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Food Hygiene Chemistry Lab
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A lab that studies the control of foodborne pathogens and the improvement of food storability.
AboutAbout the lab
Studying and controlling foodborne pathogens
The Food Hygiene Chemistry Lab studies bacteria that cause food poisoning, spoilage bacteria, and the storability of foods.
Its research themes are reducing contamination of agricultural products, improving food storability and freeze tolerance, research on foodborne pathogens, and control of foodborne pathogens and spoilage bacteria.
In its research on foodborne pathogens, the lab examines the distribution of drug resistance, virulence, and Persisters, which are bacterial cells in a state of reduced drug susceptibility.
Key terms
- Persister
- A term for bacterial cells in a state of reduced susceptibility (sensitivity) to drugs
- Freeze tolerance
- The ability to survive freezing
NewsLab news
Professor Emeritus Miyamoto won the Society Award of the Japanese Society for Food Preservation Science for FY2026
Prof. Miyamoto won the Excellence Award at the 29th Momofuku Ando Award
The "Microbial Identification Consortium activities," in which Prof. Miyamoto participates, won the Minister of Agriculture, Forestry and Fisheries Award
ResearchResearch themes
The Food Hygiene Chemistry Lab's research themes are reducing contamination of agricultural products, improving food storability and freeze tolerance, research on foodborne pathogens, and control of foodborne pathogens and spoilage bacteria. In its research on foodborne pathogens, it examines the distribution of drug resistance, virulence, and related traits.
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MembersFaculty
Members of the Food Hygiene Chemistry Lab consist of faculty, technical staff, joint research collaborators, specially appointed academic researchers, doctoral, master's, and undergraduate students, and research students.As of 2026
- Associate ProfessorKen-ichi Honjoh
- Assistant ProfessorYoshimitsu Masuda
VoicesStudent voices
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “LUA, Faculty of Food Technology Food microbiology laboratory” Turaids / CC BY-SA 4.0 (cropped)
- Drug resistance and Persisters in foodborne pathogens: “Antibiotic sensitivity and resistance” Dr Graham Beards / CC BY-SA 4.0 (cropped)
- Related lab (Microbial Genetic Resources Lab): “Aerial image of Grand Prismatic Spring (view from the south)” Carsten Steger / CC BY-SA 4.0 (cropped)
- Related lab (Crop Science Lab): “Khndzoresk, Wheat field, Armenia” Vyacheslav Argenberg / CC BY 4.0 (cropped)
- Related lab (Microbial Technology Lab): “Joghurt” No machine-readable author provided. Rainer Zenz assumed (based on copyright claims). / CC BY-SA 3.0 (cropped)
- Related lab (Polymer Materials Science Lab): “Cellulose structure” Eunice Laurent / CC BY-SA 4.0 (cropped)
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