著者
中村 美咲 西川 和男
出版者
Osaka Urban Living and Health Association
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.53, no.4, pp.239-246, 2009-10-30 (Released:2009-11-10)
参考文献数
3
被引用文献数
1

We have developed a discharge plasma air-cleaning technology known as PlasmaCluster IonR (PCI), which generates both positive and negative ions in the air. The present study was designed to determine the mechanism of the ions' effect on bacteria. We confirmed that PCI destroys the surface of airborne and attached bacteria. The present paper reports the principle of PCI and the results of examination of its bactericidal effect. We also show how the device produces cluster ions from a specially designed discharge electrode and investigate what types of ion are detected in mass-spectroscopy analysis.
著者
濱田 信夫 藤田 忠雄
出版者
(社)大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.45, no.2, pp.51-61, 2001-03-30 (Released:2010-03-11)
参考文献数
39
被引用文献数
1
著者
濱田 信夫
出版者
(社)大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.43, no.3, pp.89-96, 1999-05-30 (Released:2010-03-11)
参考文献数
18

Fungal and yeasty contamination in bathrooms was studied using the swabbing method. The average number of fungi was larger on the ceiling and upper parts of the wall than that of the floor and lower parts of the wall. In the upper parts of the bathroom, Cladosporium was the predominant fungi in both summer and winter, followed by Exophiala, Aureobasidium, Phoma and Acremonium. In the lower parts of the bathroom, Exophiala was predominant, and represented around 80% of all fungi. Rhodotorula was the predominant yeast in all parts of the bathroom. Cladosporium, more than Exophiala, Rhodotorula and others, seemed to affect the dirtiness of bathrooms. Additionally, the growth rate of each type of fungus on the walls of the bathroom were compared after cleaning. It was observed that the number of fungi after 2 months was less than half that of pre-cleaning.Ventilation was effective in reducing fungal and yeasty contamination. The effects of moisture on fungal contamination was more remarkable in the upper parts of the bathroom than in the lower parts, including the floor. The effects of cleaning were distinctly recognized on the floor, because the frequency of cleaning the floor is much higher than that of the upper parts of the bathroom.
著者
石井 営次 乾 美智子 高橋 美帆 塚本 晶子 林 茂美 三浦 和美
出版者
(社)大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.35, no.5, pp.228-232, 1991-09-10 (Released:2010-03-11)
参考文献数
3
被引用文献数
1

Bacterial contamination in tableware sponge polishers for kitchen use was examined and means for sterilization were sought. Among 36 polishers including 4 for use at places of business, a colony forming unit for each polisher measured by standard plate count, exceeded 109 in 21 polishers, and 108 in 32 polishers, of which a number of coliforms in MPN was more than 106 in each polisher. Although no Salmonella could be detected, Staphylococcus aureus and Bacillus cereus were found in 9 and 15 polishers, respectively. Polishers treated with boiling water every day and which dried easily showed a low number of bacterium, from 102 to 103. Bacterial contaminated polishers were sterilized by boiling water for more than 30 seconds every day, but not by chemicals or disinfectant. Salmonella, S. aureus, and Escherichia coli were found capable of growing in polishers at 25°C.
著者
亀井 正治
出版者
社団法人 大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.37, no.5, pp.197-213, 1993-09-10 (Released:2010-03-11)
参考文献数
60
被引用文献数
1
著者
三浦 克之 菊川 友子 中尾 隆文 東海 秀吉 泉 康雄 藤井 比佐子 北條 泰輔
出版者
(社)大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.55, no.1, pp.59-64, 2011-03-10 (Released:2011-03-18)
参考文献数
13

In order to assess the safety of electronic cigarettes, 32 smokers who consume more than 20 tobacco cigarettes daily were enrolled in the present study. The cartridge of an electronic cigarette contains 0.25 g of glycerin aqueous solution. Each participant was asked to consume one filter cartridge per day (more than 150 puffs per day) for 4 weeks. Following the treatment, no abnormal changes in blood pressure, hematological data, or blood chemistry and no severe adverse events were observed. Although a trace amount of acrolein was detected in the vapor collected from a single filter cartridge, it was less than the minimum amount in the mainstream smoke from a single tobacco cigarette. During the use of the electronic cigarette, the daily consumption of tobacco cigarettes decreased significantly. This electronic cigarette containing glycerin aqueous solution may be a safe alternative to cigarette smoking.
著者
今井 長兵衛
出版者
(社)大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.51, no.4, pp.225-240, 2007 (Released:2007-08-07)
参考文献数
38

West Nile virus (WNV), St. Louis Encephalitis virus (SLEV) and Japanese Encephalitis virus (JEV) are closely related and all belong to the JEV antigen group of flaviviruses. An epidemic of WNV was first reported from the United States in 1999, where an SLEV epidemic had been observed since 1933 in central and southern regions. Recently, the probability of the spread of WNV to Japan has increased year by year. The present article first described the relationship between the WNV and SLEV epidemics in the United States in order to suggest the existence of a cross-immunity to WNV caused by SLEV infection in the American population. Secondly, the past and present status of JEV epidemics and JEV vaccination in Japan were explained in relation to the socio-economic changes after the Second World War. Finally, the article suggested that the level of cross-immunity to WNV caused by natural infection and vaccination with JEV in the Japanese population may not be high enough to prevent a WNV epidemic after the possible future spread of WNV to Japan.
著者
瓦家 千代子 大柴 恵一 来住 輝彦
出版者
Osaka Urban Living and Health Association
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.33, no.2, pp.83-88, 1989-03-10 (Released:2010-03-11)
参考文献数
11

The variation of vitamin C and bacterium contents during the cooking and storage of chopped cabbage were studied by both hand and machine cooking under various conditions.The results are as follows.1) The water contents wear the same and had the constant value (93.9-95.5%) on each method.2) The loss of vitamin C was affected little by cooking and storing, the loss being about 25%. However, the ratio of vitamin C retention declined significantly (p<0.001) in cooking by hand and stocking in water.3) The number of bacterium and E. coli. increased to twice the reference during the cooking, while no increase was recognized in the storing.These results explain that chopped cabbage has little loss of vitamin C in cooking and storage, bacterium pollution is ignored for stock during one day in a cold storage.
著者
細谷 圭助
出版者
Osaka Urban Living and Health Association
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.34, no.2, pp.70-75, 1990-03-10 (Released:2010-03-11)
参考文献数
10

市販魚類中のビタミンA含量の冷蔵・冷凍貯蔵中の変化を調べるために, ハマチとサバを試料とし, その変化の原因についても検討した。1. ハマチを4℃及び8℃で冷蔵貯蔵したとき, 血合肉及び普通肉中のレチノール含量は, 貯蔵期間が長くなるほど残存率は低下し, 10日後では冷蔵4℃のとき残存率が, それぞれ42.7及び49.0%であった。サバの場合も同様に減少し, 12日後では冷蔵温度4℃のとき血合肉及び普通肉の残存率は, それぞれ70.4及び52.0%であり, ハマチよりも高く, しかも冷蔵温度の影響が明らかであった。2. 冷凍貯蔵中のハマチのレチノール含量は, 貯蔵期間とともに減少し, 貯蔵温度が-18℃で30日後の血合肉及び普通肉中の残存率は, それぞれ15.6及び19.0%であった。サバの同条件下での血合肉及び普通肉中の残存率は, それぞれ38.5及び21.0%となり, ハマチとは異なり冷凍温度差が残存率にも影響した。3. サバを塩蔵し, 4℃で貯蔵したとき, 11日後のレチノールの残存率は, 62.1%であり, 冷蔵のみの残存率に比べわずかに高くなり, 18日後でも腐敗の兆候はみられなかった。4. ハマチの冷蔵 (4℃) 及び冷凍 (-18℃) 貯蔵中のTBA値は, いずれの場合も期間が長くなるに従い上昇した。冷蔵の場合は, 早期に急速に上昇し, 血合肉の方が普通肉より高い値であった。TBA値の上昇時期と魚肉中のレチノールの減少時期がほぼ一致していることから, 過酸化脂質の増加がレチノールの減少の原因の1つになっている可能性が示された。
著者
石井 営次 瀬下 眞美 三戸 呂隆子 木下 京美
出版者
(社)大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.37, no.2, pp.61-66, 1993-03-10 (Released:2010-03-11)
参考文献数
3

Bacterial contamination was examined in sliced vegetables as one of the types of food, which was prepared from cabbage, lettuce, carrots, onions, cucumbers, tomatos, and/or others. The main component in the sliced vegetables was cabbage. Among 42 samples of the sliced vegetables purchased at retail stores, standerd plate counts (SPCs) of 32 samples were more than 106cfu/g, and coliform group numbers of 38 samples using the most probable number (MPN) were more than 103/g. Escherichia coli and Staphylococcus aureus were isolated from two and one samples, respectively, but other food poisoning bacteria were not. Vegetable juice was prepared from some vegetables purchased at vegetable shops, and SPC and coliform group number were examined. In the juice of cabbage, lettuce, carrots, onions, celery, green peppers, cucumbers, or tomatos, SPCs were 102 to 106cfu/ml and coliform group numbers in MPN did not exceed 103/ml except for carrots (1.1×105). When food poisoning bacteria, isolated in Osaka, were inoculated in each vegetable juice, and survival or growth of the bacteria was examined. Salmonella sp., S. aureus, Yersinia enterocolitica, B. cereus, and E. coli survive in each juice made from cabbage, lettuce, carrots, or onions. S. aureus and E. coli could not grow in onion juice, and Salmonella sp. could not in lettuce and celery juices. Lemon juice used for addition on sliced vegetables was useful for decreasing the bacterial number in sliced vegetables.
著者
濱田 信夫 森 義明
出版者
Osaka Urban Living and Health Association
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.47, no.3, pp.139-144, 2003-05-30 (Released:2010-03-11)
参考文献数
14
被引用文献数
1

Change of fungal and bacterial counts inoculated to towel and subjected to treatment by clothes dryer or natural sun-drying was examined. No significant difference was found in sterilizing effect on fungi and bacteria by drying of towel in the sun or in the shade. Sterilizing effect on C. cladosporioides and P. digitatum was higher in towel sun-dried in summer than in winter, and in towel dried by clothes dryer at higher temperatures than at lower temperatures. E. coli as well as T. rubrum seems to be killed with loss of moisture in towel regardless of temperature at which towel is dried.
著者
夏原 由博
出版者
(社)大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.40, no.1, pp.13-21, 1996-01-30 (Released:2010-03-11)
参考文献数
46
被引用文献数
1
著者
安川 章
出版者
社団法人 大阪生活衛生協会
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.28, no.6, pp.348-351, 1984-11-10 (Released:2010-03-11)
参考文献数
17