著者

杉崎 幸子 渡邊 智子 土橋 昇

出版者

千葉県立衛生短期大学

雑誌

千葉県立衛生短期大学紀要 (ISSN:02885034)

巻号頁・発行日

vol.18, no.2, pp.9-13, 2000

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The Hutomakizusi is the local dishes, which is introduced in the Chiba prefecture. The characteristic is to express design in the cut end. Therefore, because there are many frequencies which touch with the hand in case of making, we thought of the adhesion of the microorganism. We made Hutomakizusi from the general treatment and the hygienic treatment in order to get knowledge of the adhesion of the microorganism to Hutomakizusi. As a result, the microorganism has decreased to 10% with the hygienic treatment. Both bacilli and coliform bacilli has been decreased with hygienic treatment. The coliform bacilli has been decrease especially. It has known that the hygienic treatment has been certainly decreased adhesion of the microorganism.