著者

飯田 優 岡 重美 大黒 徹 大石 圭一

出版者

北海道大学水産学部

雑誌

北海道大學水産學部研究彙報 (ISSN:00183458)

巻号頁・発行日

vol.38, no.3, pp.301-310, 1987-08

著者

大石 圭一 岡 重美

出版者

公益社団法人 日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.37, no.10, pp.976-980, 1971-10-25 (Released:2008-02-29)

参考文献数

8

被引用文献数

1

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Kombu, a palatable seaweed belonging to Laminariaceae, has often been used as a seasoning material for soups or vegetables in authentic Japanese cookery. The soup is especially rich in nutrients for bacterial growth. Therefore studies on the food hygiene of kombu extract were undertaken. The growth of bacteria adhering to the surface of kombu was observed in an extract of the plant. The following food poisoning bacteria, Salmonella enteritidis, Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringens and Cl. botulinum, were inoculated in kombu extract or artificial kombu medium. When the bacterial counts of cultures in natural kombu medium were compared with those in artificial medium, no remarkable differences in growth were observed in any of the bacterial species used. Judging from the experimental results, attention should be paid to contamination with S. enteritidis and St. aureus. With respect to the other three food poisoning bacterial species, the extract was considered to be relatively safe in food hygiene under the experimental conditions.