Distribution of psychrophilic microorganisms in a beef slaughterhouse in Japan after cleaning von Nakamura, Ayaka, Takahashi, Hajime, Kondo, Anrin, Koike, Fumiaki, Kuda, Takashi, Kimura, Bon, Kobayashi, Mitsushi

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Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions von Nakamura, Ayaka, Takahashi, Hajime, Otomo, Kota, Mizuno, Yuri, Kuda, Takashi, Kimura, Bon, Koike, Fumiaki, Kobayashi, Mitsushi

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Transition of microbial contamination on the surface of carcass during the cattle slaughter process von Nakamura, Ayaka, Takahashi, Hajime, Koike, Fumiaki, Kuda, Takashi, Kobayashi, Mitsushi

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Verification of Expiration Date Determination of Japanese Black Beef Aimed at Chilled Shipping Export von Kobayashi, Mitsushi, Furuuchi, Kouji, Koike, Fumiaki, Nakamura, Ayaka, Takahashi, Hajime

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Comparison of Indicator Organism Counts on Beef Carcass Obtained by Sponge Swabbing Methods and Cotton-tipped Swabbing Methods von KOBAYASHI, Mitsushi, FURUUCHI, Kouji, ONODERA, Jin, KOIKE, Fumiaki, TSUJI, Yoshihiro, SHIMAMURA, Mayumi, TOYOFUKU, Hajime

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Total Aerobic Plate Count Analysis of Japanese Black Cattle (Wagyu ) Carcasses and Products from Fiscal Year 2010 to 2019 von KOBAYASHI, Mitsushi, FURUUCHI, Kouji, ONODERA, Jin, KOIKE, Fumiaki, TSUJI, Yoshihiro, SHIMAMURA, Mayumi, TOYOFUKU, Hajime

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Distribution of psychrophilic microorganisms in a beef slaughterhouse in Japan after cleaning von Ayaka Nakamura, Hajime Takahashi, Anrin Kondo, Fumiaki Koike, Takashi Kuda, Bon Kimura, Mitsushi Kobayashi

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Comparison of Indicator Organism Counts on Beef Carcass Obtained by Destructive and Sponge Swabbing Methods von KOBAYASHI, Mitsushi, FURUUCHI, Kouji, ONODERA, Jin, KOIKE, Fumiaki, TSUJI, Yoshiriho, NAGASE, Masayuki, MORITA, Yukio, TOYOFUKU, Hajime

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Occurrence of Blood Spots in the Carcass of Japanese Black Cattle Slaughtered by the Suspension-bleeding Method von KOBAYASHI, Mitsushi, SHIMODE, Toshiki, NAGASE, Masayuki, MIZUKAMI, Kazunori, SUMIOKU, Toshihisa, MIZUGUCHI, Masatoshi, MORITA, Yukio, TOYOFUKU, Hajime

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Historical Status of Meat Hygiene in Japan von MORITA, Yukio, KOBAYASHI, Mitsushi

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Microbiological Control Performed by SSOP- and HACCP-based Food Safety Management System and its Microbiological Verification in JA Hida Meat Slaughtering and Meat-cutting Plant von TOYOFUKU, Hajime, KOBAYASHI, Mitsushi, SHIMODE, Toshiki, USHIMARU, Fujihiko, ONODERA, Hitoshi, KOIKE, Fumiaki, MURASE, Shigeki

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黒毛和種牛枝肉及び部分肉の表面の一般生菌数の2010～2019年度の推移 von 小林, 光士, 古内, 功二, 小野寺, 仁, 小池, 史晃, 辻, 芳裕, 島村, 眞弓, 豊福, 肇

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黒毛和種牛枝肉表面の綿球法及びスポンジ法による衛生指標菌数の比較 von 小林, 光士, 古内, 功二, 小野寺, 仁, 小池, 史晃, 辻, 芳裕, 島村, 眞弓, 豊福, 肇

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黒毛和種牛枝肉表面の切除法とスポンジ法における衛生指標菌数の比較 von 小林, 光士, 古内, 功二, 小野寺, 仁, 小池, 史晃, 辻, 芳裕, 永瀬, 正幸, 森田, 幸雄, 豊福, 肇

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チルド船便輸出を目指した国産和牛の賞味期限設定に向けた検証 von 小林, 光士, 古内, 功二, 小池, 史晃, 中村, 綾花, 高橋, 肇

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懸垂放血方式を用いてと畜解体された黒毛和種牛における血液斑の発生状況 von 小林, 光士, 下出, 敏樹, 永瀬, 正幸, 水上, 和則, 住奥, 寿久, 水口, 匡敏, 森田, 幸雄, 豊福, 肇

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わが国の食肉・食鳥肉の衛生状況 von 森田, 幸雄, 小林, 光士

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Sanitation Control on Beef Processing Plant Certified of ISO22000, and Contamination of Meat and Implements in the Plant von KOBAYASHI, Mitsushi, KAWAUE, Yoshihiko, USHIMARU, Fujihiko, SHIMODE, Toshiki, FURUUCHI, Kouji, NAGASE, Masayuki, FUNABA, Nobuyuki, SAWA, Takashige, MIZUKAMI, Kazunori, IWAMOTO, Makoto, KOIKE, Kenta, KOIKE, Fumiaki, MORITA, Yukio

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JA飛騨ミートにおけるSSOP及びHACCPに基づく食品安全管理システムによる微生物制御とその微生物学的検証 von 豊福, 肇, 小林, 光士, 下出, 敏樹, 牛丸, 藤彦, 小野寺, 仁, 小池, 史晃, 村瀬, 繁樹

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ISO22000認証食肉処理施設の衛生管理および各種工程等の細菌学的衛生状況 von 小林, 光士, 川植, 義彦, 牛丸, 藤彦, 下出, 敏樹, 古内, 功二, 永瀬, 正幸, 舩場, 信幸, 澤, 孝茂, 水上, 和則, 岩本, 允, 小池, 健太, 小池, 史晃, 森田, 幸雄

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