@article{oai:oacis.repo.nii.ac.jp:00002432,
 author = {高橋, 迪子 and 山口, 奈月 and 安田, 祐加 and 高橋, 肇 and 久田, 孝 and 木村, 凡},
 issue = {2},
 journal = {日本食品微生物学会雑誌, Japanese journal of food microbiology},
 month = {Jun},
 note = {本研究では製パン現場を想定したノロウイルスの挙動を詳細に解析することを目的とした．
代替ウイルスであるMurine norovirus strain 1(MNV-1)を用いて，製パン現場におけるMNV-1の移行性や焼成中のパン生地におけるMNV-1の生残性を調査した．
はじめに，製パン現場で起こり得るラテックスグローブやスライサー等の表面からパン生地や焼成後のパンへのMNV-1の各種移行性を調査した．その結果，MNV-1はスライサーやラテックスグローブ表面から食パンへ複数回連続して移行した．
さらに，生地に含まれる砂糖や乳脂肪分含量がMNV-1の加熱耐性に与える影響を検証した．異なる濃度のスクロースあるいは乳脂肪を含むパンケーキ生地にMNV-1を接種し，60℃で5分間加熱した．生地に著量の砂糖や乳脂肪分が含まれることで，生地中におけるMNV-1の生残率が高まった．
本研究で得られたデータは，細菌性食中毒のリスクとして認識されてこなかったパン類がノロウイルス食中毒のリスクになりうることを認識するための有用な情報になると考えられる．, In the present study, behavior of norovirus during bread manufacturing process was ana-
lyzed by using murine norovirus strain 1 (MNV-1). Firstly, the transfer of MNV-1 during bread
manufacturing process was investigated. 
MNV-1 was inoculated to various surfaces and then transferred to other surfaces by contacting repeatedly; slicer to bread dough, bread dough to latex glove, and latex glove to sliced loaf. As a result, MNV-1 was transferrable between various sur-faces and bread products. Additionally, the protecting effect of sucrose and milk fat, ingredients of pastries, on the survivability of MNV-1 during heating was investigated. 
MNV-1 was inoculated into pancake mix with different concentration of sucrose or milk fat and then heated at 
60°C for 5 min. 
The results indicated that sucrose and milk fat contained in high concentrations in the
dough/mix ingredients of pastries have a protective effect on the survivability of MNV-1. 
The data obtained in this study suggested that breads that had not been recognized as a risk of bacterial food poisoning could be a risk of norovirus-associated gastroenteritis if the failure of employee operation occurred in the bread manufacturing process.},
 pages = {88--95},
 title = {製パン現場を想定したノロウイルスの移行性と加熱耐性について},
 volume = {35},
 year = {2018}
}