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Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7.
The bacteriostatic and bactericidal actions of vinegar on food-borne pathogenic bacteria including enterohemorrhagic E. coli (EHEC) O157:H7 were examined. The growth of all strains evaluated wasExpand
Mathematical modeling to predict the bactericidal effect of processed vinegar on Escherichia coli O157:H7.
The combined effects of acetic acid, temperature and sodium chloride on Escherichia coli O157:H7 inactivation were examined in processed vinegar. To express their effects, quadratic polynomial modelsExpand
[Antibacterial actin of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7 (Part 2). Effect of sodium chloride and temperature on bactericidal activity].
Bactericidal effects of various kinds of AWASEZU (processed vinegar, 2.5% acidity) on food-borne pathogenic bacteria including Escherichia coli O157:H7 and other bacteria were examined. the order ofExpand
Inactivation Models for Salmonella typhimurium,Staphylococcus aureus and Vibrio parahaemolyticus in Processed Vinegar
Combined bactericidal effects of acetic acid, temperature, and sodium chloride on Salmonella typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus were examined in processed vinegar. ToExpand
Antibacterial Action of Vinegar against Escherichia coli O157: H7 and Other Foodborn Bacterial Pathogens in Cooked Foods.
食酢を用いた調理における, 食中毒原因菌であるEscherichia coli O157: H7 NGY-10, Salmonella Enteritidis IID 604, Vibrio parahaemolyticus IFO 12711および Staphylococcus aureus IFO 3060の挙動を調べ,Expand
[Antibacterial actin of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7 (Part 1). Examination of bacteriostatic and bactericidal activities].
Bacteriostatic and bactericidal activities of vinegar products against food-borne pathogenic bacteria including enterohemorrhagic Escherichia coli (EHEC) O157:H7, and other bacteria were examined. ByExpand