![](https://www.kindai.ac.jp/data/images/professor/1053.jpg)
IZUMI Hidemi
Department of Science and Technology on Food Safety | Professor |
Last Updated :2024/08/31
■Researcher basic information
Researcher number
50168275
J-Global ID
Research Keyword
- 食品保全学 食品科学・栄養科学 食品安全学 Food Science and Nutritional Chemistry Food safety
Research Field
■Career
Career
- 2001 - 2005 Kindai UniversityFaculty of Biology-Oriented Science and Technology
- 2001 - 2005 Associate Professor, Kinki University,
- 2005 - 近畿大学生物理工学部 教授
- 2005 - Professor, Kinki University,
- 1995 - 2001 近畿大学生物理工学 講師
- 1995 - 2001 Assistant Professor, Kinki University,
- 1984 - 1995 Kindai UniversityExperimental Farms
- 1984 - 1995 Research Assistant, Kinki University,
- 1992 - 1994 アメリカ農務省 博士研究員
- 1992 - 1994 Past-Doc., USDA
- School of Bio-Oriented Sci. & Technol.
- Experimental Farm
Educational Background
■Research activity information
Award
Paper
- KIYOSHI SATO; HIDEMI IZUMIJournal of Microorganism Control The Society for Antibacterial and Antifungal Agents, Japan 28 (3) 109 - 116 2758-6383 2023/10 [Refereed]
- 佐藤 聖; 山脇 伸行; 阿野 貴司; 泉 秀実近畿大学生物理工学部紀要 = Memoirs of the Faculty of Biology-Oriented Science and Technology of Kindai University 近畿大学生物理工学部 49 1 - 10 1342-7202 2022/10 [Refereed]
[要旨] カットキャベツにおいて初発菌数からの微生物増加に影響を与える主要因は、貯蔵温度である。そこで我々は、初発細菌数と貯蔵温度を基にカットキャベツの細菌増殖の予測モデルを開発した。本予測プログラムは、増殖モデルのフィッティング用プログラムと、細菌の予測曲線描画プログラムで構成されている。細菌増殖データは、1°Cで15日間、5°Cで8日間、10°Cで4日間貯蔵したカットキャベツの一般生菌数から求め、フィッティング用プログラムで分析することで、増殖モデルとともに必要なパラメータの数値を得た。これにより、すべての温度区で細菌の典型的なシグモイド型の増殖曲線が得られた。カット野菜工場で製造されたカット野菜製品の初発菌数とフィッティング用プログラムから得られたパラメータの値を予測曲線描画プログラムに入力し、各貯蔵温度でのカット野菜製品の予測曲線を作成した。本プログラムは、カットキャベツ製品の細菌増殖を正確に予測できたが、カットキャベツミックス製品では精度の高い予測が得られなかった(Pr > 0.68)。このことから、今回作製した微生物予測プログラムは、1°C、5°Cおよび10°Cで貯蔵されたカットキャベツ製品の細菌増殖を予測するための有効なツールとなる。 [英文抄録] We developed a predictive model for bacterial growth in fresh-cut cabbage at a given initial bacterial count and storage temperature, since storage temperature could be a major factor that affects the microbial growth from the initial level. The predictive program consists of a fitting program for the growth model and a simulation program to describe the bacterial growth curve. Raw bacterial growth data were obtained from counts of mesophilic aerobic bacteria of fresh-cut cabbage stored at 1ºC for 15 days, 5ºC for 8 days, and 10ºC for 4 days, and then analyzed with a fitting program that gives the growth model with estimated values of parameters. This resulted in typical sigmoid growth curves of bacteria at all temperatures. When we input the initial bacterial counts of fresh-cut products processed in a commercial produce plant and the estimated values of parameters resulting from the fitting program into the simulation program, it gave the predicted bacterial growth curves of fresh-cut products at each storage temperature. The program precisely predicted the growth of bacteria in fresh-cut cabbage product, but not in fresh-cut mixed salad product including cabbage (Pr > 0.68). Therefore, our program would be a useful tool to estimate the bacterial growth of fresh-cut cabbage product held at 1ºC, 5ºC, and 10ºC. Departmental Bulletin Paper application/pdf - Kiyoshi Sato; Hidemi IzumiHorticulturae MDPI AG 8 (6) 524 - 534 2022/06 [Refereed]
The quality of ‘Pione’ grapes was evaluated during passive and active modified atmosphere packaging (MAP) storage. In the passive MAP study, ‘Pione’ grapes were packaged in two types of films with an oxygen transmission rate (OTR) of either 440 mL/m2/d/atm (low OTR) or 1250 mL/m2/d/atm (high OTR) and stored at 25 °C or 10 °C. When the CO2 concentration in low and high-OTR films stored at 25 °C reached 10% and 3%, respectively, on day 2, grape berries showed lower bacterial counts in the low-OTR films than in the high-OTR films. At 10 °C, the packages approached an equilibrium of 12% CO2 in low-OTR films and 7% CO2 in high-OTR films during 8 days of storage, and no difference was observed in the bacterial counts between the two films. In an active MAP study, ‘Pione’ grapes were stored in low-OTR (440 mL/m2/d/atm) and high-OTR (1170 mL/m2/d/atm) films flushed with air or high CO2 (10%, 20%, and 30%) at 10 °C for 8 days. The CO2 concentration in active MAP with low-OTR films reached approximately 20% by the end of storage, while that with high-OTR films approached an equilibrium of 10% CO2 after 4 days of storage. The bacterial counts remained below the limit of detection until 4 days of storage in active MAP with high-OTR films. Although the fungal counts of berries were non-detectable or below the limit of detection in all active MAPs, Alternaria and Candida fungi and Chryseobacterium and Cutibacterium bacteria were found in the berries stored in active MAP. The firmness, soluble solid content, and surface color of the berries were not affected, regardless of the film type, in both passive and active MAP, and rachis browning due to high-CO2 injury was not observed in any samples in active MAP. These results indicate that passive MAP with low-OTR films or active MAP of 10–20% CO2 with high-OTR films at 10 °C were the optimum packing systems for ‘Pione’ grapes to control the physical and microbiological quality without high-CO2 injury, such as rachis browning. - HACCPによる食品の衛生管理 -コーデックス規格の改訂と日本における制度化-泉 秀実日本防菌防黴学会誌 50 (4) 177 - 181 2022/04 [Refereed][Invited]
- Storage quality of fresh-cut cabbage and lettuce processed in a commercial produce plant and stored at various temperaturesKiyoshi Sato; Hidemi IzumiMem. Faculty. B. O. S. T. Kindai University 46 1 - 7 2021/11 [Refereed]
- Ayano Inoue; Hidemi IzumiBiocontrol Science Society for Antibacterial and Antifungal Agents Japan 25 (4) 215 - 222 1884-0205 2021We initially correlated fluorescent pseudomonads and severity of enzymatic browning on fresh-cut potatoes. Subsequently, we determined the influence of inoculation with Pseudomonas fluorescens following its isolation from the brown tissues on the browning response on fresh-cut potatoes. Bacterial counts on potato slices were higher on browning tissues than on non-browning tissues. P. fluorescens that has been isolated only from the severely browning tissues developed brown discoloration on surface tissues when inoculated onto potato slices. When potato slices were initially inoculated with 103 colony-forming unit (CFU)per mL of P. fluorescens and then stored at 5ºC, bacterial counts, polyphenol oxidase (PPO)activity, phenolic content, and browning severity increased after 3 days of storage. We observed plant PPO derived from potatoes and bacterial PPO released by P. fluorescens and dictated that the plant PPO contributed to browning reactions because only the plant PPO was activated at pH 6-7 that lies in potato tissues. The PPO1 gene that contributed to browning on potatoes was expressed prominently in potato tissues following inoculation with P. fluorescens. These results indicated that P. fluorescens enhanced browning of fresh-cut potatoes by inducing the plant PPO gene, plant PPO activity, and accumulation of phenolics as a biocontrol agent.
- 食品産業界におけるCOVID–19への対応 -暫定ガイダンス-泉 秀実日本防菌防黴学会誌 48 (9) 501 - 507 2020/09 [Invited]
- Yuji Nakata; Hidemi IzumiHortScience American Society for Horticultural Science 55 (3) 386 - 391 0018-5345 2020/03 [Refereed]
‘Minomusume’ strawberries were stored in high CO2 atmospheres (20%, 30%, and 40%) by means of a controlled atmosphere (CA) and active modified atmosphere packaging (MAP) for 10 days at 5 °C. The CA of 20% to 40% CO2 was effective in delaying an increase in fungal count and preventing the external formation of mold mycelia, but a CA of >30% CO2 induced black discoloration on the surface of strawberry due to CO2 injury. When strawberry fruit were stored in a MAP flushed with either air or high CO2, all packages approached an equilibrium of ≈20% CO2 and 2% O2 by the end of storage. Fungal counts of strawberry fruit stored in a MAP remained constant throughout the storage period and the diversity of fungal flora was partially similar regardless of the difference in the MAP method. Visual quality (mold incidence and severity of black discoloration) and physicochemical quality (weight loss, firmness, pH, and total ascorbic acid content) were unaffected by CO2 atmospheres as the flushing gas during active MAP storage, except that the fruit in a MAP flushed with 20% and 30% CO2 were firmer than those with air and 40% CO2. After transfer to ambient conditions for 6 days at 10 °C, however, external formation of mold mycelia identified asBotrytis cinerea and surface black discoloration were induced in strawberry fruit in MAP flushed with 30% and 40% CO2. - H. Izumi; A. InoueActa Horticulturae International Society for Horticultural Science (ISHS) (1275) 7 - 14 0567-7572 2020/03 [Refereed]
- 損傷菌5 農産物における損傷菌-生鮮野菜とその一時加工における細菌損傷-泉 秀実日本防菌防黴学会誌 47 (9) 2019/09 [Invited]
- Viability of Chlorine-injured Escherichia Coli O157:H7 on Fresh-cut Cabbage during Cold Storage in High CO2 AtmospheresIZUMI HidemiBiocontrol Science 23 (4) 199 - 206 2018/12 [Refereed]
- H. Izumi; Y. Murakami; Y. OzakiActa Horticulturae International Society for Horticultural Science (ISHS) (1209) 173 - 178 0567-7572 2018/08 [Refereed]
- H. Izumi; A. InoueActa Horticulturae International Society for Horticultural Science 1194 1487 - 1493 0567-7572 2018/04 [Refereed]
Electrolyzed water containing 10-80 ppm available chlorine is being used in some commercial plants as an alternative disinfectant to sodium hypochlorite. In 2012, electrolyzed weakly acidic water (EWeAW) (pH 2.7-5.0) was approved as a food additive by the Ministry of Health, Labor, and Welfare of Japan in addition to electrolyzed strongly acidic water (EStAW) (pH < 2.7), electrolyzed slightly acidic water (ESlAW) (pH 5.0-6.5), and electrolyzed slightly alkaline water (ESAlW) (pH > 7.5) that had previously been approved. In this study, effects of the four types of electrolyzed water containing 30-50 ppm available chlorine on fresh-cut lettuce, cabbage, cucumber, and Welsh onion were determined based on bacterial enumeration and identification. The fresh-cut vegetables had 5.1-8.0 log CFU g-1 for mesophiles and 3.4-7.0 log CFU g-1 for coliforms, with the counts being the highest in Welsh onion followed by cucumber and then lettuce or cabbage. The bacterial flora of fresh-cut vegetables was comprised of soilborne organisms such as Bacillus and Curtobacterium and phytopathogenic organisms such as Pantoea and Psedomonas, except that Welsh onion predominantly contained Enterobacteriaceae such as Rahnella and Serratia. Rinsing treatments reduced the counts of mesophiles or coliforms on all fresh-cuts by 0.4-1.5 logs relative to non-treated samples regardless of the type of electrolyzed water. When bacteria were isolated from each fresh-cut vegetable after treatment with the most effective type of electrolyzed water based on the reduction of bacterial counts, the ESlAW and EWeAW reduced the number of bacterial genera or species detected in fresh-cut lettuce and cucumber, respectively, while the EStAW and ESAlW did not reduce the diversity of bacterial flora of fresh-cut cabbage and welsh onion, respectively. These results indicate that any electrolyzed water reduced the bacterial counts on fresh-cut vegetables, but the effectiveness on bacterial flora differed with type of water and vegetable. - Hidemi Izumi; Ayano InoueInternational Journal of Food Microbiology Elsevier B.V. 266 207 - 212 1879-3460 2018/02 [Refereed]
The extent of sublethally injured coliform bacteria on shredded cabbage, either rinsed or not rinsed with electrolyzed water, was evaluated during storage in air and high CO2 controlled atmospheres (5%, 10%, and 15%) at 5 °C and 10 °C using the thin agar layer (TAL) method. Sublethally injured coliform bacteria on nonrinsed shredded cabbage were either absent or they were injured at a 64–65% level when present. Rinsing of shredded cabbage with electrolyzed water containing 25 ppm available chlorine reduced the coliform counts by 0.4 to 1.1 log and caused sublethal injury ranging from 42 to 77%. Pantoea ananatis was one of the species injured by chlorine stress. When shredded cabbage, nonrinsed or rinsed with electrolyzed water, was stored in air and high CO2 atmospheres at 5 °C for 7 days and 10 °C for 5 days, coliform counts on TAL plates increased from 3.3–4.5 to 6.5–9.0 log CFU/g during storage, with the increase being greater at 10 °C than at 5 °C. High CO2 of 10% and 15% reduced the bacterial growth on shredded cabbage during storage at 5 °C. Although injured coliform bacteria were not found on nonrinsed shredded cabbage on the initial day, injured coliforms at a range of 49–84% were detected on samples stored in air and high CO2 atmospheres at 5 °C and 10 °C. Injured cells were detected more frequently during storage at both temperatures irrespective of the CO2 atmosphere when shredded cabbage was rinsed with electrolyzed water. These results indicated that injured coliform bacteria on shredded cabbage, either rinsed or not rinsed with electrolyzed water, exhibited different degrees of injury during storage regardless of the CO2 atmosphere and temperature tested. - IZUMI Hidemi近畿大学生物理工学部紀要 近畿大学生物理工学部 41 (41) 13 - 24 1342-7202 2018/02 [Refereed]
[要旨]損傷菌の菌数測定には培養法が用いられることが多いが、細胞計測法のFlow cytometry (FCM) では、生菌、死菌、および損傷菌の迅速評価が可能である。本研究では、Listeria monocytogenesの代替株であるL.innocua (毒素陰性株)の薬剤損傷菌数測定について、培養法のThin agar layer (TAL)法とFCM法の比較 を行った。有効塩素謹度0~6ppmの強酸性電解水で処理したとき、TAL法では1ppmおよび2ppmの強酸性電解水処理において、選択培地よりもTAL培地で0.6log菌数が多く検出され、それぞれ59%および67%の損傷薗が生残したことが示唆された。 一方FCM法では、生菌を染色する膜透過型DNA染色剤 (thiazole orange:TO) と、死菌を染色する膜非透過型DNA染色剤 (propidium iodide:PI) での二重染色の結果、TOとPIの両方に染色された損傷菌の割合は、有効塩素濃度 1~3ppmでそれぞれ59%~78%となった。薬剤損傷L. innocuaの回復においては、TAL法では2時間後には損傷菌が未検出となったが、FCM法では4時間後まで損傷菌が生残していた。この結果より回復期の薬剤損傷菌の検出においては、二つの方法で違いがあることが示された。[Abstract]Culture-based methods are often used for the enumeration of sublethally injured bacteria,while flow cytometry(FCM)can provide rapid quantitation of live,dead,and injured bacteria. In this study,the culutur-based thin agar layer(TAL)method was compared with a FCM assay to enumerate chlorine-injured Listeria.innocua,a surrogate for L.monocytogenes.Bacteria were injured by mixing them with diluted electrolyed water containing 0 to 6 ppm available chlorine. In the TAL method,counts of L.innocua exposed to 1 to 2 ppm available chlorine were 0.6log higher on the TAL medium than on the selective medium than on the selective medium,indicating that 59 to 67% of the viable cells were injured by a chlorine level of 1 to 2 ppm.In comparison,the available chlorine level of 1 to 3 ppm caused sublethal injury ranging from 59 to 78% as determined by the FCM assay based on the quantitation of staned cells with both permeant DNA dye (thiazole orange:TO)and impermeant DNA dye (propidium iodide:PI),relative to live and dead cells that were stained only with TO and PI,respectively.With regard to recovery of chlorine-injured L.innocua after treatment with electrolyzed water,injured cells were inactivated after two hours when enumerated with the TAL method,whereas injured cells remained injured for four hours after the treatment as determined by the FCM assay.This result indicated a difference in the detection of chlorine-injured L.innocua between the two methods during the recovery period of injuredv cells. - Pramod V. Mahajan; Oluwafemi J. Caleb; Maria I. Gil; Hidemi Izumi; Giancarlo Colelli; Christopher B. Watkins; Manuela ZudeFOOD PACKAGING AND SHELF LIFE ELSEVIER SCIENCE BV 14 2 - 11 2214-2894 2017/12 [Refereed][Invited]
Fresh fruit and vegetables are a major source of biologically active compounds essential for human wellbeing. They are, however, perishable living products that require coordinated actions by growers, storage operators, processors, and retailers to maintain their quality and reduce food loss and waste. Recent advances in shelf life extension have been achieved by the combination of treatments including suitable temperature, humidity, and gas composition that maintain their quality and safety. Fresh produce attributes such as appearance, texture, flavour and nutritional value have been traditional quality criteria, but increasingly safety and traceability are important for all the role players along the supply chain from the farm to consumer. Non-destructive techniques for analysing the quality of fresh produce are valuable tools applicable along the supply chain. Advances in optical methods were touched in this perspective article pointing to new methods to inform the user. Quality deterioration and microbial contamination leading to spoilage and postharvest losses can occur at any of the supply chain stages. Therefore, postharvest treatments are essential to minimise quality loss, microbial spoilage and reduce the risk of pathogen contamination. Various postharvest physical, chemical and gaseous treatments can be applied to maintain fresh-like quality without compromising the sensory and nutritional aspects. The consequences of these techniques on quality and safety of fresh horticultural commodities are highlighted in this paper. Future research should aim at improving organoleptic quality and meeting safety standards of fresh produce at all steps of the supply chain. - BActerial effect of rinsing with new types of electrolyzed water on fresh-cut vegetablesHidemi Izumi日本食品保蔵科学会誌 43 (6) 293 - 297 2017/11 [Refereed][Invited]
- Enumeration and Identification of Ethanol-Injured Coliform Bacteria Found on Harvest Equipment and it’s Cross-Contamination with Cabbage.Inoue, A; Y. Nakata; Izumi, HJ. Food Nutr. Disor. 6 1 - 5 2017 [Refereed]
- 泉秀実日本防菌防黴学会誌 日本防菌防黴学会 44 (11) 591‐599 - 599 2187-431X 2016/11 [Invited]
- Hidemi Izumi; Yuji Nakata; Ayano InoueJOURNAL OF FOOD PROTECTION INT ASSOC FOOD PROTECTION 79 (10) 1789 - 1793 0362-028X 2016/10 [Refereed]
Chemical sanitizers may induce no injury (bacteria survive), sublethal injury (bacteria are injured), or lethal injury (bacteria die). The proportion of coliform bacteria that were injured sublethally by chlorine and fungicide mixed with agricultural water (pond water), which was used to dilute the pesticide solution, was evaluated using the thin agar layer (TAL) method. In pure cultures of Enterobacter cloacae, Escherichia coli, and E. coli O157:H7 (representing a human pathogen), the percentage of chlorine-injured cells was 69 to 77% for dilute electrolyzed water containing an available chlorine level of 2 ppm. When agricultural water was mixed with electrolyzed water, the percentage of injured coliforms in agricultural water was 75%. The isolation and identification of bacteria on TAL and selective media suggested that the chlorine stress caused injury to Enterobacter kobei. Of the four fungicide products tested, diluted to their recommended concentrations, Topsin-M, Sumilex, and Oxirane caused injury to coliform bacteria in pure cultures and in agricultural water following their mixture with each pesticide, whereas Streptomycin did not induce any injury to the bacteria. The percentage of injury was 45 to 97% for Topsin-M, 80 to 87% for Sumilex, and 50 to 97% for Oxirane. A comparison of the coliforms isolated from the pesticide solutions and then grown on either TAL or selective media indicated the possibility of fungicide -injured Rahnella aquatilis, Yersinia mollaretii, and E. coli. These results suggest the importance of selecting a suitable sanitizer and the necessity of adjusting the sanitizer concentration to a level that will kill the coliforms rather than cause sanitizer-induced cell injury that can result in the recovery of the coliforms. - 泉秀実日本防菌防黴学会誌 日本防菌防黴学会 44 (10) 521‐528 - 528 2187-431X 2016/10 [Invited]
- 泉秀実日本防菌防黴学会誌 日本防菌防黴学会 44 (9) 469‐474 - 474 2187-431X 2016/09 [Invited]
- Hidemi Izumi日本防菌防黴学会誌 日本防菌防黴学会 44 (8) 403‐407 - 407 2187-431X 2016/08 [Invited]
- H. Izumi; Y. Nakata; A. Inoue; Y. OzakiIII INTERNATIONAL CONFERENCE ON FRESH-CUT PRODUCE: MAINTAINING QUALITY AND SAFETY INT SOC HORTICULTURAL SCIENCE 1141 245 - 250 0567-7572 2016 [Refereed]
Several Japanese citrus fruits, Hassaku, Sweet spring, May pummelo, and Satsuma mandarin, were either peeled by vacuum infusion of a pectinase solution or by hand and then the sections were separated by hand. The citrus segments were then submerged in a cellulase solution to eliminate the segment membranes. There were no significant differences in the microflora, nutrient value (ascorbic acid content and beta-carotene equivalent), physiology (respiration and ethylene production rates), and physicochemical properties (texture, juice leakage, color index, and pH) between enzyme-peeled and hand-peeled segments of Hassaku, Sweet spring, and May pummelo. When enzyme-peeled Satsuma mandarin segments were compared with segments chemically peeled using HCl and NaOH solutions in preparation for a conventional canned product, no differences were found in quality, except that the microbial diversity and color index were less in enzyme-peeled segments, and the respiration rate was less in chemically peeled segments. Enzyme-peeled citrus segments were preferable to hand-or chemically peeled segments for their visual appearance. Enzyme-peeled Satsuma mandarin segments were stored in three types of package films with different O-2 permeability to estimate the shelf-life in a modified atmosphere package (MAP) at 10 degrees C. CO2 approached equilibrium concentrations of 3, 5, and 8% in films of OTR 7000, 1000 and 500 mL m(-2) d(-1) atm(-1), respectively, after 4 d of storage. Microbiological, nutritional, and physicochemical quality of the segments was maintained throughout 6 d of storage regardless of the film package, suggesting that the shelf-life of enzymatically peeled Satsuma mandarin segments as a fresh-cut produce is 6 d in a MAP at 10 degrees C. - H. Izumi; Y. Murakami; M. Ishimaru; Y. OzakiXI INTERNATIONAL CONTROLLED AND MODIFIED ATMOSPHERE RESEARCH CONFERENCE INT SOC HORTICULTURAL SCIENCE 1071 (1) 203 - 209 0567-7572 2015 [Refereed]
Freshly peeled "baby persimmons", 3-4 cm in diameter and 20-25 g in weight, were prepared by enzymatic peeling of 'Totsutanenashi' cherry persimmon fruit (Diospyros kaki Thunb.), which is a bud mutation and miniature of the full size 'Hiratanenashi' persimmon. The microbiological and visual quality of enzymatically peeled baby persimmons as a fresh-cut fruit was evaluated during storage in air or high CO2 atmospheres (10, 15 and 20%) at 10 degrees C. The flesh of intact baby persimmon fruit showed counts of 2.6 log CFU/g for mesophilic aerobic bacteria and a non-detectable level for coliform groups and fungi. A hot water dipping treatment in the enzymatic peeling process reduced both the counts of mesophiles to levels below the lower limit of detection (2.4 log CFU/g) and the diversity of bacterial flora. Coliforms and fungi remained undetectable throughout the enzymatic peeling process. During storage in air, counts of mesophiles, coliforms, lactic acid bacteria, and fungi of baby persimmons increased to 4-5.5 log CFU/g by day 6, while high CO2 atmospheres reduced the microbial growth, with the greatest reduction observed in 15 or 20% CO2. Diversity of the microflora also decreased in 20% CO2 atmosphere as compared to air on day 6. High CO2 atmospheres inhibited the development of brown discoloration in baby persimmons by day 4, but all samples developed browning to an unmarketable level by day 6. These results indicate that high CO2 atmospheres of 15 to 20% are desirable for enzyme-peeled baby persimmons to extend the shelf life when stored at 10 degrees C. - 北田, 康祐; 河本, 敬子; 阿野, 貴司; 泉, 秀実近畿大学生物理工学部紀要 = Memoirs of the Faculty of Biology-Oriented Science and Technology of Kinki University 近畿大学生物理工学部 34 27 - 33 1342-7202 2014/09 [Refereed]
type:Departmental Bulletin Paper [要旨] 和歌山県産の果実(カキ、ウンシュウミカン、ウメ)の各圃場を対象に, 農業用水, 農薬溶液および収穫果実の微生物汚染度を測定し, これらの栽培環境接触物が微生物汚染源として青果物に及ぼす影響を調査した. 農業用水に使用した水源の微生物汚染度は, 河川水が谷の湧水より1log程度高かった. さらに, 農業用水に農薬を溶解することで, 微生物数が最大で2log程度増加し, 微生物汚染度の増大が確認された. 農薬散布から3日後に収穫されたカキ果実では, 農業用水および農薬溶液から土壌由来あるいは植物病原性の7菌種が移行したと推定され, 農薬散布から8日後のウンシュウミカン果実(2菌種)および31日後のウメ果実(1菌種)よりも多いことが確認された. いずれのサンプルからも食中毒原因菌(verotoxin-producing Escherichia coli, Salmonella, Listeria monocytogenes)は検出されず, 農業用水および農薬溶液を介した微生物的食品安全危害はないことが示された. [Abstract] Microflora of field environments (agricultural water and pesticide solutions diluted with agricultural water) and several fruits (persimmons, satsuma mandarin, and Japanese apricots) were investigated to determine the potential of the field environment as a preharvest source of microbial contamination for the fruits. With agricultural water, the microbial counts in river water were 1 log higher than those counts in mountain spring water. When pesticide products were dissolved in agricultural water, the microbial counts increased by 2 logs. Seven species of soilborne or phytopathogenic bacteria andmolds detected on persimmon fruit harvested 3 days after pesticide application were also found in the agricultural water and pesticide solution, suggesting that the field environment could be a source of preharvest contamination. In comparison there were fewer microbial species found on satsuma mandarin fruit (2 species) and Japanese apricot fruit (1 species) harvested 8days and 31 days after pesticide application, respectively, that appeared to be transferred from the agricultural water and pesticide solutions. Since foodborne pathogens such as Salmonella, verotoxin-producing Escherichia coli, and Listeria monocytogenes were not detected in any of the fruit and environmental samples, it is assumed that there are no microbialfood safety hazards resulting from cross-contamination with the environment. - 数種果実の微生物汚染源としての農業用水と農薬溶液の影響北田康介近畿大学生物理工学部紀要 34 27 - 34 2014 [Refereed]
- Safety and qulaity assurance of fresh and fresh-cut produce: Current technologies developed in JapanIZUMI HidemiProcedings of FVHH 1 (1) 63 - 68 2013 [Refereed]
- Yukari Murakami; Yoshihiko Ozaki; Hidemi IzumiHORTSCIENCE AMER SOC HORTICULTURAL SCIENCE 47 (12) 1758 - 1763 0018-5345 2012/12 [Refereed]
The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 degrees C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 degrees C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 degrees C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O-2 decreased to approximate to 10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 degrees C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 degrees C. - 涌嶋三津子; 西川景子; 泉秀実; 鎌田洋一; 西川禎一日本食品微生物学会雑誌 Japanese Society of Food Microbiology 29 (3) 170 - 174 1340-8267 2012/09 [Refereed]
- Yukari Murakami; Yoshihiko Ozaki; Hidemi IzumiHORTSCIENCE AMER SOC HORTICULTURAL SCIENCE 47 (3) 382 - 385 0018-5345 2012/03 [Refereed]
Enzymatic peeling of 'Fuyu' and 'Tone-wase' persimmon fruit was conducted for production of fresh-cut slices, and the microbiological and physicochemical quality of enzyme-peeled fresh-cut slices was compared with that of slices manually peeled with a knife. The enzymatic peeling process involved a porous treatment of the peel, heating at 100 degrees C for 45 s, infusion with 3% protopectinase at 37 degrees C for 3 h, and rinsing under running tap water. Initially, the peel of 'Fuyu' persimmon fruit had microbial counts ranging from 3.9 to 4.2 log cfu.g(-1) and a diverse microflora. The heating treatment before the enzymatic peeling process reduced the microbial counts in both the peel and flesh of all fruits to levels below the lower limit of detection. After the enzyme infusion followed by gentle rinsing with tap water, microbial counts of enzyme-peeled fruit were close to or below the level of detection. When microbial contamination of enzyme-peeled and knife-peeled 'Fuyu' and 'Tone-wase' persimmon slices was compared, the bacterial counts and diversity of bacterial and fungal flora were less in enzyme-peeled slices than in knife-peeled slices. With 'Tone-wase' slices, the color index, pH, and texture were unaffected by enzymatic peeling, except for surface lightness, which was lower in enzyme-peeled slices than in knife-peeled slices. These results indicate that enzymatic peeling could be an alternative to knife-peeling of 'Tone-wase' persimmon fruit for fresh-cut production from the point of microbiological and physicochemical quality. - Hidemi Izumi; Kaori SeraJOURNAL OF FOOD PROTECTION INT ASSOC FOOD PROTECTION 74 (4) 645 - 650 0362-028X 2011/04 [Refereed]
Bacterial flora of cabbage were identified and enumerated during various stages of growth, and the potential sources of contamination in the field were determined. Bacterial counts increased from below the level of detection (2.4 log CFU/g) on seeds to 2.5 to 5.7 log CFU/g on seedlings. After transplanting, the counts of mesophilic aerobic bacteria on leaves decreased and then increased to 5.7 log CFU/g on outer leaves, 5.0 log CFU/g on middle leaves, and 3.0 log CFU/g on inner leaves at the harvesting stage. Counts of coliforms were below the level of detection during the growing period of the leaves. Bacteria isolated from cabbage seeds, seedlings, and leaves were soilborne organisms such as Bacillus, Curtobacterium, and Delftia and phytopathogenic organisms such as Pseudomonas, Pantoea, and Stenotrophomonas. These bacteria were found frequently in seeding machines, potting soil mix, soil, agricultural water, pesticide solutions mixed with the agricultural water, liquid fertilizers, and chemical fertilizers. Contamination from these environmental sites occurred throughout the cabbage growing period rather than only at the harvesting stage. These results indicate that use of clean water for irrigation and for mixing with pesticides and amendments from seeding to the harvesting stage is an important part of a good agricultural practices program for cabbage in Japan. - くらしと微生物(22)冷蔵庫(講座)日本防菌防黴誌、第39巻、715-723 39 715 - 723 2011 [Invited]
- Microbiological safety of fresh produce from the farm-to-table food chainIZUMI HidemiMemoirs of the School of BOST of Kinki University 26 3 - 11 2010 [Refereed]
- Development of technologies for safe fresh and fresh-cut produce in Japan (Review)IZUMI HidemiActa Horticulture 875 229 - 236 2010 [Refereed]
- H. Izumi; S. K. Wendakoon; R. Okumura; Y. MurakamiSOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE INT SOC HORTICULTURAL SCIENCE 875 303 - 310 0567-7572 2010 [Refereed]
Microbiological and organoleptic quality of fresh-cut cabbage was evaluated during storage in active modified atmosphere packaging (MAP) at 10 degrees C. The samples were initially treated with tap water or 0.05% calcined calcium agent (91% of calcium oxide) followed by ozonated water (5 ppm of ozone) and subsequently packaged, which was flushed with air or 10% CO2. After 7 days at 10 degrees C, CO2 accumulated to 13-15% and O-2 depleted to 2-4% in the packages. The CO2 concentration approached equilibrium after 4 days storage in packages flushed with air, while the equilibrium was attained immediately in packages flushed with CO2. The calcined calcium treatment followed by ozonated water reduced counts of mesophiles, coliforms, and psychrotrophs by 1-2 logs relative to water-dipped control on day 0 and day 3. Flushing with 10% CO2 limited the diversity of bacterial flora and reduced growth of psychrotrophs by 0.8 to 1.1 logs as compared to those flushed with air. Bacteria isolated from fresh-cut cabbage were phytopathogenic and soilborne organisms such as genera Bacillus, Enterobacter, Pseudomonas, and Stenotrophomonas. Neither treatment of disinfectant or 10% CO2 flush affected organoleptic quality including browning, water-soaked appearance, and pitting of fresh-cut cabbage. So the calcined calcium agent with ozonated water treatment and flushing with 10% CO2 were beneficial to the fresh-cut cabbage in controlling the bacterial growth and having no detrimental effect on the organoleptic quality. - S. K. Wendakoon; H. Matsuo; H. Yamamoto; H. IzumiSOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE INT SOC HORTICULTURAL SCIENCE 875 297 - 301 0567-7572 2010 [Refereed]
Effects of high pressure (HP) treatment on inactivation of various microorganisms in vitro and microbiological and organoleptic quality of fresh-cut vegetables in vivo were determined. For in vitro study, bacteria and bacterial and fungi isolates from indigenous microflora of vegetables were processed at HP ranging from 300 to 700 MPa for 10 min. For in vivo study, fresh-cut and whole vegetables were subjected to 400 MPa for 10 min. and microbial and organoleptic quality determined. With the in vitro study, populations of Pseudomonas fulva, P. mucidolen, Enterobacter kobei, and Lactococcus lactis decreased to below the level of detection with 400 MPa treatment, whereas population of Bacillus cereus decreased by only 1.5 logs at 700 MPa. Populations of indigenous bacteria and fungi isolated from some vegetables decreased to below the detection level at 400 MPa. With the in vivo study, the 400 MPa treatment resulted in reductions of 1.6 to >2.6 logs of bacteria and 3.5 to 5.3 logs of fungi in fresh-cut carrots, cucumber, and lettuce. Fresh-cut carrots and cucumber showed softened appearance and fresh-cut lettuce became brown after pressure treatment. Cut slices of treated whole carrots and cucumber had reduced microbial activity and loss of organoleptic quality. These results indicate that the HP at 400 MPa for 10 min. was effective in decreasing microbial activity in vitro and in vivo, except for spore-former such as Bacillus cereus, but caused deterioration of surface of fresh-cut vegetables, which was less appealing than whole vegetables pressurized and then cut. - S. K. Wendakoon; H. Matsuo; H. Yamamoto; H. IzumiSOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE INT SOC HORTICULTURAL SCIENCE 875 297 - 301 0567-7572 2010 [Refereed]
Effects of high pressure (HP) treatment on inactivation of various microorganisms in vitro and microbiological and organoleptic quality of fresh-cut vegetables in vivo were determined. For in vitro study, bacteria and bacterial and fungi isolates from indigenous microflora of vegetables were processed at HP ranging from 300 to 700 MPa for 10 min. For in vivo study, fresh-cut and whole vegetables were subjected to 400 MPa for 10 min. and microbial and organoleptic quality determined. With the in vitro study, populations of Pseudomonas fulva, P. mucidolen, Enterobacter kobei, and Lactococcus lactis decreased to below the level of detection with 400 MPa treatment, whereas population of Bacillus cereus decreased by only 1.5 logs at 700 MPa. Populations of indigenous bacteria and fungi isolated from some vegetables decreased to below the detection level at 400 MPa. With the in vivo study, the 400 MPa treatment resulted in reductions of 1.6 to >2.6 logs of bacteria and 3.5 to 5.3 logs of fungi in fresh-cut carrots, cucumber, and lettuce. Fresh-cut carrots and cucumber showed softened appearance and fresh-cut lettuce became brown after pressure treatment. Cut slices of treated whole carrots and cucumber had reduced microbial activity and loss of organoleptic quality. These results indicate that the HP at 400 MPa for 10 min. was effective in decreasing microbial activity in vitro and in vivo, except for spore-former such as Bacillus cereus, but caused deterioration of surface of fresh-cut vegetables, which was less appealing than whole vegetables pressurized and then cut. - H. Izumi; S. K. Wendakoon; R. Okumura; Y. MurakamiSOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE INT SOC HORTICULTURAL SCIENCE 875 303 - 310 0567-7572 2010 [Refereed]
Microbiological and organoleptic quality of fresh-cut cabbage was evaluated during storage in active modified atmosphere packaging (MAP) at 10 degrees C. The samples were initially treated with tap water or 0.05% calcined calcium agent (91% of calcium oxide) followed by ozonated water (5 ppm of ozone) and subsequently packaged, which was flushed with air or 10% CO2. After 7 days at 10 degrees C, CO2 accumulated to 13-15% and O-2 depleted to 2-4% in the packages. The CO2 concentration approached equilibrium after 4 days storage in packages flushed with air, while the equilibrium was attained immediately in packages flushed with CO2. The calcined calcium treatment followed by ozonated water reduced counts of mesophiles, coliforms, and psychrotrophs by 1-2 logs relative to water-dipped control on day 0 and day 3. Flushing with 10% CO2 limited the diversity of bacterial flora and reduced growth of psychrotrophs by 0.8 to 1.1 logs as compared to those flushed with air. Bacteria isolated from fresh-cut cabbage were phytopathogenic and soilborne organisms such as genera Bacillus, Enterobacter, Pseudomonas, and Stenotrophomonas. Neither treatment of disinfectant or 10% CO2 flush affected organoleptic quality including browning, water-soaked appearance, and pitting of fresh-cut cabbage. So the calcined calcium agent with ozonated water treatment and flushing with 10% CO2 were beneficial to the fresh-cut cabbage in controlling the bacterial growth and having no detrimental effect on the organoleptic quality. - H. IzumiSOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE INT SOC HORTICULTURAL SCIENCE 875 229 - 236 0567-7572 2010 [Refereed]
Fresh and fresh-cut produce can become contaminated with microorganisms and be a vehicle for foodborne pathogens. Microbial counts were higher on vegetables than on fruits, and approximately 80% of the total isolates were bacteria in vegetables whereas the majority were molds in fruits. Most of the bacteria and molds isolated from produce were phytopathogenic and soilborne organisms. The on-farm sources of microbial contamination were from soil, fertilizer, agricultural water, pesticide solution, and humans at the preharvest level and soil, agricultural and rinse waters, packing shed equipment, and humans at the postharvest level. The major sources of in-plant contamination were from the equipment and machinery used in preparing fresh-cut produce. Intensive and extensive research studies are needed to better understand the interaction of field and plant conditions and various treatments in reducing and regulating spoilage and human pathogens so that country specific Good Agricultural Practices (GAP) and Hazard Analysis and Critical Control Point (HACCP) can be effectively implemented in Japan. Preharvest treatments including chlorination of agricultural water and ethyl alcohol spraying on packing shed equipment and postharvest treatments including chemical disinfectants such as electrolyzed water and ozonated water and physical treatments such as hot water, superheated vapor, and high-pressure of fresh-cut produce have been researched for improving food safety. The results of this work are expected to establish a scientific baseline for food safety guidelines to control microbial quality and assure safety of fresh and fresh-cut produce. - MURAKAMI Yukari; WENDAKOON Sumithra; IZUMI Hidemi日本防菌防黴学会誌 日本防菌防黴学会 37 (11) 803 - 812 0385-5201 2009 [Refereed]
- Hidemi Izumi; Jutatip Poubol; Kazu Hisa; Kaori SeraJOURNAL OF FOOD PROTECTION INT ASSOC FOOD PROTECTION 71 (3) 530 - 538 0362-028X 2008/03 [Refereed]
Potential sources of microbial contamination of satsuma mandarin fruit were investigated from production through the packing shed in the 2005 season. Microbial counts in the peel and flesh during the fruit development stage were below 2.4 log CFU/g for bacteria and 3 log CFU/g for fungi, except for the peel in August and September. In the field environment, the highest microbial counts were found in fallen leaves on the ground, followed by soil, organic fertilizer, and agricultural water. Only the pesticide solution collected in July was positive for Salmonella, while no verotoxin-producing Escherichia coli was detected from any of the samples. The bacterial and mold flora in the peel comprised phytopathogenic organisms such as bacteria genus Pantoea and mold genus Mycosphaerella and soilborne organisms such as bacteria genus Bacillus and mold genus Cladosporium, which were found in soil, fallen leaves, agricultural water, and cloth mulch throughout the production season. After fruit harvest and sorting, microbial counts of the peel increased, while those of the flesh remained below the lower limit of detection. Although some of the preharvest sources could also be postharvest sources, some packing shed equipment was assumed to be postharvest sources, because Bacillus cereus was not identified from the fruit in the production field but was detected on the peel after sorting and on equipment such as gloves, plastic harvest basket, and size sorter. These results suggest that using sanitizers for agricultural water and packing sheds to prevent cross-contamination would be useful in a good agricultural practices program of the satsuma mandarin in Japan. - Hidemi Izumi; Yumi Tsukada; Jutatip Poubol; Kazuo HisaJOURNAL OF FOOD PROTECTION INT ASSOC FOOD PROTECTION 71 (1) 52 - 59 0362-028X 2008/01 [Refereed]
Potential sources of microbial contamination for persimmon fruit during growing and harvesting in the 2005 season were investigated to provide a baseline to design the good agricultural practices program for persimmons in Japan. Microbial counts in the peel of persimmon fruit during production season were close to or below 2.4 log CFU/g for bacteria and 3.0 log CFU/g for fungi but were above these values on harvested fruit. The counts in the flesh were below the detection level with all fruit. Bacteria and molds isolated from peel and flesh of persimmons during growing were phytopathogenic and soilborne organisms such as bacteria genera Enterobacter and Bacillus and mold genera Fusarium and Cladosporium, which were found in soil, weeds. agricultural water, and pesticide solution throughout the production season. The agricultural water was one of the most important potential preharvest sources, because Escherichia coli O157:147 was identified from agricultural. water in May, and Salmonella was detected in agricultural water, pesticide solution containing the agricultural water for the mixture, and soil after application of the pesticide solution in June. Neither of the two pathogenic bacteria was detected in any of the fruit samples. Microbial counts and diversity in the peel of persimmons at harvest increased after contact with plastic harvest basket and container, which could be sources of contamination during harvesting. Therefore, monitoring and management on-farm should focus on agricultural water and harvest equipment as important control points to reduce microbial contamination on persimmons. - IZUMI Hidemi日本防菌防黴誌 日本防菌防黴学会 36 (8) 541 - 548 0385-5201 2008 [Invited]
- IZUMI Hidemijournal of the japanese society for cold preservation of food Japan Association of Food Preservation Scientists 34 (2) 85 - 95 1344-1213 2008 [Invited]
生命体の生鮮食品である青果物およびカット青果物は、品質保持が難しく、その鮮度保持期間を延長するための多大なる研究が世界中でなされてきたのは周知のことである。これらの研究は、栄養的機能(第一次機能)および嗜好的機能(第二次機能)にかかわる品質保持から、生体調節機能(第三次機能)を立証する研究まで、幅広く発展してきた。一方で、1990年代から米国を中心に、青果物あるいはカット青果物が原因と疑われる食性疾患が急増し、これらの食品の微生物学的安全性に関する研究が重要視されるようになった。米国で実践される青果物の衛生管理法である(GAP)やカット青果物の衛生管理法として推奨されている(HACCP)も参考にしながら、日本でも科学的なデータに基づく衛生管理法を確立する必要性に迫られている。筆者は、従来から多く行われてきた青果物およびカット青果物の生理・生化学的な品質保持の研究に加え、微生物的品質の解析を行い、安全性を付与するための殺菌・静菌技術について、一連の研究を行ってきた。本稿では、それらの成果を実用化に向けて取りまとめた。 - IZUMI HidemiMicrobiology Insights 1 25 - 40 2008 [Refereed]
- J. Poubol; S. Matsuoka; M. Oshima; H. IzumiEUROPE-ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS - EURASIA 2007 INT SOC HORTICULTURAL SCIENCE 804 477 - 483 0567-7572 2008 [Refereed]
Quality changes of fresh-cut 'Nam Dok Mai' mango cubes held in air or low O-2 atmospheres (0.5, 1 and 2%) at 1, 5 and 13 degrees C were evaluated. Attributes measured included incidence of browning and water soaking, respiration, ethanol content, L-ascorbic acid content, color, off-odor, firmness and microbial counts. The shelf life of mango cubes, based on browning and water soaked area, was 3 days at 1 degrees C, 2 days at 5 degrees C and below 1 day at 13 degrees C in air. Low O-2 atmospheres extended the shelf life by 1 day at all temperatures by retarding the browning and water soaked condition. Respiration rates (O-2 consumption and CO2 production) were not suppressed by low O-2 atmospheres at 1 and 5 degrees C, but were suppressed at 13 degrees C. However, the respiratory quotient of cubes stored in low O-2 at 13 degrees C increased to more than 2, which contributed to the slight ethanol production and off-odor. Color based on L* and chroma values decreased with all cubes during storage, with the decrease being greater in air than in low O-2 atmospheres. Firmness and L-ascorbic acid content of cubes at the end of storage were similar between air and low O-2 atmospheres at all temperatures. Low O-2 levels did not affect the total microbial count on mango cubes, which ranged from 3.4 to 5.3 log(10)CFU.g(-1). The count of lactic acid bacteria on cubes stored in air or low O-2 at 1 and 5 degrees C were below the level of detection (2.4 log(10)CFU.g(-1)), but those at 13 degrees C increased to 3.4-4 log(10)CFU.g(-1) by the end of storage. Temperature of 1 or 5 degrees C is recommended for holding 'Nam Dok Mai' mango cubes and the shelf life would be extended by 1 day, which is a 50% increase, when held in low O-2 atmospheres. - Daisuke Hamanaka; Hidemi Izumi; Daisuke HamanakaFood Science and Technology Research 14 (6) 565 - 572 1344-6606 2008 [Refereed]
Cabbage shreds and cucumber slices were dipped in water or solution of mustard extract agent (MEA) and hop extract agent (HEA) with or without sucrose fatty acid ester (SE) and stored in an MA package at 10°C. With cabbage shreds, counts of mesophiles and coliforms were 0.3 to 0.7 logs lower in samples treated with MEA with or without SE than with the water-dipped control for the first 2 days of storage. However, MEA accelerated the growth of lactic acid bacteria. When HEA was combined with MEA and SE, growth of all bacteria on treated cabbage shreds were retarded for 5 days of storage relative to that on control shreds. Treatment with MEA and HEA reduced the depletion of O2 and accumulation of CO2 and ethylene in the MA package containing cabbage shreds and the reduction was greater when combined with SE. In contrast, cucumber slices treated with MEA with or without SE accelerated respiration and ethylene production and did not retard any bacterial growth during MA storage t 10°C. © 2008, Japanese Society for Food Science and Technology. All rights reserved. - IZUMI Hidemi日本防菌防黴誌 日本防菌防黴学会 35 (1) 47 - 55 0385-5201 2007 [Invited]
- H. IzumiProceedings of the International Conference on Quality Management of Fresh Cut Produce INTERNATIONAL SOCIETY HORTICULTURAL SCIENCE 746 (746) 45 - 52 0567-7572 2007 [Refereed]
Fresh-cut products have been popular in Japan over the past decade. In a commercial produce plant, product washing is an important step to reduce microbial population during the processing operations, because microbiological control and safety are of major concern in preparation of fresh-cut produce. Some chemical disinfectants and natural antimicrobial agents from plant and animal are effective without causing deterioration of fresh-cut vegetables. Electrolyzed water (pH 2.7 or 6.5, 20 to 60 ppm available chlorine) and ozonated water (1 to 10 ppm ozone) are disinfectants approved as food additives by Ministry of Health, Labor, and Welfare of Japan. The treatments with electrolyzed water reduced total microbial counts of fresh-cut cucumber, carrots, and spinach by I to 3 logs CFU/g relative to non-treated samples without quality loss. Ozonated water (5 and 10 ppm) also reduced the microbial counts by 1 log and was a better disinfectant of fresh-cut cabbage than of lettuce. The ozonated water increased the rate of electrolyte leakage from tissue slices and polyphenol content and accelerated brown discoloration of fresh-cut lettuce, but not of fresh-cut cabbage. Among the natural antimicrobial preservatives, a 0.5% ferulic acid agent (2% of ferulic acid) or 1% fumaric acid agent (20% of fumaric acid) applied on fresh-cut lettuce, 0.1% mustard and hop extract agent (10% of allyl isothiocyanate and 7% of P-acid) on fresh-cut cabbage, and 0.05% calcined calcium agent (91% of calcium) on fresh-cut cucumber reduced the microbial counts by 0.3 to 1.5 logs as compared to water-dipped control. The furnaric acid agent followed by electrolyzed water treatment was the most effective in reducing microbial counts with fresh-cut lettuce and cucumber. Since the microbicidal effectiveness of disinfectants and agents was dependent on type of fresh-cut vegetables, it is important to understand which disinfectant and agent are best for each fresh-cut vegetable. - J. Poubol; M. Inada; Y. Takiguchi; H. IzumiPROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE INT SOC HORTICULTURAL SCIENCE 746 (746) 417 - + 0567-7572 2007 [Refereed]
Microbiological and physicochemical quality of fresh-cut lettuce was evaluated after treatment with ozonated water and stored in modified atmosphere packaging (MAP) at 10 degrees C. Cut lettuce was dipped in 1 or 3 ppm ozonated water for 5 min and washed product was sealed in OPP film at initial concentrations of 0, 5, 10, 15, and 20% CO2. Ozonated water reduced counts of mesophilic aerobic bacteria and coliform groups on fresh-cut lettuce by 0.4-0.6 logs and 0.7-1.3 logs CFU g(-1), respectively, relative to water-dipped control. However, the treatment increased the rate of electrolyte leakage from tissue slices and induced occurrence of pitting in mesophyll cells on day 0, and accelerated pitting, browning, and water soaked area of fresh-cut lettuce during 2 days of passive MA storage at 10 degrees C. The best organoleptic quality of fresh-cut lettuce occurred when it was treated with ozonated water (3 ppm) and stored in active MAP with 15% CO2. Therefore the combination of ozonated water (3 ppm) treatment and active MAP of 15% CO2 would be recommended for the storage of fresh-cut lettuce based on microbiological and physicochemical quality. - IZUMI HidemiMemoirs of the School of BOST of Kinki University Kinki University 20 1 - 8 1342-7202 2007 [Refereed]
The partial organic fruits (Japanese apricot, Japanese plum, persimmon, satsuma mandarin, and lemon) grown under restricted inorganic practices and certified as Specially Grown Agricultural products by a Wakayama Prefecture-accredited certification agency were evaluated for microbial quality and safety in 2004 to 2006. Microbial population in most whole fruit or peel and flesh of fruit was below the detection level (2.4log CFU/g for bacteria and 3.0log CFU/g for fungi). Among all samples, the peel of satsuma mandarin showed the highest counts of 3.9log CFU/g for total bacteria in 2004 and 5.0log CFU/g for fungi in 2005. The microbial counts in the flesh of all fruits were below the detection level and the pH values of flesh of all fruits were as low as 3.2 except for persimmon. Molds comprised approximately 80% of the total isolates in all fruits. The most frequently isolated mold genera were Alternaria, Diaporthe, Pestalotia, Phialophora, and Phanerochaete, which were phytopathogenic organisms. No human pathogens such as Salmonella and Escherichia coli O157:H7 were detected from any of the samples. These results suggest that the partial organic fruits do not have high microbial risk due to the farming methods used. - H. IzumiActa Horticulturae International Society for Horticultural Science 746 45 - 52 0567-7572 2007 [Refereed]
Fresh-cut products have been popular in Japan over the past decade. In a commercial produce plant, product washing is an important step to reduce microbial population during the processing operations, because microbiological control and safety are of major concern in preparation of fresh-cut produce. Some chemical disinfectants and natural antimicrobial agents from plant and animal are effective without causing deterioration of fresh-cut vegetables. Electrolyzed water (pH 2.7 or 6.5, 20 to 60 ppm available chlorine) and ozonated water (1 to 10 ppm ozone) are disinfectants approved as food additives by Ministry of Health, Labor, and Welfare of Japan. The treatments with electrolyzed water reduced total microbial counts of fresh-cut cucumber, carrots, and spinach by 1 to 3 logs CFU/g relative to non-treated samples without quality loss. Ozonated water (5 and 10 ppm) also reduced the microbial counts by 1 log and was a better disinfectant of fresh-cut cabbage than of lettuce. The ozonated water increased the rate of electrolyte leakage from tissue slices and polyphenol content and accelerated brown discoloration of fresh-cut lettuce, but not of fresh-cut cabbage. Among the natural antimicrobial preservatives, a 0.5% ferulic acid agent (2% of ferulic acid) or 1% fumaric acid agent (20% of fumaric acid) applied on fresh-cut lettuce, 0.1% mustard and hop extract agent (10% of allyl isothiocyanate and 7% of β-acid) on fresh-cut cabbage, and 0.05% calcined calcium agent (91% of calcium) on fresh-cut cucumber reduced the microbial counts by 0.3 to 1.5 logs as compared to water-dipped control. The fumaric acid agent followed by electrolyzed water treatment was the most effective in reducing microbial counts with fresh-cut lettuce and cucumber. Since the microbicidal effectiveness of disinfectants and agents was dependent on type of fresh-cut vegetables, it is important to understand which disinfectant and agent are best for each fresh-cut vegetable. - J. Poubol; M. Inada; Y. Takiguchi; H. IzumiPROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE INT SOC HORTICULTURAL SCIENCE 746 (746) 417 - + 0567-7572 2007 [Refereed]
Microbiological and physicochemical quality of fresh-cut lettuce was evaluated after treatment with ozonated water and stored in modified atmosphere packaging (MAP) at 10 degrees C. Cut lettuce was dipped in 1 or 3 ppm ozonated water for 5 min and washed product was sealed in OPP film at initial concentrations of 0, 5, 10, 15, and 20% CO2. Ozonated water reduced counts of mesophilic aerobic bacteria and coliform groups on fresh-cut lettuce by 0.4-0.6 logs and 0.7-1.3 logs CFU g(-1), respectively, relative to water-dipped control. However, the treatment increased the rate of electrolyte leakage from tissue slices and induced occurrence of pitting in mesophyll cells on day 0, and accelerated pitting, browning, and water soaked area of fresh-cut lettuce during 2 days of passive MA storage at 10 degrees C. The best organoleptic quality of fresh-cut lettuce occurred when it was treated with ozonated water (3 ppm) and stored in active MAP with 15% CO2. Therefore the combination of ozonated water (3 ppm) treatment and active MAP of 15% CO2 would be recommended for the storage of fresh-cut lettuce based on microbiological and physicochemical quality. - IZUMI HidemiProceedings of the APEC Symposium on Assuring Quality and Safety of Fresh Produce 119 - 123 2006 [Refereed]
- 青果物の衛生管理法(1)米国におけるGAPの現状(講座)日本防菌防黴誌 34 750 - 755 2006 [Invited]
- J. Poubol; Y. Tsukada; K. Sera; H. IzumiPROCEEDINGS OF THE IVTH INTERNATIONAL CONFERENCE ON MANAGING QUALITY IN CHAINS, VOLS 1 AND 2 INT SOC HORTICULTURAL SCIENCE 712 (712) 551 - + 0567-7572 2006 [Refereed]
Preharvest sources of microbial contamination of satsuma mandarin fruit (cv. Miyagawa Wase and Matsuyama Wase) during fruit development were assessed in three orchards (Gobo, Kokawa, and Shimotsu region) at Wakayama prefecture, Japan. There were differences in altitude, soil type, water source, and frequency of fertilization and pesticide applications among the three orchards. Samples of fruit and field attributes, which included organic/chemical fertilizer, agricultural water, pesticide solution, soil, weeds, and cloth sheet used as mulch, were collected at different months of the year and analyzed for microbial population. With fruit at harvest time, bacteria and fungi were detectable in the peel and were below the detection level in the flesh. High levels of total bacteria, coliforms, and fungi were found in soil and weeds at all orchards throughout the year. The microbial population of organic fertilizer was much higher than that of chemical fertilizer, which was below the detection level. The coliforms counts in agricultural water were below the detection level throughout the year in two orchards, while at the Shimotsu orchard, the counts increased from 2.3 log CFU/ml in the spring to 3.0 log CFU/ml in the summer. The total bacterial counts of pesticide solution, which contained agricultural water for the mixture, were in the range of those of the agricultural water used at two orchards. Bacillus cereus was isolated from soil, agricultural water, pesticide solution, organic/chemical fertilizer, and fruit. Salmonella was detected in pesticide solution only from the Shimotsu orchard in summer. No Escherichia coli O157:117 was isolated from any of the samples tested. These data suggest that agricultural water used for the pesticide solution or came in contact with the soil or fertilizer probably was the source of preharvest contamination of satsuma mandarin fruit during fruit development. - J Poubol; H IzumiJOURNAL OF FOOD SCIENCE INST FOOD TECHNOLOGISTS 70 (6) M286 - M291 0022-1147 2005/08Preliminary study showed that among 40- to 100-kPa O-2 atmospheres, 60-kPa O-2. reduced the respiration of fresh-cut 'Carabao' mango cubes the most when held at 5 degrees C or 13 degrees C for 42 h. Therefore, the effects,of 60-kPa O-2 on the physiology and microbial quality of fresh-cut 'Carabao' and 'Nam Dokmal' mango cubes were determined and compared with those held in air. The high-O-2 atmosphere reduced the respiration rate of 'Carabao' mango cubes stored at 5 degrees C but stimulated the rate after 2 d of storage at 13 degrees C. Browning of 'Carabao' cubes was accelerated by 60-kPa O-2 at 13 degrees C. With 'Nam Dokmai' cubes, the high O-2 had no effect on respiration rate, browning, and incidence of water-soaked appearance at 5 degrees C and 13 degrees C. The high O-2 did not affect texture or ascorbic acid content of 'Carabao' and 'Nam Dokmai' mango cubes at either temperature. Counts of lactic acid bacteria and molds were below the detection level (2.4 log colony-forming units [CFU]/g) during storage at both temperatures. However, 60-kPa O-2 stimulated the growth of mesophille aerobic bacteria on 'Carabao' cubes and yeasts of 'Nam Dokmai' cubes at 13 degrees C. The increased microbial count may have been due to the higher pH of cubes stored in 60-kPa O-2 at 13 degrees C, than at 5 degrees C or in air. Within 'Nam Dokmai' mango cubes, the predominant genera In mesophilic aerobic bacteria were Enterobacter, Klebsiella, and Pantoea and in the yeasts were Candida, Cryptococcus, and,Rhodotorula. These results indicate that 60-kPa O-2 is not desirable for mango cubes when held at 13 degrees C.
- Use of disinfectant electrolyzed storong acidic and weak acidic water as food addtives in JapanProc. APEC synposium on quality management in postharvest systems 143-151 2005
- J Poubol; H IzumiJOURNAL OF FOOD SCIENCE INST FOOD TECHNOLOGISTS 70 (1) M69 - M74 0022-1147 2005/01Fresh-cut 'Carabao' and 'Nam Dokmai' mango cubes were stored in air or in high CO2 atmospheres (3%, 5%, and 10%) at 5 degreesC and 13 degreesC. Freshly sliced 'Carabao' mango cubes had a lower respiration rate and total bacterial count and higher L-ascorbic acid content and firmness than 'Nam Dokmai' mango cubes. The shelf life of fresh-cut mango, based on browning discoloration and water-soaked appearance, was 6 d at 5 degreesC and 4 d at 13 degreesC for 'Carabao' and 2 d at 5 degreesC and less than 1 d at 13 degreesC for 'Nam Dokmai'. High CO2 atmospheres retarded the development of water-soaked 'Carabao' cubes at 5 degreesC and 13 degreesC and 'Nam Dokmai' cubes at 5 degreesC. Texture of 'Carabao' cubes was enhanced by high CO2, but ethanol and L-ascorbic acid contents were not affected at 5 degreesC and 13 degreesC. Total bacterial count was lower in 'Carabao' cubes than in 'Nam Dokmal' cubes during Storage at both temperatures, and a 10% CO2 only reduced the bacterial count on 'Carabao' and 'Nam Dokmai' cubes stored at 13 degreesC. Bacterial flora in 'Nam Dokmai' mango cubes consisted mostly of Gram-negative rods assigned primarily to phytopathogenic bacteria such as Pantoea agglomerans and Burkholderia cepacia. The genera of bacteria isolated from cubes stored in 10% CO2 were similar to those from cubes on the initial day.
- 野菜の衛生管理法と微生物管理技術(総説)園芸学研究 4、1-6 2005
- Hidemi IzumiNippon Shokuhin Kagaku Kogaku Kaishi Japanese Society for Food Science and Technology 52 (5) 197 - 206 1341-027X 2005
- Microbiological evaluation of fresh marketed vegetablesMem. School BOST Kinki Univ. 13, 15-21 2004
- Technology for maintaining microbiological quality and safety of fresh-cut vegetables in japanProceedings of the APEC Symposium on Postharvest Handling Systems 83-90 2004
- 酸性電解水のカット野菜の殺菌剤としての利用効果日本防菌防微学会誌 32 (2) 91 - 97 2004
- 食品製造環境における酸性電解水の活用日本防菌防黴学会誌 31 (7) 379 - 384 2003
- 泉 秀実日本包装学会 日本包装学会 12 (1) 29 - 40 0918-5283 2003
- H Izumi; T Nagatomo; C Tanaka; S KanlayanaratPROCEEDINGS OF THE 8TH INTERNATIONAL CONTROLLED ATMOSPHERE RESEARCH CONFERENCE, VOLS I AND II INTERNATIONAL SOCIETY HORTICULTURAL SCIENCE 600 (600) 833 - 838 0567-7572 2003Fresh-cut cubes from color break (CB) and partially ripe (PR) mango were stored in air or low O-2 (0.5%, 1% and 2%) atmospheres at 5degreesC and 13degreesC. The shelf life of mango cubes stored in air at 5degreesC and 13degreesC was 4-6 days and 3-4 days, respectively. Low O-2 atmospheres reduced respiration rate of cubes, except those from CB mango stored at 5degreesC. The RQ was larger with cubes held in low O-2 than in air at both temperatures. Ethanol content in flesh was the greatest with mango cubes stored in 0.5% O-2 at 5degreesC and 13degreesC, but no off-odor was emitted by any of the cubes. Surface lightness was retained by the low O-2 atmospheres and decreased in air atmosphere, except with cubes from CB mango at 5degreesC. L-ascorbic acid content of cubes decreased at both temperatures, with the decrease being greater in air than in low O-2 with cubes from PR mango. Low O-2 atmospheres maintained firmness of mango cubes, except for cubes from CB mango stored at 5degreesC. Mesophilic aerobic bacteria and lactic acid bacteria on mango cubes were not detected or below the detection level. Temperature of 5degreesC is recommended for holding mango cubes; however, low O-2 CA had an added beneficial effect in maintaining quality of fresh-cut cubes from PR mango.
- カット野菜の微生物汚染度とその制御日本防菌防黴学会誌 29 (2) 107 - 114 2001
- 日本食品保蔵科学会誌 27 (3) 145 - 156 2001
- Izumi HidemiJournal of the Japanese Society for Horticultural Science THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE 70(5), 599-601 (5) 599 - 601 0013-7626 2001Stems of the flowering rose, 'Asami Red' were placed in 20℃ tap water (control) or electrolyzed neutral water (ENW ; pH 6.8, 20ppm available chlorine) for 7 days to evaluate their flower quality and shelf life. ENW reduced the occurrence and development of bent-neck, fresh weight loss and the percentage of wilted leaves after day 3. The numbers of bacteria in the water and in the basal 3 cm segments of stems were 10^6 CFU・ml^<-1> and 10^7 CFU・gFW^<-1> on day 5, respectively, whereas no bacteria was detected in the ENW. The bacterial population in the basal 3 cm of the control stems was 10 to 100 times higher than those in ENW throughout the holding period. Hydraulic conductance in the basal 3 cm of stems decreased dramatically by day 3, the decrease being greater in the stems in tap water than those in ENW.
- Izumi, H; H. Yukinaga; M. HanafusaMemoirs of the School of Biology-Oriented Science and Technology of Kinki University 7 46 - 52 2000 [Refereed]
- Efficacy of electrolyzed was as a disinfectant for fresh-cut spinach.Izumi, H; T, Kiba; S. HashimotoAustralian Center for International Agricultural Research Proc. 100 216 - 221 2000 [Refereed]
- H IzumiJOURNAL OF FOOD SCIENCE INST FOOD TECHNOLOGISTS 64 (3) 536 - 539 0022-1147 1999/05 [Refereed]
The effect of electrolyzed water on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/blowing, microbes on all cuts were reduced by 0.6 to 2.6 logs CFU/g. Rinsing or dipping/blowing were more effective than dipping. Electrolyzed water containing 50 ppm available chlorine had a stronger bactericidal effect than that containing 15 or 30 ppm chlorine for fresh-cut carrots, spinach, or cucumber. Electrolyzed water did not affect tissue pH, surface color, or general appearance of fresh-cut vegetables. - IZUMI Hidemijournal of the japanese society for cold preservation of food Japan Association of Food Preservation Scientists 25 (2) 69 - 80 1344-1213 1999
- IZUMI HidemiFood Proeservation Sci. 24 31 - 35 1998 [Refereed]
- IZUMI HidemiFood Preservation Sci 24 189 - 192 1998 [Refereed]
- IZUMI HidemiFood Preservation Sci. Japan Association of Food Preservation Scientists 24 (2) 81 - 86 1344-1213 1998 [Refereed]
Hassaku (Citrus hassaku Hort. ex Tanaka) and tangor 'Kiyomi' (Citrus sinensis×C. tangerina) fruits stored at 5°C for 3 and 2.5 months, respectively, were dipped in 1% L-ascorbic acid (AsA) solution and then held at 20°C to determine the effects of AsA on the occurrence and development of Kohansho, a peel disorder. AsA content was lower and total phenol content was higher in the flavedo of Kohansho peel than in that of sound peel of both Hassaku and 'Kiyomi' fruits. AsA or sodium erythorbate, an analogue of AsA, treatment as well as 50°C hot-water treatment reduced the occurrence and development of Kohansho of Hassaku fruits. All treated Hassaku fruits maintained a higher AsA content in the flavedo than the water-dipped control until day 3 at 20°C. AsA treatment reduced occurrence and development of Kohansho in 'Kiyomi' fruits. but the inhibition was not retained when held in a polyethylene bag after treatment. AsA content in the flavedo did not differ noticeably between water and AsA dipped 'Kiyomi' fruits. AsA treatment was less effective on 'Kiyomi' than Hassaku fruits. Total phenol content in the flavedo of Hassaku and 'Kiyomi' fruits tended to increase during storage at 20°C regardless of treatment. These results indicate that AsA dip treatment helped in reducing occurrence and development of Kohansho in Hassaku and 'Kiyomi' fruits, and the magnitude of the effects depended on the amount of absorbed AsA by the flavedo tissue. - Physiology and quality of fresh-cut spinach stored in low O2 controlled atmosphere at various temperaturesIzumi, H; T. Nonaka; T. MuraokaProc. 7th International CA Research Conf., Davis, CA. 5 130 - 132 1997 [Refereed]
- IZUMI Hidemi; WATADA Alley E; DOUGLAS WillardFood Science and Technology, International Japanese Society for Food Science and Technology 3 (1) 34 - 40 1341-7592 1997 [Refereed]
The physiology and quality of 'Greenbelt' broccoli florets (<I>Brassica oleracea</I> L. <I>italica</I>) were monitored during CA storage in 0.5% O<SUB>2</SUB> and 10% CO<SUB>2</SUB> at 0 and 5°C and in 1% O<SUB>2</SUB> and 10% CO<SUB>2</SUB> at 10°C and subsequent air storage at the same temperature. The CA reduced respiration, weight loss, and decay at all temperatures, yellowing and L-ascorbic acid loss at 5 and 10°C, and ethylene production and microbial growth at 10°C. Upon transfer of the florets to air following CA storage for 4, 3, and 1 weeks at 0, 5, and 10°C, respectively, respiration rate increased initially and then remained constant. Ethylene production continually increased. Decay, microbial count, odor, color, and L-ascorbic acid content remained essentially unchanged for a few days after the samples were transferred to air regardless of temperature. - H Izumi; AE Watada; NP Ko; W DouglasPOSTHARVEST BIOLOGY AND TECHNOLOGY ELSEVIER SCIENCE BV 9 (2) 165 - 172 0925-5214 1996/11 [Refereed]
The physiology and quality of carrot (Daucus carota L.) slices, sticks, and shreds stored in air or controlled atmosphere (CA) of 0.5% O-2 and 10% CO2 at 0, 5, and 10 degrees C were monitored. The respiration of all 3 types of cut tissue was reduced when stored in CA and the reduction was greater with slices or sticks than with shreds. The RQ of sticks and shreds was higher in CA than in air at all temperatures. Ethylene production was less than 0.1 mu l kg(-1) h(-1) and off-odor was not detected with any of the samples. CA was beneficial in reducing decay, weight loss, pH of sticks and shreds, white discoloration on shreds, and microbial growth on sticks. The latter two occurred only at 0 and 5 degrees C. - H Izumi; AE Watada; W DouglasJOURNAL OF FOOD SCIENCE INST FOOD TECHNOLOGISTS 61 (2) 317 - 321 0022-1147 1996/03 [Refereed]
Calcium chloride treated or nontreated zucchini squash slices were stored in air or low O-2 (0.25, 0.5 and 1%) at 10 degrees C. Respiration rate, ethylene production, and development of browning/decay were reduced under low O,. Slices stored under 0.25% O-2 had less weight loss and browning/decay, and greater shear force and L-ascorbic acid content than those stored in air. Microbial count, pH, and color at the end of storage were improved by low O-2. Calcium treatment had no additive effect on maintaining quality of zucchini squash slices stored in 0.25% O-2 atmosphere. - ITO Takuji; IZUMI Hidemi; YOSHIDA YasujiFood Preservation Science japan association of food preservation scientists 22 (3) 127 - 131 0914-7675 1996Changes in sugar and starch content in garden peas (Pisum sativum L., 'Kishu-usui') at storage temperatures of 1, 5, 10, 15 and 20°C were studied. HPLC was used to determine the sucrose, raffinose, and stachyose levels. At storage temperatures at or above 10°C, sucrose levels steeply declined in keeping with the increased temperatures. In contrast, at temperatures of 1°C and 5°C, sucrose levels increased during the 1st half of the storage period and decreased thereafter. Raffinose and stachyose increased at all of the temperatures studied, with stachyose expressing a higher increase. At temperatures of 10, 15 and 20°C, stachyose became the predominant sugar after the middle of the storage period. At temperatures ≥ 10°C, starch content increased quickly within a few days after the beginning of storage. At the 5°C temperature, the content increased from the 10th day of storage, but at the 1°C temperature, if increased from the 15th day. The lower the storage temperature, the higher the starch increments became. Judging from the above, the changes in saccharide levels of the stored garden peas were similar to those observed in normal development, leading to the conclusion that the process of maturation was not halted by storage. Even if the temperature of storage was at 1°C, it appeared to be difficult to maintain the quality of garden peas 'Kishu-usui' over a long period of time.
- H Izumi; AE Watada; W DouglasJOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE AMER SOC HORTICULTURAL SCIENCE 121 (1) 127 - 131 0003-1062 1996/01 [Refereed]
'Marathon' broccoli (Brassica oleracea L. var. italica) florets were stored in air, low O-2 (0.25%, 0.5%, and 1%) or high CO2 (3%, 6%, and 10%) at 0, 5, and 10C. Oxygen consumption and CO2 production were reduced under low O-2 or high CO2 atmosphere, the reduction being greater at lower O-2 and higher CO2 levels. No differences were found in ethylene production among the different atmospheres. Low O-2 and high CO2 retained color of broccoli florets to about the same extent at 10C but had no effect at 0 and 5C, Development of soft rot and browning was suppressed by low O-2 or high CO2, but offensive off-odor occurred in 0.25% O-2 at all temperatures and 0.5% O-2 at 10C, These results indicate that the best 0, and CO, levels seem to be 0.5% O-2 and 10% CO2 at O and 5C, and 1% O-2 and 10% CO2 at 10C. - H IZUMI; AE WATADAJOURNAL OF FOOD SCIENCE INST FOOD TECHNOLOGISTS 60 (4) 789 - 793 0022-1147 1995/07 [Refereed]
Zucchini squash slices dipped in solutions of CaCl2 alone or with chlorine were stored at 0 degrees C, 5 degrees C, and 10 degrees C. Slices developed water soaked areas (chilling injury) at 0 degrees C and brown discoloration at 5 degrees C and 10 degrees C, which increased with storage. The amount and severity of chilling injury/browning/decay of water-dipped controls were least at 5 degrees C. Calcium treatments helped in reducing development of decay, rate of total microbial growth, ascorbic acid loss, and shear force decrease of slices stored at 0 degrees C and 10 degrees C, but not at 5 degrees C. Addition of chlorine to CaCl2 seemed to have some benefits at 0 degrees C or 10 degrees C. - Hidemi IZUMI; Alley E. WATADA; Nathanee P. KOFood Science and Technology,International Japanese Society for Food Science and Technology 1 (2) 71 - 73 1341-7592 1995 [Refereed]
Quality changes in carrot slices, sticks, and shreds were not similar during storage at 0°, 5° and 10°C. The surface area per gram of tissue, respiration rate, and weight loss were greater with shreds than with slices or sticks. The total microbial count increased on all cuts during storage and the greatest increase was on shreds. Shear force of the sticks was greater than that of slices and shreds throughout storage. Chroma values for all types of cuts generally decreased during storage. These results indicate that carrot shreds quality cannot be maintained as well as that of slices and sticks during low temperature storage. - H IZUMI; AE WATADAJOURNAL OF FOOD SCIENCE INST FOOD TECHNOLOGISTS 59 (1) 106 - 109 0022-1147 1994/01 [Refereed]
Carrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10 degrees C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water-dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices. - H IZUMI; T ITO; Y YOSHIDAJOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE JAPAN SOC HORTICULTURAL SCI 61 (1) 7 - 15 1882-3351 1992/06 [Refereed]
Three-year-old satsuma mandarin (Citrus unshiu Marc. cv. Miyamoto Wase) trees were grown under 4 different light conditions (100, 50, 20 and 5% levels of full sunlight) from July to October. Ascorbic acid (AsA) and sucrose contents in the leaves of spring shoots in October were reduced by lowering light intensity; chlorophyll content was higher in shaded leaves than in those of the control (100% of full sunlight). A microscopic observation revealed that distribution of AsA was prevalent in the parenchymatous cells of palisade and spongy tissues of leaves. Density of AsA in mesophyll tissues showed a tendency to be low with lower light intensity. The mature fruits harvested from trees grown at 20% full sunlight were inferior in fruit size and peel color (a/b value); they contained lower AsA and sugar contents in the juice and flavedo as compared to the values found in nonshaded control fruits. These components were even lower in fruits from the 5% full sunlight treatment. On the other hand, titratable acid content increased with decreasing light intensity. A microscopic observation of the peel cross-sections revealed that AsA was ubiquitous in the flavedo tissues of fruits that had received enough sunlight, whereas there was little AsA in flavedo tissues in the adjacent albedo of the fruits from shaded trees (20 and 5% levels of full sunlight). From these results, we conclude that light intensity during fruit growth affects the concentration and distribution of AsA in satsuma mandarin leaves and fruits, and that shading below 20% full sunlight results in significantly low AsA content and poor fruit quality. - IZUMI Hidemi; ITO Takuji; YOSHIDA YasujiJournal of the Japanese Society for Horticultural Science THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE 58 (4) 877 - 883 0013-7626 1990Sugar and ascorbic acid (AsA) contents in juice were investigated in satsuma mandarin (Citrus unshiu Marc. cv. Hayashi) fruits picked from exterior and interior canopy of 21-year-old trees during fruit development, to elucidate the effect of light intensity on fruit quality.
1. The fruit from exterior canopy was superior in diameter, weight, peel color (a/bvalue) and soluble solids content, but inferior in titratable acid content to the fruit from interior canopy.
2. The content of sugars in juice, which were detected as glucose, fructose and sucrose, was higher in exterior fruits throughout growing period than in interior fruits. The difference in sugar content (g/100ml of juice) between the fruits from the two positions of canopy remained nearly constant during the sampling period, whereas difference in sugar content in a fruit (g/juice of one fruit) tended to increase during the period.
3. The fruits from exterior canopy contained higher AsA in juice than the interior canopy fruits, and the difference in AsA content (mg/100ml of juice) between the two positions was nearly the same throughout fruit development. On the other hand, the difference in AsA content in a fruit (mg/juice of one fruit) between the two increased as growth advanced.
4. A significant correlation was found between contents of sugars (g/juice of one fruit) and of AsA (mg/juice of one fruit) in a fruit. In all cases, the coefficient of correlation was found to be 0.98**.
5. The contents of sucrose and AsA in the juice of fruits at maturation stage were decreased by shading treatment during fruit growth. - IZUMI Hidemi; ITO Takuji; YOSHIDA YasujiJournal of the Japanese Society for Horticultural Science THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE 58 (4) 885 - 893 0013-7626 1990Changes in fruit quality and some other components during storage at 5°C and 15°C were investigated in satsuma mandarin (Citrus unshiu Marc. cv. Hayashi) fruits harvested from exterior and interior canopy of 21-year-old trees.
1. The rate of microbial decay including stem-end rot was much higher in the fruit from interior canopy than from exterior canopy during storage at 15°C. On the other hand, no decay was observed at 5°C except in a few fruit infected with blue and green mold. The peel of fruits from exterior canopy tended to puff during first 60 days of storage at 5°C and 15°C in contrast to fruits from interior canopy.
2. The respiratory rate of fruits from exterior canopy was higher than that from interior canopy during storage at 5°C and 15°C.
3. Peel color (a/b value) of the fruits from exterior canopy showed a marked increase compared with the fruits from interior canopy during storage at 5°C and 15°C. The difference in a/b value between the fruits from the two positions tended to increase significantly at 5°C.
4. The reduction in titratable acid content of the juice was less in the fruits from exterior canopy than from interior canopy during storage at 5°C and 15°C. The difference in the content between the fruits from the two positions of canopy tended to increase at 5°C in the later period of storage.
5. The content of sugars in a fruit (g/juice of one fruit), which were glucose, fructose and sucrose, showed no significant change in the fruits from either position of canopy during storage at 5°C and 15°C. The fruits from exterior canopy maintained notably higher content of sugar in the juice than those from interior canopy. The rate of decreasing total sugar in the flavedo was higher in the fruit from interior canopy than from exterior canopy during storage at 5°C, although there was no significant difference in total sugar in the flayed flavedo of fruits from the two positions at 15°C.
6. Ascorbic acid (AsA) content in a fruit (mg/juice of one fruit) remained nearly constant at 5°C, but decreased gradually during storage at 15°C. The exterior fruits that had received more sunlight during development maintained a higher AsA content in the juice throughout storage period for 110 days than did the shaded interior fruits. AsA content in the flavedo of fruits showed a continuous decrease at 5°C and 15°C. The reduction in AsA content in the flavedo of exterior fruits was greater at the end of storage than in interior fruits. - IZUMI Hidemi; ITO Takuji; YOSHIDA YasujiFood Preservation Science japan association of food preservation scientists 16 (2) 51 - 58 0914-7675 1990Changes in peel color and some components of navel orange (Citrus sinensis Osbeck var. brasiliensis Tanaka cv. Yoshida), Iyokan (Citrus iyo Hort. ex. Tanaka cv. Miyauchi-Iyo), hassaku (Citrus hassaku Hort. ex. Tanaka) and natsudaidai (Citrus Natsudaidai Hayata cv. Shin Amanatsu) fruits harvested from exterior and interior canopy of citrus trees were investigated during storage at 5 °C and 15 °C.
1. In navel orange and Iyokan during storage at 15 °C, which showed a significantly greater weight loss among all cultivars, the loss of fruits from exterior canopy was greater than that from interior canopy. On the other hand, a significant difference in the weight loss between the fruits of the two areas was not observed in navel orange and Iyokan at 5 °C and in hassaku and natsudaidai at 5 °C and 15 °C throughout the storage period.
2. The fruits at harvest from exterior canopy were superior in peel color (a/b value) to those from interior canopy in all cultivars, and continued to show better peel color than those from interior canopy during storage at 5 °C and 15 °C.
3. A significant difference in titratable acid content in the juice between the fruits from the two areas was not observed during storage at 5 °C and 15 °C in navel orange, Iyokan and hassaku, whereas the content in natsudaidai from interior canopy was higher than exterior canopy throughout the storage period at both temperatures.
4. There was no significant difference in sugar content in the juice of Iyokan, hassaku and natsudaidai from the two areas during storage at 5°C and 15°C. However navel orange fruits from exterior canopy maintained a higher content of glucose, fructose and sucrose than those from interior canopy throughout the storage period at 5 °C and 15 °C.
5. The exterior fruits contained a high ascorbic acid (AsA) content in the juice at harvest and maintained a higher content in the juice throughout the storage period at 5 °C and 15 °C than did the interior fruits in all cultivars. AsA content in the juice (mg/one fruit) showed no notable change at 5 °C and 15 °C in navel orange, hassaku and natsudaidai, but showed a continuous decrease in lyokan. AsA content in the flavedo of the fruits of all cultivars tended to decrease during storage at 5 °C and 15 °C. AsA content in the flavedo of exterior fruits was higher than that of interior ones at harvest in all cultivars. The exterior fruits of hassaku and natsudaidai retained higher AsA content during storage at 5°C and 15°C in contrast to the interior fruits. - IZUMI Hidemi; ITO Takuji; YOSHIDA YasujiJournal of the Japanese Society for Horticultural Science THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE 59 (2) 389 - 397 0013-7626 1990The effect of differing light intensity on the diurnal and seasonal changes in ascorbic acid (AsA), sugar and chlorophyll contents in sun and shade leaves of 18-yr-old satsuma mandarin (Citrus unshiu Marc. cv. Hayashi) was investigated.
1. AsA content in developing leaves in the exterior part of the foliar canopy increased during early May and decreased in June, 1989. The seasonal patterns of AsA content in sun and shade leaves were similar but their concentrations were different; that of shade leaves being consistently lower than that of sun leaves.
2. 2-yr-old sun leaves contained higher AsA than shade leaves in July. AsA content of sun and shade leaves on clear day attained a maximum level during the day and decreased at night to the early morning level, but that on cloudy day was relatively higher at night than in the day. Patterns of fluctuations of sucrose in sun and shade leaves were similar to those of AsA content. High contents of AsA and sucrose of spring leaves were observed in sun leaves compared with shade leaves throughout the season. Levels of AsA and sucrose were low in mid-summer but they gradually increased until mid-winter, and then decreased abruptly as spring approached.
3. In contrast to AsA and sugar contents, chlorophyll levels were higher in shade leaves than in sun leaves. Except for an initial rise in chlorophyll content of sun leaves on cloudy days in July, the trends generally tended to decrease from sunrise to midnight. Over the season, the maximum chlorophyll contents of sun and shade leaves were observed in January but there was no significant change.
4. There were positive correlations between soluble sugars and AsA content, both diurnally and over the season. The coefficient of correlation between chlorophyll and AsA was significant but negative. - 吉田 保治; 上田 茂登子; 伊東 卓爾; 泉 秀美日本食品工業学会誌 日本食品科学工学会 35 (6) 387 - 395 0029-0394 1988
- YOSHIDA Yasuji; YAMADA Yukiko; UEDA Motoko; ITO Takuji; IZUMI HidemiJournal of the Japanese Society for Horticultural Science THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE 57 (1) 101 - 108 0013-7626 1988Mikan wine was tentatively made from satsuma mandarin (Miyagawa Wase Unshiu) fruits to be used for various purpose.
Changes in some properties of must for mikan wine were investigated serialy as the day goes on during their fermentation period by mixed yeast or ER yeast (Saccharomyces cervisiae ER, wine yeast). The mixed yeast was prepared by mixing OC-2 yeast (Saccharomyces cervisiae IFO 2260, wine yeast) with W 3 yeast (Saccharomyces cervisiae IFO 2116, distillery yeast).
(1) The mixed yeast and ER yeast propagated satisfactorily themselves in the must for mikan wine at 13±5°C from 5 to 15 days with the mixed yeast and from 5 to 17 days with ER yeast after these yeasts were inoculated in the must for mikan wine, respectively. After that, the propagation of these yeasts became weak little by little and then the must for mikan wine was cleared up with settlings of their body.
(2) Most of alcohol was produced from 7 to 20 days with the mixed yeast and from 9 to 25 days with ER yeast after the inoculation of these yeasts. After that, alcohol contents remained at same levels and reached finally to about 13% by volume. Alcohol production was amounted to 0.52%/day with ER yeast and 0.72 %/day with the mixed yeast at the peak of alcohol production.
(3) Specific gravity of the must for mikan wine was changed a little in their values and their refractmeter index was rapidly decreased in their values from 22 to 7% in about 11 days at the peak of alcohol production. Total sugar was comsumed much in it′s amounts from 1.07 to 1.21g/100ml/day. Changes in sucrose, glucose and fructose in the must for mikan wine were investigated by another experiment. Sucrose and glucose were consumed rapidly at early stage and fructose was consumed slowly at later stage. There were difference in the consumption among sucrose, glucose and fructose.
Titratable acid increased in a little in it′s contents and pH values and citric acid remained at same levels. Malic acid was decreased in it′s contents from 2.2g/l at early stage to 0.8g/l at later stage. On the other hand, lactic acid was increased from 1.6 to 2.5g/l for 33 days. From the relation between malic and lactic acid mentioned above, it was considered that malo-lactic fermentation was occured in the must for mikan wine. There will be still room for futher study on this phenomenon. - IZUMI Hidemi; ITO Takuji; YOSHIDA YasujiJournal of the Japanese Society for Horticultural Science THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE 57 (2) 304 - 311 0013-7626 1988Sugar and ascorbic acid (AsA) contents were determined in flavedo of fruits at growing stages, sampled from both the sunlit exterior area and the shaded dark interior area of the canopy, in a common and an early cultivar of satsuma (Citrus unshiu Marc. cvs. 'Hayashi' and 'Miyagawa') and in Hassaku (Citrus hassaku Hort. ex Tanaka), in order to clarify the effect of light intensity on sugar and AsA content.
1. The fruits from the exterior canopy were superior in diameter and weight to those from the interior canopy in each cultivar of satsumas and in Hassaku.
2. The sunlit exterior fruits were higher in carotenoid content in the flavedo than the shaded interior fruits in every stage, in both satsumas and Hassaku.
3. AsA content in the flavedo tended to increase with fruit growth in both satsumas and in Hassaku. At the later stages of fruit growth, however, this tendency became less or disappeared. High content of AsA in the flavedo was observed in the fruits from sunlit exterior canopy as compared with those from shaded interior canopy, in every growing stage in each cultivar. As the fruits grew, the difference in AsA content between the fruits from the two areas increased further in 'Hayashi', a common satsuma cultivar.
4. The predominant sugars in the flavedo were fructose, glucose and sucrose in both satsumas and Hassaku. Content of the sugars tended to increase with fruitgrowth. In the later stages of fruit growth, increase of sucrose was less and sometimes the content did not reach the limiting level, showing a similar trend to that of AsA. The sunlit exterior fruits were higher in content of sugars in the flavedo during the growing period than were the shaded interior fruits in all the cultivars.
5. In 'Hayashi', sugar and AsA contents in the flavedo and juice were determined after treatments of girdling, defoliation and application of growth regulators on the fruit surface. Significant positive correlations were found between sucrose and AsA content in the flavedo (+0.82) and in the juice (+0.95). - IZUMI Hidemi; TATSUMI Yasuo; MURATA Takao; YOSHIDA YasujiFood Preservation Science japan association of food preservation scientists 13 (3) 77 - 83 0914-7675 1987Chilling sensitivity of vegetables was investigated by means of Arrhenius equation of respiratory rate of whole and tissue slices or plugs, dehydrogenase activity of tissue slices and rate of potassium ion leakage from tissue slices.
1) Arrhenius plots of respiratory rate of chilling sensitive vegetables i. e. cucumber, eggplant and winter squash fruits, snap beans and sweet potato roots showed break points at the critical temperatures ranging from, 6.7°C to 10°C. These break points corresponded approximately with the critical temperatures for chilling injury of these vegetables. The Arrhenius plots showed different shapes for different species and cultivars of vegetables. Arrhenius plot of respiratory rate of potato tubers which is chilling-insensitive also showed a break point at nearly 10°C, giving a different shape of Arrhenius plot from those of chilling-sensitive vegetables.
2) Break points were observed at the critical temperatures in the Arrhenius plots of respiratory rate of tissue slices or plugs of chilling-sensitive vegetables i. e. cucumber and tomato (immature and ripe) fruits. Temperatures of break point corresponded approximately with the critical temperatures for chilling injury of these vegetables. The different shapes of Arrhenius plots were observed in the case of cucumber and tamato fruits. On the other hand Arrhenius plot of respiratory rate of tissue plugs of carrots (chilling-insensitive) showed a linear line, but that of radish roots (chilling-insensitive) showed a break point at a chilling temperature.
3) Arrhenius polts of dehydrogenase activity in tissue slices of sweet potato roots and potato tubers measured with the TTC.reagent showed break points at nearly 10°C. Arrhenius plot of dehydrogenase activity of potato tubers showed a marked change in the activity at the critical temperature in spite of chilling-insensitive.
4) Arrhenius plots of rate of potassium ion leakage from tissue slices of chilling-sensitive vegetables i. e. cucumber, eggplant, tomato and winter squash fruits, snap beans and sweet potato roots showed break points at chilling temperatures ranging from 6.7°C to 12.5°C. These temperatures at break corresponded approximately with the critical temperatures for chilling injury except winter squash fruit. Higher rates of potassium ion leakage were observed at lower temperatures below the break point. Arrhenius plots of rate of potassium ion leakage from tissue slices of potato tubers and radish roots (chilling-insensitive) showed break points at relatively high temperatures, and that of carrot roots (chilling-insensitive) showed a break point at a chilling temperature. - 泉 秀実; 辰巳 保夫; 邨田 卓夫日本食品工業学会誌 Japanese Society for Food Science and Technology 31 (1) 47 - 49 0029-0394 1984青果物の低温貯蔵に伴うアスコルビン酸(AsA)含量の変化について調べた。低温耐性の弱い青果物には,低温貯蔵中(5℃または1℃)当初から還元型及び総AsA含量が減少するもの(キュウリ),低温障害の病徴発生後に還元型AsAのみ急減するもの(日本カボチャ),障害部分のみ還元型AsAが減少するもの(サツマイモ)などのあることが分かった。
一方,低温耐性の強い青果物(ジャガイモ)では,低温下で還元型及び総AsA含量の急減はみられず,20℃とほぼ同様の傾向を示した。 - 日本食品工業学会誌 31 (11) 704 - 709 1984
- H IZUMI; Y TATSUMI; T MURATAJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI JAPAN SOC FOOD SCIENCE TECHNOLOGY 31 (11) 704 - 709 1341-027X 1984 [Refereed]
MISC
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- 「HACCP」を取り巻く国際的状況泉 秀実 建帛社「土筆」 (103) 2 -2 2016/01 [Invited]
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- Hidemi Izumi; Yuji Nakata; Ayano Inoue; Takuma Shiraki HORTSCIENCE 50- (9) S148 -S148 2015/09
- 井上あやの; 白木琢磨; 泉秀実 日本防菌防黴学会年次大会要旨集 42nd- 2015
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- 中田有祉; 白木琢磨; 泉秀実 日本防菌防黴学会年次大会要旨集 41st- 2014
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- Hidemi Izumi; Kaori Sera; Yuji Yamamoto; Sumithra Wendakoon HORTSCIENCE 43- (4) 1132 -1133 2008/07
- Sumithra Wendakoon; Maki Inada; Tomoki Murakami; Hidemi Izumi HORTSCIENCE 43- (4) 1211 -1211 2008/07
- Yukari Murakami; Yuki Kurisu; Hidemi Izumi HORTSCIENCE 43- (4) 1294 -1294 2008/07
- 青果物の安全性評価と法律規範泉 秀実 2008/07
- 野菜の栽培から一時加工野菜の生産・流通に至る微生物制御法の確立泉 秀実 「低コストで質の良い加工・業務用農産物の安定供給技術の開発」1系野菜の平成19年度試験研究報告書 109 -110 2008/02
- 植物バイオサイエンス特別講義A泉 秀実 2007/08
- 食の安全とバイオテクノロジー~果物・野菜の微生物学的安全性の確保に向けて~泉 秀実 2007/06
- 食の安全とバイオテクノロジー~果物・野菜の微生物学的安全性の確保に向けて~泉 秀実 2007/05
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- IZUMI Hidemi 防菌防黴 = Journal of antibacterial and antifungal agents 34- (11) 749 -749 2006/11
- Hidemi Izumi; Takeshi Yamashita; Maki Inada HORTSCIENCE 41- (4) 1081 -1081 2006/07
- 食の安全とバイオテクノロジー~果物・野菜の微生物学的安全性の確保に向けて~泉 秀実 2006/05
- カット野菜の微生物制御泉 秀実 食品の包装 37- (2) 50 -54 2006/03
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- 食の安全とバイオテクノロジー~果物・野菜の微生物学的安全性の確保に向けて~泉 秀実 2005/09
- J Poubol; H Izumi JOURNAL OF FOOD SCIENCE 70- (6) M286 -M291 2005/08
- HORTSCIENCE 40- (4) 1134 -1134 2005/07
- HORTSCIENCE 40- (4) 1092 -1092 2005/07
- 泉 秀実; Jutatip Poubol 食品と科学 47- (7) 35 -39 2005/07
- 「食品保全学」研究最前線泉 秀実 朝日新聞(九州版) 2005/04
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- 分子生物学的手法による食の安全第19回カット野菜・果実技術研究会 4-6- 2005
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- 青果物の微生物汚染度と衛生管理兵庫県青果地方卸売協会第2回実務者セミナー 2005
- 青果物の衛生管理法(GAP)について近畿農政局平成17年度第2回消費者団体との意見交換会 2005
- 青果物/カット青果物の微生物汚染と品質保全技術日本食品工業倶楽部「品質保証懇話会」大阪部会 2005
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- 青果物の生産から一次加工に至る衛生管理法第46回近畿食品衛生監視員研修会特別講演 2005
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- 食品製造環境における微生物危害について第2回「e-食安全研究会」実践講習会 61-66- 2005
- Physiological and microbiological characteristcs of fresh-cut 'Carabao' mango stored in active MAPProc. APEC symposium on quality management in postharvest sysytems 183-190- 2005
- Effect of acidic electrolyzed water mixed with emulsifying agent on control of bacterial population of cabbage shredsAbstract of symposium on assuring quality and safety of fresh produce P36- 2005
- Microbiological quality of fresh-cut vegetables stored in CA/MAPAbstract of APEC symposium on assuring quality and safety of fres produce K17- 2005
- Antagonistic effect of lactic acid bacteria on microflora of shredded cabbage in high CO2 modified atmosphere packaging102nd Annual conference of ASHS 1134- 2005
- Application of masutard and hop extract agents mixed with sucrose fatty acid esters as a food preservative for fresh-cut vegetables102nd Annual conference of ASHS 1092- 2005
- Use of disinfectant electrolyzed storong acidic and weak acidic water as food addtives in JapanProc. APEC synposium on quality management in postharvest systems 143-151- 2005
- J Poubol; H Izumi JOURNAL OF FOOD SCIENCE 70- (1) M69 -M74 2005/01
- 食の安全と安心を考える泉 秀実; 築野 富美; 中野 秀晃 2004/10
- 生鮮食品の品質保全と安全評価泉 秀実 2004/09
- 青果物の安全性評価法の確立とそれを付与したトレーサビリティシステムの構築泉 秀実; 山脇 伸行; 長野 美緒; 内芝 清典; 芝; 晃丞; 森口 仁文; 尾崎 嘉彦 平成15年度きのくにコンソーシアム研究開発調査事業報告書 68 -77 2004/03
- キュウリおよびカットキュウリの電解水殺菌に及ぼすショ糖脂肪酸エステルの前処理効果日本食品保蔵科学会第53回大会 2004
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- カット野菜の微生物汚染度と衛生管理法第2回食品殺菌技術研究交流会 2004
- カット野菜とカット果実の鮮度保有技術―その共通点と相違点―カット野菜・果実技術研究会公開セミナー 2004
- カット青果物の生化学的・微生物学的特性と品質保全技術カット野菜・果実の安全性シンポジウム2004 2004
- カット野菜製造における酸性電解水の利用調理食品と技術 10- (2) 61 -68 2004
- Use of disinfectant electrolyzed strong acidic and weak acidic water as food additives in japanAPEC Symposium on Quality Management in Postharvest Systems 2004
- Technology for maintaining microbiological quality and safety of fresh-cut vegetables in japanProceedings of the APEC Symposium on Postharvest Handling Systems 83-90- 2004
- Microbial evaluation of fresh marketed vegetablesMemoirs of the School of B.O.S.T. of Kinki University 13, 15-22- 2004
- カット青果物の品質保全と安全性対策泉 秀実 2004/01
- 熱水/蒸熱処理を用いた、カット野菜の病原菌殺菌方法の開発泉 秀実; 弘中修; 日佐和夫 2003/05
- 減農薬・減化学肥料栽培された認証青果物の微生物学的評価日本食品保蔵科学会第53回大会 2003
- Physiology and guality responses of fresh-cut 'Carabao' mango to high O2 controlled atmospheres100th Annual International Congerence of the American Society Horticulfuul Science 2003
- Comparison of electrokyzed strong acidic and weak acidic water on microbicidal effect for fresh-cut vegetables100thAnnual International Conference of the American Society for Horticultural Science 2003
- 数種市販アブラナ科芽もの野菜の抗酸化能と微生物的品質園芸学会 平成15年度秋季大会 2003
- Quality and shelf life of fresh-cut 'Nam Dok Mai' mango stored in air and low O2 atmospheres21stASEAN/3rdAPEC Seminar on Postharvest Technology 2003
- Microbiological quality of bean seeds and sprouts treated with chlorinated water21stASEAN/3rdAPEC seminar on Postharrest Technology 2003
- 微生物的安全性とトレーザビリティー食品と科学 45- (7) 73 -77 2003
- 高二酸化炭素CAがカット'Carabao'および'Nam Doc Mai'マンゴーの品質に及ぼす影響日本食品本保蔵科学会 第52回大会 2003
- 青果物の安全性とGAP(適正農業規範)について日本食品保全研究会報 8- (2) 31 -36 2003
- OZAKI Yoshihiko; MIYAMOTO Kumi; IZUMI Hidemi journal of the japanese society for cold preservation of food 29- (3) 135 -140 2003
- Effect of hot water treatment on the Bacterial flora of fresh-cut cucumber in a commercial produce plantProceedingo of 20th ASEAN/2ndAPEC Aeminar on Postharvest Technology 26-30- 2003
- 野菜付着細菌を対象とした16SrDNAの塩基配列とバイオログパターンを利用した同定方法の比較日本防菌防黴学会 第30回年次大会 2003
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- カット野菜の製造工程中における微生物汚染度園芸学会平成15年度春季大会 2003
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- カット野菜の衛生認証システムとトレーサビリティ第8回カット野菜・果実技術研究会 2002
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- 16SrRNA塩基配列およびバイオログパターンを利用した野菜付着細菌の同定(共同発表)日本食品保蔵科学会第51回大会 2002
- 青果物の安全保障―微生物汚染と残留農薬の現状と対策―食の安全セミナー 2002
- 電解水を活用した食品製造環境の洗浄・殺菌の最近の成果食品の洗浄殺菌技術シンポジウム(関西2000) 2002
- 大学食堂内の細菌分布と電解水利用による衛生改善日本防菌防黴学会第29回年次大会 2002
- カット青果物産業における電解水の有効利用に向けて日本食品機械研究会セミナー 2002
- カット野菜製造における電解水の有効性第7回カット野菜・果実技術研究会 2002
- 市販野菜のバクテリアルフローラについて園芸学会別冊1 71(1), 333- 2002
- 青果物/カット青果物の衛生管理Ⅱ、カット青果物の微生物汚染とHACCP/QTV月刊HACCP 8(4), 70-76- 2002
- カット野菜の製造・流通中における微生物制御システムの確立科学研究費補助金報告書 2002
- 青果物の安全性とトレーサビリティ―その重要性と今後の確立について―青年持続農業者連盟シンポジウム 2002
- 熱水/蒸熱処理を用いたカット野菜の病原菌殺菌方法の開発品質事故未然防止技術開発支援事業成果発表会概要集 2002
- 青果物/カット青果物の衛生管理Ⅰ、青果物の微生物汚染とGAP/GMP月刊HACCP 8(3), 70-75- 2002
- カット青果物の微生物制御―その新しい動き―食品と科学 44(1), 77-82- 2002
- Physiological and quality of fresh-cut produce in CA/MA storageSeminar on Innovative Packaging Technology for Postharvest of Fresh Produce 2002
- H Izumi JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE 70- (5) 599 -601 2001/09
- 青果物 (果物と野菜) の功罪〈後〉えっ? 果物・野菜で医者いらず!?泉 秀実 まんすりー La Femme 6- 2 2001/09
- 青果物 (果物と野菜) の功罪〈前〉えっ? 果物・野菜でも食中毒!?泉 秀実 まんすりー La Femme 5- 2 2001/08
- カット青果物の衛生管理と安全性 えっ!果物・野菜でも食中毒!?泉 秀実 2001/02
- 青果物の安全保障―微生物汚染と残留農薬検査の最前線―大阪府立大学大学院公開セミナー 2001
- 遺伝形質を利用した野菜付着菌の同定法(共同発表)第6回カット野菜・果実技術研究会 2001
- 青果物/カット青果物に関わる検査認証制度について―米国におけるQTVプログラム―第2回青果物/カット青果物保全研究部会 2001
- 青果物/カット青果物の微生物的安全性の確保―GAPとHACCP導入について―国際HACCP/GAPセミナー 2001
- 海外におけるカット青果物の生産・消費事情第5回カット野菜・果実技術研究会 2001
- Effect of hot water treatment on the bacterial flora of fresh-cut cucumber in a commercial produce plant20th ASEAN/2nd APEC Seminar of Postharvest Technology 2001
- 青果物/カット青果物の微生物的危害と安全性確保第1回青果物/カット青果物保全研究部会 2001
- Microbiology and quality of fresh-cut vegetables treated with electrolyzed water and sodium hypochlorite solution98th International Conference of the American Society for Horticultural Science 2001
- カット野菜の洗浄殺菌食品の洗浄殺菌技術シンポジウム[関西2001] 4-1-1 ― 4-1-8- 2001
- カット青果物の衛生管理法と品貭保全技術第9回および第10回フードサニテーションパートナー会 1 -13 2001
- カット青果物の微生物的安全性確保について青果物カット事業協議会 1 -9 2001
- 殺菌/静菌剤・包装材を利用したカット青果物の品貭保持第3回カット野菜・果実技術研究会 1 -18 2001
- 生鮮農産物と微生物的安全性和歌山大学地域協同センター公開セミナー 1 -2 2001
- Effect of hot water treatment on the bacterial flora of fresh-cut cucumber in a commercial produce plant20th ASEAN/2nd APEC Seminar of Post harvest Technology 2001
- Microbiology and quality of fresh-cut vegetables treated with electrolyzed water and sodium hypochlorite solution98th International Conference of the American Society for Horticultural Science 2001
- Physiology and quality of fresh-cut mango is affected by low O2 controlled atmosphere storage, maturity and storage temperature8th International Controlled Atmosphere Research Conference 2001
- カット青果物の衛生管理と安全性第3回及び第5回近畿大学生物理工学部公開講座 1 -7 2000
- カット青果物産業の動向と衛生上の新たな問題(]G5195[)第1回カット野菜・果実技術研究会 1 -15 2000
- カット青果物産業の動向と今後の問題(]G5195[)第1回カット青果物の品貭保持に関する研究会 1 -7 2000
- 数種本邦産カンキツ果実のリモノイド配糖体含量及びそれに及ぼす栽培時の光環境の影響第49回日本食品保蔵科学会大会 47 2000
- 青果物およびカット青果物のHACCP上の問題点HACCP管理者研修講座(日本工業技術振興協会) 2000
- CA/MA貯蔵されたキュウリ果実およびカットキュウリの生理と品質園芸学会雑誌別冊 69- (1) 417 2000
- 青果物およびカット青果物の衛生上の問題点生食用野菜のHACCP国際セミナー(CSD) 2000
- 青果物の品質特性と貯蔵技術和海地方青年農業経営者協議会研修会 2000
- Vase life of cut rose flowers harvested at different months and treated with Poly(2-hydroxypropyldimethylammonium chloride)7- 46 -52 2000
- IZUMI H. Hort Science(97th International Conference of the American Society for Horticultural Science) 35- (3) 405 -406 2000
- Physiology and quality of whole and fresh-cut cucumber in CA/MA storage69- (1) 417 2000
- Efficacy of electrolyzed water as a disinfectant for fresh-cut spinachthe Australian Center for Int. Agri. Res.(ACAIR)Proceedings 100- 216 -221 2000
- カット野菜の微生物制御に及ぼす電解中性水処理と次亜塩素酸ナトリウム溶液処理との比較第48回日本食品保蔵科学会大会 6 1999
- カット野菜の衛生規範と微生物制御食品と科学 41- (5) 82 -87 1999
- 海外におけるカット青果物の製造・流通事情と日本における将来展望青果物カット事業協議会10年のあゆみ 22 -25 1999
- バラ切り花の呼吸量とベンネックの発生園芸学会別冊1 68- 312 1999
- HICPおよび電気分解水を利用したバラ切り花の鮮度保持に関する研究平成9年度わかやま学研究成果報告書 162 -187 1999
- CA/MA貯蔵によるカット野菜の保存食品加工技術 19- (1) 19 -25 1999
- Maintenance of quality and safety of fresh-cut vegetables.1st International Symposium of APRC 59 -66 1999
- Efficacy of electrolyzed water as a disinfectant for fresh-cut spinach.19th ASEAN/1st APEC Seminar on Post harvest Technology 13 1999
- Jouranal of Food Science 64- (3) 536 -539 1999
- IZUMI H. Hortscience (96th International Conference of the American Society for Horticultural Science) 34- (3) 506 -506 1999
- CA/MA貯蔵によるカット野菜の保存日本食品機械研究会セミナー 11 -15 1998
- サラダ(カット野菜)の微生物制御と品質保持技術ジャパンフードサイエンス 37- (9) 26 -33 1998
- 泉 秀実 ジャパンフードサイエンス 37- (7) 63 -69 1998
- 洗浄剤あるいはガス環境調節によるカット野菜の微生物制御NTS「カット青果物・切り花」セミナー 47 -60 1998
- カット青果物の微生物制御方法と我国における衛生規範日本食品保蔵科学会シンポジウム 24 -31 1998
- Use of electrolyzed water as antimicrobial compounds to extend the vase life of cut rose flowersXXV International Horticultural Congress 381 -382 1998
- Vase life cut rose flowers harvested at different months and treated with poly(2-hydroxypropyldimethylammonium chloride)Hort Science(95th Annual International Conference of the American Society for Horticultural Science) 33- (3) 486 1998
- strategy to reduce bacteria on fresh-cut produce and related hygienic standars in Japan24 -31 1998
- Effects of slice thickness and pattern on the quality and physiology of fresh-cut vegetables.Supplement to Journal of Japanese Society for Horticnltural Science 67- (1) 321 1998
- Journal of the Japan Association of Food Preservation Scientists 24- (3) 189 -192 1998
- Journal of the Japan Association of Food Preservation Scientists. 24- (2) 81 -86 1998
- Journal of the Japan Association of Food Preservation Scientists 24- (1) 31 -35 1998
- アスコルビン酸処理によるタンゴール'清見'の果皮障害抑制効果第46回日本食品保蔵科学会大会 5 1997
- 泉 秀実 食品と科学 39- (12) 36 -38 1997
- 泉 秀実 食品と科学 39- (11) 28 -31 1997
- バラ切り花のベントネックの発生と茎内の細菌数及び電解質漏出割合との関係園芸学会雑誌別冊1 66- 434 -435 1997
- Use of electrolyzed water to reduce bacteria on fresh-cut vegetables.Hort Science(94th Annual International COnference of the American Society for Horticultural Science) 32- (3) 479 1997
- Physiology and quality of fresh-cut spinach stored in low O2 controlled atmospheres at various temperatures.Proceedings of the 7th International Controlled Atmosphere Research Conference. 5- 130 -132 1997
- IZUMI H.; MURAKAMI N.; HISADA M.; HANAFUSA M. 園芸学会雑誌. 別冊, 園芸学会大会研究発表 66- (1) 434 -435 1997
- H Izumi; AE Watada; NP Ko; W Douglas POSTHARVEST BIOLOGY AND TECHNOLOGY 9- (2) 165 -172 1996/11
- H Izumi; AE Watada; W Douglas JOURNAL OF FOOD SCIENCE 61- (2) 317 -321 1996/03
- CA貯蔵されたカットニンジンの生理及び品質園芸学会別冊1 65- 516 -517 1996
- Physiology and quality of fresh-cut carrots stored in controlled atmosphere65- 516 -517 1996
- Respiration of Fresh-cut Carrots Stored in Low Oxygen or High Carbon Dioxide Atmosphere at various TemperaturesHort Science (93rd Annual Conference of the American Society for Horticultural Science) 31- (4) 642 1996
- Takuji ITO; Hidemi IZUMI; Yasuji YOSHIDA Journal of the Japanese Society for Cold Preservation of Food 22- (3) 127 -131 1996
- H Izumi; AE Watada; W Douglas JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE 121- (1) 127 -131 1996/01
- H IZUMI; AE WATADA JOURNAL OF FOOD SCIENCE 60- (4) 789 -793 1995/07
- カットニンジン(スティック)のCA貯蔵に対する反応第42回日本食品低温保蔵学会大会 5 1995
- Quality changes of broccoli florets during storage in controlled atmosphere and subsequent air storage24th International Horticultural Congress 147 1995
- Responses of carrot slices to controlled atmosphere storageInternational Symposium on Postharvest Science and Technology of Horticultural Crops 54 1995
- Controlled Atmosphere storgae of shredded carrotsHortscience(92nd Annual Meeting of the American Society for Horticultural Science) 30- (4) 766 1995
- カットズッキーニの品質保持に及ぼすカルシウム処理の影響園芸学会別冊1 63- 52 1994
- Effect of calcium treatments on storage quality of Zucchini squask slices63- 52 1994
- Low O2 or High CO2 atmosphere affects respiration rate, C2H4 production, and deterioration of broccoli florets at various temperaturesGordon Research Conferencd : Postharvest Physiology 1994
- Controlled atmosphere affect storage quality of Zucchini squash slicesHort Science (91st Annual Meeting of the American Society for Horticultural Science) 29- (5) 566 1994
- H IZUMI; AE WATADA JOURNAL OF FOOD SCIENCE 59- (1) 106 -109 1994/01
- Storage stability of partially processed carrot slices, sticks, and shredsHort Science (90th Annual Meeting of the American Society for Horticultural Science 28- (5) 577 1993
- Hidemi Izumi; Takuji Ito; Yasuji Yoshida Journal of Japanese Society for Horticultural Science 61- (1) 7 -15 1992
- 高糖系ウンシュウミカン果実の貯蔵中の糖とアスコルビン酸含量の変化第32回食品低温保蔵学会大会 5 1990
- アスコルビン酸がハッサクのこ斑症発生に及ぼす影響園芸学会別冊2 59- 698 -699 1990
- Effect of ascorbic acid on the incidence of rind-oilspot of Hassaku fruit59- 698 -699 1990
- IZUMI Hidemi; ITO Takuji; YOSHIDA Yasuji Journal of the Japanese Society for Horticultural Science 58- (4) 877 -883 1990
- IZUMI Hidemi; ITO Takuji; YOSHIDA Yasuji Journal of the Japanese Society for Horticultural Science 58- (4) 885 -893 1990
- Journal of the Japanese Society for Cold Preservation of Food 16- (2) 51 -58 1990
- Hidemi IZUMI; Takuji ITO; Yasuji YOSHIDA Journal of Japanese Society for Horticultural Science 59- (2) 389 -397 1990
- 中晩生カンキツ果実の貯蔵中におけるアスコルビン酸含量について第30回日本食品低温保蔵学会大会 25 1989
- 日照条件の違いがウンシュウミカン果汁中の糖とアスコルビン酸含量に及ぼす影響園芸学会昭和63年度春季大会 512 -513 1988
- ウンシュウミカン果実発育中の日照条件の違いが貯蔵中の品質特にアスコルビン酸含量に及ぼす影響園芸学会昭和63年度秋季大会 582 -583 1988
- Yasuji YOSHIDA; Motoko UEDA; Takuji ITO; Hidemi IZUMI Journal of the Japanese Society for Food Science and Technology 35- (6) 387 -395 1988
- Yasuji YOSHIDA; Yukiko YAMADA; Motoko UEDA; Takuji ITO; Hidemi IZUMI Journal of the Japanese Society for Horticultural Science 57- (1) 101 -108 1988
- IZUMI Hidemi; ITO Takuji; YOSHIDA Yasuji Journal of the Japanese Society for Horticultural Science 57- (2) 304 -311 1988
- ウンシュウミカン果実のアスコルビン酸含量と光合成産物との関係園芸学会昭和62年度春季大会 464 -465 1987
- Hidemi IZUMI; Yasuo TATSUMI; Takao MURATA; Yasuji YOSHIDA Journal of the Japanese Society for Cold Preservation of Food 13- (3) 77 -83 1987
- 冬季におけるハッサク葉内成分量の経時的変動と長期の防寒被覆の影響(共著)農業および園芸 61- (5) 667 -668 1986
- カイワレダイコン栽培中の品質及び成分に及ぼす光照射の影響園芸学会昭和59年度秋季大会 500 -501 1984
- H IZUMI; Y TATSUMI; T MURATA JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 31- (1) 47 -49 1984
- Hidemi IZUMI; Yasuo TATSUMI; Takao MURATA Journal of the Japanese Society for Food Science and Technology 31- (11) 704 -709 1984
- サツマイモ・ジャガイモの低温耐性についての生理学的研究園芸学会昭和57年度秋季大会 442 -443 1982
- 電解水を利用した製造環境における微生物汚染対策第10回カット野菜・果実技術研究会
- 食品添加物を利用した鮮度保持技術第3回カット青果物の品質保持に関する研究会 1, 1-7-
- Physiological and microbiological characteristics of fresh-cut cucumber stored in CA/MAP in relation to high CO2 atmosphere101st Annual International Conference of the American Society for Horticultural Science
Books and other publications
- 泉 秀実 (Contributor第2章 青果物の生産および輸出入の変遷とサプライチェーン、第11章 青果物の一時加工)文永堂出版 2021/04 9784830041426 xvi, 293p
- 泉 秀実 (第3章 損傷菌・芽胞菌の検出・評価法 3 蛍光染色法(栄養細胞)、第4章 殺菌プロセスに於いて発生する損傷菌の特性 4 次亜塩素酸水(電解水)処理)シーエムシー出版 2020/05 9784781314976 ix, 331p
- Controlled and Modified Atmosphere for Fresh and Fresh-Cut ProduceIZUMI Hidemi (Joint workCA/MA requirements for spoilage microorganisms and human pathogens)Elsevier 2020/03 9780128045992
- 泉 秀実 (第5章 カット青果物の品質保持、第9章 安全性確保のための認証制度)エヌ・ティー・エス 2019/12 9784860436216 2, 8, 372, 10p, 図版13p
- 有害微生物の制御と管理泉 秀実 (Joint work)2016/11
- Fresh-cut fruits and vegetables, technology, physiology, and safetyIZUMI Hidemi (Joint workChapter 7 Physiology and qulaity of fresh-cut produce in CA/MA storage)CRC Press 2016 9781498729949
- 菌・カビを知る知る・防ぐの60の知恵泉 秀実 (Joint work)化学同人 2015/06
- High Pressure Bioscience Basic Concepts, Applications and FrontiersIZUMI Hidemi (Joint workChapter 25. Use of pressure for improving storage qulaity of fresh-cut produce)Springer 2015
- Encyclopedia of Food Microbiology, 2nd EditionIZUMI Hidemi (Joint workVolume 3. Process Hygiene)CRC Press 2014
- 食品の腐敗と微生物泉 秀実 (Joint work)(株)幸書房 2012
- カット野菜品質・衛生管理ハンドブック泉 秀実 (Editor)(株)サイエンスフォーラム 2009
- 園芸作物保蔵論-収穫後生理と品質保全-泉 秀実 (Joint work)建帛社 2007
- New Environmentally friendly technology to prevent spoilage and maintain quality of agricultural produceCRC Press 2005
- 食の安全(共著)(株)エヌ・ティー・エス 2003
- 食品の鮮度・食べ頃辞典(共著)(株)サイエンスフォーラム 2002
- 適正農業規範(GAP)導入の手引き―農産物の微生物的安全確保のために―(翻訳)(共著)環境文化創造研究所 2002
- カット野菜実務ハンドブック(共著)(株)サイエンスフォーラム 2002
- カット青果物と切り花の生産及び品質管理技術(共著)エヌ・ティー・エス 1999
Lectures, oral presentations, etc.
- カット青果物の微生物汚染と品質保証について [Invited]泉 秀実食品の品質保証懇話会 2023/06
- 安心・安全な青果物のための微生物制御と品質保持 [Invited]泉 秀実テックデザインZoomセミナー 2022/10
- カット野菜の微生物的安全性 -現状と今後の課題- [Invited]泉 秀実第82 回 惣菜のわかる八百屋塾 2022/09
- 青果物の栽培および出荷時 における微生物制御 [Invited]泉 秀実令和4年度わかやま農産物安心プラス強化事業に係る農薬安全講習会 2022/08
- HACCPによる食品の衛生管理 -コーデックス規格の改定と日本における制度化- [Invited]泉 秀実日本防菌防黴学会 2021/09
- 青果物/一次加工青果物の微生物的安全性と品質 [Invited]泉 秀実テックデザイン Zoomセミナー 2021/03
- Hidemi Izumi; Satoshi Iida; Yuichiro Asai; Tran Cong Thang; Noppadon KhiripetInternational Smart Food Chain Symposium 2020 2020/11
- COVID-19に関する食品産業用ガイダンス(暫定版) [Invited]泉 秀実日本食品保蔵科学会 HACCP教育コース 2020/09
- COVID-19に関する食品産業用ガイダンス -フードチェーンにおける食品安全- [Invited]泉 秀実令和2年度 第2回 アグリプラットフォームコンソーシアムミーティング 2020/07
- 日本食品保蔵科学会とHACCP管理者認定制度の今後:学術研究と実務者教育 [Invited]泉 秀実日本食品保蔵科学会第69回大会 2020/06
- 青果物/一次加工青果物の微生物制御と品質保持 [Invited]泉 秀実テックデザイン セミナー 2019/12
- 菌を清める ~食品を安全に保つための洗浄と殺菌の技~ [Invited]泉 秀実日本化学会 第9回CSJ化学フェスタ 2019/10
- Influence of storage temperature on viability of sublethally injured coliform bacteria on fresh-cut cabbage during storage in a MAP [Not invited]IZUMI HidemiFruitic 2019 Symposium 2019/09
- Viability of Sublethally Injured Coliform Bacteria on Fresh-Cut Cabbage Treated with Disinfectant and Stored in MAP [Not invited]IZUMI Hidemi116th American Society for Horticultural Science 2019/07
- 野菜の栽培から流通環境における損傷菌 [Invited]泉 秀実日本防菌防黴学会・女性研究者の会第18回学術講演会 2019/06
- HACCPとHACCP管理者資格 [Invited]泉 秀実日本食品保蔵科学会第68回大会シンポジウム 2019/06
- 青果物/カット青果物の微生物制御と品質保持 [Invited]泉 秀実テックデザインセミナー 2018/12
- Microbiological safety of fresh and fresh-cut produce in Japan [Invited]Hidemi IzumiThe 33th Annual Meeting of the Korean Society of Food Hygiene and Safety 2018/10
- 損傷菌と食品の安全性 [Invited]泉 秀実日本食品保蔵科学会HACCP教育コース 2018/09
- Viability of chlorine-injured indicator and pathogenic coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres [Not invited]IZUMI Hidemi30th International Horticultural Congress 2018/08
- Influence of Artificial Bacterial Inoculation on Enzymatic Browning of Fresh-cut Potatoes and Apples [Not invited]IZUMI Hidemi115th American Society for Horticultural Sciece 2018/07
- 薬剤損傷菌と野菜/カット野菜の安全性 [Invited]泉 秀実日本食品・機械研究会セミナー 2018/07
- 野菜の栽培・一次加工・流通中の“損傷菌”の生残性とその制御 [Invited]泉 秀実日本食品保蔵科学会第67回大会 2018/06
- 殺菌剤による野菜/カット野菜の薬剤損傷菌の生成と生残性 [Invited]泉 秀実第72回ウォーター研究会セミナー 2018/03
- Interrelation between Enzymatic Browning and Bacterial Growth on Fresh-cut Apples and Lettuce [Invited]IZUMI HidemiVI ISHS Postharvest Unilimited 2017/10
- 薬剤処理における損傷菌-野菜の栽培から加工においてー [Invited]泉 秀実日本防菌防黴学会第44回年次大会 2017/09
- Disinfectant treatments to reduce microbial food safety risks for fresh and fresh-cut produce [Invited]IZUMI HidemiIV ISHS Asia Postharvest Symposium 2017/09
- 高二酸化炭素雰囲気によるカット青果物の微生物制御 [Invited]泉 秀実食の機能と安全研究会 2017/04
- Development of technologies for safe fresh-cut produce in Japan [Invited]IZUMI HidemiFruit Logistica 2017 2017/02
- Microbiological safety of fresh produce from the farm-to-table food chain [Invited]IZUMI Hidemi10th International FRUTIC Symposium 2017/02
- 青果物の生産、一次加工、流通における衛生管理と微生物制御 [Invited]泉 秀実農水省技術会議「知の集積と活用の場」プラットホームセミナー 2016/12
- Unit 5. Fresh-cut safety issues [Invited]IZUMI HidemiInternational on-line course on postharvest and fesh-cut technologies 2016/11
- 食品の衛生管理法GAP,HACCP,そして [Invited]泉秀実日本防菌防黴学会年次大会要旨集 2016/09
- 電解水によるカット野菜の洗浄殺菌 [Invited]泉 秀実日本食品保蔵科学会(HACCP教育コース) 2016/09
- 食品安全確保のための技術開発と人材育成 [Invited]泉 秀実日本食品工学会 2016/08
- Enumeration of Chlorine-injured Coliform Bacteria of Shredded Cabbage Stored in MAP [Not invited]IZUMI Hidemi113rd American Society for Horticultural Science 2016/08
- 野菜の栽培から流通環境における薬剤損傷菌の生残性 [Invited]泉 秀実損傷菌セミナー2016 2016/07
- Bactericidal Effect of Four Types of Electrolyzed Water on Fresh-cut Vegetables [Invited]IZUMI HidemiVIII ISHS International Postharvest Symposium 2016/06
- 次亜塩素酸水によるカット青果物の洗浄殺菌 [Invited]泉 秀実食の機能と安全研究会 2016/05
- カット野菜の洗浄殺菌と次亜塩素酸水 [Invited]泉 秀実日本機能水学会 2015/10
- Quality and Shelf Life of Enzymatically Peeled and Segmented Citrus Fruits in Japan [Invited]IZUMI HidemiIII International Conference on Fresh‐Cut Produce 2015/09
- 青果物/カット青果物の衛生管理法とその国際的動向 [Invited]泉 秀実食の機能と安全研究会 2015/09
- Fresh-cut industry-academia panel [Invited]IZUMI HidemiIII International conference on fresh-cut produce 2015/09
- 食品の微生物制御 [Invited]泉秀実日本防菌防黴学会年次大会要旨集 2015/08
- Enumeration of Sanitizer-injured Coliform Bacteria in the Production and Harvest Environment of Vegetables [Not invited]IZUMI Hidemi112nd American Society for Horticultural Science 2015/08
- 食の安全確保と食品保蔵科学 [Invited]泉秀実日本食品保蔵科学会大会講演要旨集 2015/06
- Survival of Microorganisms Isolated from Fresh Produce and Production Fields and Inoculated into Pesticide Solutions [Not invited]IZUMI Hidemi111st American Society for Horticultural Science 2014/07
- Microbiological and storage qulaity of enzymatically peeled baby persimmons stored in high CO2 atmospheres [Invited]IZUMI HidemiAsia Pacific Sympsium (APS) 2014 2014
- Quality of Fresh-cut Pineapple Cubes Treated by Either High Pressure or Thermally Blanching [Not invited]IZUMI Hidemi110th American Society for Horticultural Science 2013/07
- Microbiological and Organoleptic Quality of Enzymatically Peeled Baby Persimmons Stored in High CO2 Controlled Atmospheres [Invited]IZUMI HidemiXIth International Controlled and Modified Atmosphere Research Conference 2013/06
- Safety and quality assurance of fresh and fresh-cut produce: Current technologies developed in Japan [Invited]IZUMI HidemiThe International Symposium on Quality Management of Fruits and Vegetables for Human Health 2013
- Use of high pressure to improve storage quality of fresh-cut produce [Not invited]IZUMI Hidemi7th International conference of High Pressure Bioscience and Biotechnology 2012/10
- Storage Quality of Enzymatically Peeled Baby Persimmons in High CO2 Controlled Atmospheres [Not invited]IZUMI Hidemi109th American Society for Horticultural Science 2012/07
- Ester production and AAT activity in fresh-cut melon during storage [Not invited]Sumithra K. Wendakoon; IZUMI Hidemi108th American Society for Horticultural Science 2011/09
- Crystallization and preliminary X-ray diffraction analysis of tomato β-galactosidase 4 [Not invited]ISHIMARU Megumi; IZUMI Hidemi108th American Society for Horticultural Science 2011/09
- Storage Quality of Fresh-cut Lotus Root Treated with High Pressure and Stored in Film Packages Filled with Water [Not invited]IZUMI Hidemi108th American Society for Horticultural Science 2011/09
- Microbiological Quality of Enzymatically Peeled Persimmon Fruit for Fresh-cut Slices [Invited]IZUMI HidemiII International conference on Quality Managemnet of Fresh Cut Produce 2011/07
- 殺菌処理後にactiveMAP貯蔵されたカットレタスおよびカットホウレンソウの微生物的品質と貯蔵性 [Not invited]泉 秀実; ヴァラコン リーラヴォラヴォン; 三木秀基; 田口佳秀; 石丸 恵日本食品保蔵科学会第60回大会 2011/06 東京農業大学生物産業学部(網走市) 日本食品保蔵科学会第60回大会
カットレタスとホウレンソウに適した抗菌剤で殺菌処理後に,高二酸化炭素を充填したactiveMAP 貯蔵を行い,貯蔵中の微生物的品質と貯蔵性を調査した。 - 殺菌処理後にactiveMAP貯蔵されたカットニンジンおよびダイコンの微生物的品質と貯蔵性 [Not invited]泉 秀実; 三木秀基; ヴァラコン リーラヴォラヴォン; 村上ゆかり; 石丸 恵日本食品保蔵科学会第60回大会 2011/06 東京農業大学生物産業学部(網走市) 日本食品保蔵科学会第60回大会
カットニンジンとダイコンに適した抗菌剤の組合わせで殺菌処理後に,高二酸化炭素を充填するactiveMAP貯蔵を行い,10℃貯蔵中の微生物的品質と貯蔵性を評価した。 - 酵素剥皮およびナイフ剥皮されたカットカキの微生物叢と品質 [Not invited]泉 秀実; 村上ゆかり; 足立卓弥; 石丸 恵; 尾崎嘉彦日本食品保蔵科学会第60回大会 2011/06 東京農業大学生物産業学部(網走市) 日本食品保蔵科学会第60回大会
酵素剥皮行程中のカットカキの微生物叢を把握し,ナイフ剥皮されたカットカキと微生物汚染度および品質を比較した。 - 青果物/カット青果物の安全性に及ぼすリスクの分析と管理 [Not invited]泉 秀実第1回食の機能と安全研究会 2011/04 大阪 第1回食の機能と安全研究会
青果物/カット青果物の安全性に及ぼす危害の中で,特に遺伝子組み換え体の安全・安心確保と微生物的安全性確保の技術について,概説した。 - 一次加工果実のための新規安全性獲得・管理技術の開発 [Not invited]泉 秀実地域イノベーションクラスタープログラム(都市エリア型)「和歌山の特産果実と独自技術を活用した新規機能性食品・素材の開発」平成22年度成果発表会 2011/03 和歌山市 地域イノベーションクラスタープログラム(都市エリア型)「和歌山の特産果実と独自技術を活用した新規機能性食品・素材の開発」平成22年度成果発表会
都市エリア産学官連携促進事業のテーマの平成22年度成果発表会において,ウメおよびカキの一次加工中の微生物制御技術について発表した。 - 食の安全・安心について考える~リスク評価・管理からリスクコミュニケーションまで~ [Not invited]泉 秀実; 石井 營次; 石丸 恵第8回食の安全シンポジウム(和歌山県・近畿大学生物理工学部食品安全工学科) 2011/01 和歌山市 第8回食の安全シンポジウム(和歌山県・近畿大学生物理工学部食品安全工学科)
パネルディスカッション「食の安全・安心について考える~リスク評価・管理からリスクコミュニケーションまで~」において、コーディネーターを務めた。 - Current status and perspective of the GAP: An overview [Invited]IZUMI HidemiMulticountry Observation Study Mission on Good Agrix7cultural Practices (GAP) 2011
- Guidelines and technologies for safe fresh and fresh-cut produce in Japan [Invited]IZUMI Hidemi12th ASEAN Food Conference 2011 “Food Innovation: Key to Creative Economy” 2011
- 青果物/カット青果物の微生物汚染度と制御技術 [Invited]園芸学会平成23年度秋季大会公開シンポジウム 2011
- 一次加工果実のための新規安全性獲得・管理技術の開発 [Not invited]泉 秀実文部科学省・都市エリア産学官連携促進事業「和歌山の特産果実と独自技術を活用した新機能性食品・素材の開発」平成22年度全体研究会 2010/12 和歌山市 文部科学省・都市エリア産学官連携促進事業「和歌山の特産果実と独自技術を活用した新機能性食品・素材の開発」平成22年度全体研究会
都市エリア産学官連携促進事業のテーマの中間報告として、ウメおよびカキの一次加工中の微生物制御に関する進捗を発表した。 - 一人ひとりが考える残留農薬について [Not invited]泉 秀実食の安全タウンミーティング 2010/10 紀の川市 食の安全タウンミーティング
昨年と同様に、残留農薬の安全・安心について、内閣府食品安全委員会主催のタウンミーティングでパネリストとして、パネルディスカッションに参加した。 - 農業用水の塩素殺菌によるウメ果実栽培中の衛生管理 [Not invited]泉 秀実; 三木秀基; 村上ゆかり日本防菌防黴学会第37回年次大会 2010/09 日本防菌防黴学会第37回年次大会
ウメ圃場において、農業用水を塩素殺菌することによるウメ果実の衛生管理について検討し、管理法を報告した。 - 酵素?皮技術を用いたカットカキ製造中の微生物叢 [Not invited]泉 秀実; 村上ゆかり; 三木秀基; 尾崎嘉彦日本防菌防黴学会第37回年次大会 2010/09 日本防菌防黴学会第37回年次大会
酵素?皮技術を利用してカットカキ(スライス)を作製し、製造中の微生物叢について報告した。 - 高圧力処理が形状の異なるカットニンジンの微生物制御と品質に及ぼす影響 [Not invited]泉 秀実; 荒川貴啓日本防菌防黴学会第37回年次大会 2010/09 東京 日本防菌防黴学会第37回年次大会
ニンジンシュレッド、スライス、スティックに高圧力処理を施した際の殺菌効果と品質変化を比較し、報告した。 - Microbiological and organoloptic qulaity of fresh-cut vegetables treated with disinfectants and stored in high CO2 atmospheres [Not invited]泉 秀実; 村上ゆかり107th Annual Conference of American Society for Horticulural Science 2010/08 パームデザート(アメリカ) 107th Annual Conference of American Society for Horticulural Science
数種カット野菜に最適な殺菌剤の組合わせ処理および貯蔵に最適な高二酸化炭素濃度を決定し、報告した。(英文) - Enzymatic Properties of Yeast Expressed Tomato Beta-galactosidase (TBG)1 [Not invited]Ishimaru Megumi; Izumi Hidemi; Sakamoto Tatsuji; Kotake Toshihisa; Tsumuraya YoichiHORTSCIENCE 2010/08
- Microbiological and Organoleptic Quality of Fresh-cut Vegetables Treated with Disinfectants and Stored in High CO2 Atmospheres [Not invited]Izumi Hidemi; Ueno Yurie; Matsuda Arisa; Murakami YukariHORTSCIENCE 2010/08
- Microbiology of enzymatically peeled persimmon fruit for fresh-cut slices [Not invited]泉 秀実; 尾崎嘉彦Gordon Reserch Conference (Postharvest Physiology) 2010/06 ティルトン(アメリカ) Gordon Reserch Conference (Postharvest Physiology)
酵素?皮処理を施したカットカキを作製し、その工程における微生物叢を明らかにした。(英文) - 高圧力処理がカットレタスの微生物制御と品質に及ぼす影響 [Not invited]泉 秀実; 荒川貴啓日本食品保蔵科学会第59回大会 2010/06 那覇市 日本食品保蔵科学会第59回大会
カットレタスに高圧力処理を施すと、高い殺菌効果が得られたが、褐変等の品質低下が起こることを報告した。 - 圃場における塩素殺菌を利用したハッサク果実の微生物制御 [Not invited]泉 秀実; 村上ゆかり; 三木秀基日本食品保蔵科学会第59回大会 2010/06 那覇市 日本食品保蔵科学会第59回大会
農業用水を塩素殺菌することで、灌漑水と農薬が殺菌され、ハッサク果実の微生物制御が可能となったことを報告した。 - 農業用水の塩素殺菌によるカキ果実栽培中の衛生管理 [Not invited]泉 秀実; 三木秀基; 村上ゆかり日本食品保蔵科学会第59回大会 2010/06 那覇市 日本食品保蔵科学会第59回大会
カキ果実栽培中の農業用水を塩素殺菌することで、灌漑水と農薬の衛生管理が行えることを報告した。 - 青果物に付着する微生物とその制御 [Not invited]泉 秀実第66回日本溶液栽培研究会・大阪大会 2010/05 大阪市 第66回日本溶液栽培研究会・大阪大会
青果物の栽培から収穫にかけて付着する微生物の特徴とその制御方法について、講演した。 - 一次加工ウメ果実の洗浄と工程における微生物制御 [Not invited]泉 秀実園芸学会平成22年度春季大会 2010/03 藤沢市 園芸学会平成22年度春季大会
一次加工ウメ果実の洗浄に塩素殺菌剤を用いることで、その後の工程の微生物制御が可能であることを報告した。 - 一次加工果実のための新規安全性獲得・管理技術の開発 [Not invited]泉 秀実文部科学省・都市エリア産学官連携促進事業「和歌山の特産果実と独自技術を活用した新機能性食品・素材の開発」平成21年度成果発表会 2010/03 和歌山市 文部科学省・都市エリア産学官連携促進事業「和歌山の特産果実と独自技術を活用した新機能性食品・素材の開発」平成21年度成果発表会
都市エリア産学官連携促進事業のテーマの報告として、ウメ、カキ、ハッサク果実の栽培中の衛生管理に関する成果を報告した。 - 青果物/カット青果物の安全性と衛生管理法 [Not invited]泉 秀実「食」に関するフォーラム(大阪府立大学「動植物系教育融合による食の教育プログラム」) 2010/03 堺市 「食」に関するフォーラム(大阪府立大学「動植物系教育融合による食の教育プログラム」)
青果物およびカット青果物の微生物汚染度を解説し、その制御法と管理法について、講演した。 - アフタヌーンカフェ~「安全な食べ物」って何だろう?~ [Not invited]泉 秀実食品の安全性に関するリスクコミュニケーター育成講座(食品安全委員会・和歌山県) 2010/01 和歌山市 食品の安全性に関するリスクコミュニケーター育成講座(食品安全委員会・和歌山県)
青果物とその加工品を対象に、安全な食品についての基準と考え方について、講演した。 - Disinfectant electrolysed acidic water and other antimicrobial agents as food additives for fresh and fresh-cut produce [Invited]IZUMI HidemiExpert Consulation Meeting on Postharvest and Value Addition of Horticultural Produce 2010 2010
- 高圧力処理のカット野菜への利用 [Not invited]泉 秀実第38回カット野菜・果実技術研究会 2009/12 大阪市 第38回カット野菜・果実技術研究会
高圧力処理によるカット野菜への殺菌効果および品質変化について、講演した。 - 青果物の安全・安心保証-微生物管理技術を中心に- [Not invited]泉 秀実アグロ・イノベーション・カンファレンス 2009/11 千葉市 アグロ・イノベーション・カンファレンス
青果物の栽培から加工に至るまでの微生物管理技術を紹介し、我が国の食の安全・安心の保証について、講演した。 - 安全・安心な青果物を供給するために [Not invited]泉 秀実第5回講演会 安全・安心な食品原料の供給と調達(東洋食品工業短大) 2009/11 川西市 第5回講演会 安全・安心な食品原料の供給と調達(東洋食品工業短大)
安全・安心な青果物を消費者に供給するための衛生管理法および衛生管理技術について、講演した。 - 一人ひとりが考える残留農薬 [Not invited]泉 秀実食の安全タウンミーティング 2009/10 有田市 食の安全タウンミーティング
残留農薬の安全・安心について、内閣府食品安全委員会主催のタウンミーティングでパネリストとして、パネルディスカッションに参加した。 - カット野菜およびその付着菌に対する高圧力の殺菌効果 [Not invited]泉 秀実文部科学省学術フロンティア推進事業「高圧力を利用する蛋白質の動態解析」中間成果発表会 2009/10 紀の川市 文部科学省学術フロンティア推進事業「高圧力を利用する蛋白質の動態解析」中間成果発表会
高圧力処理によるカット野菜の殺菌効果について、in vitroとin vivo研究の成果について、発表した。 - 高圧電場処理が野菜の微生物制御と品質保持に及ぼす影響 [Not invited]泉 秀実; 村上ゆかり; ウェンダコーンS.K日本防菌防黴学会第36回年次大会 2009/09 吹田市 日本防菌防黴学会第36回年次大会
高圧電場処理がホウレンソウおよびミニトマトの微生物制御と生理的品質保持に及ぼす影響について報告した。 - 菌体を活用したカット野菜のバイオプリザベーションの検討 [Not invited]泉 秀実; 荒川貴啓; ウェンダコーンS.K日本防菌防黴学会第36回年次大会 2009/09 吹田市 日本防菌防黴学会第36回年次大会
カット野菜に選択した菌体を接種して、微生物制御を行うバイオプリザベーションの効果について報告した。 - 鮮度保持剤とActive MAPを組合わせたカットキュウリの微生物制御と品質保持 [Not invited]泉 秀実; 村上ゆかり; ウェンダコーンS.K日本防菌防黴学会第36回年次大会 2009/09 吹田市 日本防菌防黴学会第36回年次大会
鮮度保持剤とオゾン水の組合わせ処理を施したカットキュウリを高二酸化炭素のActive MAP貯蔵した時の微生物制御と品質保持効果について、発表した。 - ‘フードマイクロバイオロジー’を基にした食材(青果物)の品質保持研究 [Not invited]泉 秀実第22回「e-食安全研究会」セミナー 2009/09 大阪市 第22回「e-食安全研究会」セミナー
青果物の品質保持ついて、微生物制御技術の面から、講演した。 - Microbiological quality of fresh-cut cabbage treated with disinfectant and stored in active MAP [Not invited]泉 秀実; 村上ゆかり; ウェンダコーンS.KSoutheast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce 2009/08 バンコク(タイ) Southeast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce
殺菌処理後のカットキャベツを高二酸化炭素充填のactive MAPに貯蔵した時の微生物的品質について、発表した。(英文) - Effects of high pressure treatment on microbiological and organoleptic quality of fresh-cut vegetables [Not invited]泉 秀実; ウェンダコーンS.K; 松尾博史Southeast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce 2009/08 バンコク(タイ) Southeast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce
高圧力処理がカット野菜の殺菌と品質に及ぼす影響について、報告した。(英文) - 一次加工果実のための新規安全性獲得・管理技術の開発 [Not invited]泉 秀実都市エリア産学官促進事業-和歌山の特産果実と独自技術を活用した新機能性食品・素材の開発-「キックオフセミナー」 2009/08 和歌山市 都市エリア産学官促進事業-和歌山の特産果実と独自技術を活用した新機能性食品・素材の開発-「キックオフセミナー」
都市エリア産学官連携促進事業のテーマとして、一次加工果実の安全性獲得のための管理技術の開発に関して概説した。 - カット野菜のバイオプリザベーションに利用する菌体の選択 [Not invited]泉 秀実; 荒川貴啓; ウェンダコーンS.K日本食品保蔵科学会第58回大会 2009/06 東京 日本食品保蔵科学会第58回大会
カット野菜のバイオプリザーバティブとして最適な菌体を約50菌株から選択した。 - 塩素殺菌を利用したウメ果実の栽培から一次加工(梅漬け)工程の微生物制御法の検討 [Not invited]泉 秀実; 村上ゆかり日本食品保蔵科学会第58回大会 2009/06 東京 日本食品保蔵科学会第58回大会
ウメ果実の栽培から一次加工(梅漬け)行程中の使用水に、塩素殺菌を施すことで、微生物制御効果が得られることを報告した。 - HACCP管理者資格の認定制度 [Not invited]泉 秀実日本食品保蔵科学会第58回大会 2009/06 東京 日本食品保蔵科学会第58回大会
日本食品保蔵科学会に立ち上げたHACCO管理者資格の認定制度について、シンポジウムにおいて、講演した。 - カット野菜・果実の品質・衛生管理の現状と課題 [Not invited]泉 秀実カット野菜・果実の安全性シンポジウム2009 2009/06 東京 カット野菜・果実の安全性シンポジウム2009
基調講演として、カット野菜・果実の品質および衛生管理に関する技術と今後の課題について、講演した。 - 食の安全について~食材の衛生管理を中心に~ [Not invited]泉 秀実栄養士研修会(和歌山県紀北地方) 2009/03 岩出市 栄養士研修会(和歌山県紀北地方)
栄養士・調理師を対象に、食材の衛生管理技術と管理法について、講演した。 - 果実の生産環境と微生物汚染-カキ果実を中心として- [Not invited]泉 秀実(独)農業・食品産業技術総合研究機構 果樹研究所セミナー 2009/01 静岡市 (独)農業・食品産業技術総合研究機構 果樹研究所セミナー
カキ果実の事例を中心に、果樹生産環境における微生物汚染について、講演した。 - Sanitization of raw materials of processed food in Japan [Invited]IZUMI Hidemi2nd International Forum for Food Safety 2009
- .HACCP管理者資格の認定制度 [Invited]第58回日本食品保蔵科学会シンポジウム 2009
- Technologies and guidelines for safe fresh and fresh-cut produce in Japan [Invited]IZUMI Hidemi106th Annual International Conference of American Society for Horticultural Science 2009
- Development of technologies for safe fresh and fresh-cut produce in Japan [Invited]IZUMI HidemiSoutheast Asia Symposium on Quality and Safety of Fresh and Fresh Cut Produce 2009
- 食品の化学的・物理的・生物的微生物制御技術 [Not invited]泉 秀実食品技術研究会 2008/11 和歌山市 食品技術研究会
食品の化学的殺菌(殺菌剤利用)、物理的殺菌(熱水・過熱水蒸気処理)および生物的殺菌(バイオプリザベーション利用)により微生物制御技術について、講演した。 - 野菜生産から流通に至る微生物制御 [Not invited]泉 秀実平成20年度農林水産省委託プロ(加工プロ)現地検討会 2008/10 津 平成20年度農林水産省委託プロ(加工プロ)現地検討会
キャベツとキュウリを対象として、その生産から流通に至る微生物制御の技術と衛生管理法について講演した。 - オゾン水と鮮度保持剤の組み合わせ処理がカットキュウリの微生物制御と品質保持に及ぼす影響 [Not invited]泉 秀実; ウェンダコーン スミトラ; 稲田雅貴日本防菌防黴学会 2008/09 浜松市 日本防菌防黴学会
オゾン水と鮮度保持剤(カラシ・ホップ抽出物製剤)を組み合わせて処理することにより、カットキュウリの微生物制御と品質保持に有効であることを報告した。 - 塩素系殺菌剤を用いたキャベツ栽培中の微生物制御の検討 [Not invited]泉 秀実; 村上ゆかり; 世良佳央里日本防菌防黴学会 2008/09 浜松市 日本防菌防黴学会
キャベツ栽培中の微生物汚染源である農業用水の微生物制御のために、塩素系殺菌剤を用いることの有効性を報告した。 - 食品生産現場における微生物汚染と衛生管理 [Not invited]泉 秀実食品技術研究会 2008/09 和歌山市 食品技術研究会
食品の生産現場における環境接触物からの微生物汚染原因とそれらの防除をするための衛生管理技術について、講演した。 - Microbiological and physiological quality of fresh-cut letuce treated with ozonated water and stored in high CO2 MAP [Not invited]泉 秀実; ウェンダコーン スミトラ; 稲田 雅貴; 村上 友樹105th Annual conference of American Society for Horticultural Science 2008/07 Orland, USA 105th Annual conference of American Society for Horticultural Science
オゾン水処理したカットレタスは褐変が生じるため、10%CO2を充填したActiveMAPを試みたところ、褐変関連酵素と共に褐変抑制が認められた。(英文) - Potential souces of microbial contamination of Japanese apricot fruit during development and harvest [Not invited]泉 秀実; 村上 ゆかり; 栗栖 勇輝105th Annual Conference of American Society for Horticultural Science 2008/07 Orland, USA 105th Annual Conference of American Society for Horticultural Science
ウメ果実の栽培中の微生物汚染度を調査し、腸管出血性大腸菌がDNAレベルで検出された農業用水が最も重要な汚染源であることを報告した。(英文) - Efficacy of disinfectant is affected by endogenous microbial population on fresh-cut vegetables [Not invited]泉 秀実; 世良 佳央里; 山本 祐次; ウェンダコーン スミトラ105th Annual Conference of American Society for Horticultural Science 2008/07 Orlando, USA 105th Annual Conference of American Society for Horticultural Science
キャベツとキュウリを用いて、初発菌数の違いが切断後の殺菌剤の効果に影響を及ぼすことを報告した。(英文) - Microbiological and physiological quality of fresh-cut lettuce treated with ozonated water and stored in high CO2 MAP [Not invited]Wendakoon Sumithra; Inada Maki; Murakami Tomoki; Izumi HidemiHORTSCIENCE 2008/07
- Potential sources of microbial contamination of Japanese apricot fruit during development and harvest [Not invited]Murakami Yukari; Kurisu Yuki; Izumi HidemiHORTSCIENCE 2008/07
- Efficacy of disinfectants is affected by endogenous microbial population on fresh-cut vegetables [Not invited]Izumi Hidemi; Sera Kaori; Yamamoto Yuji; Wendakoon SumithraHORTSCIENCE 2008/07
- ウメ果実の収穫から一時加工(梅漬け)中の微生物叢とその汚染源 [Not invited]泉 秀実; 村上 ゆかり; 平岡 麻紀日本食品保蔵科学会 2008/06 島根 日本食品保蔵科学会
ウメ果実の栽培から塩蔵の一時加工に至るまでの微生物汚染源を解明した。塩蔵中は、菌数が未検出となるが、一時洗浄水の汚染対策が必要であることを報告した。 - 数種殺菌剤の組合せ処理がカットキャベツの微生物制御と品質保持に及ぼす影響 [Not invited]泉 秀実; ウェンダコーン スミトラ; 稲田 雅貴; 小杉 友美日本食品保蔵科学会 2008/06 島根 日本食品保蔵科学会
数種鮮度保持剤とオゾン水との組合せ処理がカットキャベツの微生物制御と褐変を含めた品質保持に及ぼす影響を検討し、焼成カルシウム製剤とオゾン水との組合せが最も有効であることを報告した。 - 青果物およびカット青果物の安全対策-微生物汚染と残留農薬を対象に- [Not invited]泉 秀実NTSセミナー 2008/04 東京 NTSセミナー
依頼講演。青果物とカット青果物を対象に、微生物汚染度と残留農薬汚染度を解説し、その安全対策について講演した。 - 給食調理に関わる衛生管理法について [Not invited]泉 秀実有田川町栄養士・調理師会 2008/04 有田川町 有田川町栄養士・調理師会
依頼講演。学校給食に関わる栄養士・調理師を対象に、必要な衛生管理法について講演した。 - 青果物の栽培から出荷までの衛生管理について [Not invited]泉 秀実平成19年度和歌山県農業技術成果発表会 2008/02 和歌山市 平成19年度和歌山県農業技術成果発表会
和歌山県から依頼の記念講演。和歌山県の栽培状況に基づき、果実・野菜の栽培から出荷までの微生物汚染と衛生管理法について、講演した。 - カット野菜の安全性と微生物制御技術 [Invited]第29回日本食品微生物学会教育講演 2008
- GAPに基づいて栽培・収穫されたカキ果実の微生物学的安全性 [Not invited]泉 秀実; 村上 ゆかり; 福本 梨津子; 塚田 有美; 世良 佳央里日本防菌防黴学会第34回年次大会 2007/08 吹田市 日本防菌防黴学会第34回年次大会
先端技術を活用した農林水産研究高度化事業の一環。カキ果実の栽培・収穫のためのGAPプランとチェックリストを作成、実際に実施して、その効果を検討した。 - キュウリのハウス栽培中の微生物汚染度とその汚染原因 [Not invited]泉 秀実; 世良 佳央里; 堀井 陽子; 村上 ゆかり日本防菌防黴学会第34回年次大会 2007/08 吹田市 日本防菌防黴学会第34回年次大会
農水省加工プロジェクトの一環。ハウス栽培のキュウリについて、発育中の微生物汚染度を把握し、その汚染源を推定した。 - Storage quality of fresh-cut lettuce treated with ozonated water and stored in high CO2 modified atmosphere packaging [Not invited]泉 秀実; Jutatip Poubol; 稲田 雅貴; 滝口 祐International Conference on Quality Management of Fresh Cut Produce 2007/08 バンコク(タイ) International Conference on Quality Management of Fresh Cut Produce
オゾン水処理したカットレタスの褐変防止のため、高二酸化炭素充填したMAPで貯蔵したところ、15%二酸化炭素処理が最も褐変を防止した。(英文) - 次亜塩素酸ナトリウム、酸性電解水およびオゾン水処理されたカットレタスの貯蔵性 [Not invited]泉 秀実; 稲田 雅貴; 平沼 美也; Jutaitp Poubol日本食品保蔵科学会第56回大会 2007/06 仙台市 日本食品保蔵科学会第56回大会
カットレタスへの殺菌効果と貯蔵中の品質への影響について、次亜塩素酸ナトリウム、酸性電解水およびオゾン水で比較した。 - GAPに基づいて栽培・収穫されたウンシュウミカン果実の微生物学的安全性 [Not invited]泉 秀実; 村上 ゆかり; 塚田 有美; 世良 佳央里; Jutaitp Poubol日本食品保蔵科学会第56回大会 2007/06 仙台市 日本食品保蔵科学会第56回大会
先端技術を活用した農林水産研究高度化事業の一環。ウンシュウミカン果実栽培のためのGAPプランおよびチェックリストを作成し、実際に実施して、その効果を検討した。 - キャベツ栽培中の微生物汚染度とその汚染源 [Not invited]泉 秀実; 世良 佳央里; 鈴木 義憲; 村上 ゆかり; Jutatip Poubol日本食品保蔵科学会第56回大会 2007/06 仙台市 日本食品保蔵科学会第56回大会
農水省プロジェクトの一環として実施した。キャベツ種子から栽培中の微生物汚染度を把握し、その汚染源を推定した。 - カット青果物に求められる衛生管理技術-実務課題と展望 [Not invited]泉 秀実カット野菜・果実の安全性シンポジウム2007 2007/06 東京 カット野菜・果実の安全性シンポジウム2007
基調講演。カット野採産業界にとって必要な衛生管理法として、栽培中のGAPおよび一次加工中のHACCPについて、解説した。 - 遺伝子レベルで見た果実生産環境の微生物汚染度 [Not invited]泉 秀実; Jutatip Poubol第27回カット野菜・果実技術研究会 2007/03 大阪市 第27回カット野菜・果実技術研究会
研究会の話題提供。果実の生産環境にある微生物汚染源を見極めるためのバイオテクノロジー技術について、解説した。 - 青果物およびカット青果物の微生物学的安全性に関する研究 [Invited]第56回日本食品保蔵科学会受賞講演 2007
- Study and commercialization of electrolyzed water and other antimicrobial agents in fresh-cut industry in Japan [Invited]IZUMI Hidemi104th Annual International Conference of American Society for Horticultural Science 2007
- Current status of the fresh-cut produce industry and sanitizing technologies in Japan [Invited]IZUMI HidemiInternational Conference on Quality Management of Fresh Cut Produce 2007
- 食品生産現場における衛生管理 [Not invited]泉 秀実和歌山県第2回食の安全安心公開講座 2006/11 和歌山市 和歌山県第2回食の安全安心公開講座
依頼講演。和歌山県民を対象に、青果物の栽培から加工に至るまでの衛生管理法について、講演した。 - 衛生管理法に基づいた給食管理について [Not invited]泉 秀実平成18年度給食施設研修会 2006/10 田辺市 平成18年度給食施設研修会
依頼講演。和歌山県南部地域の給食施設関係栄養士・調理士を対象に、給食現場における衛生管理法について、講演した。 - これからの農産物流通に求められる衛生課題と安全・安心に対する取り組み [Not invited]泉 秀実卸売業者・仲卸業者・関連事業者活性化講演会 2006/09 神戸市 卸売業者・仲卸業者・関連事業者活性化講演会
依頼講演。神戸市の卸売業者、仲卸業者、関連事業者を対象に、市場で取り組むべき衛生管理について解説し、今後の管理法の方向性について講演した。 - 食品に及ぼす危害とそのリスク管理 [Not invited]泉 秀実第1回食品の安全を支える技術研究交流会 2006/09 和歌山市 第1回食品の安全を支える技術研究交流会
依頼講演。和歌山県の産学官研究交流会の会員を対象に、食品の危害をリストアップし、それぞれのリスク管理に関して、講演した。 - Effects of ozonated water on microbiological and physicochemical qualities of fresh-cut lettuce and cabbage [Not invited]泉 秀実; 木根 崇; 稲田 雅貴27th International Horticultural Congress and Exhibition 2006/08 ソウル(韓国) 27th International Horticultural Congress and Exhibition
オゾン水処理したカットレタスおよびカットキャベツの微生物的品質と生理学的品質を比較し、オゾン水処理は、カットキャベツに有効であることを報告した。(英文) - Reduction of natural microbial population with antimicrobial agents and susequent washing treatments of fresh-cut vegetables [Not invited]泉 秀実; 山下 岳史; 稲田 雅貴103rd Annual Internatinal Conference of American Society for Horticultural Science 2006/07 ニューオリンズ(アメリカ) 103rd Annual Internatinal Conference of American Society for Horticultural Science
数種抗菌剤と洗浄剤を組合わせた処理によるカット野菜の洗浄方法について、野菜別に見た最適方法を報告した。(英文) - カット野菜の洗浄方法について [Not invited]泉 秀実カット野菜・果実技術研究会 2006/07 大阪市 カット野菜・果実技術研究会
技術講演。カット野菜・果実技術研究会の会員を対象に、カット野菜の洗浄方法について、殺菌剤および品質保持剤の組合せ効果を解説した。 - Reduction of natural microbial population with antimicrobial agents and subsequent washing treatments of fresh-cut vegetables [Not invited]Izumi Hidemi; Yamashita Takeshi; Inada MakiHORTSCIENCE 2006/07
- ウンシュウミカン果実及びカキ果実の栽培から収穫にかけての残留農薬の実態 [Not invited]泉 秀実; JA和歌山県農日本食品保蔵科学会第55回大会 2006/06 神戸市 日本食品保蔵科学会第55回大会
農林水産研究高度化事業の一環として実施した。栽培中のウンシュウミカンとカキ果実を対象に、果実への残留農薬量を定期的に測定し、汚染度を把握した。 - ウンシュウミカン果実の栽培から出荷にかけての微生物汚染原因の解明 [Not invited]泉 秀実; 世良 佳央里; 篠田 奈美; 塚田 有美; Jutaitp Poubol日本食品保蔵科学会第55回大会 2006/06 神戸市 日本食品保蔵科学会第55回大会
農林水産研究高度化事業の一環として実施した。ウンシュウミカン果実の栽培から出荷にかけての微生物汚染度とその汚染源を調査した。 - 天然系抗菌剤および酸性電解水を利用したカットレタスの微生物制御 [Not invited]泉 秀実; 稲田 雅貴; 桜井 史一; Jutaitp Poubol日本食品保蔵科学会第55回大会 2006/06 神戸市 日本食品保蔵科学会第55回大会
数種天然系抗菌剤と酸性電解水処理を組合せ、カットレタスの微生物制御と品質保持に有効な方法を見出した。 - 青果物の衛生管理のためのGAPについて [Not invited]泉 秀実和歌山県施設栽培野菜における食品安全GAP導入手引書の普及講習会 2006/06 和歌山市 和歌山県施設栽培野菜における食品安全GAP導入手引書の普及講習会
依頼講演。和歌山県が進める施設栽培野菜における食品安全GAP導入手引書の作成と実施にあたり、トマトを対象に、作成委員長として取り組んできたが、その普及講習会として、GAPの説明とその必要性について、講演した。 - 青果物の法律規範とリスク管理-残留農薬と病原微生物を対象として- [Not invited]泉 秀実シンポジウム「食資源生産の現場から消費者へ」 2006/06 倉敷市 シンポジウム「食資源生産の現場から消費者へ」
依頼講演。青果物の危害としての残留農薬および病原微生物について、研究データと法律規範を基に、講演した。 - カキ果実の栽培から収穫にかけての微生物汚染原因の解明 [Not invited]泉 秀実; 塚田 有美; Jutatip Poubol; 世良 佳央里; 坂本 悠樹日本防菌防黴学会第33回年次大会 2006/05 東京 日本防菌防黴学会第33回年次大会
農林水産研究高度化事業の一環として、カキ果実の栽培から収穫にかけての微生物汚染度と汚染原因の解明を行った。 - カット野菜の洗浄方法の評価に関する研究 [Not invited]泉 秀実青果物カット事業協議会研究会 2006/05 東京 青果物カット事業協議会研究会
依頼講演。カット青果物産業界でのマニュアル化を目指して実施した委託研究の成果について、青果物カット事業協議会の会員を対象に、講演した。 - 果物の微生物汚染とGAP [Not invited]泉 秀実農水省果樹研究所 常緑果樹研究会 2006/02 静岡市 農水省果樹研究所 常緑果樹研究会
依頼講演。農水省および府県農水部の研究者・技術者を対象に、果樹栽培における衛生管理法(GAP)について、講演した。 - カット野菜の微生物汚染とその制御技術 [Not invited]泉 秀実包装食品技術協会第164回講演会 2006/01 名古屋市 包装食品技術協会第164回講演会
依頼講演。食品業界の研究者・技術者を対象に、カット野菜の微生物制御のための実用的な技術について、講演した。 - 農産物生産におけるリスク分析について~特に病原微生物の汚染実態とその制御対策 [Not invited]泉 秀実東京海洋大学「食品安全管理者コース」第2回認定セミナー 2006/01 東京 東京海洋大学「食品安全管理者コース」第2回認定セミナー
依頼講演。東京海洋大学セミナー聴講の企業関係者を対象に、農産物の衛生管理法としてのGAPについて、講演した。 - 衛生管理のGAPについて [Not invited]泉 秀実近畿農政局 食品安全GAP近畿ブロック研修会 2006/01 和歌山市 近畿農政局 食品安全GAP近畿ブロック研修会
依頼講演。近畿府県農政関係者および農業団体関係者を対象に、青果物の生産中の衛生管理法のGAPについて、解説した。 - Current status of the Japanese fresh-cut produce industry and sanitizing technology [Invited]IZUMI HidemiKFPA/NHRISymposium on Enhancement of Food Safety of Fresh-cut Produce 2006
- 食品リスク管理における衛生項目について [Invited]第18回食・農・環境情報ネットワーク全国大会(農業情報学会シンポジウム) 2006
- 青果物栽培の衛生管理法としてのGAP [Invited]第55回日本食品保蔵科学会小集会 2006
- カット野菜洗浄方法に関する委託研究中間結果について [Not invited]泉 秀実第56回カット青果物研究会(青果物カット事業協議会) 2005/12 春日部市 第56回カット青果物研究会(青果物カット事業協議会)
依頼講演。委託研究を受けたカット野菜の洗浄方法のマニュアルに関する研究の中間報告として、講演した。 - 21世紀COEプログラム:遺伝子改変ブタって安全? [Not invited]泉 秀実21世紀COEプログラム公開シンポジウム「食の安全を科学するシンポジウム」 2005/12 和歌山 21世紀COEプログラム公開シンポジウム「食の安全を科学するシンポジウム」
21世紀COEプログラムの事業担当者として、一般公開シンポジウムにおいて、遺伝子改変ブタの安全性について講演し、「食の安全を科学する」パネルディスカッションの座長を務めた。 - LAMP法を利用した遺伝子組換え豚肉の識別に関する研究 [Not invited]泉 秀実; 濱中 大介; 喜田 香織農業環境工学関連7学会2005年合同大会 2005/09 金沢市 農業環境工学関連7学会2005年合同大会
FAD2遺伝子を導入した豚肉おゆおびマウス乳から、導入遺伝子を迅速に識別方法として、LAMP法を利用する方法を開発した。 - 青果物の衛生管理法(GAP)について [Not invited]泉 秀実農水省近畿農政局和歌山農政事務所 第2回消費者団体との意見交換会 2005/09 和歌山 農水省近畿農政局和歌山農政事務所 第2回消費者団体との意見交換会
依頼講演。和歌山県関係者、消費者団体および生産者団体を対象に、主に米国のGAPについて、講演した。 - 青果物/カット青果物の微生物汚染と品質保全技術 [Not invited]泉 秀実日本食品工業倶楽部品質保証懇話会 2005/09 大阪市 日本食品工業倶楽部品質保証懇話会
依頼講演。食品業界の会員を対象に、青果物と一次加工青果物(カット青果物)の微生物汚染度と、衛生および品質を保持するための技術について、講演した。 - カット野菜殺菌のすべて-化学的、物理的および生物学的微生物制御- [Not invited]泉 秀実第2回カット野菜・果実技術研究会公開セミナー 2005/09 大阪市 第2回カット野菜・果実技術研究会公開セミナー
公開セミナーの主催および講演。カット野菜の殺菌技術について、化学的殺菌、物理的殺菌および生物学的殺菌の効果と利用現状について、講演した。 - Application of mustard and hop extract agents mixed with sucrose fatty acid as a food preservative for fresh-cut vegetables [Not invited]泉 秀実; 濱中 大介; 渡壁 隆志; 北野 一行102nd Annual International Conference of American Society for Horticultural Science 2005/07 Las Vegas (USA) 102nd Annual International Conference of American Society for Horticultural Science
数種カット野菜に対して、カラシ抽出製剤とホップ抽出製剤の浸漬処理ならびにショ糖脂肪酸エステルの組み合わせ処理を施したところ、生理活性および微生物制御の効果が得られた。 - カット果実の抗酸化能とそれに及ぼすCA貯蔵の影響 [Not invited]塚田有美; 泉 秀実; Jutatip Poubol; 濱中大介日本食品保蔵科学会第54回大会 2005/06 横浜市 日本食品保蔵科学会第54回大会
4種類の果実(マンゴー,パパイヤ,バナナ,パイナップル)の中では,マンゴーの抗酸化能が高く,ポリフェノールが寄与する物質であると考えられた。カットマンゴーを低酸素のCA下に貯蔵したが,呼吸,褐変,低温性細菌の増殖に対しては効果がみられたものの,CAは抗酸化能には影響を及ぼさなかった。 - ウメ果実栽培中の微生物汚染度と酸性電解水による微生物制御 [Not invited]喜田香織; 泉 秀実; 東尾篤; 濱中大介日本食品保蔵科学会第54回大会 2005/06 日本食品保蔵科学会第54回大会
ウメ果実の栽培中から収穫にかけての微生物層を把握し,微生物汚染源として,土壌おゆおび収穫用器具が示唆された。収穫後のウメ果実を酸性電解水に浸漬処理することで,その後の加工のための微生物制御が可能であることを認めた。 - 特別栽培農産物認証青果物の安全性評価 [Not invited]泉 秀実第20回カット野菜・果実技術研究会 2005/06 大阪市 第20回カット野菜・果実技術研究会
依頼講演。和歌山県特別栽培農産物の概要と認証された青果物の安全性(残留農薬および微生物)について,解説した。 - 酸性電解水と食品用乳化剤の混合処理がカットキャベツの微生物制御に及ぼす影響 [Not invited]濱中大介; 泉 秀実; 渡壁隆志; 堀部敦子日本防菌防黴学会第32回年次大会 2005/05 豊中市 日本防菌防黴学会第32回年次大会
強酸性あるいは微酸性電解水に食品用乳化剤(ショ糖脂肪酸エステル)を添加した場合のカットキャベツへの殺菌効果を検討した。ショ糖脂肪酸エステルの添加による有効塩素濃度の減少は,カットキャベツのみの添加の場合と変わらず,超音波処理を併用することで,電解水のみの処理よりも殺菌効果が高まることを確認した。 - 分子生物学的手法による食の安全 [Not invited]泉 秀実第19回カット野菜・果実技術研究会 2005/04 大阪市 第19回カット野菜・果実技術研究会
依頼講演。食の微生物学的安全性並びに遺伝子組換え食品の安全性を確保するための分子生物学的手法について解説した。 - 当別栽培農産物に認証された果実類の微生物学的品質 [Not invited]泉 秀実; 喜田香織; 東尾篤; 濱中大介日本食品防菌防黴学会第32回年次大会 2005/03 豊中市 日本食品防菌防黴学会第32回年次大会
和歌山県特別栽培農産物に認証された果実類(ウメ,スモモ,カキ,ウンシュウミカン)の微生物学的評価を行い,これらの果実類の微生物叢はカビが主体をなし,病原細菌は存在しないことを認めた。 - 食品製造環境における微生物危害について [Not invited]泉 秀実第2回「e-食安全研究会」 2005/03 大阪市 第2回「e-食安全研究会」
依頼講演。第2回「e-食安全研究会」実践講習会の「実践HACCPプランの作成」において,一次加工食品を例に,HACCPおよびその前提条件のGAP,さらに認証システムのQTVについて,受講者に講演した。 - Microbiological quality of fresh-cut vegetables stored in CA/MAP [Invited]APEC symposium on assuring quality and safety of fres produce 2005
- 野菜の殺菌 [Invited]ウォーター研究会第35回セミナー 2005
- 我が国の青果物の衛生規範と物流の問題点 [Invited]日本食品保蔵科学会シンポジウム 2005
- 青果物およびカット青果物の衛生管理における酸性電解水の利用 [Invited]第7回関西ウォーター研究会講演会 2005
- タイ国における青果物/カット青果物の生産と流通状況 [Not invited]Jutatip Poubol; 泉 秀実第17回カット野菜技術研究会 2004/10 大阪 第17回カット野菜技術研究会
依頼講演。タイにおいて、熱帯青果物およびカット青果物の生産と流通に関わる法規と現在の状況を紹介した。 - カット野菜の微生物汚染度と衛生管理法 [Not invited]泉 秀実第2回食品殺菌技術研究交流会 2004/10 和歌山 第2回食品殺菌技術研究交流会
招待講演。野菜およびカット野菜の微生物汚染度について述べ、これらの衛生管理法であるGAP、HACCP、QTVについて解説した。 - Physiology and microbiology of fresh-cut cabbage stored in CA/MAP in relation to high CO2 atmosphere [Not invited]橘 盛俊; 泉 秀実; 喜田 香織; 渡壁 隆志第4回国際COEシンポジウム 2004/09 和歌山 第4回国際COEシンポジウム
カットキャベツを5~20%の高二酸化炭素CAおよびMAPで貯蔵し、貯蔵中の生理と微生物的品質を調べた。CA、MAPともに、二酸化炭素濃度が20%を超えると、乳酸菌が増殖し、腐敗を誘導することが確認された。 - Active MAP storage of fresh-cut mango [Not invited]Jutatip Poubol; 泉 秀実第4回国際COEシンポジウム 2004/09 和歌山 第4回国際COEシンポジウム
カットマンゴーの品質保持と微生物的安全性を高めるために、10%の二酸化炭素ガスを充填するactive MAP貯蔵を試みた。通常のMAPに比べて、フィルム内の10%二酸化炭素濃度への平衡に達する期間を短縮でき、品質向上が認められた(英文)。 - Microbiological quality and safety of marketed and genetically modified pork [Not invited]濱中 大介; 泉 秀実第4回国際COEシンポジウム 2004/09 和歌山 第4回国際COEシンポジウム
COEの担当として、遺伝子改変ブタの安全性の研究において、遺伝子改変をしていない市販ブタとの間で、微生物的実質的同等性があるかどうかを検討した。微生物叢では同等性が認められたが、貯蔵中の微生物の変遷に若干の差が見られたことから、今後はこれらの差異と導入遺伝子との関係についての検討が必要である。 - カット野菜とカット果実の鮮度保持技術-その共通点と相違点- [Not invited]泉 秀実カット野菜・果実技術研究会公開セミナー 2004/07 大阪 カット野菜・果実技術研究会公開セミナー
招待講演。野菜と果実の形態的、生理的特長の違いから影響されるカット野菜とカット果実の品質特性を比較し、鮮度保持技術の共通点と相違点を解説した。 - Physiology and microbiological characteristics of fresh-cut cucumber stored in CA/MAP in relation to high CO2 atmospheres [Not invited]泉 秀実; 橘 盛俊; 山本 知佳; 長野 美緒101st Annual International Conference of American Soceity for Horticultural Sceince 2004/07 オースチン(アメリカ) 101st Annual International Conference of American Soceity for Horticultural Sceince
カットキュウリを5~20%のCA貯蔵あるいはMAP貯蔵し、生理と微生物的品質を調べた。18%を超える高二酸化炭素下では、エチレン生成と乳酸菌の増殖が見られ、品質劣化に繋がることが明らかとなった。 - Physiological and Microbiological Characteristics of Freshcut Cucumber Stored in CA/MAP in Relation to High CO2 Atmosphere [Not invited]Izumi Hidemi; Tachibana Moritoshi; Yamamoto Chika; Nagano MioHORTSCIENCE 2004/07
- キュウリおよびカットキュウリの電解水殺菌に及ぼすショ糖脂肪酸エステルの前処理効果 [Not invited]渡壁 隆志; 泉 秀実; 木戸口 佳代; 長野 美緒第53回日本食品保蔵科学会大会 2004/06 堺 第53回日本食品保蔵科学会大会
表皮にワックス層が存在するキュウリ果実およびカットキュウリに対して、酸性電解水の展着効果を高める目的で、ショ糖脂肪酸エステルの前処理を試みた。超音波前処理を行うことで、キュウリ果実およびカットキュウリともに、電解水の殺菌効果を高めることができた。 - LAMP法による遺伝子改変豚肉の導入遺伝子迅速識別 [Not invited]長野 美緒; 泉 秀実; 喜田 香織第53回日本食品保蔵科学会大会 2004/06 堺 第53回日本食品保蔵科学会大会
LAMP法を用いて、遺伝子(FAD2)を導入した豚肉と非組替え体の豚肉を迅速に識別する方法を見出した。調理した豚肉から、約2時間で導入遺伝子を識別することが可能となった。 - 減農薬・減化学肥料栽培された認証青果物の微生物的評価 [Not invited]喜田 香織; 泉 秀実; 鵜飼 悟史; 長野 美緒; 平田 行正第53回日本食品保蔵科学会大会 2004/06 堺 第53回日本食品保蔵科学会大会
減農薬・減化学肥料栽培された和歌山特別栽培農産物を対象として、微生物調査を行った。サルモネラ、大腸菌O157:H7は、LAMP法ですべて陰性であることが確認された。果実類では、細菌種よりも真菌種が多く検出されたが、ヒトに疾病を引き起こすレベルの微生物汚染は見られなかった。 - 高二酸化炭素CAおよびMAP貯蔵されたカットキャベツの生理と微生物的品質 [Not invited]橘 盛俊; 泉 秀実; 山本 知佳; 長野 美緒第53回日本食品保蔵科学会大会 2004/06 堺 第53回日本食品保蔵科学会大会
5~20%の高二酸化炭素CA下とMAP内でカットキャベツを貯蔵したところ、10%二酸化炭素濃度がカットキャベツの品質保持には有効で、20%を超えると乳酸菌の増殖とそれに起因する水浸状の腐敗が誘導された。 - カット青果物の生化学的・微生物学的特性と品質保全技術 [Not invited]泉 秀実カット野菜・果実の安全性シンポジウム2004 2004/04 大阪 カット野菜・果実の安全性シンポジウム2004
招待講演。カット青果物の生化学特性と微生物学的特性を述べ、褐変、エチレン生成、微生物増殖などを抑制する技術について、海外の事例も含めて講演した。 - 食の安全とバイオテクノロジー~果物・野菜の微生物的安全性の確保に向けて~ [Not invited]泉 秀実岩出町生活研究グループ協議会大会 2004/02 和歌山 岩出町生活研究グループ協議会大会
依頼講演。果物と野菜の微生物的危害について述べ、これらの解析と疫学に使用する分子学的技術を平易に解説した。 - Use of disinfectant electrolyzed strong acidic and weak acidic water as food additives in Japan [Invited]IZUMI HidemiAPEC Symposium on Quality Management in Postharvest Systems 2004
- 電解水のカット青果物産業における有効利用 [Invited]日本食品科学工学会関西支部第36回シンポジウム 2004
- Physiology and quality responses of fresh-cut ‘Carabao’ mango to high O2 controlled atmosphere [Not invited]泉 秀実; ポウボルジュタティップ; 木村守男; 大島美穂American Society for Horticultural Science Centennial Conference 2003(アメリカ) 2003/10 American Society for Horticultural Science Centennial Conference 2003(アメリカ)
ポスター発表。カット. Carabao .マンゴーを60%の高酸素濃度の下で5℃と13℃に貯蔵したところ、5℃では生理と品質に影響を与えなかったが、13℃では呼吸量や微生物増殖に悪影響を及ぼした。(英文) - Comparison of electrolyzed strong acidic and weak acidic water on microbicidal effect for fresh-cut vegetables [Not invited]泉 秀実; 土肥由樹; 小原基正; 長野美緒; 阿知波信夫American Society for Horticultural Science Centennical Conference 2003(アメリカ) 2003/10 American Society for Horticultural Science Centennical Conference 2003(アメリカ)
ポスター発表。食品添加物指定された強酸性電解水と微酸性電解水の殺菌効果をin-vitroとin-vivo で比較したところ、どちらもグラム陰性菌よりもグラム陽性菌に対する効果が高く、カット野菜に対しては同等の殺菌力を示すことが認められた。(英文) - Studies on quality and microbiological safety of perishable foods. PartⅣ . Low O2 controlled atmosphere storage of fresh-cut mango [Not invited]泉 秀実; ポウボルジュタティップ; 大島美穂第2 回国際COE シンポジウム(泉佐野) 2003/09 第2 回国際COE シンポジウム(泉佐野)
ポスター発表。カットマンゴーを低酸素の下で貯蔵することによって、褐変の発生、呼吸量および微生物増殖を抑制することが明らかとなった。(英文) - Studies on quality and microbiological safety of perishable foods. Part Ⅲ . Use of lactic acid bacteria as biopreservative agents for fresh-cut vegetables [Not invited]泉 秀実; 渡壁隆志; 橘盛俊第2 回国際COE シンポジウム(泉佐野) 2003/09 第2 回国際COE シンポジウム(泉佐野)
ポスター発表。2 種の乳酸菌を用いて、in-vitro で大腸菌に対する抑制効果を、in-vivoでカットキュウリの付着菌に対する抑制効果を見たところ、温度依存性ではあるが、乳酸菌がバイオプリザーバティブとして有効であることが確認された。(英文) - Studies on quality and microbiological safety of perishable foods. Part Ⅱ . Effect of chlorinated water on bacterial flora of bean seeds and sprouts [Not invited]泉 秀実; 喜田香織; 長野美緒第2 回国際COE シンポジウム(泉佐野) 2003/09 第2 回国際COE シンポジウム(泉佐野)
ポスター発表。モヤシ種子と生育モヤシを酸性電解水で殺菌後、細菌数と細菌種を調査し、生育モヤシをフィルム包装貯蔵して、微生物挙動を調べた。収穫後のモヤシの殺菌処理は、貯蔵中の微生物制御にも有効であった。(英文) - Studies on quality and microbiological safety of perishable foods. Part Ⅰ . comparison of phenotypic and genotypic techniques for identification of bact eria isolated from meats and vegetables [Not invited]泉 秀実; 長野美緒第2 回国際COE シンポジウム(泉佐野) 2003/09 第2 回国際COE シンポジウム(泉佐野)
ポスター発表。生鮮食品の食肉類および野菜類に付着していた438 菌株について、Microlog システムとMicroSeq システムで同定を試みたところ、遺伝形質を利用するMicroSeq システムがこれらの細菌種の同定に適していることが確認された。(英文) - Quality and shelf life of fresh-cut ‘Nam Dok Mai’ mango stored in air and low O2 atmospheres [Not invited]泉 秀実; ポウボルジュタティップ; 大島美穂21st ASEAN/3rd APEC Seminar on Postharvest Technology(インドネシア) 2003/08 21st ASEAN/3rd APEC Seminar on Postharvest Technology(インドネシア)
品質保持期間の短いカット‘Nam Dok Mai .マンゴーを0.5 ~ 2%の低酸素下で1、5、13℃に貯蔵したところ、1 および5℃では、低酸素によって品質保持期間が1 日間延長されることをポスター発表で報告した。(英文) - 高二酸化炭素CAがカット‘Carabao’および‘Nam Doc Mai’マンゴーの品質に及ぼす影響 [Not invited]泉 秀実; 大島美穂; ポウボルジュタティップ; 田中麻衣; 長野美緒日本食品保蔵科学会第52回大会(厚木) 2003/06 日本食品保蔵科学会第52回大会(厚木)
鮮度保持期間の異なる2品種のカットマンゴーを5℃と13℃下で、高二酸化炭素貯蔵したところ、‘Carabao’は13℃で、‘Nam Doc Mai’は5℃で品質保持効果がみられ、特に10%二酸化炭素貯蔵は、両品種の細菌増殖を抑制することを発表した。 - 野菜付着細菌を対象とした16SrDNA塩基配列とバイオログパターンを利用した同定方法の比較 [Not invited]泉 秀実; 長野美緒; 矢野泉日本防菌防黴学会第30回年次大会(豊中) 2003/05 日本防菌防黴学会第30回年次大会(豊中)
野菜付着細菌242菌株に対して、遺伝形質を基にした方法と表現形質を基にした方法で同定を行ったところ、前者では239菌株、後者では124菌株に対して信頼性のある同定結果が得られたことを発表した。 - Technology for maintaining microbiological quality and safety of fresh-cut Vegetables in Japan [Invited]APEC Symposium on Postharvest Handling Systems 2003
- 果実・野菜の安全性と法律規範 [Invited]日本食品保蔵科学シンポジウム 2003
- 野菜の微生物管理技術 [Invited]園芸学会 平成15年度秋季大会シンポジウム 2003
- 野菜生産におけるHACCP・トレーサビリティの動向 [Invited]日本防菌防黴学会微生物制御システム研究部会 2003
- 生産・流通上の微生物的安全確保 [Invited]日本食品保蔵科学会 第52回大会シンポジウム 2003
- 電解水の概要と食品添加物指定の意義 [Invited]日本防菌防黴学会 第30回年次大会シンポジウム 2003
- Introduction of electrolyzed water and its generator [Not invited]泉 秀実Special Seminar: Innovative Packaging Technology for Postharvest of Fresh Produce(タイ) 2002/10 Special Seminar: Innovative Packaging Technology for Postharvest of Fresh Produce(タイ)
依頼講演。電解水生成器の紹介と、電解水の食品分野への利用と応用について、日本での事例を含めて講演した。(英文) - 収穫直後および流通後の野菜のバクテリアルフローラについて [Not invited]泉 秀実; 長野美緒園芸学会平成14年度秋季大会(熊本) 2002/10 園芸学会平成14年度秋季大会(熊本)
表現形質を利用する方法と遺伝形質を利用する方法が、野菜に付着の細菌の同定を行い、収穫直後および流通後の野菜のバクテリアフローラを比較して、野菜の微生物汚染状況について口頭発表した。 - トレーサビリティについて [Not invited]泉 秀実平成14年度近畿中国四国地域情報研究推進部会(和歌山) 2002/10 平成14年度近畿中国四国地域情報研究推進部会(和歌山)
依頼講演。日本における青果物のトレーサビリティシステムへの取り組みおよび米国における青果物の微生物的安全性とトレースバックシステムについて講演した。 - 製造環境における微生物汚染対策の基礎?電解酸性水の活用 [Not invited]泉 秀実第21期環境殺菌工学研究部会(日本防菌防黴学会) (大阪) 2002/08 第21期環境殺菌工学研究部会(日本防菌防黴学会) (大阪)
依頼講演。電解酸性水(次亜塩素酸水)の特徴を述べ、食品調理・製造場/喫食場および一次加工食品への有効利用法について講演した。 - 青果物の安全保障 微生物汚染と残留農薬の現状と対策 [Not invited]泉 秀実食の安全セミナー (東京) 2002/06 食の安全セミナー (東京)
依頼講演。 青果物の微生物汚染と安全性および青果物の残留農薬と安全性について解説し、 安全保障された完全な青果物の捉え方に関する講演を行った。 - 市販野菜のバクテリアルフローラについて [Not invited]泉 秀実; 尾崎嘉彦園芸学会平成 14 年度春季大会 (千葉) 2002/04 園芸学会平成 14 年度春季大会 (千葉)
市販野菜類の細菌数およびバイオログパターンを利用して得られた菌種について発表した。 - 青果物の安全性とトレーサビリティ その重要性と今後の確立について [Not invited]泉 秀実青年持続農業者連盟シンポジウム (東京) 2002/03 青年持続農業者連盟シンポジウム (東京)
基調講演。 青果物の安全性について微生物的危害を中心に説明し、 青果物の安全性確保のためのトレーサビリティシステムの基本概念を解説した。 - Physiological and quality of fresh-cut produce in CA/MA storage [Invited]Seminar on Innovative Packaging Technology for Postharvest of Fresh Produce 2002
- 食の安全・安心の確保とトレーサビリティー [Invited]第7回テクノフェスタ 2002
- カット野菜・果実の品質保持を目的とした水の利用と問題 [Invited]日本食品保蔵科学会シンポジウム 2002
- 環境製造における微生物制御対策の基礎(1)電解酸性水の活用 [Invited]日本防菌防微学会第21期環境殺菌工学研究部会 2002
- 遺伝形質を利用した野菜付着菌の同定法 [Not invited]泉 秀実; 長野美緒日本食品機械研究会:第 6 回カット野菜・果実技術研究会 (大阪) 2001/11 日本食品機械研究会:第 6 回カット野菜・果実技術研究会 (大阪)
野菜付着菌の同定法として、 16S リボソーム RNA をコードする遺伝子 (16SrDNA) の塩基配列を決定する遺伝形質を利用した方法を紹介し、 表現形質に基づいた同定方法との比較について解説した。 - カット青果物の衛生管理法と品質保全技術 [Not invited]泉 秀実第 10 回フードサニテーションパートナー会 (東京) 2001/11 第 10 回フードサニテーションパートナー会 (東京)
基調講演。 カット青果物の生理・化学的変化、 微生物汚染、 衛生管理法について述べ、 新しい微生物制御方法と品質保持技術について講演した。 - Effect of hot water treatement on the bacterial flora of fresh-cut cucumber in a commercial produce plant [Not invited]泉 秀実; 安藤奈緒; 木村理絵; 尾崎嘉彦; 宮井正博20th ASEAN/2nd APEC Seminar of Postharvest Technology (Ching Mai) 2001/09 20th ASEAN/2nd APEC Seminar of Postharvest Technology (Ching Mai)
カット野菜工場において、 カットキュウリ製造工程中の微生物汚染度を調べ、 工程中に組み入れた 100℃の熱湯処理の殺菌効果を検討した。 熱湯処理は、 カットキュウリの一般生菌数と大腸菌群の減少に対して、 画期的な効果を示した。 (英文) - 青果物/カット青果物の微生物危害と安全性確保 [Not invited]泉 秀実第 1 回青果物/カット青果物保全研究部会 (平成 13 年度産学官研究交流会) (和歌山) 2001/08 第 1 回青果物/カット青果物保全研究部会 (平成 13 年度産学官研究交流会) (和歌山)
青果物およびカット青果物に関わる微生物について解説し、 それぞれの衛生管理法 GAP および HACCP について講演した。 - カット野菜の洗浄殺菌 [Not invited]泉 秀実食品の洗浄殺菌技術シンポジウム (大阪) 2001/07 食品の洗浄殺菌技術シンポジウム (大阪)
カット野菜の洗浄殺菌への先進的取り組みとして、 数種食品添加物 (殺菌剤、 塩化カルシウム、 可食性被膜剤など) の研究成果について、 講演した。 - カット青果物の衛生管理法と品質保全技術 [Not invited]泉 秀実第 9 回フードサニテーションパートナー会 (大阪) 2001/06 第 9 回フードサニテーションパートナー会 (大阪)
基調講演。 カット青果物の特徴、 微生物汚染、 衛生管理法について述べ、 新しい微生物制御方法と品質保全技術について解説した。 - カット青果物の微生物的安全性確保について [Not invited]泉 秀実青果物カット事業協議会平成 13 年度通常総会 (東京) 2001/05 青果物カット事業協議会平成 13 年度通常総会 (東京)
特別講演。 カット青果物の微生物汚染度と衛生管理法 (GAP、 GMP、 HACCP) について述べ、 カット青果物製造時の微生物制御対策の実例を挙げて講演した。 - 殺菌/静菌剤・包装材を利用したカット青果物の品質保持 [Not invited]泉 秀実日本食品機械研究会 : 第 3 回カット野菜・果実技術研究会 (大阪) 2001/04 日本食品機械研究会 : 第 3 回カット野菜・果実技術研究会 (大阪)
カット青果物の品質保持に有効な電解水や塩化カルシウム (殺菌/静菌剤) および EC や MAP (包装材) の利用法について講演した。 - 生鮮農産物と微生物的安全性 [Not invited]泉 秀実和歌山大学地域共同センター公開セミナー (和歌山) 2001/02 和歌山大学地域共同センター公開セミナー (和歌山)
農産物に関わる微生物について解説し、 微生物制御の技術と衛生管理方法について、 講演した。 - カット野菜・果実の生理・化学的特性ならびに流通・貯蔵技術の現状と問題 [Invited]園芸学会平成13年度春季大会公開シンポジウム(園芸学会雑誌別冊) 2001
- 中性電解水によるカット野菜の除菌効果 [Invited]第7回機能水シンポジウム 2000
- カット青果物の品質特性と安全管理 [Invited]第49回日本食品保蔵科学会シンポジウム 2000
- カット野菜の微生物汚染度とその制御 [Invited]食品微生物制御システム研究部会(日本防菌防黴学会) 2000
- Maintenance of quality and safety of fresh-cut vegetables [Invited]IZUMI Hidemi1st Int. Symposium of APRC 1999
- 青果物の貯蔵と温度 [Invited]関西伝熱セミナー'99 1999
- カット野菜・果実の環境ガス制御による品質保持と微生物制御 [Invited]日本食品保蔵科学会セミナー 1999
- カンキツ果実の品質と貯蔵性に及ぼす栽培時の光環境の影響に関する研究 [Invited]第47回日本食品保蔵科学会大会 1998
Affiliated academic society
Works
- Establishment of GAP and verification system for fruits production2005 -2006
- Research on application of food addires for fresh-cut produce2004
- Research on Traceability System of Fresh Fruits and Vegetables2003
- Research on Control of Microbes on fresh-cut vegetables2002
- Development of Disinfectant System for Pathogens by Hot Water/Vapor Heat Treatments2001
- Research on Changes and Distribution of Limonoid Glucocides of Citrus Fruits in Wakayama Prefecture1999 -2000
- Research on Improvement of Quality on Fresh-cut Vegetables1999
Research Themes
- 内閣府:戦略的イノベーション創造プログラム(SIP)Date (from‐to) : 2018/12 -2023/03Author : 泉 秀実
- 紀州金山寺味噌の衛生的製造・出荷とその普及コンソーシアム和歌山:大学等地域貢献促進事業Date (from‐to) : 2017/08 -2018/03Author : 泉 秀実
- カット青果物の酵素的褐変に及ぼす微生物の関与とその機構文科省:科学研究費Date (from‐to) : 2016 -2018Author : 泉 秀実
- 酵素剥皮技術の剥皮を核としたカンキツ果実新商材の開発と事業化方策の策定農水省:農林水産業・食品産業科学技術研究推進事業Date (from‐to) : 2013 -2015
- 青果物への農業用水・農薬溶液を介した水系由来の微生物汚染の機構解明文科省:科学研究費Date (from‐to) : 2012 -2014Author : 泉 秀実
- 果実の新市場を創成する食べ切り・手間なし「ベビーパーシモン」の生産供給技術の開発農水省:新たな農林水産政策を推進する実用技術開発事業Date (from‐to) : 2011 -2013Author : 泉 秀実
- 和歌山の特産果実と独自技術を活用した新機能性食品・素材の開発文科省:都市エリア産学官連携促進事業Date (from‐to) : 2009 -2011
- 高圧力を利用する蛋白質の動態解析文科省:学術フロンティアDate (from‐to) : 2007 -2011
- 低コストで質の良い加工・業務用農産物の安定供給技術の開発農水省:農林水産省委託プロジェクト研究Date (from‐to) : 2006 -2010
- 果樹生産におけるGAPの導入と認証システムの構築農水省:先端技術を活用した農林水産研究高度化事業Date (from‐to) : 2005 -2006Author : 泉 秀実
- 食資源動物分子工学研究拠点文科省:21世紀COEプログラムDate (from‐to) : 2002 -2006
- 青果物の安全性評価法の確立とそれを付与したトレーサビリティシステムの構築和歌山県:きのくにコンソーシアムDate (from‐to) : 2003 -2003Author : 泉 秀実
- CA/MAPを用いたカット青果物の微生物制御(財)食生活研究会:研究助成金Date (from‐to) : 2003 -2003Author : 泉 秀実
- Study on Safety of Perishable FoodsSCF System for Establishment and Support of Center's of ExcellenceDate (from‐to) : 2002
- 熱水/蒸熱処理を用いたカット野菜の病原菌殺菌方法の開発食品産業センター:品質事故未然防止技術開発支援事業Date (from‐to) : 2001 -2001Author : 泉 秀実
- カット野菜の製造・流通中における微生物制御システムの確立文科省:科学研究費Date (from‐to) : 1999 -2001Author : 泉 秀実
- Study on vase-life of cut rose flowersFunded ResearchDate (from‐to) : 1996 -2001
- Study on quality of citrus fruitsGrants and FundingDate (from‐to) : 1990 -2000
- 和歌山県特産カンキツ果実におけるリモノイド配糖体の挙動と分布に関する研究和歌山県:研究助成金(わかやま学)Date (from‐to) : 1999 -1999Author : 泉 秀実
- HICPおよび電気分解水を利用したバラ切り花の鮮度保持に関する研究和歌山県:研究助成金(わかやま学)Date (from‐to) : 1997 -1997Author : 泉 秀実
- Study on storage quality of fresh-cut fruts and vegetablesInternational Joint Research ProjectsDate (from‐to) : 1994
- Control of Microbial Hazard on Fresh/Fresh-cut Products