{"created":"2023-05-15T14:38:18.533483+00:00","id":49435,"links":{},"metadata":{"_buckets":{"deposit":"d7d586c4-4123-4f66-8258-c84791365645"},"_deposit":{"created_by":1,"id":"49435","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"49435"},"status":"published"},"_oai":{"id":"oai:repo.qst.go.jp:00049435","sets":["1"]},"author_link":["499292","499287","499288","499291","499293","499289","499290"],"item_8_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-11","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"113","bibliographicPageStart":"110","bibliographicVolumeNumber":"78","bibliographic_titles":[{"bibliographic_title":"Food Microbiology"}]}]},"item_8_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"牛肝臓中でのＯ１５７のγ線照射による殺菌効果について検討を行い、殺菌に必要とされる線量応答を取得した．その際、望ましいγ線照射形態について検討するため、冷蔵·冷凍および含気·脱気包装条件下での殺菌効果を比較した．牛肝臓中でのγ線照射による殺菌には、従来の報告で示された牛挽肉殺菌試験結果よりやや高めの線量が必要で、冷蔵条件の場合、生存している菌数を元の1/10に減少させるのに必要な線量(D10値）は、含気条件で0.26kGy、脱気条件で0.33kGyであった．この現象は冷凍条件下ではより顕著に観察され，凍結条件下でのD10値は0.58kGyと，先の牛挽肉研究例と比較して高い線量照射を必要とした．さらに牛肝臓を脱気包装した場合では、さらなる殺菌効果の低下が観察され、D10値は0.69kGyとなり含気条件下よりさらに高い線量照射を必要とすることがわかった。","subitem_description_type":"Abstract"}]},"item_8_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.fm.2018.10.011","subitem_relation_type_select":"DOI"}}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"川崎, 晋"}],"nameIdentifiers":[{"nameIdentifier":"499287","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"齋藤, 美枝"}],"nameIdentifiers":[{"nameIdentifier":"499288","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"持田, 麻里"}],"nameIdentifiers":[{"nameIdentifier":"499289","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Noviyanti, Fia"}],"nameIdentifiers":[{"nameIdentifier":"499290","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"清藤, 一"}],"nameIdentifiers":[{"nameIdentifier":"499291","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"等々力, 節子"}],"nameIdentifiers":[{"nameIdentifier":"499292","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"清藤 一","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"499293","nameIdentifierScheme":"WEKO"}]}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation"}]},"item_type_id":"8","owner":"1","path":["1"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-01-09"},"publish_date":"2019-01-09","publish_status":"0","recid":"49435","relation_version_is_last":true,"title":["Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T23:19:45.849170+00:00"}