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食品衛生学（水産食品科学講座）
Showing the original Japanese · View translation
食中毒を起こす微生物を調べ、安全な水産物をめざす研究室。
AboutAbout the lab
見えない微生物から、食の安全を守る。
食品衛生学研究室は、
食品の
マグロや
水産発酵食品の
Key terms
- ヒスタミン食中
毒 - 魚の
身に たまった ヒスタミンを 食べて 起こる 食中毒。 じんましんや 吐き気が 出て、 加熱しても 防げない - PCR
- 遺伝子の
決まった 部分を 大量に 増やして 調べる 方法。 目的の 菌が いるかを 確かめるのに 使う - バクテリオファージ
- 細菌に
感染する ウイルス。 菌を 減らす道具と して 研究されている
ResearchResearch themes
食品の
*Illustrative image魚を汚染するヒスタミン産生菌
4℃の
*Illustrative imageヒスタミン産生菌を抑える
低温での
MembersFaculty
- Professor山﨑 浩司
- Assistant Professor山木 将悟
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Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 食品衛生学（水産食品科学講座）
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生物有機化学
化学工学研究室The information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
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)
- 魚を
汚染する ヒスタミン産生菌: “Sanma 001” Ocdp / CC0 (cropped) - ヒスタミン産生菌を
抑える : “Enterobacteria phage T2 transmission electron micrograph” SnaxMikn / CC BY-SA 4.0 (cropped) - Related lab (食品機能化学
（水産食品科学講座） ): “Japanese breakfast dsc04763” David Monniaux / CC BY-SA 3.0 (cropped) - Related lab (食品化学
（水産食品科学講座） ): “Japan, Hokkaido, drying kelp 1” Marie-Sophie Mejan / CC BY 4.0 (cropped) - Related lab (生物有機化学
（生物資源化学講座） ): “Aplysina archeri (Stove-pipe Sponge-pink variation)” Nhobgood (talk) Nick Hobgood / CC BY-SA 3.0 (cropped) - Related lab (化学工学研究室
（水産資源開発工学講座） ): “Millions of scallop shells - geograph.org.uk - 1438086” John Allan / CC BY-SA 2.0 (cropped)
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