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Food Hygiene Lab (Marine Food Science Division)
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A lab that studies microorganisms that cause food poisoning, aiming for safe seafood.
AboutAbout the lab
Protecting food safety from unseen microorganisms
The Food Hygiene Lab studies ways to suppress harmful microorganisms in food.
It aims to advance technologies that maintain food safety and quality, delivering safe food without generating food loss.
The lab investigates the bacteria responsible for histamine food poisoning, which occurs with red-fleshed fish such as tuna and mackerel, and ways to suppress them.
Elucidating the roles that microorganisms play in fermented seafood is also one of its research topics.
Key terms
- Histamine food poisoning
- Food poisoning caused by eating histamine that has accumulated in fish flesh. It causes hives and nausea, and cannot be prevented by cooking
- PCR
- A method that amplifies a specific part of a gene in large amounts so that it can be analyzed. It is used to check whether the target bacteria are present
- Bacteriophage
- A virus that infects bacteria. It is being studied as a tool for reducing bacteria
ResearchResearch themes
To maintain food safety and quality, the lab studies the microorganisms that cause food poisoning and methods to suppress their growth. It aims to propose safer methods for processing and preserving seafood.
*Illustrative imageHistamine-producing bacteria that contaminate fish
Using a method that combines the MPN method and PCR, the lab confirmed that bacteria that can grow and produce histamine even at a low temperature of 4°C are contaminating seafood distributed in Japan. It has also shown that the activity of the gene for the enzyme that produces histamine becomes stronger in acidic environments.
*Illustrative imageSuppressing histamine-producing bacteria
In addition to low-temperature storage, the lab studies methods of killing the bacteria with disinfectants and methods of suppressing them using bacteriophages.
MembersFaculty
- ProfessorKoji Yamazaki
- Assistant ProfessorShogo Yamaki
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: “CSIRO ScienceImage 3619 Examining an agar dish for bacterial colonies as part of the bioremediation project” David McClenaghan, CSIRO / CC BY 3.0 (cropped)
- Histamine-producing bacteria that contaminate fish: “Sanma 001” Ocdp / CC0 (cropped)
- Suppressing histamine-producing bacteria: “Enterobacteria phage T2 transmission electron micrograph” SnaxMikn / CC BY-SA 4.0 (cropped)
- Related lab (Food Function Chemistry Lab (Division of Marine Food Science)): “Japanese breakfast dsc04763” David Monniaux / CC BY-SA 3.0 (cropped)
- Related lab (Food Chemistry Lab (Division of Marine Food Science)): “Japan, Hokkaido, drying kelp 1” Marie-Sophie Mejan / CC BY 4.0 (cropped)
- Related lab (Bioorganic Chemistry Lab): “Aplysina archeri (Stove-pipe Sponge-pink variation)” Nhobgood (talk) Nick Hobgood / CC BY-SA 3.0 (cropped)
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