{"created":"2024-10-23T10:14:05.755510+00:00","id":2002162,"links":{},"metadata":{"_buckets":{"deposit":"48a114c2-74ee-420a-9c60-5f971f4ec394"},"_deposit":{"created_by":7,"id":"2002162","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2002162"},"status":"published"},"_oai":{"id":"oai:tokushima-u.repo.nii.ac.jp:02002162","sets":["1713829974766:1713833414474:1716344315453:1716356287023","1713853213384:1713853297799"]},"author_link":["1242"],"item_10001_alternative_title_1":{"attribute_name":"タイトル別表記","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Microwave Radiation on Escherichia coli O157:H7 in foods","subitem_alternative_title_language":"en"}]},"item_10001_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-07","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"17","bibliographicPageStart":"13","bibliographicVolumeNumber":"27","bibliographic_titles":[{"bibliographic_title":"徳島大学総合科学部自然科学研究 = Natural Science Research, The University of Tokushima","bibliographic_titleLang":"ja"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We examined the survival and acid resistance of enterohemorrhagic Escherichia coli O157 (EHEC O157) in foods irradiated by microwave (2.45 GHz, 700 W, 7 s) with a domestic microwave oven. When the microwave irradiated foods inoculated with the cells at the cell density of 3 x 106 cells/g, the living cell number decreased below 65%. The cells in curry showed the lowest survival ratio (2%) among those in foods examined. Acid resistance of the cells in foods irradiated by the microwave was also effectively reduced below 10% irrespective of foods surveyed. Microwave could prove useful for reducing the living cell number and acid resistance of EHEC O157 in foods.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10001_source_id_9":{"attribute_name":"収録物ID","attribute_value_mlt":[{"subitem_source_identifier":"09146385","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN10065859","subitem_source_identifier_type":"NCID"}]},"item_10001_version_type_20":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1715043197608":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access"}]},"item_1723180141928":{"attribute_name":"item_1723180141928","attribute_value_mlt":[{"subitem_identifier_type":"URI","subitem_identifier_uri":"264912"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"逵, 牧子","creatorNameLang":"ja"},{"creatorName":"ツジ, マキコ","creatorNameLang":"ja-Kana"},{"creatorName":"Tsuji, Makiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"武政, 二郎","creatorNameLang":"ja"},{"creatorName":"タケマサ, ニロウ","creatorNameLang":"ja-Kana"},{"creatorName":"Takemasa, Niro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"横井川, 久己男","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"1242","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2013-12-06"}],"displaytype":"detail","filename":"LID201312062004.pdf","filesize":[{"value":"289 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://tokushima-u.repo.nii.ac.jp/record/2002162/files/LID201312062004.pdf"},"version_id":"7151f765-d910-4918-9ab6-e74abce1dd0c"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食品中の大腸菌O157 に対するマイクロ波照射の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品中の大腸菌O157 に対するマイクロ波照射の影響","subitem_title_language":"ja"},{"subitem_title":"ショクヒンチュウ ノ ダイチョウキン O157 ニ タイスル マイクロハ ショウシャ ノ エイキョウ","subitem_title_language":"ja-Kana"}]},"item_type_id":"40001","owner":"7","path":["1713853297799","1716356287023"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-12-06"},"publish_date":"2013-12-06","publish_status":"0","recid":"2002162","relation_version_is_last":true,"title":["食品中の大腸菌O157 に対するマイクロ波照射の影響"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2024-10-23T10:14:13.870652+00:00"}