Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Yukio Morita"'
Autor:
Decha Pangjai, Phirabhat Saengsawang, Kamchai Kidsin, Ngamchit Choongkittaworn, Yukio Morita, Sumalee Boonmar
Publikováno v:
Veterinary World, Vol 16, Iss 8, Pp 1600-1604 (2023)
Background and Aim: Scrub typhus and murine typhus are globally distributed zoonoses caused by the intracellular Gram-negative bacteria Orientia tsutsugamushi and Rickettsia typhi, respectively. Numerous studies have been undertaken on rickettsial il
Externí odkaz:
https://doaj.org/article/19cf423cc47248eea991565d24adcbb4
Publikováno v:
Journal of Food Protection, Vol 87, Iss 2, Pp 100214- (2024)
Validated alternative test methodologies may be used in place of culture-based methods recommended for environmental monitoring programs (EMPs) for Listeria in food production facilities. In order to help guide decisions on which testing method to us
Externí odkaz:
https://doaj.org/article/388356a504aa48ddae7f2b42bea16897
Autor:
Yukako Shimojima, Yuji Kanai, Takatoshi Moriyama, Sayoko Arakawa, Yumi Tamura, Yumiko Okada, Yukio Morita
Publikováno v:
Journal of Food Protection, Vol 86, Iss 10, Pp 100149- (2023)
Environmental monitoring programs (EMPs) for food production facilities are useful for verifying general sanitation controls and are recommended as verification measures to ensure that the Hazard Analysis Critical Control Point plan is working effect
Externí odkaz:
https://doaj.org/article/d0fe84e4f8d144c0978dd1f64aab5dd0
Autor:
Takumi Motoya, Koo Nagasawa, Yuki Matsushima, Noriko Nagata, Akihide Ryo, Tsuyoshi Sekizuka, Akifumi Yamashita, Makoto Kuroda, Yukio Morita, Yoshiyuki Suzuki, Nobuya Sasaki, Kazuhiko Katayama, Hirokazu Kimura
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Human norovirus (HuNoV) is a leading cause of viral gastroenteritis worldwide, of which GII.4 is the most predominant genotype. Unlike other genotypes, GII.4 has created various variants that escaped from previously acquired immunity of the host and
Externí odkaz:
https://doaj.org/article/64707d7c8b554dd1ab6af0755cfeaf74
Autor:
Mayumi TSUKAMOTO, Toshihiro KARIYA, Tatsuya YAMAZAKI, Urara OBATA, Koshi MUKOJIMA, Shigeki MURASE, Hiroshi ASAKURA, Yukio MORITA
Publikováno v:
Journal of the Japan Veterinary Medical Association. 76:e11-e17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b434cbcf443f4d7532fbece845ec34f7
https://doi.org/10.12935/jvma.76.e11
https://doi.org/10.12935/jvma.76.e11
Publikováno v:
Thai Journal of Veterinary Medicine. Dec2021, Vol. 51 Issue 4, p735-741. 7p.
Publikováno v:
Journal of Food Protection. 85:1166-1171
Low-temperature and longtime (LT-LT) cooking, also known as sous vide cooking, is the process in which meat is sealed in a bag and cooked in hot water at a relatively low temperature of around 60°C. This cooking method has increased in popularity, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c6456d746c7f0593422c322e46f91c
https://doi.org/10.4315/jfp-22-114
https://doi.org/10.4315/jfp-22-114
Publikováno v:
Journal of Veterinary Medical Science; 2023, Vol. 85 Issue 9, p985-989, 5p
Autor:
Mitsushi KOBAYASHI, Kouji FURUUCHI, Jin ONODERA, Fumiaki KOIKE, Yoshiriho TSUJI, Masayuki NAGASE, Yukio MORITA, Hajime TOYOFUKU
Publikováno v:
Journal of the Japan Veterinary Medical Association. 75:e24-e28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd73b5f4d488397317b211df3d541a70
https://doi.org/10.12935/jvma.75.e24
https://doi.org/10.12935/jvma.75.e24
Autor:
Junshi Umetsu, Yukio Morita, Masahiro Hara, Masatoshi Tomita, Tetsuya Noichi, Atsuko Kikuchi, Chiaki Kato
Publikováno v:
Japanese Journal of Food Microbiology. 38:88-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87ddb4de185d365fabb909a32c5e9c95
https://doi.org/10.5803/jsfm.38.88
https://doi.org/10.5803/jsfm.38.88