@article{oai:hokurikugakuin.repo.nii.ac.jp:00000326,
 author = {山口, 務 and 中川, 弘恵},
 journal = {北陸学院短期大学紀要, Bulletin of Hokuriku Gakuin Junior College},
 month = {Dec},
 note = {Twenty-one kinds of ready-made lunches provided by 5 different manufactures, procured from 6 different convenience-stores, were divided into 9 groups (106 samples) by the contents of the lunch. The four following bacterial contamination in the samples were tested. And the following results were obtained. 1) The standard plate counts of 8 samples out of the 106 were over the required hygienic level prescribed by the Ministry of Health Labor and Welfare. The contaminated foods were all precooked ones ; cooked-rice, egg role and others. This could be the secondary contamination through air, or hands and fingers of the workers. 2) Escherichia coli group were detected in 23 samples, 21 of which were precooked items. As many as ten out of the 21 lunches were contaminated, that is, they did not conform to the regulation. This group of bacteria is regulated not to be detected in any ready-made lunch by the sanitary standard. 3) Staphylococcus were detected in 20 samples. Staphylococcus aureus were found in two samples of fried meat and sausage. 4) Vibrio parahaemolyticus were positive in the first and the second test in 3 samples. However, this was concluded not to be infectant microbe through the discussion with Kanazawa Municipal Health Center. 5) The sanitary condition of the five lunch manufactures were compared from the detection of these 4 kinds of bacteria in their products. A and D manufacture were found to be worse than others, which could be caused by the workers' lack of awareness to the sanitary management., Twenty-one kinds of ready-made lunches provided by 5 different manufactures, procured from 6 different convenience-stores, were divided into 9 groups (106 samples) by the contents of the lunch. The four following bacterial contamination in the samples were tested. And the following results were obtained. 1) The standard plate counts of 8 samples out of the 106 were over the required hygienic level prescribed by the Ministry of Health Labor and Welfare. The contaminated foods were all precooked ones ; cooked-rice, egg role and others. This could be the secondary contamination through air, or hands and fingers of the workers. 2) Escherichia coli group were detected in 23 samples, 21 of which were precooked items. As many as ten out of the 21 lunches were contaminated, that is, they did not conform to the regulation. This group of bacteria is regulated not to be detected in any ready-made lunch by the sanitary standard. 3) Staphylococcus were detected in 20 samples. Staphylococcus aureus were found in two samples of fried meat and sausage. 4) Vibrio parahaemolyticus were positive in the first and the second test in 3 samples. However, this was concluded not to be infectant microbe through the discussion with Kanazawa Municipal Health Center. 5) The sanitary condition of the five lunch manufactures were compared from the detection of these 4 kinds of bacteria in their products. A and D manufacture were found to be worse than others, which could be caused by the workers' lack of awareness to the sanitary management.},
 pages = {181--192},
 title = {コンビニエンスストア弁当類の食品衛生学的研究},
 volume = {38},
 year = {2006}
}