@article{oai:obihiro.repo.nii.ac.jp:00000770,
 author = {門田, 修子 and Kusumoto, Akiko and 楠本, 晃子 and 牧野, 壮一 and Kawamoto, Keiko and 川本, 恵子},
 issue = {4},
 journal = {日本獣医師会雑誌, Journal of the Japan Veterinary Medical Association},
 month = {Apr},
 note = {application/pdf, 細菌性赤痢は，近年食品媒介感染が危惧されており，赤痢菌の食品からの迅速かつ高感度な検出法確立は急務である.本研究では，厚生労働省より配布された参考試験法中，検出結果に影響を与えると思われた手順に改良を加え新規試験法とし，検出系の感度や迅速性の向上を図った.結果，新規試験法は食品検体からの赤痢菌検出において，参考試験法よりも10倍高感度であった.また，菌検出までに要する時間がおよそ21時間以内と，参考試験法より約3.5時間の短縮ができた.以上より，新規試験法は迅速微量検出法であり，食品からの赤痢菌検出に有用であると考えられる., Outbreaks of shigellosis have been associated with traveling to areas with poor hygiene. However，the number of foodborne cases is increasing in industrialized countries. Since the infectious dose of Shigella spp. is as low as 10 cells，a rapid and sensitive method of detecting Shigella spp. in food is required. The Ministry of Health，Labour and Welfare of ]apan (MHLW) released a detection protocol for Shigella spp. from oysters in 2002，but a number of problems with it， including low sensitivity and instability of results，have been identified. In this study，a new detection method was established based on the MHLW protocol with some modifications. We introduced mechanical stomaching instead of manual squeezing in the sample preparation step，a zirconia beads breakage procedure for DNA extraction in place of boiling，and real-time PCR instead of multiplex PCR. The results indicated that the new method had ten times the sensitivity of the MHLW protocol. Hence，we propose this sensitive and rapid real-time PCR based method to contribute to the improvement of Shigella spp. detection in food and assure food safety.},
 pages = {297--300},
 title = {食品における赤痢菌検出法の感度の向上},
 volume = {63},
 year = {2010}
}