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冷凍検食の解凍条件が細菌検出精度に及ぼす影響 The Effects of the Thawing Method of Test Food 村上, 和保 ムラカミ, カズヤス 本松, 京子 ホンマツ, キョウコ 大江, 和子 オオエ, カズコ 笹野, 千穂 ササノ, チホ 道祖, 友美 サヤ, トモミ 新庄, 朗子 シンジョウ, アキコ 正下, 久美子 ショウジ, クミコ Muramami, Kazuyasu Honmatsu, Kyoko Ohe, Kazuko Sasano, Chiho Saya, Tomomi Shinjo, Akiko Shoge, Kumiko 冷凍食品 application/pdf Bulk-meal kitchens are required to maintain food samples prepared by them for later food sanitary inspection; however, the method of thawing the prepared food samples at the inspection is not specified by regulations.　We focused on this point and conducted the present experiment to investigate the appropriate thawing method.　We have used domestic minced beef available on the open market.　 After freezing samples, they were thawed at 45°C, 20°C and 3°C and bacteriological examination was conducted in addition to visual inspection.　The result showed that the samples thawed at 3°C could reproduce conditions of the pre-frozen samples most stably.　The reproduced conditions included the appearance of the samples as the result of the visual inspection.　In summary, the most desirable temperature for thawing prepared foods for inspection is at 3°C.　In addition, food samples taken before freezing should be in small quantities or flattened if possible.　Such a precaution would save time in both freezing and thawing and should result in better reproducibility and rapidity required in food sanitary inspection. 広島女学院大学 2007-12-20 jpn departmental bulletin paper VoR https://hju.repo.nii.ac.jp/records/778 0374-8057 広島女学院大学論集 57 79 89 https://hju.repo.nii.ac.jp/record/778/files/ronsyu57murakami.pdf application/pdf 1.5 MB 2023-03-03