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マレーシア・スリ・ケンバンガンのレストランのまな板上の菌叢解析と食中毒菌の増殖に関係する要因の検討に関する研究
https://doi.org/10.18997/00004486
https://doi.org/10.18997/000044862895aff2-8d26-4ff1-b0f4-75cf452392c3
名前 / ファイル | ライセンス | アクション |
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sei_k_258.pdf (1.5 MB)
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Item type | 学位論文 = Thesis or Dissertation(1) | |||||||
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公開日 | 2016-08-03 | |||||||
資源タイプ | ||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_db06 | |||||||
資源タイプ | doctoral thesis | |||||||
タイトル | ||||||||
言語 | en | |||||||
タイトル | Microbial Community Analysis of Restaurant Cutting Boards in Seri Kembangan,Malaysia and the Identification of Factors Associated with Foodborne Bacteria Growth | |||||||
タイトル | ||||||||
言語 | ja | |||||||
タイトル | マレーシア・スリ・ケンバンガンのレストランのまな板上の菌叢解析と食中毒菌の増殖に関係する要因の検討に関する研究 | |||||||
言語 | ||||||||
言語 | eng | |||||||
著者 |
Noor, Azira Binti Abdul Mutalib
× Noor, Azira Binti Abdul Mutalib
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抄録 | ||||||||
内容記述タイプ | Abstract | |||||||
内容記述 | Foodborne diseases have been associated with microorganisms like bacteria, fungi, viruses and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella typhi, Escherichia coli, Staphylococcus aureus, Vibrio cholerae, Campylobacter jejuni, and Listeria monocytogens. The disease usually happens as a result of toxin secretion of the microorganisms in the intestinal tract of the infected person. Usually, the level of hygiene in the food premises reflect the quality of the food item, hence restaurant or stall with poor sanitary condition is said to be the contributor to food poisoning outbreak. In Malaysia, food poisoning cases are not rare because the hot and humid climate of this country is very suitable for the growth of the foodborne bacteria, thus the government implements strict rules to ensure workers and owners of food premises prioritize the cleanliness of their working area. Studies of food safety are important, and the results can give information about the types of microorganisms, and factors that affect their growth. The result is crucial to determine how the spread of foodborne bacteria can be controlled safely and the outbreak can be reduced. This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, Malaysia. The analysis generated 452,401 of total reads of OTUs with an average of 1.4 × 10 7 bacterial cells/cm2. Proteobacteria, Firmicutes and Bacteroidetes were identified as the most abundant phyla in the samples. Taxonomic richness was generally high with >1000 operational taxonomic units(OTUs) observed across all samples. The highest appearance frequencies (100%) were OTUs closely related to Enterobacter sp., E. aerogenes, Pseudomonas sp. and P. putida. Several OTUs were identified most closely related to known foodborne pathogens including Bacillus cereus, Cronobacter sakazaki, C.turisensis, Escherichia coli, E. coli O157: H7, Salmonella bongori, S. enterica, S.paratyphi, S. typhi, S. typhimurium and Yersinia enterocolitica ranging from 0.005-0.68% relative abundance. The condition and grade of the food premises on a three-point cleanliness scale did not correlate with the bacterial abundance and type. To add, the community composition of FBB based on premise grades also showed no similarity. Regardless of the status and grades, all food premises have the same likelihood to introduce foodborne bacteria from cutting boards to their foods and must always prioritize the correct food handling procedure, in order to avoid an unwanted outbreak of foodborne illnesses. This study further analyzes the effect that might be created by other microorganisms in order to support or suppress the number of pathogenic bacteria. The analysis found that high bacteria group contains a low percentage of FBB compared to low bacteria group. The results also showed that although premise grade C contains significantly higher numbers of overall bacteria, it did not influence the number of FBB. The combinations of Clostridiales, Flavobacteriales, and Lactobacillales in the high bacteria group were found to have significant negative associations with FBB. Despite the finding that Citrobacter, Enterobacter, Erwinia, Klebsiella and Pantoea had significant positive correlation with FBB, the population of these bacteria was small. This study suggested that high background biota and a combination of different bacteria have an advantage in preventing FBB from reaching the infectious dose level thus, considered harmless. | |||||||
目次 | ||||||||
内容記述タイプ | TableOfContents | |||||||
内容記述 | 1: Introduction|2: Literature Review|3: Materials and Methods|4: Analysis of Microbial Community and Foodborne Pathogenic Bacteria and Their Correlation with Grades of Food Premises|5: Ecological Relationship of Microbial Community and Factors Associated with The Presence of Foodborne Bacteria|6: Concluding Remarks, and Recommendations for Future Research | |||||||
備考 | ||||||||
内容記述タイプ | Other | |||||||
内容記述 | 九州工業大学博士学位論文 学位記番号:生工博甲第258号 学位授与年月日:平成28年3月25日 | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Microbial community | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Restaurant cutting boards | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Pyrosequencing analysis | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Foodborne pathogenic bacteria | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Ecological relationship | |||||||
アドバイザー | ||||||||
白井, 義人 | ||||||||
学位授与番号 | ||||||||
学位授与番号 | 甲第258号 | |||||||
学位名 | ||||||||
学位名 | 博士(学術) | |||||||
学位授与年月日 | ||||||||
学位授与年月日 | 2016-03-25 | |||||||
学位授与機関 | ||||||||
学位授与機関識別子Scheme | kakenhi | |||||||
学位授与機関識別子 | 17104 | |||||||
学位授与機関名 | 九州工業大学 | |||||||
学位授与年度 | ||||||||
内容記述タイプ | Other | |||||||
内容記述 | 平成27年度 | |||||||
出版タイプ | ||||||||
出版タイプ | VoR | |||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||
アクセス権 | ||||||||
アクセス権 | open access | |||||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||
ID登録 | ||||||||
ID登録 | 10.18997/00004486 | |||||||
ID登録タイプ | JaLC |