著者

柿内 梨那 阿井 隆之介 堀内 雄太 朝倉 宏 中馬 猛久

出版者

日本食品微生物学会

雑誌

日本食品微生物学会雑誌 (ISSN:13408267)

巻号頁・発行日

vol.36, no.4, pp.165-168, 2019-12-30 (Released:2020-07-03)

参考文献数

30

著者

柿内 梨那 阿井 隆之介 堀内 雄太 朝倉 宏 中馬 猛久

出版者

日本食品微生物学会

雑誌

日本食品微生物学会雑誌 (ISSN:13408267)

巻号頁・発行日

vol.36, no.2, pp.105-109, 2019-06-30 (Released:2019-07-01)

参考文献数

13

被引用文献数

1 1

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Chicken-sashimi is a heat-seared poultry meat dish firmly established in the food culture of Kagoshima. It is now becoming widely consumed across Japan. The chicken-sashimi supplied in Kagoshima is heat-seared following carcass chilling, whereas that supplied in other regions is processed without heat-searing. Mounting epidemiological data has shown associations between non-heated-seared chicken-sashimi and Campylobacter food poisoning in most metropolitan areas, whereas chicken-sashimi-related food poisoning is rare in Kagoshima. We thus aimed to investigate the process-by-process (de-feathering, chilling, and heat-searing) dynamics of Campylobacter and fecal indicator bacterial levels in the production of chicken-sashimi from slaughtered birds at a poultry processing plant in Kagoshima. We examined 30 chicken-carcasses, and Campylobacter was detected in small quantities on the 5 samples of carcass surface after de-feathering, but was not detected in any swabs taken after chilling. E. coli and coliform were not detected, and general bacterial counts were held below 0.9 cfu/g after heat-searing, indicating that cauterization by heat-searing effectively reduced microbiological contamination of the chicken meat. This is the first report on a hygiene control strategy for chicken-sashimi, describing microbiological dynamics. Our data suggests that thorough treatment at each process enables the safe supply of chicken-sashimi for minimized risk of human infection.