAWA, Satoshi NAGAOKA, Masaji ARAGAKI1963 Volume 4 Issue 5 Pages 283-287
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe effect of condensates of phosphates on the antiseptic action of 8-quinolinol derivatives has been studied. It was found that condensates of phosphates e. g. Na4B2O7, increased the food-preserving action of 8-quinolinol derivatives and they acted as a synergist for the action of 8-quinolinol derivatives.
The effectiveness as synergist of condensates of phosphates has been shown by experiments of filter paper plate method, minimum inhibitory concentration test, and of determining volatile basic nitrogen produced by the growth of B. subtilis in bouillon.View full abstractDownload PDF (855K) -
Effects of Condensates of Phosphates on the Antiseptic Action of the Antibacterial CompoundsTatsuo OZAWA, Satoshi NAGAOKA, Masaji ARAGAKI1963 Volume 4 Issue 5 Pages 287-290
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSAs shown in the previous report, from the results of measurements of inhibitory circles by filter paper plate method and of minimum inhibitory concentration in vitro, it was concluded that condensates of phosphates increased effectively the antiseptic action of most of food preservatives, germicides or antibiotics, and they acted as a synergist for food preservatives.View full abstractDownload PDF (717K) -
Takuji KAWASHIMA, Taizo RYOKI, Masahisa MAENO1963 Volume 4 Issue 5 Pages 291-295
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIt was discussed that the paper cap of bottled milk can be either pasteurized by dipping in the solution of hydrogen peroxide or not. In the experiment, three kinds of organism were used and they were B. subtilis, S. aureus and E. coli. Infected test caps were prepared by spraying test organism suspended in the sterilized water and then drying in the sulfuric acid desicator for 20 hours. The spore of B. subtilis was the most resistant against hydrogen peroxide among three organism. S. aureus was inferior in the resistance against this germicidal reagent than the vegetative cell of B. subtilis. The effect of this reagent to E. coli was not ensured in this experiment, since the greater part of it died out in the drying after spraying. It was concluded that the paper cap was sterilized by dipping for 5 seconds in 10 per cent solution of hydrogen pepoxide. It did not degrade with the treatment of three hundred sheets of cap, but the rate of degradation increased with the treatment more than five hundred.View full abstractDownload PDF (1044K) -
Yoshiro SUETAKE, Takuji KAWASHIMA, Taizo RYOKI, Masahisa MAENO1963 Volume 4 Issue 5 Pages 295-299
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDuring the preservation of bottled pasteurized chocolate milk at room temperature ropiness caused by micro-organism was found, but remarkable ropiness was not observed except for medium of chocolate milk. This organism fermented especially fructose and xylose. Fructose was fermented almost twice the quantity of glucose at same conditions.
Properties of this organism were similar to those of Leuconostoc ncesenteroides.View full abstractDownload PDF (709K) -
I. Distribution of Enterococcus Group in Market Milk and Milk PowderHideo HASHIMOTO, Isao ITOH, Keizo IKEBE1963 Volume 4 Issue 5 Pages 300-307
Published: October 30, 1963
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSThe distribution of enterococcus group in 396 samples of market milk pasteurized by different 3 methods, during May-Dec., 1962, and in 472 samples of milk powder obtained from 6 dairy factories, from May 1962 to Apr., 1963 was studied.
Enterococcus group was detected in 2 samples (1.5%) out of 132 samples of pasteurized milk (75°C for 15min.), in 3 (2.3%) out of 132 high-temperature short-time pasteurized milk (85°C for 15sec.) and in 17 (12.9%) out of 132 ultra-high-temperature pasteurized milk (135°C for 2sec.).
On the other hand, enterococcus group was detected in 37 samples (43.5%) out of 85 samples of milk powder (Plant A), in 81 (95.3%) out of 85 (Plant B), in 78 (91.8%) out of 85 (Plant C), in 43 (65.2%) out of 66 (Plant D), in 81 (100%) out of 81 (Plant E) and in 14 (20.0%) out of 70 (Plant F).
It is noted that enterococcus group in market milk was detected in the ones from the same batch.View full abstractDownload PDF (1249K) -
Shizuo YOSHIMOTO1963 Volume 4 Issue 5 Pages 312-319
Published: October 30, 1963
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDuring the ten years (1952-1961), the reported yearly mean food poisoning incidents were in total 1, 973 involving 34, 926 patients and 300 deaths in Japan, and 6, 552 involving 9, 732 patients and 34 deaths in England and Wales.
During the two years (1960-1961), the number of sporadic cases in Japan was 14per cent compared with the number of the total incidents, and in England and Wales was 88per cent.
As regards the causal agents, 76per cent of total sporadic cases were due to tetrodotoxin in poisonous fish, swellfish and 42per cent of the total deaths were due to the above mentioned tetrodotoxin in Japan.
About 50per cent of the total deaths were due to Salm. typhi-murium in England and Wales.
As regards the seasonal variation of all incidents, 84per cent of the total incldents were reported in 4 months (July-October) in Japan, and 50per cent in 4 months (June-September) in England and Wales. It seems this difference of the seasonal variation is due to the difference of the temperature between the two countries.
As regards the causal agents, 56per cent of the total incidents were due to bacterial infection and 43per cent were due to natural poison in Japan, and nearly 100per cent were due to bacterial infection in England and Wales.
As regards the type of food causing these poisoning, in most of the incidents were associated with fish, shell and their products in Japan and were associated with meat in England and Wales.
As regards the kind of places where the causative food was cooked, 38per cent of the total incidents were at home in Japan, and 51per cent were at such establishments for mass feeding as in the business places, hospitals and school in England and Wales.View full abstractDownload PDF (1675K)
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