Seiichiro Isobe

National Food Research Institute, Ibaragi, Ōsaka, Japan

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Publications (6)8.19 Total impact

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    ABSTRACT: Abstract The consumption of foodborne pathogens contaminated in food is one of the major causes of diarrheal diseases in Thailand. The objective of this study was to evaluate the prevalence and types of contaminating bacteria in retailed foodstuffs in Thailand. Food from four categories (137 samples total), including meat (51 samples), vegetables (38 samples), fish or seafood (37 samples), and fermented food (11 samples), was purchased randomly from seven different open-markets and seven supermarkets in Thailand from August 2010 to March 2011. Seven types of major foodborne pathogens were identified using conventional culture methods. Approximately 80% of meat samples tested was contaminated with Salmonella spp. In contrast, the Salmonella spp. contamination rate of vegetable (5%) or fermented food (9%) samples was comparatively low. Six strains of Cronobacter sakazakii and two strains of Yersinia enterocolitica were also isolated. A substantially higher rate of contamination by Bacillus cereus was observed in fermented food (82%) than in samples of meat (2%) and fish or seafood (5%). Seven Listeria spp. isolates were obtained from meat and fish or seafood samples. Approximately 39% of samples tested were found to be contaminated with Staphylococcus spp. (54 isolates). The rate of bacterial contamination of meat did not depend on the type of market. However, the contamination rate of Staphylococcus spp. in vegetables was higher in open markets than in supermarkets, and the contamination rate of Salmonella spp. and Staphylococcus spp. in fish or seafood samples purchased in open markets was likewise higher than in those purchased in supermarkets. Therefore, improvement of hygienic practices throughout the food chain may be required to reduce the risk of food poisoning.
    Foodborne Pathogens and Disease 09/2012; 9(9):835-40. DOI:10.1089/fpd.2012.1169 · 2.09 Impact Factor
  • Food Science and Technology Research 01/2012; 18(6):843-848. DOI:10.3136/fstr.18.843 · 0.36 Impact Factor
  • Food Science and Technology Research 01/2012; 18(5):705-712. DOI:10.3136/fstr.18.705 · 0.36 Impact Factor
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    ABSTRACT: The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method is needed to inactivate these organisms on the seeds before they are sprouted. This study was conducted to assess the effectiveness of various hot water treatments to inactivate E. coli O157:H7 and Salmonella populations on mung beans seeds intended for sprout production and to determine the effect of these treatments on seed germination after the seeds were dipped in chilled water for 30 s. Mung bean seed inoculated with four-strain cocktails of E. coli O157:H7 and Salmonella were soaked into hot water at 80 and 90 degrees C with shaking for various periods and then dipped in chilled water for 30 s. The treated seeds were then assessed for the efficacy of the treatment for reducing populations of the pathogens and the effects of the treatment on germination. After inoculation and air drying, 6.08 +/- 0.34 log CFU/g E. coli O157:H7 and 5.34 +/- 0.29 log CFU/g Salmonella were detected on the seeds. After hot water treatment at 90 degrees C for 90 s followed by dipping in chilled water for 30 s, no viable pathogens were found and no survivors were found in the enrichment medium and during the sprouting process. The germination yield of the seed was not affected significantly. Therefore, hot water treatment followed by dipping in chilled water for 30 s could be an effective seed decontamination method for mung bean seeds intended for sprout production.
    Journal of food protection 05/2008; 71(4):830-4. · 1.80 Impact Factor
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    ABSTRACT: A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water (control) and rubbed by hand for 40 s. Populations of E. coli O157:H7, Salmonella, and L. monocytogenes in the rinse water and in the peptone wash solution were determined. Treatment with 200-ppm chlorine water and electrolyzed acidic water resulted in 4.87- and 7.85-log10 reductions, respectively, in Escherichia coli O157:H7 counts and 4.69- and 7.46-log10 reductions, respectively, in Salmonella counts. Treatment with 200-ppm chlorine water and electrolyzed acidic water reduced the number of L. monocytogenes by 4.76 and 7.54 log10 CFU per tomato, respectively. This study's findings suggest that electrolyzed acidic water could be useful in controlling pathogenic microorganisms on fresh produce.
    Journal of food protection 05/2003; 66(4):542-8. · 1.80 Impact Factor
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    ABSTRACT: Combined effects of hydrostatic pressure, temperature, and the addition of allyl isothiocyanate (AIT) on the inactivation of Escherichia coli, including type O157, were investigated. Inactivation to undetectable levels by hydrostatic pressure alone requires 400 to 600 MPa. E. coli growth was delayed with increasing of applied pressure and the AIT concentration added subsequently. The antibacterial effects of AIT vapor increased on JCM 1649 and IFO 3301 after pressurization. The bactericidal effects of pressurization with the addition of AIT at 4 degrees C or 40 degrees C were greater than at 20 degrees C, and all bacteria tested were effectively killed at 200 or 250 MPa with 10 to 80 microg/ml of AIT. We tried to apply the combined treatment to a food product "Asazuke" (low salt vegetables), and it was confirmed that E. coli inoculated into the product was inactivated the same as in the in vitro test. We also studied the inactivation mechanism behind pressurization with AIT from the relationship between pressure resistance and precultivation temperature, and it was suggested that destruction of membrane structure caused bacterial kill.
    Journal of food protection 08/2000; 63(7):884-8. · 1.80 Impact Factor