@article{oai:gifu-cwc.repo.nii.ac.jp:00000408,
 author = {清水, 英世 and 渡辺, 優子 and Shimizu, Hideyo and Watanabe, Yuko},
 journal = {岐阜市立女子短期大学研究紀要, Bulletin of Gifu City Women's College},
 month = {},
 note = {Bacterial contamination of sliced raw fish on the market was examined. Standard Method Agar "Nissui" was used to count Standard plate count (SPC) and X-GAL Agar "Nissui" was used to count coliform bacteria. Regarding sliced raw tuna,SPC ranged from 1.5×103 to 2.3×105 cfu/g,and coliform bacteria ranged from 0 to 4.5×103 cfu/g. Similarly, regarding sliced raw cuttlefish, SPC ranged from 1.8×104 to 4.1×105 cfu/g, and coliform bacteria ranged from 2.8×102 to 1.5×104 cfu/g., Bacterial contamination of sliced raw fish on the market was examined. Standard Method Agar "Nissui" was used to count Standard plate count (SPC) and X-GAL Agar "Nissui" was used to count coliform bacteria. Regarding sliced raw tuna,SPC ranged from 1.5×103 to 2.3×105 cfu/g,and coliform bacteria ranged from 0 to 4.5×103 cfu/g. Similarly, regarding sliced raw cuttlefish, SPC ranged from 1.8×104 to 4.1×105 cfu/g, and coliform bacteria ranged from 2.8×102 to 1.5×104 cfu/g.},
 pages = {101--102},
 title = {市販刺身の細菌汚染実態調査},
 volume = {53},
 year = {2003},
 yomi = {シミズ, ヒデヨ and ワタナベ, ユウコ}
}