@article{oai:suica.repo.nii.ac.jp:00000121,
 author = {逵, 牧子 and 中村, 智英子 and Tsuji, Makiko and Nakamura, Chieko},
 journal = {神戸女子短期大学紀要論攷, The Ronko},
 month = {Mar},
 note = {We examined the survival and acid resistance of enterohemorrhagic Escherichia coli O157 (EHECO157) in foods irradiated by microwave (2.45GHz, 700W, 7s) with a domestic microwave oven. When the microwave irradiated foods inoculated with the cells at the cell density of 3 x 106 cells/g, the living cell number decreased below 65%. The cells in curry showed the lowest survival ratio (2%) among those in foods examined. Acid resistance of the cells in foods irradiated by the microwave was also effectively reduced below 10% irrespective of foods surveyed. Microwave could prove useful for reducing the living cell number and acid resistance of EHEC O157 in foods.},
 pages = {69--74},
 title = {大腸菌へのマイクロ波照射の影響},
 volume = {61},
 year = {2016},
 yomi = {ツジ, マキコ and ナカムラ, チエコ}
}