Zobrazeno 1 - 10
of 36
pro vyhledávání: '"SHOUHEI HIROSE"'
Publikováno v:
Journal of Food Protection, Vol 87, Iss 11, Pp 100366- (2024)
Effective methods for decontamination of Shiga toxin-producing Escherichia coli (STEC) on beef were evaluated by 48 mL spraying, 100 mL, and 500 mL flushing with ethanol, hydrogen peroxide, peracetic acid, acidified sodium chlorite, and sodium hypoch
Externí odkaz:
https://doaj.org/article/3a156a8c2a9946278b3cee122103f831
Autor:
Shunsuke Ikeuchi, Shouhei Hirose, Kohei Shimada, Ayako Koyama, Shoji Ishida, Naoto Katayama, Takehiko Suzuki, Akiko Tokairin, Mayumi Tsukamoto, Yuki Tsue, Kenichi Yamaguchi, Hideo Osako, Sachiko Hiwatashi, Yumi Chiba, Hiroshi Akiyama, Hideki Hayashidani, Yukiko Hara-Kudo
Publikováno v:
Journal of Food Protection, Vol 87, Iss 5, Pp 100263- (2024)
Shiga toxin-producing E. coli (STEC) is an important foodborne pathogen worldwide. It is necessary to control and prevent STEC contamination on beef carcasses in slaughterhouses because STEC infection is associated with beef consumption. However, the
Externí odkaz:
https://doaj.org/article/5122e79226ea4b38be0b947edc8ce1ac
Autor:
Shouhei Hirose, Noriko Konishi, Mika Sato, Kyouhei Suzumura, Hiromi Obata, Kayoko Ohtsuka, Rie Doi, Keiichi Goto, Akemi Kai, Sakura Arai, Yukiko Hara-Kudo
Publikováno v:
Journal of Food Protection, Vol 87, Iss 4, Pp 100249- (2024)
Escherichia albertii is an emerging foodborne pathogen that causes diarrhea. E. albertii has been isolated from various foods, including pork and chicken meat, and environmental waters, such as river water. Although many food poisoning cases have bee
Externí odkaz:
https://doaj.org/article/39f7f4f1ffca4eb89920ff25ea2f234c
Autor:
Maiko Watanabe, Takahiro Ohnishi, Sakura Arai, Tsuyoshi Kawakami, Katsuhiko Hayashi, Kenji Ohya, Shouhei Hirose, Tomoya Yoshinari, Satoshi Taharaguchi, Hirohisa Mekata, Takahide Taniguchi, Yoshiaki Ikarashi, Masamitsu Honma, Yukihiro Goda, Yukiko Hara-Kudo
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract Aerosols or saliva containing severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) can contaminate living environments, and viruses can be indirectly transmitted. To understand the survival potential of the virus, the viral titers of
Externí odkaz:
https://doaj.org/article/88bba7dcb1134a309f834e4d349099d3
Autor:
Krisana Asano, Shouhei Hirose, Kouji Narita, Phawinee Subsomwong, Noriaki Kawai, Rojana Sukchawalit, Akio Nakane
Publikováno v:
Emerging Microbes and Infections, Vol 10, Iss 1, Pp 2000-2009 (2021)
Extracellular vesicles (EVs) released from bacteria are enclosed particles carrying biological active molecules. They have been shown to play a role in bacterial communications and delivery of virulence factors to the host cells. Staphylococcus aureu
Externí odkaz:
https://doaj.org/article/1e6eaefd7a974a8181424825ec7ef508
Autor:
Hisaya K Ono, Shouhei Hirose, Kouji Narita, Makoto Sugiyama, Krisana Asano, Dong-Liang Hu, Akio Nakane
Publikováno v:
PLoS Pathogens, Vol 15, Iss 5, p e1007803 (2019)
Staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus are known as causative agents of emetic food poisoning. We previously demonstrated that SEA binds with submucosal mast cells and evokes mast cell degranulation in a small emetic hous
Externí odkaz:
https://doaj.org/article/b3f494b663ca47128cda06dfbac3c635
Publikováno v:
Heliyon, Vol 4, Iss 3, Pp e00587- (2018)
Wound healing is the critical event for maintaining skin function and barrier. Inflammatory state in which a variety of cells are activated and accumulated is important for wound healing. Bacterial infection in cutaneous wound is a common problem and
Externí odkaz:
https://doaj.org/article/80e2c75bfc2c46269c90b67c95bee9fd
Autor:
Hisaya K. Ono, Nobuaki Hachiya, Yasunori Suzuki, Ikunori Naito, Shouhei Hirose, Krisana Asano, Katsuhiko Omoe, Akio Nakane, Dong-Liang Hu
Publikováno v:
Toxins, Vol 10, Iss 11, p 458 (2018)
Staphylococcal enterotoxins (SEs) are the cause of staphylococcal food poisoning (SFP) outbreaks. Recently, many new types of SEs and SE-like toxins have been reported, but it has not been proved whether these new toxins cause food poisoning. To deve
Externí odkaz:
https://doaj.org/article/77d3e8632d0b4eaba90326b6742126d5
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 64:69-77
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::379e4659941687d666c949dd5f76250b
https://doi.org/10.3358/shokueishi.64.69
https://doi.org/10.3358/shokueishi.64.69
Publikováno v:
Foodborne Pathogens and Disease. 19:704-712
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47d01d42510cf34cae5ea20cdebca7b3
https://doi.org/10.1089/fpd.2022.0048
https://doi.org/10.1089/fpd.2022.0048